Southern Peach Bread
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. 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 Soda Bread was terrific!
Why You Must Make
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 bread—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 every 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!
- It’s a delicious way to showcase fresh, juicy summer peaches.
- This peach recipe is much easier than a pie or cobbler.
- Peach bread is perfect for breakfast, brunch, snacking and dessert!
There is definitely some cooking chemistry involved in making the best quick bread. 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 (affiliate link). 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 of 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.
Mixing Your Quick Bread Batter
- Muffins and quick bread 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 bread. 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.
Frequently Asked Questions
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 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.
If you’re going to eat this loaf in the next 2-3 days, just wrap it in plastic and store it on the counter or in the refrigerator (especially if it’s warm and humid in your home). For any longer, I like to wrap in plastic, then insert it 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.
Many quick bread 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 the frosting!
Quick bread 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 bread tends 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!
You May Also Like:
With my case of peaches, I’ve been busy baking. Here are a few more peach recipes to peruse.
- Fresh Peach Ice Cream from Big Bear’s Wife
- Peach Crumb Pie
- Peach Raspberry Crisp
- Classic Peach Pie with a Lattice Crust
- Streusel-Topped Peach Tart
- Fresh Peach Pie Bars
- Plus all my Best Yeast and Quick Bread Recipes
Southern Peach Bread
A sweet, dense quick bread chock full of sweet Georgia peaches.
- 2-3 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 diced peaches (peel first)
- 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 an offset spatula.
- Bake for 60-70 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
- Let cool on a wire rack for 10 minutes, then remove from pan and let finish cooling before slicing.
Canned peaches can be substituted when it's not peach season. Make sure to do a quick rinse, let dry, then dice.
Serving Size:1 slice
Amount Per Serving: Calories: 287Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 196mgCarbohydrates: 34gFiber: 1gSugar: 17gProtein: 4g
48 Comments on “Southern Peach Bread”
I made this tonight with fresh peaches I canned over the summer. It came out great! Thank you for this wonderful recipe!
So glad you enjoyed this, Pam!https://www.thatskinnychickcanbake.com/wp-admin/edit-comments.php?comment_status=trash (https://www.thatskinnychickcanbake.com/wp-admin/edit-comments.php?comment_status=trash)
This looks so good. I’m such a peach fanatic so going to give this a try next week.
I made this exactly as posted yesterday, and will say it is very delicious. However, the consistency and texture was less like a quick bread, and more like a cake. I had my doubts when I saw the finished batter, as it did not look like most quick bread batters, it was much wetter. I baked until the tester came out perfectly clean. It looked beautiful and came out of the pan nicely. Unfortunately, it did not slice well, as it was on the crumbly side and did not cut cleanly. The loaf started to separate at the pressure of the knife. I will repeat that it tasted delicious, though. I might try this again in a cake pan instead. It’s worth playing around with!
Hi, Sheila! Thanks for your feedback. I’m so glad you enjoyed the taste—that’s most important! Sorry that it didn’t slice well—I’d try refrigerating it to let it firm up and see if that helps. Let it come back to room temperature to serve and see if that works. I like your cake pan idea, too!
What a fabulous idea for a sweet bread recipe. I’ve never thought of this. You’re so creative! Awesome recipe. Can’t wait to try it!
I can’t function without my kitchen. Well done to you on your kitchen re-hab and baking adventures amidst. Loved the very sight of your peach bread, wish I had some decent amount to make this straight. The crust looks so incredible and sounds perfectly delicious for the fall. Thanks for the lovely tips, I love reading your posts.
This bread is so yummy! I know I will be making this again and again!
I have a peach tree and now I know what I’m doing with all of the peaches!
My kids really loved this bread! Can’t wait to make it again!
This is absolutely delicious and tasty! It’s so yummy and flavor filled! Can’t wait to make this again!
Adding peaches to my grocery order right now! I cannot wait to make this beautiful bread!
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
This is the best bread I’ve ever made!! I thawed frozen peaches, cut them into pieces, added sugar and put them in the microwave, removing them before they warmed. When I folded the peaches in, I added just a tiny bit of the juice. The bread came out moist and sweet, dense but creamy.
Thank you for the best bread recipe I’ve ever had!
Thank you SO much for taking the time to let me know your experience, Diane!!! I love that you had success using frozen peaches. I appreciate your detailed substitution—you’ve given me a major craving. Stay well!
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!
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.
I’m so glad, Lea Ann!!! Colorado peaches are SO good, I can only imagine how yummy your loaves were! Thanks for letting me know 🙂
This was SO good!! My family loved it!
This is a great way to use up peaches!
This peach bread is delicious! Made is with some of the peaches I bought last week and was perfect for breakfast!
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?
Debbie, please report back if you do make this! I cannot control the comments, but I’d definitely love more reviews!
I agree. I read the comments so I can determine whether to try the recipe or not, and you have all of the comments on how it looks or they can not wait to try it. Please people, make it and then comment!!!!!!!#
My friend Mary just made this bread. Here is her post on it: https://www.lightsonbrightnobrakes.com/meet-up-thatskinnychickcanbake/#comment-46138 (https://www.lightsonbrightnobrakes.com/meet-up-thatskinnychickcanbake/#comment-46138)