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.
Carolyn G Haley
This sounds amazing, can’t wait to make it. Have printed my copy and will make it this week.
Carolyn
Ashley Lentini
Hot butter on this bread and lookout! Moist and Delicious……….. Nice Job!
LeighAnn
This was so yummy!
Reina
Followed it to the T and it’s delicious! Not too sweet, perfect with a cup of coffee/tea.
Eleanor Warmack
Just made this and it was so yummy. I used some fresh peaches that I had frozen in the fall, hand cut them so there would be some chunks in the mix and it was divine. Cut a piece hot and put just a touch of butter on it and oh my gosh mouth watering.
Sharon Rigsby
Hey sweet friend! So glad to see your comment and I am so happy you liked it! I hope you are doing well and staying safe in all of this craziness!
Sharon
Marie Huber
Sharon your recipe looks wonderful. I would love to try it but would like to know if you think I could add chopped peaches in addition to the purée can’t wait to try this!
Thank you!
Andrea
Can I used canned peaches???
Sharon Rigsby
Hi Andrea, yes, you can use canned peaches. Be sure to drain them first and be careful if using your food processor to chop them up. You still want to see small chunks of peaches. Good luck and I hope you love the peach bread as much as we do.
Sharon
Melissa
This recipe is FANTASTIC! My bread was perfect, moist but not mushy, with the perfect amount of sweet. Thank you for sharing!
Sharon Rigsby
Thanks so much, Melissa for letting me know you enjoyed the bread. It’s one of my favorites too!
All the best,
Sharon
Raeann
What size pan do you suggest for this recipe? I am thinking it will work best is a pan slightly smaller than the typical 9¼ x 5¼ x 2¾.
Sharon Rigsby
Hi Raeann, that exactly the size of the pan I use and it works fine. I hope you enjoy it!
Sandra Yancey
I just made this and it turned out awesome. Very moist and the taste it s awesome . I will be baking this again.
Sharon Rigsby
Hi Sandra, I’m so glad you enjoyed the bread. It’s one of my favorites too!
All my best,
Sharon
Kelly
I just made this bread and I over pureed the peaches. But it still came out delicious. I will make this again! Thank you
Gritsandpinecones
Hi Kelly, thanks so much for leaving a comment! I’m so glad you enjoyed the bread! It’s one of our favorites!
All my best,
Sharon
Sue C.
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?
Gritsandpinecones
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
Denise Hale
so true about the kind of peaches – i used Ontario peaches which are in season now – the smell of this loaf baking was unreal – like aromatherapy!!!!!! fabulous recipe i will be using again!
Sharon Rigsby
Hey Denise,
So glad you enjoyed the bread and thank you too for letting me know!
All my best,
Sharon
Dayna
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!
Gritsandpinecones
Hi Danya,
Of course, just leave the pecans out. The bread will still be delicious! I hope ya’ll enjoy it!
Sharon
Roz Winter
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.
Gritsandpinecones
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
Roz Winter
Very helpful!! Thanks! Can’t wait to make the bread. Sounds delicious and a great way to use these peaches!!
Julianne D Chester
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. 🙂
Gritsandpinecones
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
Rebecca
Lovely bread! Made some substitutes to make it gluten and dairy free, and added cinnamon! Thanks for sharing!!!
Patti
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!
Gritsandpinecones
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!
Shari
How much pecans? I didn’t see them in the ingredient listing.
Gritsandpinecones
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!