SOUTHERN PEACH BREAD

There’s nothing quite like the sweet aroma of freshly baked Southern peach bread wafting through your kitchen on a lazy Sunday morning. This delightful quick bread captures the essence of Southern hospitality and the vibrant flavors of ripe, juicy peaches in every tender slice. Whether you’re looking for a perfect breakfast treat, an afternoon snack with coffee, or a homemade gift for friends and neighbors, this recipe delivers exceptional results every single time. Moreover, the combination of warm spices and fresh fruit creates a moist, flavorful loaf that’ll have everyone asking for seconds.

Ingredients

Essential Baking Tips for Perfect Results

Choosing the Right Peaches

Selecting the perfect peaches makes all the difference in your final product. Look for peaches that are fragrant, slightly soft to the touch, and free from bruises or green patches. Ripe peaches will yield slightly when gently pressed near the stem. However, you don’t want them overly soft or mushy, as they’ll release too much liquid into your batter. If you’re baking outside of peak peach season, frozen peaches work wonderfully as well. Just be sure to thaw them completely and drain any excess liquid before adding them to your batter.

Proper Mixing Techniques

The secret to tender, perfectly textured peach bread lies in your mixing method. First, always combine your dry ingredients thoroughly before adding any wet ingredients. This ensures even distribution of leavening agents and spices throughout the batter. When you do combine wet and dry ingredients, mix just until everything comes together. Overmixing develops gluten in the flour, which leads to tough, dense bread instead of the tender crumb you’re aiming for. In addition, folding in the diced peaches gently at the end prevents them from breaking down too much and turning your batter pink.

Step-by-Step Baking Instructions

Preparing Your Pan and Oven

Before you start mixing ingredients, preheat your oven to 350 degrees Fahrenheit. Meanwhile, prepare a standard 9×5-inch loaf pan by greasing it generously with butter or non-stick spray, then dusting it lightly with flour. This double preparation ensures your bread releases cleanly from the pan after baking. Alternatively, you can line the pan with parchment paper, leaving some overhang on the sides to create handles for easy removal. Place your prepared pan on a baking sheet to catch any drips and make handling easier when the bread is hot from the oven.

Creating the Perfect Batter

Start by whisking together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. In a separate bowl, beat the eggs until light and frothy, then add the oil, vanilla extract, and sour cream, mixing until smooth. Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined. Small lumps are perfectly fine at this stage. Gently fold in the diced peaches, reserving a few pieces to press into the top of the batter for a beautiful presentation. Pour the batter into your prepared loaf pan and sprinkle the brown sugar over the top for a sweet, crunchy crust.

Baking and Cooling Guidelines

Monitoring the Baking Process

Place your loaf pan in the center of the preheated oven and bake for approximately 55 to 65 minutes. The exact time will depend on your oven and the moisture content of your peaches. Start checking for doneness around the 50-minute mark by inserting a wooden toothpick or cake tester into the center of the loaf. When it comes out clean or with just a few moist crumbs attached, your bread is ready. If the top starts browning too quickly before the center is done, tent it loosely with aluminum foil. The finished loaf should be golden brown on top and pull slightly away from the sides of the pan.

The Crucial Cooling Phase

Resist the temptation to slice into your bread immediately after removing it from the oven. Instead, let it cool in the pan for about 15 minutes before turning it out onto a wire cooling rack. This resting period allows the structure to set properly and makes removal much easier. Once you’ve transferred the bread to the cooling rack, let it cool completely before slicing. Cutting into warm bread can cause it to compress and become gummy. Patience during this stage ensures neat, attractive slices that showcase all those beautiful peach pieces throughout the loaf.

Storage and Serving Suggestions

Keeping Your Bread Fresh

Proper storage ensures your Southern peach bread stays moist and delicious for days after baking. Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, place the wrapped bread in an airtight container or resealable plastic bag. Refrigeration extends the shelf life to about a week, though it may dry out the bread slightly. Fortunately, a quick warming in the microwave or toaster oven restores moisture and enhances the flavors. For extended storage, slice the cooled bread, wrap individual slices in plastic wrap, and freeze them for up to three months in a freezer-safe bag.

Creative Serving Ideas

This delightful bread shines in numerous serving scenarios throughout the day. For breakfast, toast slices lightly and spread them with cream cheese or butter for a simple yet satisfying meal. Afternoon tea becomes more special when you serve thin slices alongside whipped cream and fresh peach slices. Transform leftovers into decadent French toast by dipping thick slices in an egg mixture and cooking them until golden. During summer gatherings, serve the bread with vanilla ice cream and a drizzle of caramel sauce for an impressive dessert. The possibilities are truly endless when you have this versatile quick bread on hand.

Troubleshooting Common Baking Issues

Addressing Texture Problems

Sometimes even experienced bakers encounter issues with their peach bread. If your loaf turns out too dense, you likely overmixed the batter or used too much flour. Remember to spoon flour into your measuring cup and level it off rather than scooping directly from the bag, which compacts the flour. A sunken center usually indicates underbaking or opening the oven door too frequently during the baking process. Conversely, if your bread is too dry, you may have overbaked it or used peaches that weren’t quite ripe enough. The moisture from juicy, ripe peaches is essential to achieving that perfect tender crumb everyone loves.

Preventing Common Mistakes

Several simple precautions help ensure baking success every time you make this recipe. Always check the expiration dates on your baking powder and baking soda, as old leavening agents won’t provide adequate rise. Make sure all ingredients are at room temperature before mixing, which helps them incorporate more smoothly. When dicing peaches, aim for uniform half-inch pieces so they distribute evenly throughout the batter. Avoid opening the oven door during the first 45 minutes of baking, as temperature fluctuations can cause the bread to fall. Finally, invest in an oven thermometer to ensure your oven temperature is accurate, as many home ovens run hot or cold.

Frequently Asked Questions

Can I use canned peaches instead of fresh peaches?

Yes, you can substitute canned peaches for fresh ones in this recipe. However, make sure to drain them very thoroughly and pat them dry with paper towels to remove excess moisture.

Why did my bread sink in the middle?

A sunken center typically occurs due to underbaking, opening the oven door too early, or using too much leavening agent. Make sure you’re baking the bread until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

How do I know when the peach bread is done baking?

The bread is done when a wooden toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.

Can I make this recipe into muffins instead of a loaf?

Absolutely! This batter works wonderfully for muffins. Grease or line a 12-cup muffin tin and fill each cup about two-thirds full with batter.

What’s the best way to freeze peach bread?

For best results, allow the bread to cool completely before freezing. You can freeze the entire loaf wrapped tightly in plastic wrap, then placed in a freezer-safe bag or container.

Conclusion

Making homemade Southern peach bread brings the warmth and sweetness of traditional Southern baking into your kitchen with remarkable ease. This recipe combines simple ingredients and straightforward techniques to create a truly memorable treat that celebrates the incredible flavor of fresh peaches.

SOUTHERN PEACH BREAD

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• Author: Angie
• Total Time: 75 minutes
• Yield: 10 servings

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Description

Moist and flavorful quick bread loaded with fresh peaches and warm spices, perfect for breakfast or dessert

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Ingredients

• All-purpose flour – 2 cups
• Granulated sugar – 1 cup
• Baking powder – 2 teaspoons
• Baking soda – 1/2 teaspoon
• Salt – 1/2 teaspoon
• Ground cinnamon – 1 teaspoon
• Ground nutmeg – 1/4 teaspoon
• Eggs – 2 large
• Vegetable oil – 1/2 cup
• Vanilla extract – 1 teaspoon
• Fresh peaches (diced) – 2 cups
• Sour cream – 1/2 cup
• Brown sugar – 1/4 cup

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Instructions

1. 1. Preheat oven to 350°F and grease a 9×5-inch loaf pan with butter or non-stick spray, then dust lightly with flour.
2. 2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. 3. In a separate bowl, beat eggs until light and frothy, then add vegetable oil, vanilla extract, and sour cream, mixing until smooth and creamy.
4. 4. Pour wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined, being careful not to overmix.
5. 5. Gently fold in diced peaches, reserving a few pieces for topping if desired.
6. 6. Pour batter into prepared loaf pan and sprinkle brown sugar evenly over the top.
7. 7. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. 8. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Store wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 1 week. Can be frozen for up to 3 months. Toast slices lightly before serving for enhanced flavor. Use ripe, fragrant peaches for best results.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 285
• Sugar: 24g
• Sodium: 245mg
• Fat: 12g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 4g