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Southern Peach Bread

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It took some trial and error, but this delicious Southern Peach Bread is sweet, dense and chock full of sweet Georgia peaches.

I came home with 25 pounds of peaches that arrived in our area via The Peach Truck. Still without kitchen counters, appliances (other than my old oven plugged into the spot my new ovens will eventually go), baking is not the stress reliever that it used to be. But a few peach desserts are necessary when they’re at their peak flavor and juiciness. This fresh peach loaf was terrific!

Fresh Southern Peach Bread sliced on a white rectangular tray


Southern Peach Bread

Making a perfect, blog-worthy fresh peach bread was more challenging than I imagined. The first loaf didn’t have much flavor and the texture wasn’t right. The next peach loaf was delicious, but I added too many peaches and it was hard to tell when it was fully baked. Thus, an under baked center. But I enjoyed eating the end pieces!

Finally, I researched the best proportions for making quick breads—the flour, the leavener, eggs and the liquid. The recommendation is 2 parts flour, 2 parts liquid, 1 egg and 1 teaspoon baking powder for each 4 ounces of flour. Sugar is to taste. Then I started from scratch. I still needed to tweak. A second egg was the solution. Whew!

Fresh Southern Peach Bread in a white ceramic loaf pan

More Peach Recipes:

With my case of peaches, I’ve been busy baking. The first recipe was an easy Peach Crumb Pie, no top crust needed, then a Blueberry Peach Custard Pie, another easy one crust pie. Last year’s favorite was this Peach Raspberry Crisp! Big Bear’s Wife’s Fresh Peach Ice Cream is on my list of August desserts to make, and I’ve been dreaming of these Brown Sugar Peach Pie Bars since I first saw Oh, Sweet Basil’s recipe.

Tips for Making the Best Quick Breads

There is definitely some cooking chemistry involved in making the best quick breads. The basic ratios must be maintained—flour, liquid, eggs and leavening. Any fruit can be added, but remember juicy fruits like peaches contribute liquid.

Preparing Your Pan:

  • Grease your loaf pan. I like flouring or sugaring as well, to help decrease sticking even more.
  • A rectangle of greased parchment paper added to the bottom of the pan is helpful, too. When you have bits of fruit in your batter, they can easily get stuck to the bottom of the pan, and the parchment will lessen the chances.

Baking and Checking on Whether Your Loaf is Done:

  • Ovens and the kind of baking pan (metal versus glass or ceramic) can alter the baking times. The times listed in recipes are just a suggestion, and you must test your loaf before pulling it out of the oven.
  • I used a toothpick and insert it into numerous spots across the middle of the bread to check for doneness. The toothpick should come out clean or with moist crumbs, not batter. With a fruit filled loaf, you need to make sure to find a few spots that are mostly bread to get an accurate evaluation.
  • Once you pull an underdone loaf out of the oven and the middle sinks, it’s too late to fix it. The end pieces will still be delicious, but the center will be raw or undercooked. Been there, done that. I also note the cooking time after making a recipe for the first time. It will remind me what timing worked with my oven.
  • PRO-Tip: Start checking when you begin smelling the delicious aroma of your bread. Maybe 5 minutes before you think it will be cooked. If it’s not done, check again in 5-10 minutes depending on how underdone your quick bread is.Southern Peach Bread Pinterest collage

Mixing Your Quick Bread Batter

  • Muffins and quick breads should not be over-mixed. In muffins, you’ll see a pointed top versus a rounded dome. Tunnels will also be visible throughout both the muffins and breads. So do not use an electric mixer to blend in the flour, but instead use a wooden spoon or rubber spatula and mix just until the dry ingredients are combined.
  • Typically, you’ll whisk together the dry ingredients in a bowl and whisk together the wet ingredients in another bowl. Then the wet ingredients are mixed into the dry.
  • Scrape the batter into the prepared pan and level it out a bit with an offset spatula.
  • Bake and enjoy every morsel of this Southern Peach Bread!!

PRO-Tip: If you don’t have dark brown sugar in your pantry, you can make your own. Just mix 1 tablespoon of molasses with 1 cup of light brown sugar. Voila! You have dark brown sugar.

Fresh Southern Peach Bread slices on a square, white ceramic plate

Can I Use Canned Peaches to Make This Bread?

Using fresh, sweet seasonal peaches is always my first choice, but canned peaches will do in a pinch. Drain them well, then dice enough for the recipe. Canned peaches are a better option than than the flavorless, mealy peaches you sometimes find in your supermarket. If a fresh peach is fragrant, with a lovely peachy color and gives a bit with a gentle squeeze, most likely you have a ripe peach. If not, canned peaches are a great alternative.

How Do I Store This Peach Bread?

If you’re going to eat this loaf in the next 2-3 days, just wrap it in plastic and store on the counter or in the refrigerator (especially if it’s warm and humid in your home). Any longer, I like to wrap in plastic, then insert into a gallon freezer bag and store in the freezer for up to 3 months. Defrost in the refrigerator and bring to room temperature before serving. Note: Because of all the juicy fruit, this bread is still best eaten fresh, not after it’s frozen.

What is the Difference Between a Quick Bread and a Cake?

Many quick breads and muffins taste so much like cakes, it’s hard to figure out what differentiates them. Both are leavened without yeast, both can be baked in a loaf pan. So what distinguishes one from the other? The best answer I could find is frosting!

Quick breads and muffins can be glazed, but cakes and cupcakes often have a thick layer of frosting. The texture and mixing techniques differ as well. Quick breads tend to be denser and cakes lighter. Plus loaves like this peach bread can legitimately be eaten for breakfast. Doing that with cake is usually frowned upon!

Feel free to eat this Fresh Southern Peach Bread for breakfast, brunch, snack time or dessert! It’s delicious any time of day! If you love peach recipes, check out this Classic Peach Pie with a Lattice Crust, Streusel Topped Peach Tart, and Fresh Peach Pie Bars. Also check out all my Bread Recipes.


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Fresh Southern Peach Bread

Southern Peach Bread

A sweet, dense quick bread chock full of sweet Georgia peaches.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings 1x
  • Category: Bread, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American


23 teaspoons softened butter

1 tablespoon sugar

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup dark brown sugar

1/4 teaspoon allspice

1/8 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs

3/4 cup vegetable oil

1/4 cup milk

1 1/2 cups peeled and diced peaches.


Grease a 9 x 5-inch bread pan with butter, then dust with sugar (or flour).  Set aside.

Preheat the oven to 350 degrees.

Whisk together flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Set aside.

Whisk together the eggs, oil and milk. Stir into dry ingredients. Do not over mix. Fold in the peaches.

Scrape the batter into the prepared pan. Level batter with on offset spatula.

Bake for 60-70 minutes or until toothpick inserted into the middle of the loaf comes out clean.

Let cool on wire rack for 10 minutes, then remove from pan and let finish cooling before slicing.


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34 comments on “Southern Peach Bread”

  1. The bread turned out amazing! I can’t wait to bake one too since the stone fruit is in peak season now. Thanks, Liz!

  2. Alas, here I sit with a nice strong cuppa… and no peach bread. Sure looks good:@)

  3. I haven’t done much baking in the last month but this is one recipe to get me back in the kitchen. Your tips are great and I will keep them on hand for easy reference.

  4. This looks like a very dangerous recipe for a peach lover like me. The old southern peach cobbler is my all time favorite dessert, and this similar in flavor, but the texture of a morning sweet bread. Love this Liz!

  5. Absolutely perfect way to use ripe summer peaches! Thanks for perfecting this recipe Liz – I can’t wait to try it. Fingers crossed that your kitchen will be yours again soon 😉

  6. Peach bread? That’s such a yummy treat! xoxo 

  7. I love how you went to work to create the best quick bread with peaches! I imagine it was a lot of work considering the kitchen reno (I know all too well also!). So many great tips in this post, I love it! I also wish I had been there to taste test along the way with you. lol

  8. I can’t imagine going so long without a kitchen!  But I can’t wait to see how yours turns out :).  While I’m waiting to see the results I MUST try this bread. Nothing beats peaches in the summer!

  9. To finish my bread I make a quick peach glaze and drizzle over bread while cooking. Delicious

  10. Such a perfect loaf, those pockets of fresh peaches are simply gorgeous. Must bake this! 🙂

  11. Liz, Thank you so much for the amazing looking recipe and so many great tips and instruction. Our local peaches haven’t been that great, but our nectarines are wonderful. Worth a try. Thank you again. I can’t wait to see pictures of yourkitchen when it’s finished.

  12. This is why I love reading your blog, Liz, your tips and instructions as well as your recipes are the best. (Although, admittedly, I like your Skinny Tips best.) I don’t know how you are blogging throughout this kitchen re-hab but I salute you. My Palisade peaches are delicious this year so I intend to do your quick bread tomorrow. Happy Summer.

  13. This sounds like the perfect summer bread! This with a cup of coffee would be perfect in the morning!

  14. I can’t wait to try this!!!

  15. This looks amazing! I love using fresh peaches right now for summer. 🙂

  16. Omgosh, this looks soooo good! I’m excited because I have everything to make it on hand! Yay! Thanks for sharing your delicious recipe with us at Merry Monday this week!

  17. Wow, This looks amazing! This sounds like the perfect summer bread! This with a cup of coffee would be perfect in the morning! I can’t wait to try this!

  18. In the past if I have to use canned peaches instead of the fresh, I drain very well then chop and put on paper towels to drain more and pat dry the chopped peaches. Don’t squeeze them on towel just pat and move around on the paper towels and they will not be to wet. In love with this peach bread recipe, Thanks Skinny Chick!

  19. This is absolutely phenomenal, I love it! Made a half batch and cut off baking time into half (so I wont waste ingredients in case this is another failed recipe;)) but this is truly a great recipe. Thank you. My 16 mos old son loves it too, he keeps reaching it on the table

  20. After reading all the reviews, only a couple of people actually made the bread. Why and how do people rate a recipe when they haven’t even made it? I guess I will give it a try…even though I don’t really know if I should. Just wondering if I’m the only person that gets irritated by this?

  21. This peach bread is delicious! Made is with some of the peaches I bought last week and was perfect for breakfast!

  22. This is a great way to use up peaches!

  23. This was SO good!! My family loved it!

  24. Hi Liz. I just made two loaves of this bread and we love it. Dense, delicious and delightful. 🙂 The recipe is so easy, and the flavor divine. I doubled the recipe to make two loaves. I didn’t have a 9 x 5 pan, so made one loaf in a 9 1/2 by 5 1/2 and one loaf in an 8 1/2 x 4 1/2. I believe the smaller pan made a prettier loaf. What a lovely way to use some of my wonderful Colorado peaches.

  25. So to the reviewer above who said that this recipe is mostly rated without being tried. I tried it today! To the T! I’ve been baking for 20 years now, that said I’ve never baked a peach bread in my life and today was the first time!! 

    So the taste is delicious! I’m only giving it 4 stars because mine turned out more like a cobbler, as opposed to a firm bread. I put it in a loaf pan looking ceramic dish and could cut slices with a aerated knife. It would fall apart if I cut through while it was lying on a flat surface! The only difference in the recipe I had was that we use lactose- free milk at home. Everything else was done exactly the same way!! 

    But we’re getting vanilla ice cream as of now. My husband has already gone through quarter of the dish with a fork.. You get the idea. Trust your instincts..the recipe tasted amazing. Thank you Liz. 

    • I’m so glad you enjoyed. I wonder if it was slightly underbaked—sometimes juicy fruit will take a little longer, but being a seasoned baker, you know that! Thanks for your review!

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