Description
This Southern Peach Bread is a moist and flavorful sweet bread bursting with fresh peaches and fragrant spices. Perfect for breakfast, brunch, or a delightful snack, this loaf features a cinnamon-sugar topping for an extra touch of sweetness and crunch. With tender crumb and a classic Southern charm, it’s a delicious treat that brings the taste of summer peaches right into your kitchen.
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
- 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: 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, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to keep the bread tender.
- Fold in peaches and pecans: Using a spatula, gently fold in the diced peaches and pecans (if using) to distribute evenly without breaking up the fruit.
- Prepare batter in pan: Pour the batter into the greased loaf pan and smooth the top evenly with a spatula.
- Add topping: In a small bowl, mix the brown sugar and cinnamon together and sprinkle it evenly over the batter for a sweet, crunchy topping.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool in pan: Remove the bread from the oven and let it cool in the pan for 10-15 minutes to firm up.
- Remove from pan: Run a knife around the edges to loosen the bread, then invert it onto a wire rack and allow it to cool completely.
- Serve: Slice the bread into thick pieces and serve warm or at room temperature as a delightful treat.
Notes
- Fresh peaches provide the best flavor, but canned peaches drained well can be used as a substitute.
- Using softened butter helps achieve a smooth and fluffy batter texture.
- Pecans are optional; walnuts or other nuts can be used or omitted for nut-free.
- Make sure not to overmix once the dry ingredients are added to keep the bread tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; wrap tightly and freeze for up to 2 months.
