Description

This Southern Peach Bread recipe is a delightful sweet treat that combines juicy fresh peaches and warm spices in a moist, tender loaf. Perfect for breakfast, brunch, or dessert, this bread features a crumbly cinnamon-brown sugar topping and optional crunchy pecans for added texture. The easy-to-follow recipe uses common pantry ingredients and fresh or canned peaches, resulting in a flavorful, comforting Southern classic.

Ingredients

Scale

Dry 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

Wet Ingredients

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)

Optional Ingredients

1/2 cup chopped pecans (optional)

Topping

1/4 cup brown sugar
1 teaspoon cinnamon

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to prepare it for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2-3 minutes until the mixture is light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for enhanced flavor.
Combine Wet and Dry Mixture: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix gently until just combined to avoid overmixing which can toughen the bread.
Fold in Peaches and Pecans: Carefully fold in the diced peaches and chopped pecans, if using, with a spatula to distribute them evenly throughout the batter.
Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula for a uniform bake.
Prepare Topping: In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture evenly over the top of the batter to create a sweet, crunchy crust.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
Cool in Pan: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes to set before removing.
Remove from Pan: Run a knife around the edges to loosen the bread, then invert the loaf onto a wire rack to cool completely, preventing sogginess from steam.
Serve: Once cooled, slice the bread into thick pieces and serve warm or at room temperature for the best flavor and texture experience.

Notes

You can substitute fresh peaches with canned peaches if fresh are not available; just make sure to drain and chop them before use.
Chilling the diced peaches before folding in can help reduce excess moisture in the bread.
For a nut-free version, simply omit the pecans.
Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
This bread also pairs beautifully with a light spread of butter or cream cheese.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert, Snack, Breakfast
Method: Baking
Cuisine: Southern American

Keywords: Southern Peach Bread, peach bread recipe, sweet bread, Southern dessert, cinnamon peach bread, peach loaf, moist fruit bread