Peach Bread

This is a moist loaf of quick bread made with 1 1/2 cups of diced fresh peaches (about 3 medium peaches), sour cream and a little cinnamon and nutmeg. The batter is mixed in two bowls, folded with the fruit and baked in a 9×5-inch loaf pan. It makes 8 slices, with 15 minutes of prep and 55 to 65 minutes in the oven.

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It is a good way to use ripe peaches that are sitting on the counter, and the prep is short: measure the flour, sugar and spices ahead and the rest goes quickly. You can serve it for breakfast, with an afternoon coffee or as a dessert.

What Goes in the Loaf

The full list is in the recipe card at the bottom. Here is what each ingredient contributes.

• All-purpose flour (2 cups), baking powder (1 teaspoon) and baking soda (1/2 teaspoon): the flour gives the loaf its structure, and the two leaveners help it rise.
• Cinnamon (1 teaspoon) and nutmeg (1/2 teaspoon): warm spices that suit the peaches. Salt (1/2 teaspoon) balances the sweetness.
• Unsalted butter (1/2 cup, softened) and granulated sugar (1 cup): creamed together they give richness and moisture, and the sugar helps the crust turn golden.
• Eggs (2 large), vanilla (1 teaspoon) and sour cream (1/2 cup): the eggs bind the batter, and the sour cream adds moisture and a slight tang.
• Fresh peaches (1 1/2 cups, peeled and diced): they bring the sweetness and juiciness. Use ripe ones that are slightly soft to the touch and fragrant.
• Walnuts or pecans (1/2 cup, chopped): optional. Leave them out for a nut-free loaf.

What Matters in the Mixing

Cream the butter and sugar for 3 to 4 minutes, until light and fluffy. Add the eggs one at a time and mix well after each. Then stir in the vanilla and sour cream.

Add the dry ingredients gradually and mix just until combined. Overmixing leads to a dense loaf. Fold in the peaches and nuts by lifting the batter over them, which keeps the pieces whole and spreads them evenly. Pour the batter into the pan, smooth the top and bake.

Ovens vary, so start checking at 55 minutes. The loaf is done when a toothpick in the center comes out clean. Cool it in the pan for 10 minutes, then move it to a wire rack. A rack lets air circulate so the bottom does not turn soggy.

You need two bowls: a medium one for whisking the dry ingredients and a large one for creaming the butter and sugar. A whisk blends the dry ingredients, and a rubber spatula is the best tool for folding in the peaches and scraping down the bowl. Accurate measuring cups and spoons matter in baking, since the loaf depends on the balance of flour, leaveners and moisture.

Grease the pan or line it with parchment paper so the loaf is easy to remove. A 9×5-inch pan is the right size. A baking dish of similar size also works, but the baking time will need adjusting.

Ways to Change It

• Berries: swap the peaches for blueberries or raspberries for a tarter loaf.
• More spice: add a teaspoon of ground ginger or allspice to the dry ingredients. A teaspoon of almond extract alongside the vanilla also works.
• Coconut: fold in 1/2 cup of shredded unsweetened coconut.
• Chocolate chips: fold in 1/2 cup of sugar-free chocolate chips.
• Zucchini: grate 1 cup of zucchini and fold it in. It keeps the bread moist.
• Whole wheat: replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Nut-free: leave out the nuts, or use sunflower seeds for crunch.

What to Serve With It

Slice it warm or at room temperature. Coffee or herbal tea such as chamomile or mint suits the warm spices. A spoonful of Greek yogurt adds a tangy contrast, and a fruit salad keeps things light. For dessert, add whipped cream or a scoop of vanilla or peach ice cream, or dust the top with powdered sugar. A plate of soft cheeses such as brie or goat cheese also goes well with the sweet bread.

Storing It

Keep the loaf in an airtight container at room temperature for up to 3 days. It can go in the refrigerator for up to a week, or in the freezer for up to 3 months.

Nutrition per Serving

One slice has approximately 210 calories, 9 grams of fat (5 grams saturated), 28 grams of carbohydrates, 1 gram of fiber, 10 grams of sugar, 3 grams of protein and 150 milligrams of sodium.

FAQ

Can I use frozen peaches?

Yes. Thaw and drain them well before adding them to the batter, so the extra moisture does not affect the texture.

Can I make it gluten-free?

Yes, by replacing the all-purpose flour with a gluten-free flour blend. Choose one that contains xanthan gum for the best results.

Can I replace the sour cream?

Plain Greek yogurt or buttermilk both work and keep the loaf moist.

Can I add more flavor?

Ginger, allspice or a splash of almond extract alongside the vanilla all add more flavor.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us