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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| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Servings | 8 servings |
- 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
Ingredients
|
- 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
- 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.
How much pecans? I didn’t see them in the ingredient listing.
Hi Shari,
Yikes, so sorry! I just added them to the list of ingredients! You will need 1/2 of a cup. If you really like pecans, you could add a few more. Hope you enjoy it!
The eggs were not listed in the instructions, so after the bread was in the oven for about 5 minutes I discovered the eggs on my counter. I pulled the bread from the oven, dumped it back in the bowl, and added the eggs. Hoping all will be OK!
Oh Patti, I am so sorry! I was in a hurry to get that post out because Hurricane Irma was headed our way and I knew we wouldn’t have power. I didn’t proof it as well as I should. I just corrected that and as you can see by another comment I also left out how many pecans to add. I have corrected both of these omissions and hope your bread turns out okay!
I made this bread using the article from the Democrat, I would like to suggest that your recipes be proofread before printing in the newspaper. There was no indication of when to add the eggs and the pecans were not listed in the ingredients list. My bread cooked in 35 minutes. I haven’t tasted it yet. 🙂
Hi Julianne,
You are so right about proofing and I’m terribly sorry if the ommissions caused you any inconvenience. My husband is usually my proofreader, but I was in a hurry to get this recipe posted before we lost power with Hurricane Irma and I posted it without letting him review it. Once I saw the ommissions and we had power again it was too late to correct the recipe in the Democrat.
I sincerely hope everything turned out okay and you enjoyed the bread!
Sincerely,
Sharon
I have peaches that I froze last summer. I want to use them for this bread. Do I drain the juice and then mash, chop? There is no sugar on them. Just delicious peaches that need to be used.
Hi Roz,
If it’s just the juice from the peaches, you can leave it and then just mash or chop them up. If you froze them in water or another liquid, you will want to drain them.
All my best,
Sharon
Very helpful!! Thanks! Can’t wait to make the bread. Sounds delicious and a great way to use these peaches!!
Can I omit the pecans without substituting them for something else? I really want to try this but my husband can’t have the nuts. Thanks so much!
Hi Danya,
Of course, just leave the pecans out. The bread will still be delicious! I hope ya’ll enjoy it!
Sharon
Made a loaf of this delicious-sounding bread………….but what a disappointment ~ there is no peach flavor at all!!! What could/should I do to alter the outcome?
Hi Sue,
I’m so sorry your bread didn’t turn out like you hoped! Were the peaches you used really ripe with a sweet peach smell? I know when eating fresh peaches, sometimes some are better than others and I’ve found the riper the peach the better the bread. It’s a little like bananas for banana bread, the best flavor seems to come when the bananas they are almost on the verge of spoiling. If you make it again, try to use peaches that are really fragrant, soft and juicy. If you do make it again, let me know how it turns out.
All my best!
Sharon