This southern peach bread isn’t just a recipe; it’s a memory, a tradition, and a whole lot of love baked into every slice. I remember the first time I attempted to make it on my own. Oh, honey, what a disaster! I used canned peaches (don’t judge!), and the bread came out soggy and sad. It was a far cry from Grandma’s masterpiece. But I persevered, learned from my mistakes (fresh peaches are KEY!), and finally, after many trials and errors, I think I’ve perfected a version that would make her proud.
Now, this peach bread recipe is a regular in our house. It’s perfect for a quick breakfast, a sweet afternoon snack, or even a light dessert. Honestly, with the chaos of school drop-offs, soccer practice, and everything in between, having a reliable, crowd-pleasing recipe like this is a lifesaver. It’s a taste of summer any time of year.
And let me tell you, there’s nothing quite like the feeling of pulling a warm loaf of homemade peach bread from the oven and seeing the smiles on my family’s faces. It’s one of those simple pleasures that makes all the craziness worthwhile. Trust me, once you try this southern peach bread recipe, it will become a family favorite in your house, too. It’s the ultimate comfort food with a taste of summer! Let’s get baking!
INGREDIENTS
Alright, let’s gather our ingredients for this amazing southern peach bread. I always believe that using the best ingredients makes a world of difference. So, here’s what you’ll need:
- 2 cups all-purpose flour: I always use unbleached, but regular is fine too.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but I love the warmth it adds!)
- 1/2 cup (1 stick) unsalted butter, softened I always make sure it’s really soft, almost melted, to get the right texture.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk I know, buttermilk can be a pain! If you don’t have any on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to equal 1 cup. Let it sit for 5 minutes before using. It works like a charm!
- 2 cups peeled and diced fresh peaches This is where the magic happens! Frozen peaches can work in a pinch, but fresh is best.
- 1/2 cup chopped pecans or walnuts (optional, but adds a lovely crunch)
When making southern peach bread, finding ripe peaches is key. The ripeness of the peaches directly impacts the sweetness and moisture content of the bread. Look for peaches that have a slight give when gently pressed and a fragrant aroma. Avoid peaches that are too hard or have bruises.
When making this fresh peach bread, you can find the best deals on peaches at your local farmers market during the summer months. Farmers markets not only offer the freshest produce but also support local farmers and the community.
And here’s a southern peach bread trick I learned from my mom: soak your chopped peaches in a tablespoon of lemon juice to prevent them from browning while you prepare the other ingredients. The lemon juice acts as a natural preservative, keeping your peaches looking vibrant and fresh.
For a cost-saving tip, you can buy peaches in bulk when they are in season and freeze them for later use. Just make sure to slice and freeze them in a single layer on a baking sheet before transferring them to a freezer bag. This prevents them from sticking together, ensuring that they don’t clump up and are easier to use when you’re ready to bake.
As for storing leftover southern peach bread ingredients, keep your flour, sugar, baking soda, and spices in airtight containers in a cool, dark place. The butter should be stored in the refrigerator, and the peaches are best used within a few days of purchase or frozen for later. With all these ingredients prepped and ready, we’re on our way to making a delicious loaf of homemade peach bread!
HOW TO MAKE – STEP-BY-STEP
Alright, let’s get down to business and make some southern peach bread! I’m going to walk you through it step-by-step, just like I’m right there in the kitchen with you. Don’t worry, even if you’re a baking newbie, you can totally do this!
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it – it’s a lifesaver! This is really important so the southern peach bread doesn’t stick.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). This ensures that everything is evenly distributed throughout the bread.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. You can use an electric mixer or do it by hand, but the mixer definitely makes it easier. I learned the hard way with southern peach bread that not creaming the butter and sugar enough results in a dense, uneven bread. The creaming process incorporates air into the butter and sugar, which helps to create a light and tender crumb.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can make the bread tough. The alternating addition of dry and wet ingredients ensures that the batter remains smooth and prevents the gluten from developing too much.
- Gently fold in the diced peaches and chopped nuts (if using). I like to reserve a few peach slices to arrange on top of the bread before baking – it makes it look extra pretty.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, southern peach bread usually takes about 55 minutes, but ovens vary, so start checking around 50 minutes. Don’t worry if your southern peach bread starts to brown too quickly on top. You can tent it with foil to prevent it from burning.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is important because the bread needs time to set up a bit before you try to remove it from the pan. Allowing the bread to cool slightly in the pan helps it to retain its shape and prevents it from crumbling when you remove it.
While the southern peach bread is cooking, I usually tidy up the kitchen or catch up on a book. And the aroma that fills the house while it bakes? Heaven! Your southern peach bread should smell like sweet peaches, warm spices, and buttery goodness. Trust me, the hardest part is waiting for it to cool before you can slice into it!
And here’s a family-tested southern peach bread shortcut: if you’re really short on time, you can use a store-bought cake mix as a base and just add the peaches and spices. It won’t be quite the same, but it’s a decent substitute in a pinch!
SERVING
Now that you’ve got a beautiful loaf of southern peach bread, let’s talk about serving it! This bread is incredibly versatile and can be enjoyed in so many ways.
The kids love our southern peach bread when I slice it warm and spread a little butter on top. It’s the perfect after-school snack. But honestly, I love it just as much with a cup of coffee in the morning. It’s a simple pleasure that starts the day off right.
This southern peach bread pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent dessert. I also love serving it with a side of fresh berries or a light fruit salad. The sweetness of the peaches complements the tartness of the berries beautifully. If you’re looking for something savory to pair it with, try serving it alongside some creamy brie cheese. The combination of sweet and savory is surprisingly delicious!
This southern peach bread is perfect for brunch, potlucks, or even as a thoughtful gift for a friend. It’s especially wonderful during peach season, but honestly, it’s a treat any time of year. Its moist texture and sweet flavor make it a crowd-pleaser for any occasion.
For presentation tips, I like to dust the top of the bread with powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. It adds a touch of elegance. The powdered sugar creates a delicate, snowy appearance, while the glaze adds a glossy finish and extra sweetness.
If you have extra southern peach bread (which is rare in my house!), you can use it to make French toast or bread pudding. It’s also delicious toasted and served with peanut butter or cream cheese. Or, you can cube it up and use it as the base for a summer trifle with layers of peaches, whipped cream, and vanilla pudding. The possibilities are endless!
I’ve also tried a few seasonal southern peach bread variations. In the fall, I add a little bit of apple pie spice and some chopped apples to the batter. In the winter, I sometimes add cranberries and orange zest. And in the spring, I’ll mix in some chopped strawberries or raspberries. These variations add a unique twist to the classic recipe and allow you to enjoy it year-round.
My friends always ask for this southern peach bread recipe!
FAQs
I get a lot of questions about my southern peach bread, so I thought I’d put together a little FAQ to help you troubleshoot any issues you might run into. Let’s dive in!
Q: My southern peach bread is dry. What did I do wrong?
A: Ah, the dreaded dry bread! Several factors can cause this. First, make sure you’re measuring your flour correctly. Too much flour is a common culprit. Spoon the flour into your measuring cup and level it off with a knife, rather than scooping it directly from the bag. Also, be careful not to overbake the bread. Start checking for doneness around 50 minutes and remove it from the oven as soon as a wooden skewer inserted into the center comes out clean.
Sometimes, adding a tablespoon or two of applesauce to the batter can help add moisture. You know what I do when my southern peach bread comes out a little dry? I slice it, toast it, and slather it with butter and honey. Problem solved!
Q: Can I use canned peaches in this peach bread recipe instead of fresh?
A: While I highly recommend using fresh peaches for the best flavor and texture, you can use canned peaches in a pinch. Just make sure to drain them really well and pat them dry with paper towels before adding them to the batter. Canned peaches tend to be softer and more watery than fresh peaches, so they can make the bread a bit soggy. You might want to reduce the amount of buttermilk slightly to compensate.
Q: My southern peach bread sank in the middle. Why?
A: A sunken middle is usually caused by one of two things: either the oven temperature was too low, or the bread was underbaked. Make sure your oven is properly preheated to 350°F (175°C). Also, be sure to bake the bread until a wooden skewer inserted into the center comes out clean. If the top of the bread is browning too quickly, you can tent it with foil to prevent it from burning.
Q: Can I freeze this peach bread loaf?
A: Absolutely! This southern peach bread freezes beautifully. Let it cool completely, then wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator or at room temperature.
Q: What can I use if I don’t have buttermilk?
A: As I mentioned earlier, you can easily make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to equal 1 cup. Let it sit for 5 minutes before using. Alternatively, you can use plain yogurt or sour cream thinned with a little milk. These substitutes provide the acidity needed to activate the baking soda and create a tender crumb.
Q: Can I add other fruits to this southern peach bread recipe?
A: Of course! Feel free to get creative and add other fruits to the batter. Berries, apples, pears, or even pineapple would all be delicious additions. Just make sure not to add too much fruit, as it can make the bread soggy. When adding other fruits, consider their moisture content and adjust the recipe accordingly to maintain the perfect texture.
Q: My southern peach bread is too dense. How can I make it lighter?
A: A dense bread can be caused by overmixing the batter or not creaming the butter and sugar enough. Be sure to cream the butter and sugar until light and fluffy, and mix the dry and wet ingredients until just combined. Also, make sure your baking soda is fresh. Old baking soda can lose its potency, which can affect the rise of the bread. You know what I do when my southern peach bread comes out a little dense? I just call it “rustic”!
My Final Thoughts
This southern peach bread recipe isn’t just about the delicious bread; it’s about the memories, the traditions, and the love that goes into making it. It’s a taste of home, a slice of summer, and a reminder of simpler times. It’s one of those recipes that just makes me happy, and I hope it brings you joy too.
Southern Peach Bread Pro Tips:
- Always use fresh, ripe peaches for the best flavor. Trust me, it makes a huge difference! The flavor of ripe peaches is unparalleled and will elevate the taste of your bread.
- Don’t overmix the batter. Overmixing can lead to a tough bread. Mix until the ingredients are just combined for a tender and moist result.
- Let the bread cool completely before slicing. I know it’s tempting to dig in right away, but the bread will slice much easier if you let it cool first. Cooling allows the bread to set and prevents it from crumbling.
Southern Peach Bread Variations:
Over the years, I’ve played around with this southern peach bread recipe quite a bit. Here are a few variations we’ve enjoyed:
- Peach and Ginger Bread: Adding a teaspoon of ground ginger to the batter gives it a warm, spicy kick. The ginger complements the sweetness of the peaches and adds a unique depth of flavor.
- Peach and Cream Cheese Swirl Bread: Swirling a mixture of cream cheese, sugar, and vanilla extract into the batter creates a decadent and delicious treat. The cream cheese adds a tangy and creamy element that elevates the bread to a whole new level.
- Peach Cobbler Bread: Topping the bread with a streusel topping made from flour, butter, sugar, and oats gives it a cobbler-like texture. The streusel topping adds a crunchy and buttery contrast to the soft and moist bread.
My husband loves the peach and ginger version, while my kids are partial to the peach cobbler bread. And me? I love them all!
I truly hope you try this southern peach bread recipe and make it your own. Don’t be afraid to experiment with different flavors and ingredients. And most importantly, have fun! There’s nothing quite like the satisfaction of baking a homemade loaf of bread, especially when it’s as delicious as this one.
So go ahead, grab some peaches, preheat your oven, and get ready to bake a little bit of sunshine into your day. I have no doubt that this southern peach bread will become a cherished family favorite for years to come. Happy baking!
PrintSouthern Peach Bread: A Taste of Summer
This peach bread recipe is a delightful Southern treat, packed with fresh peaches and a hint of cinnamon. Perfect for breakfast, brunch, or dessert!
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: Southern
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and diced fresh peaches
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a separate bowl, combine the oil, sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced peaches.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve. Enjoy!
Notes
For extra flavor, add 1/2 cup of chopped pecans or walnuts to the batter. You can also use frozen peaches if fresh peaches are not available.