My easy, homemade Peach Bread is an old-fashioned, quick bread recipe with chunks of fresh, juicy peaches and buttery roasted pecans. This simple-to-make, Southern-style bread stays moist for days and is packed with sweet peachy goodness!
A surprise ingredient, sour cream, keeps this easy peach bread moist, and it’s delicious right out of the oven or toasted for breakfast, brunch, or even a snack.

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Why I love this recipe, and you will too!
- Like my Sour Cream Apple Bread and Sweet Potato Bread, this peach quick bread recipe doesn’t require any yeast.
- Although made from scratch, it is quick and easy to make and only takes one bowl.
- You don’t even have to pull out your electric mixer because everything can be mixed by hand.
Ingredients notes
- Fresh peaches – are the star of peach bread recipe. Elberta freestone peaches from South Georgia are my favorite, but you can use whatever type you can find in your area.
- Granulated sugar – although this is called bread, sugar gives it a sweet taste, and I think it is closer to a coffee cake consistency.
- All-purpose flour – is the base of most bread recipes and provides structure.
- Vegetable oil – helps to keep this bread moist. I always use peanut oil, but any neutral-flavored vegetable oil will work.
- Eggs – combine with the flour to provide structure and hold everything together.
- Sour cream – provides a slight tang and helps keep the bread moist.
- Vanilla extract – enhances all of the other flavors and is an essential ingredient.
- Baking soda – with its leavening properties, provides lift and helps this bread rise.
- Kosher salt – enhances the flavor of the bread and balances the sweetness of the other ingredients.
- Pecans – add crunch and their familiar buttery flavor.
You will also need a non-stick baking spray with flour, a 9×5-inch loaf pan, and a wire cooling rack. The recipe card below provides complete measurements.
How to make this peach bread recipe
- Preheat the oven to 350°F.
- Peel and finely chop the peaches. I like to use a potato masher to mash them up a bit too. However, don’t mash too much because you still want the mixture to be chunky.
- Use a non-stick baking spray with flour to grease the bottom and sides of a 9×5 inch loaf pan. Set aside.
- Add the sugar and oil to a large bowl and mix well.
- Add the eggs, sour cream, chopped peaches, and vanilla, and mix well. Next, add the dry ingredients, flour, baking soda, and salt to the wet ingredients and mix well. Finally, add the pecans and mix to combine.
- 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 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 when done.
- Let the peach 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.
- Slice and serve your delicious peach bread!
Serving suggestions
We love this delicious peach bread sliced for breakfast, it’s perfect for a brunch, or it’s a great afternoon snack. I’ve even served it with dinner on several occasions.
You can also toast the slices and spread a bit of butter for a simple breakfast, or you can serve the slices with a bit of cream cheese and a dollop of peach jam.
How to store leftovers
Let the peach bread cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped bread in a large freezer-friendly, airtight plastic storage bag and leave it at room temperature for up to three days, five days in the fridge, or freeze it for up to three months.
If frozen, thaw before serving on the counter or in the fridge overnight.
How to peel peaches
If your peaches are firm, it’s easy to peel them with a Y-shaped vegetable peeler or a small paring knife. However, if they are soft, the easiest way to peel them is to blanch them in boiling water first. Here are the steps, and I have also covered this in my video.
1. To blanch them, place a large pot with enough water to cover the peaches on the stove over high heat.
2. While the water is coming to a boil, cut a shallow X in the bottom of each peach.
3. When the water is boiling, gently drop the peaches in and let them boil for 20-30 seconds or until their skin starts to split.
4. Immediately remove them from the water with a slotted spoon and place them into a bowl of water and ice. You should then be able to easily slip the skin off with your fingers.
How to choose ripe peaches
There are three ways to tell if a peach is ripe:
1. Smell – as peaches ripen, their aroma becomes more potent, and a ripe peach will have a heavenly scent. No smell means they are not ripe and will be tasteless.
2. Feel – ripe peaches should feel heavy for their size. You should be able to feel them give just a little when you gently squeeze them, but not so much that they feel mushy. If the fruit is firm, it probably needs a day to ripen. Avoid fruit that is rock hard.
3. Color – a ripe peach is a beautiful thing with a lovely vibrant reddish blush and soft velvety skin. Avoid peaches that are green around the stem; they were probably picked too soon and will never ripen properly.
Recipe FAQs
This recipe calls for ripe or slightly overripe peaches. If they ripen before you are ready to use them, you can store the fruit in the fridge for a few days.
Remember, peaches are highly perishable, so handle them carefully and plan to use them within a day or so of purchasing. If they are bruised, you can still salvage part of them and cut away the damaged part.
If your peaches aren’t quite ripe enough, let them sit at room temperature, on their side, not touching, in a single layer, on your counter for a day or so.
You can also hurry the ripening process by placing them in a brown paper bag with a banana or apple for a day or so.
As the names suggest, the difference between freestone peaches and clingstone is how easy it is to separate the flesh from the pit. When you slice a freestone peach, the flesh easily pulls away from the pit. On the other hand, you have to cut the flesh away from the pit with a clingstone.
Sharon’s tips
- Cover the top loosely with aluminum foil if your bread is browning too quickly before it is cooked in the middle. Then allow it to cook the rest of the way.
- Non-stick baking spray is different from a non-stick cooking spray like Pam. Baking spray is made to grease pans used in baking bread and cakes and includes flour.
- If you don’t have a non-stick baking spray with flour, grease the bottom and sides of the pan with butter, then sprinkle about a tablespoon of flour on top of the butter. Tap the pan on the counter to evenly distribute the flour and cover the butter in a thin layer. Pour out any excess flour.
- This peach bread recipe works best with fresh peaches. But, if you are in a pinch, you can substitute thawed frozen peaches or canned peaches that have been drained.
More quick bread recipes
Easy Southern Fresh Peach Bread is just one example of a quick bread made without yeast. If you love peaches as we do, you might also like these recipes: Southern Peaches and Cream Pie, Grilled Chicken with Peach Glaze, Peach Salsa, Southern Peach Cobbler, Fresh Peach Pie Recipe, and Fruit Salad Cocktail.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Peach Bread Recipe with Fresh Peaches
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!