Description
There’s something beautifully nostalgic about the scent of fresh peaches baking in the oven — warm, sweet, and full of summertime joy.
Ingredients
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- 1 tsp vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Add-ins:
- 1 ½ cups fresh peaches, peeled and diced (about 2 medium peaches)
- Optional: ½ cup chopped pecans or walnuts for crunch
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together melted butter, sugar, eggs, buttermilk, and vanilla until smooth.
In a separate bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined — do not overmix. Gently fold in the diced peaches (and nuts, if using).
Pour batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10–15 minutes before removing and cooling completely on a wire rack. Slice and enjoy!
Notes
- Use ripe but firm peaches for best texture — overly soft ones may make the bread too wet.
- Don’t skip the buttermilk — it adds tanginess and tenderness. Substitute with milk + lemon juice if needed.
- Fold, don’t stir — to avoid activating the gluten and making the bread tough.
- Customize with nuts or spices — nutmeg, cardamom, or a pinch of ginger can complement the cinnamon beautifully.
- Prep Time: 15
- Cook Time: 50
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 8 slices
- Calories: 290
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 40g
- Protein: 4g
Keywords: Southern Peach Bread