Description
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.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix the dry ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside. - 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. - Combine wet and dry:
Add the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix. - Fold in peaches:
Gently fold in the diced peaches until evenly distributed. - 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. - 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.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 55 minutes
