5-Ingredient Peach Bread – Moist, Easy & Delicious!

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I’ve been baking Southern Peach Bread for years, ever since I stumbled upon a basket of overripe peaches at a Georgia farmer’s market. My first attempt was a mess—too much sugar, not enough flour, and a loaf that sank like my hopes for a decent dessert. But after tweaking the recipe (and a few tears), I nailed it, and now it’s a staple at my family gatherings. The sweet, juicy peaches and warm spices make this bread a crowd-pleaser every time.

Nothing beats the smell of Southern Peach Bread baking in my kitchen. It’s like a hug from summer, even in the dead of winter. My kids beg for it, and I love how easy it is to whip up with pantry staples.

Why You’ll Love This Recipe

I’ve found that Southern Peach Bread is a hit because it’s so versatile. Whether you’re serving it for breakfast, dessert, or a snack, it always feels special. The peaches keep it moist, and the cinnamon adds a cozy warmth that’s hard to resist.

In my kitchen, this recipe is a lifesaver when I need something quick but impressive. It’s forgiving, even if you’re not a pro baker (trust me, I’m not!). Plus, it makes your house smell like a Southern bakery, which is reason enough to try it.

Ingredients List

I prefer using fresh peaches for Southern Peach Bread, but canned ones work in a pinch. Just make sure to drain them well. Here’s what you’ll need for the bread and the optional glaze.

Bread

• 2 cups (240g) all-purpose flour: Sifted for a lighter texture.
• 1 teaspoon baking soda: For that perfect rise.
• 1/2 teaspoon salt: Enhances the flavors.
• 1 teaspoon ground cinnamon: Adds warmth (I sometimes sneak in a pinch extra).
• 1/2 teaspoon ground nutmeg: For a subtle, cozy kick.
• 1 cup (200g) granulated sugar: Sweetens without overpowering.
• 1/2 cup (115g) unsalted butter, melted: Keeps it rich and moist.
• 2 large eggs, at room temperature: For structure and binding.
• 1 teaspoon vanilla extract: Rounds out the sweetness.
• 1 1/2 cups (about 240g) diced fresh peaches: Peeled for smoothness (or canned, well-drained).
• 1/4 cup (60ml) buttermilk: Adds tang and tenderness.

Optional Glaze

• 1 cup (120g) powdered sugar: For a smooth, sweet finish.
• 2 tablespoons (30ml) milk: Thins the glaze just right.
• 1/4 teaspoon vanilla extract: Ties it all together.

I usually buy organic peaches when I can—they just taste better, in my experience. If your peaches are super juicy, pat them dry to avoid a soggy loaf.

Variations

I love experimenting with Southern Peach Bread because it’s so adaptable. Here are some twists I’ve tried over the years:

• Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts for extra texture. My husband loves this version!
• Spiced Up: Add 1/4 teaspoon ground ginger for a zesty kick. I tried this once and it was a game-changer.
• Boozy Twist: Soak the peaches in 2 tablespoons bourbon before adding. It’s a grown-up treat for book club.
• Gluten-Free: Swap flour for a 1:1 gluten-free blend. My sister’s celiac, so I’ve perfected this one.
• Coconut Dream: Mix in 1/4 cup shredded coconut for a tropical vibe. My kids always ask for this.
• Streusel Topping: Sprinkle a mix of 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons butter on top before baking. It’s like a cobbler-bread hybrid.
• Lemon Zest: Add 1 teaspoon lemon zest for a bright, fresh note. I stumbled on this by accident and loved it.

Each variation feels like a new adventure. I think the nutty one’s my favorite, but it depends on my mood!

Servings and Timing

In my experience, this Southern Peach Bread recipe makes one 9×5-inch loaf, which serves about 8-10 slices. Perfect for a small gathering or a week of snacking.

• Prep Time: 15 minutes
• Cook Time: 55-60 minutes
• Total Time: About 1 hour 15 minutes (plus cooling)

It usually takes me a bit longer if I’m peeling fresh peaches, but canned ones speed things up.

Step-by-Step Instructions

Baking Southern Peach Bread is straightforward, but I’ve got a few tricks to make it foolproof. Here’s how I do it.

Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. I learned the hard way that skipping this step means a stuck loaf!

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. I like to sift the flour first—it makes the bread fluffier. Set this aside while you work on the wet stuff.

Combine Wet Ingredients

In a large bowl, mix melted butter and sugar until smooth. Add eggs one at a time, beating well, then stir in vanilla and buttermilk. I sometimes use a hand mixer to speed things up, but a whisk works fine.

Blend and Fold

Gradually add the dry ingredients to the wet, stirring until just combined. Fold in the peaches gently—overmixing makes the bread tough. (I’ve ruined a loaf or two this way, so go easy!)

Bake

Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick comes out clean. Check at 50 minutes, as ovens vary. Let it cool in the pan for 10 minutes, then transfer to a rack.

Optional Glaze

If you’re feeling fancy, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled Southern Peach Bread. I skip this when I’m in a rush, but it’s worth it for company.

These steps are like second nature now, but I still double-check my oven temp—nothing worse than an underbaked center!

Nutritional Information

I’m no dietitian, but I like knowing what’s in my Southern Peach Bread. Here’s the breakdown per slice (based on 10 servings, without glaze):

• Calories: 280
• Fat: 12g
• Protein: 5g
• Carbohydrates: 38g
• Sodium: 220mg

The peaches add some vitamin C, but let’s be real—this is a treat, not a health food. I enjoy it guilt-free with a cup of coffee.

Healthier Alternatives

When I’m watching calories, I’ve swapped a few ingredients in Southern Peach Bread with decent results. Here are my go-tos:

• Sugar Substitute: Use 3/4 cup honey instead of sugar. It’s a bit denser but still delicious.
• Lower Fat: Replace half the butter with unsweetened applesauce. I tried this for a church potluck, and nobody noticed!
• Whole Grain: Swap half the flour for whole wheat flour. It’s heartier, but I like the nutty flavor.

These tweaks make me feel a bit virtuous without sacrificing that Southern Peach Bread magic. Experiment and see what works for you.

Serving Suggestions

I love serving Southern Peach Bread in ways that feel special. Here are my favorite ideas:

• For Breakfast: Toast a slice and spread with cream cheese. It’s my go-to morning treat.
• As Dessert: Warm it up and add a scoop of vanilla ice cream. My family went wild for this at our last barbecue.
• With Tea: Pair with a cup of chamomile tea for a cozy afternoon snack. It’s my little moment of peace.

At my last dinner party, I served it with whipped cream, and everyone asked for seconds. It’s such a versatile loaf!

Common Mistakes to Avoid

I’ve made plenty of blunders with Southern Peach Bread, so trust me on these pitfalls:

• Overmixing: Stir just until combined, or you’ll end up with a dense loaf. I learned this the hard way my first time.
• Too-Wet Peaches: Pat fresh peaches dry, or the batter gets soupy. I ruined a batch by skipping this once.
• Wrong Pan Size: Stick to a 9×5-inch pan—smaller ones overflow. My oven still remembers that disaster.

Avoid these, and you’ll be golden. Baking’s all about learning from mistakes, right?

Storing Tips

Southern Peach Bread stays fresh for days if you store it right. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer, refrigerate for a week or freeze for up to 3 months (I slice it first for easy grabbing).

I usually freeze half the loaf because my kids devour it otherwise. Just thaw slices at room temp or pop them in the toaster.

FAQs

Can I use frozen peaches for Southern Peach Bread?
Yes! Thaw and drain them well to avoid excess moisture. I’ve used frozen peaches in winter with great results.

How do I know when Southern Peach Bread is done?
Insert a toothpick in the center—if it comes out clean, you’re good. I check at 55 minutes, as my oven runs hot.

Can I make Southern Peach Bread gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend. I’ve made this for my sister, and it’s just as tasty, though a bit crumblier.

Why did my bread sink in the middle?
Probably too much liquid or underbaking. Pat peaches幹 dry and check doneness thoroughly. I’ve had this happen—ugh!

Can I skip the glaze?
Totally. The bread’s sweet enough on its own. I often skip it for everyday snacking.

More Peach Recipes to Try

If you’re as obsessed with peaches as I am, you’ll want to try these recipes to keep the Southern Peach Bread vibe going. Here are a few favorites I’ve made time and again:

• 5-Star Peach Pie: This Peach Pie is a showstopper with its flaky crust and juicy filling. I brought it to a potluck, and it vanished in minutes!
• Peach Baked Oatmeal: Perfect for breakfast, this Peach Baked Oatmeal is cozy and healthy. My kids love it on lazy weekends.
• Southern Peach Cobbler: Nothing beats this Southern Peach Cobbler for a classic dessert. I make it every summer, and it’s always a hit.

These recipes capture that same peachy magic and are perfect for any occasion. Give them a whirl!

Conclusion

Baking Southern Peach Bread is like capturing summer in a loaf, and I hope you’ll love it as much as I do. It’s forgiving, flavorful, and perfect for sharing (or hoarding!). For more peachy inspiration, check out Recipes by Sylvia on Pinterest. So grab some peaches and get baking—you won’t regret it!

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