Easy Southern Fresh Peach Bread

Easy Southern Fresh Peach Bread is as delicious as it sounds. Think of the best banana bread you have ever had and substitute fresh last-of-the-summer juicy peaches and crunchy pecans for the bananas, and you should be able to imagine just how delicious this peach bread is.

A surprise ingredient, sour cream, keeps Easy Southern Fresh Peach Bread moist and tender, and it’s perfect for breakfast, brunch or even a snack.

Easy Southern Fresh Peach Bread is just one example of quick bread, the definition of which is recipes made without yeast. Some other examples of quick bread on my blog are Easy Southern Style Apple Bread, Easy Southern Cheddar Biscuits, Traditional Southern Style Cornbread, Old Fashioned Southern Cornbread, Ultimate Blueberry Buttermilk Pancakes, and Sweet Potato Biscuits. Of course the most famous of all quick bread is banana bread!

Our good friends Mike and Martha recently returned from North Carolina and brought us some wonderful juicy Georgia peaches, and I couldn’t wait to make something with them. I thought about making a peach cobbler or a peach pie, and or even some heavenly peach ice cream, but Hurricane Irma is headed our way, and I’m pretty sure we will be without power for several days at the very least. I needed to come up with something really simple to make and even easier to eat. I thought that this luscious peach bread would be perfect since it doesn’t require any refrigeration and you don’t even need silverware or a plate.

This recipe for Easy Southern Fresh Peach Bread like all quick bread is quick and easy and only takes one bowl. You don’t even have to pull out your electric mixer because everything can be mixed by hand. I did use my food processor to puree the peaches, but I could have as easily chopped them up, and the bread would still be fabulous.

If you love peaches as I do, you might also like these recipes: Southern Peaches and Cream Pie, Grilled Chicken with Peach Glaze and Summer Fruit Salad with Orange Syrup. 

The ingredients for Easy Southern Fresh Peach Bread include fresh or frozen peaches, sugar, all-purpose flour, vegetable oil, eggs, sour cream, vanilla, baking soda, kosher salt, and pecans.

How to make Easy Southern Fresh Peach Bread

To make Easy Southern Fresh Peach Bread, first, preheat the oven to 350 degrees F.

Use a non-stick baking spray with flour to grease the bottom of a large loaf pan. Do not grease the sides of the pan. Or, you could grease the bottom with butter and then sprinkle a small amount of flour on the butter. Tap the pan on the counter to evenly distribute the flour and pour out any excess.

Add the sugar and oil to a large bowl and mix well.

Add the eggs, sour cream, peach puree or chopped peaches, pecans and vanilla, mix well. Add the flour, baking soda and salt to the mixture a little at a time and mix well. Add the pecans and mix well to combine.

Pour into a prepared loaf pan and bake for 50-55 minutes or until the sides of the cake start to pull away from the pan, and when a toothpick inserted into the center comes out clean with no streaks of batter.

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3.7 from 33 votes

Easy Southern Peach Bread Recipe

Delicious Easy Southern Peach Bread is full of fresh, last-of-the-summer, juicy peaches, crunchy pecans, and sour cream which keeps it tender and moist.

Course Bread, Breakfast/Brunch, Snack

Cuisine American, Southern

Keyword how to make peach bread, bread recipes with peaches

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Calories 300kcal

Author Sharon Rigsby

Ingredients

• 1/2 cup of vegetable or coconut oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup finely diced peeled fresh or frozen peaches or peach puree* approximately 2 large or 3 small
• 1/2 cup sour cream
• 1 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup pecans chopped, you can add a few more if you love pecans

Instructions

• Preheat the oven to 350 degrees F.
• Use a non-stick baking spray with flour to grease the bottom of a large loaf pan. Do not grease the sides of the pan. Or, you could grease the bottom with butter and then sprinkle a small amount of flour on the butter. Tap the pan on the counter to evenly distribute the flour and pour out any excess.
• Add the sugar and oil to a large bowl and mix well.
• Add the eggs, sour cream, peach puree or chopped peaches, and vanilla, mix well. Add the flour, baking soda and salt to the mixture a little at a time and mix well. Add the pecans and mix well to combine.
• Pour into a prepared loaf pan and bake for 50-55 minutes or until the sides of the cake just start to pull away from the pan, or when a toothpick inserted into the center comes out clean with no streaks

Notes

• You can finely chop the peaches, use your food processor to puree them or mash them with a potato masher. However, if you use your food processor, be careful not to over process them, you still want small pieces of peach in the puree.

Nutrition

Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 52mg | Potassium: 89mg | Fiber: 1g | Sugar: 26g | Vitamin A: 200IU | Vitamin C: 28.9mg | Calcium: 20mg | Iron: 1.3mg

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