Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

2 cups fresh peaches, peeled and diced (or 1 can of peaches, drained and chopped)

1/2 cup chopped pecans (optional)

1/4 cup brown sugar (for topping)

1 teaspoon cinnamon (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

Step 2: In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well mixed.

Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.

Step 4: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.

Step 6: Gently fold in the diced peaches and chopped pecans (if using) with a spatula.

Step 7: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 8: In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle evenly over the batter.

Step 9: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Remove the bread from the oven and let it cool in the pan for about 10-15 minutes.

Step 11: Run a knife around the edges of the bread to loosen it from the pan, then invert onto a wire rack to cool completely.

Step 12: Once cooled, slice into thick pieces and serve warm or at room temperature.

Tips & Variations

Use fresh ripe peaches for the best flavor, but canned peaches are a convenient alternative when fresh are not in season.

Substitute the pecans with walnuts or leave out nuts entirely for a nut-free version.

For extra moist bread, add a tablespoon of sour cream or yogurt along with the buttermilk.

Try sprinkling a handful of rolled oats over the topping for added texture.

FAQs

Can I use frozen peaches instead of fresh?

Yes, frozen peaches can be used. Make sure to thaw and drain them well to avoid adding excess moisture to the batter.

How can I tell when the bread is fully baked?

Insert a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs clinging to it, the bread is done baking.