Description
Enjoy a slice of Southern Peach Bread, a moist and flavorful loaf filled with fresh peaches and warm spices. Ideal for breakfast, snacks, or dessert, this delightful treat captures the essence of summer in every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups fresh peaches, peeled and diced (or frozen, thawed and drained)
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tablespoon brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and set it aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will be our dry mixture.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix, as this can make the bread dense.
- Gently fold in the diced peaches and nuts (if using) with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the batter in the loaf pan.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it during the last 10 minutes of baking; if the top is browning too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the bread has cooled completely, slice it into thick pieces. Serve warm or at room temperature.
- This Southern Peach Bread is perfect on its own, but you can also serve it with a pat of butter or a drizzle of honey for added sweetness.
- If you have any leftovers, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Notes
- If you can’t find fresh peaches, frozen peaches work just as well. Just make sure to thaw and drain them before adding them to the batter.
- For a fun twist, try adding a teaspoon of almond extract instead of vanilla for a different flavor profile.
- Feel free to mix in other fruits like blueberries or raspberries for a mixed fruit bread. Just keep the total fruit amount to about 2 cups.
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- For a more decadent treat, consider adding a cream cheese swirl.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes