Southern Peach Bread

Last Updated on July 9, 2025 by DIYbunker Team

Nothing says summer in the South quite like ripe, juicy peaches, and this Southern Peach Bread is one of my favorite ways to enjoy them. Each slice is soft and moist, bursting with sweet peach flavor and just the right hint of vanilla. The Greek yogurt keeps it tender, while a blend of brown and granulated sugar adds a subtle caramel note.

Whether you’re serving it for breakfast, an afternoon treat, or a sweet ending to a meal, this easy quick bread is a delicious way to celebrate peach season. Grab those fresh peaches and let’s get baking!

Ingredients

• 1 ¾ cups (220g) all-purpose flour
  
• ½ tsp baking soda
  
• 1 tsp baking powder
  
• ¼ tsp salt
  
• ½ cup (120ml) neutral oil (vegetable or canola)
  
• 2 large eggs
  
• ½ cup (100g) light brown sugar, packed
  
• ¼ cup (50g) granulated sugar
  
• ½ cup (120g) Greek yogurt (plain, full-fat or 2%)
  
• 1 tsp vanilla extract
  
• 1 ¼ cups (200g) diced fresh peaches (peeled if desired)
  

Prep Time: 15 minutes

Bake Time: 55 minutes

Cooling Time: 1 hour

Servings: 10 slices

Instructions

1. Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
   
2. Mix the dry ingredients:
   In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
   
3. Prepare the wet mixture:
   In a large bowl, whisk together the oil, eggs, both sugars. Add Greek yogurt, and vanilla and mix until smooth and well combined.
   
4. Combine wet and dry:
   Add the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix.
   
5. Fold in peaches:
   Gently fold in the diced peaches until evenly distributed.
   
6. Bake:
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
   
7. Cool:
   Allow the bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
   

Notes

• Peaches: Fresh, ripe peaches work best. If using canned or frozen, drain well and pat dry.
  
• Optional add-ins: Add ½ tsp cinnamon, or ⅓ cup chopped pecans or walnuts for a Southern twist.
  
• Make it more peachy: Add a few thin peach slices on top before baking for a pretty look.
  
• Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 5. Freezes well for up to 2 months.
  

FAQs

Can I use canned or frozen peaches?
Yes. Be sure to drain them well and pat dry to avoid excess moisture.

Can I use sour cream instead of Greek yogurt?
Yes, full-fat sour cream is a good substitute and gives a similar tang and texture.Why did my bread sink in the middle?
It could be underbaked, too much liquid from the peaches, or overmixing. Make sure to measure correctly and test for doneness with a toothpick.

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