Description
This Southern Peach Bread is a delightful sweet treat perfect for breakfast or dessert. Made with fresh peaches (or canned), warm spices like cinnamon and nutmeg, and a crunchy brown sugar topping, this moist bread combines classic Southern flavors into a comforting loaf that’s easy to prepare and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit and Nuts
- 2 cups fresh peaches, peeled and diced (or 1 can of peaches, drained and chopped)
- 1/2 cup chopped pecans (optional)
Topping
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2-3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix gently until just combined to avoid overmixing.
- Fold in Peaches and Pecans: Using a spatula, gently fold in the diced peaches and chopped pecans, if using, ensuring they are evenly distributed without breaking up the fruit.
- Pour Batter into Pan: Transfer the batter to the prepared loaf pan and smooth the top with a spatula for even baking.
- Prepare Topping: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this evenly over the batter to create a sweet, crunchy topping.
- Bake the Bread: Place the loaf pan in the oven and bake for 55-65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool in Pan: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes to set.
- Remove from Pan and Cool Fully: Run a knife around the edges to loosen the bread, invert it onto a wire rack, and let it cool completely before slicing.
- Serve: Slice into thick pieces and enjoy warm or at room temperature as a sweet breakfast or snack.
Notes
- Use fresh peaches when in season for the best flavor; canned peaches can be used as a convenient alternative but drain them well.
- Chopped pecans add crunch but can be omitted for a nut-free version.
- Ensure not to overmix the batter to keep the bread tender and moist.
- The brown sugar topping adds a caramelized crunch; do not skip for the authentic experience.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For extra moisture, brush the cooled bread with a little melted butter before serving.
