Name: Southern Peach Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup sour cream; 1 1/2 cups fresh peaches, peeled and diced; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

Peach Bread Memories and a Little Southern Chaos

You ever have one of those recipes that just sorta shows up when you need it? For me, that’s this Southern Peach Bread. I started making it one muggy summer when a neighbor (hey, Miss Linda!) left a paper sack of peaches on our porch. Had no clue what to do with ’em besides the usual cobbler, so—well, bread happened. It’s messy but in that lovable, warm way. And as for the kids, they still remember the time I accidentally doubled the sugar and made what I swear was basically peach candy loaf. Not that anyone complained. Anyway, pull up a chair and let’s get to it before I forget something important (which happens, let’s be honest).

Why You’ll Want to Make This (Even on a Tuesday)

I make this when I’ve got a couple sad peaches hanging out in the fruit bowl, or when it’s raining and I want the kitchen to smell like summer. My family goes nuts for it because it’s got that sweet crust on top but stays all soft inside—plus, it toasts up real nice the next morning (if it makes it that long). I used to fuss with peeling the peaches but, honestly, who has time? A little peel never hurt anyone. And if I’m feeling fancy, I toss in some chopped pecans—though that did once cause my youngest to stage a nut protest. You win some, you lose some.

What You’ll Need (and a Few Lazy Swaps)

2 cups all-purpose flour (I tried half wheat once—pretty good, a bit dense)
1 cup sugar (or a heavy 3/4 cup if you’re watching it)
1/2 cup melted butter (sometimes I use vegetable oil if it’s all I have—works just fine)
2 large eggs (room temp if you remember, cold if you forget)
1/2 cup sour cream (plain yogurt works too, or even buttermilk in a pinch; my grandmother swore by Daisy brand but, c’mon, get what’s on sale)
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1.5 cups fresh peaches, chopped small (or drained canned ones, but fresh is best)
1 teaspoon vanilla extract
Optional: handful of pecans or walnuts, cinnamon sprinkle, or even a dash of ginger if you’re feeling wild

Let’s Bake Some Southern Peach Bread!

Preheat your oven to 350°F (175°C). Grease up a standard loaf pan (mine’s ancient and dented but does the job). If you don’t have spray, a bit of butter and a napkin works wonders.
In a big bowl, whisk together flour, baking powder, baking soda, and salt. I usually give it an extra turn because lumps bug me.
In another bowl, go ahead and mix sugar, melted butter, eggs, sour cream, and vanilla. This is where I usually sneak a taste—just to check the sweetness, right?
Gently stir the wet stuff into the dry stuff. Don’t overmix unless you like bread that doubles as a doorstop (learned that the hard way). The batter should look a bit lumpy, which is totally fine.
Fold in your peaches and nuts (if using). If you used canned peaches, pat them dry or you’ll end up with a wet mess. But if you forget, it’s honestly not the end of the world—maybe just bake it a little longer.
Pour it all into your pan and smooth the top. Sometimes I sprinkle a little extra sugar or cinnamon on top—makes a nice crust.
Bake for 55–65 minutes. Check at the 50-min mark with a toothpick—sometimes the edges get a little ahead of themselves.
Let it cool in the pan for 15 minutes, then run a knife around the edge and tip it out. Or just eat it warm from the pan, fork optional. I won’t judge.

Stuff I Learned the Hard Way (Notes)

If your peaches are super juicy, maybe toss them in a spoonful of flour first. Otherwise, you might get mushy spots (not a dealbreaker, just saying).
This bread freezes okay, but honestly I think it tastes best a day or two after it’s baked—guess the flavors get friendly or something.
If you’re using salted butter, maybe skip the extra salt—I did not enjoy my salt loaf experiment.

Variations That (Mostly) Worked

Swapped nectarines for peaches once—no one noticed. Apricots, though? Too tart, at least for my crew.
Added a half cup of blueberries, and it was lovely, but made the loaf a bit wetter. Maybe cut back on peaches if you try that.
Tried a cream cheese swirl—it tasted good but looked like modern art gone wrong. Not my prettiest effort.

Do You Really Need Fancy Equipment?

I use an old hand mixer when I’m feeling lazy, wooden spoon when I’m not. If you don’t have a loaf pan, bake it in a muffin tin—just reduce the baking time (maybe 25 minutes or so). Or, you know, use whatever clean dish you can find. I once used a Pyrex casserole and it worked fine, though it came out a bit squat.

How to Store Your Peach Bread (If It Lasts)

Wrap it up tight in foil or a container on the counter for 2–3 days—though honestly, in my house it never lasts more than a day! If you must, the fridge works, but it does get a little dense. Freezer is okay, just slice first for easy snacking later.

How I Like to Serve It (and a Family Quirk)

I love a fat slice with a pat of butter and cup of strong coffee—especially on a slow Saturday. My kids slather it in cream cheese (and once, peanut butter, which I’m still not sure about). Sometimes for dessert I warm it up and pop a scoop of vanilla ice cream on top. Trust me on that one.

Little Lessons Learned Over Time (Pro Tips)

I once tried to rush the cooling—big mistake. Bread crumbled everywhere. Let it sit, even if it tests your patience.
Actually, I find it works better if you chop the peaches pretty small so they spread out in the bread instead of making peach pockets.
Don’t overmix. I know I already said it, but it’s worth repeating. Gummy bread is a heartbreaker.

FAQ: Because People Always Ask

Can I use frozen peaches? Yep, just thaw and drain ’em first. They’re a bit softer, but honestly, it saves time.
Do I have to peel the peaches? Nah. I used to, but honestly, the skin just sorta melts in. Plus, less hassle.
Can I make it gluten free? I’ve tried with a 1:1 gluten free flour (like Bob’s Red Mill, you can find it here). Came out pretty good, just a bit crumblier. Maybe add an extra egg next time.
Where can I find more peach recipes? Oh, I love Southern Living’s peach ideas—honestly, some of their desserts are wild.
Can I double this recipe? For sure, but use two pans. I tried squishing it in one once, and, well, the middle never set. Oops.

Oh, and on a totally unrelated note—if you ever find yourself with leftover peaches and a bit of bourbon, try making a quick sauce for pancakes. Not exactly related, but hey, life’s short.