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Easy Peach Bread Recipes

Easy Peach Bread Recipes

This easy peach bread is a moist, cinnamon-spiced quick bread packed with juicy peaches and a hint of vanilla. Perfect for breakfast, snacks, or as a summer dessert.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons fine salt
  • 1 teaspoons ground cinnamon
  • 0.25 teaspoons ground nutmeg
  • 2 large eggs
  • 0.5 cups vegetable oil
  • 0.5 cups sour cream full-fat or light
  • 1 teaspoons vanilla extract
  • 2 cups peaches, peeled and diced fresh or well-drained canned
  • 0.5 cups chopped pecans optional
  • 1 tablespoons unsalted butter for greasing pan
  • 1 teaspoons lemon zest optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 9x5 inch loaf pan with butter and line with a parchment sling.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a medium bowl, whisk eggs and sugar until smooth. Whisk in oil, sour cream, vanilla, and lemon zest until combined.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain. Do not overmix.
  • Fold in diced peaches and pecans (if using) until evenly distributed.
  • Transfer batter to the prepared pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if the top browns too quickly.
  • Cool in the pan for 15 minutes, then lift out using the parchment and cool completely on a rack before slicing.
  • Slice and serve. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days.

Notes

For canned peaches, use well-drained slices and pat dry. If your peaches are very juicy, add 0.25 cup extra flour to the batter. Nuts are optional but add great texture. The loaf freezes well: wrap tightly and freeze up to 2 months.