What is peach bread?
Peach bread is a moist quick bread made with fresh peaches, simple pantry ingredients, and no yeast. It has a soft, tender crumb similar to banana bread and is often made with sour cream or oil to keep it rich, flavorful, and perfectly moist.
This easy peach bread with fresh peaches is loaded with juicy fruit, a hint of vanilla, and buttery pecans. Like my sour cream apple bread, it's a simple one-bowl recipe that's moist, reliable, and perfect for breakfast, brunch, or an afternoon treat.
It's one of my favorite summer quick breads to make when peaches are in season because it's quick, forgiving, and always turns out beautifully-even when the fruit is extra juicy.
Quick look at the recipe
Ready in: 1 hour, 5 minutes | Serves: 8-10 | Difficulty: Easy | Make-Ahead Friendly: Yes
If your peaches are extra juicy, don't worry-this recipe includes simple tips to help your peach bread bake up perfectly every time.
Jump to:
- What is peach bread?
- Quick look at the recipe
- Why you'll love this recipe
- Main ingredient notes and easy substitutions
- Recipe variations and twists
- How to make peach bread (step-by-step guide)
- How to adjust for juicy peaches (don't skip this!)
- Serving ideas
- Recipe FAQs
- Tips for perfect results every time
- More peach recipes you’ll love
- Join the conversation
- Recipe:
Why you'll love this recipe
- Like my fresh peach pie, it’s made with fresh peaches for the best flavor
- Super moist and tender crumb, thanks to sour cream, like my lemon blueberry coffee cake.
- Easy one-bowl recipe-no mixer required
- Perfect for breakfast, brunch, or snacking
- A great way to use up ripe or slightly overripe peaches
If you love my blueberry banana nut bread or sweet potato bread, this peach version is right up your alley.
Main ingredient notes and easy substitutions
- Fresh peaches: Freestone peaches are best because the pit comes out easily. If your peaches are extra juicy, that's fine, just know your bake time may need a few extra minutes (I'll show you how to adjust below).
- Sour cream: This is the secret to that rich, moist texture. You can substitute plain Greek yogurt if needed.
- Vegetable oil: Keeps the bread soft and tender. Any neutral oil works.
- Pecans: Optional, but they add a lovely buttery crunch. Feel free to leave them out.
👉 Tip from my kitchen: I make this every summer with South Georgia peaches, and I've tested it with everything from firm to super juicy fruit-so don't stress if yours are extra ripe.
Recipe variations and twists
- Add a cinnamon streusel topping for a coffee cake vibe
- Skip the pecans for a nut-free version
- Swap sour cream for Greek yogurt
- Add a pinch of cinnamon or nutmeg for a warm spice note
How to make peach bread (step-by-step guide)
- Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
- Peel and chop the peaches, keeping them slightly chunky.
- In a large bowl, mix the sugar and oil until combined.
- Add the eggs, sour cream, peaches, and vanilla, and stir well.
- Add the flour, baking soda, and salt, and mix until just combined.
- Fold in the pecans.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
How to adjust for juicy peaches (don't skip this!)
This is the one thing that can make or break peach bread. Once you know it, you're golden.
- If your peaches are very juicy, add 1-2 tablespoons of flour to the batter
- Expect to bake 5-10 minutes longer
- If the top browns too quickly, loosely tent with foil
This ensures your bread bakes through without being soggy in the center.
Serving ideas
- Serve as part of a summer brunch spread along with my old-fashioned fruit salad, brown sugar sweet and spicy bacon, and eggs benedict breakfast casserole
- Slice and serve warm with butter
- Toast leftovers for breakfast
- Spread with cream cheese or peach jam
Recipe FAQs
Too much moisture from juicy peaches or underbaking can cause this. Add 1-2 tablespoons of flour if your peaches are very juicy, and bake a few minutes longer until fully set.
Yes, but drain them very well and pat dry. Fresh peaches give the best flavor and texture, but canned will work in a pinch.
Peeling is recommended for the best texture, especially if the skins are tough. If the peaches are firm, use a vegetable peeler. If they are very ripe and soft, blanching is the easiest way to remove the skins.
Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Insert a toothpick into the center-it should come out clean with no wet batter. The edges will also pull slightly away from the pan.
Tips for perfect results every time
- Don't overmix the batter-mix just until combined
- Use ripe, fragrant peaches for the best flavor
- Check for doneness early if your peaches are less juicy
- Tent with foil if the top browns too quickly
More peach recipes you’ll love
If you have extra peaches, don't miss these favorites:
Join the conversation
Have you made this peach bread? I'd love to hear how it turned out-especially if you used super juicy peaches! Leave a comment and star rating, and let me know how you liked it.
G&P Wisdom
Good peaches don't need much; just a simple recipe that lets their flavor shine.
Recipe:
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Peach Bread with Fresh Peaches (Moist & Easy One-Bowl Recipe)
Ingredients
- 1 cup finely diced peaches, peeled and mashed, approximately 2 large or 3 medium
- ½ cup of vegetable or coconut oil
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup roasted pecans chopped, you can add a few more if you love pecans
Instructions
- Peel and finely chop the peaches. I also like to use a potato masher to mash them up a bit too. Don't mash too much because you still want the mixture to be chunky.
- Preheat the oven to 350°F.
- Use a non-stick baking spray with flour to grease the bottom and sides of a 9×5 inch loaf pan.
- Add the sugar and oil to a large bowl and mix well.
- Add the eggs, sour cream, chopped peaches, and vanilla, mix well. Add the dry ingredients, flour, baking soda, and salt to the wet ingredients and mix well. Add the pecans and mix until just combined. Don't over mix.
- Pour the batter into the prepared pan. Bake for 50-55 minutes or until the sides of the cake start to pull away from the pan. Start checking when you begin to smell your bread. Try 5 minutes before you think it will be done. If it's not, check again in 5-10 minutes, depending on how underdone it is.
- A wooden skewer or toothpick inserted into the center should come out clean with no streaks of batter.
- Remove from the oven and let the bread cool in the pan for about 10 minutes on a wire baking rack. Then turn the bread out onto the wire rack to cool completely.
Melanie
I forgot, I also substituted Gluten-free flour…it came out delish!