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Easy Peach Bread with Fresh Peaches (Moist & One-Bowl Recipe)

Modified: · Published: by · 61 Comments

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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.

A loaf of baked peach bread on a cutting board with slices on small plates.

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.

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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

Ingredients for peach bread include fresh peaches, eggs, flour, sugar, oil, sour cream, and pecans
  • 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)

  1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
Chopping fresh peaches on a cutting board.
  1. Peel and chop the peaches, keeping them slightly chunky.
Mix oil and sugar in a glass mixing bowl.
  1. In a large bowl, mix the sugar and oil until combined.
Add eggs, sour cream & peaches to the oil & sugar.
  1. Add the eggs, sour cream, peaches, and vanilla, and stir well.
Add flour and the rest of the ingredients to a glass bowl.
  1. Add the flour, baking soda, and salt, and mix until just combined.
  1. Fold in the pecans.
Peach bread batter in a loaf baking pan.
  1. Pour the batter into the prepared pan.
Baked peach bread in a loaf pan, cooling on a wire rack.
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  1. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  2. Slice and serve.
Baked peach bread on a cutting board, cut into slices with peaches next to it.

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

Recipe FAQs

Why is my peach bread soggy in the middle?

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.

Can I use canned peaches for peach bread?

Yes, but drain them very well and pat dry. Fresh peaches give the best flavor and texture, but canned will work in a pinch.

Do I have to peel peaches for peach bread?

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.

Can I freeze peach bread?

Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

How do I know when peach bread is done?

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.

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For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair-simple, flavorful, and perfect to share with family and friends.

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A loaf of freshly baked peach bread on a cutting board with slices cut on a plate.

Peach Bread with Fresh Peaches (Moist & Easy One-Bowl Recipe)

Sharon Rigsby
This easy peach bread, made with fresh peaches, is soft, moist, and packed with juicy flavor. Made in one bowl with sour cream and simple pantry ingredients, it's perfect for breakfast, brunch, or a summer snack.
4.25 from 57 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread, Breakfast/Brunch, Snack
Cuisine American, Southern
Servings 8 servings
Calories 300 kcal

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.

Notes

If your bread is browning too quickly before it is cooked in the middle, cover the top loosely with aluminum foil. Then, allow it to cook the rest of the way.
Non-stick baking spray is not the same as a non-stick cooking spray like Pam.  Baking spray is made to grease baking pans for bread and cakes and contains flour. 
If you don’t have a no-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, then cover the butter with a thin layer. Pour out any excess flour.
This recipe works best with fresh peaches. But if you are in a pinch, you can substitute frozen, thawed, or canned peaches that have been drained. 

 

Nutrition

Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 52mgPotassium: 89mgFiber: 1gSugar: 26gVitamin A: 200IUVitamin C: 28.9mgCalcium: 20mgIron: 1.3mg
Loved this recipe? Leave a rating & review!Click the stars ⭐️ below to let me know what you think or leave a comment. I'd love to hear how it turned out for you!

More Quick and Easy Bread Recipes for Home Bakers

Reader Interactions

Comments

    4.25 from 57 votes (34 ratings without comment)

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    Recipe Rating




  1. Melanie

    5 stars
    Substituted brown sugar for the granulated and walnuts for the Pecan (because I was out of pecans). I also, forgot to mash the peaches. However, they were very soft as they had been prepared several days earlier.

    Reply

  2. Margaret

    Could you make this with Blueberries also??

    Reply

    • Sharon Rigsby

      Hi Margaret,
      I’ve never used this recipe for blueberries before, and peaches have much more moisture, so I’m not sure how it would turn out. If you decide to try it, please let me know how it goes.
      All the best,
      Sharon

      Reply

  3. Barbara

    also forgot to mention, I am diabetic and use Splenda instead of sugar. I have used this in all the banana bread I make. I can’t tell the difference between the two.

    Reply

  4. Janis

    5 stars
    Love the bread. Easy to make and tasty. Great instructions!! I kinda of liked that spices weren’t used. I add a lot of cinnamon to most breads but found that the natural flavor of the peaches really stood out. I am sure it is delicious either way.

    Reply

  5. Linda Frank

    5 stars
    Delicious and easy. I used walnuts since that’s what I had. Thank you.

    Reply

    • Coleen Balch

      5 stars
      New to Texas from New York and trying to develop a “Southern” kitchen and recipe list. It’s peach season so I was glad to find this and made it today. Loved it!! Will be trying more southern recipes from Grits and Pinecones. Thank you!

      Reply

      • Sharon Rigsby

        Hi Coleen, thank you so much for your sweet note. Welcome to the South! We are so glad you are here, and I hope you continue to enjoy my recipes!
        All the best,
        Sharon

  6. Carolyn Haley

    5 stars
    Saw this for the first time and it sounds delicious. Will make it as soon as our fresh peaches come in. We’re hoping to make a trip to Fairhope soon, hoping we can get some of those wonderful Chilton County peaches if we time our trip correctly.

    Carolyn

    Reply

  7. Beka

    5 stars
    Had some leftover fresh peaches and was looking for a way to use them up. I came across this recipe on pinterest and decided to try it! The peach bread turned out delicious! Thanks for a great recipe, I love it!!

    Reply

  8. Amanda

    Can I leave out the nuts or do I have to add something in to replace them?

    Reply

    • Sharon Rigsby

      You can leave them out. I hope you enjoy it!

      Reply

  9. Michelle

    This bread is amazing!! I read the comments and used half brown sugar and half white. I used coconut oil. I did not mash my peaches (just choked them small). Going to make another loaf today. It is that good!!! Thanks for this recipe.

    Reply

  10. Michelle

    5 stars
    Wow was this a great recipe. Tweaked it slightly- omitted the nuts and did half brown sugar half white sugar. The bread tasted and smelled like cake, it’s that good. We devoured it before I took a picture but I’m making it again tomorrow!

    Reply

  11. Kelly K.

    5 stars
    Move over banana bread! This bread turned out DELICIOUS and so easy. I used coconut oil instead of vegetable and I used butter to grease my pan. I also used a few more peaches than the recipe called for. This bread stayed moist until it was gone. Thank for you this wonderful recipe.

    Reply

    • Chris Parker

      Made this, but tweaked it a little. Omitted the nuts but added dried cranberries, cinnamon and a couple more tablespoons of sugar. Everyone loved it and wants more!!!

      Reply

    • Barbara

      I haven’t made this yet but it sounds really good. I Love nuts and for myself, 1/2 cup of nuts is never enough. I always use a full cup of chopped nuts.

      Reply

  12. Bonnie Macias

    5 stars
    I made it today it is amazing Thank you
    C an I use Zucchini Thank you

    Reply

    • Sharon Rigsby

      Hi Bonnie,
      Yes, on zucchini, just make sure to pat it dry after shredding it. I have also made it with mashed cooked sweet potatoes and that is good too!
      I hope you enjoy it!
      Sharon

      Reply

  13. P. Kline

    Can I use mangos?

    Reply

    • Sharon Rigsby

      Hi Paula, I have never tried this recipe with mangos, so I can’t say for sure, but it does sound like it would be really good if it works! Let me know if you try it!
      All the best,
      Sharon

      Reply

    • Bonnie Macias

      Can I use Zucchini

      Reply

  14. Nicole S.

    5 stars
    I have made this numerous times. It is fabulous!! I now use this as my banana bread recipe as well, and just switch out the peaches for pureed bananas! I also butter/sugar my pan instead of flour and it is to die for. This recipe is the best bread recipe I have ever tried. Thank you so much for sharing!!

    Reply

    • Sharon Rigsby

      Hi Nicole, thank you so much for your sweet comment and thank you too for taking the time to write it. It made my day. I am so glad you like this recipe.
      All the best,
      Sharon

      Reply

  15. ally

    5 stars
    i made this yesterday and it was pretty good, i used walnuts instead of pecans and yogurt instead of sour cream. I added 2 cups instead of 1 cup of peavhes and the bread turned out really wet, will be sticking to 1 cup next time!

    Reply

    • Judy Mahan

      5 stars
      Absolutely wonderful with fresh peaches. I bet it would be delicious with Mangoes too. Have to avoid nuts due to allergies. Next time maybe I’ll add raisins.

      Reply

  16. Lorraine

    Just made it baking now , I can’t wait to try this ! Will let you know !

    Reply