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Southern Peach Bread

This Southern Peach Bread is a moist, tender quick bread filled with juicy peaches and warm cinnamon spice. Perfect for breakfast, brunch, dessert, or an afternoon snack, this easy homemade loaf is made with simple pantry ingredients and can be enjoyed with fresh, frozen, or canned peaches.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 10 slices
Calories 245 kcal

Equipment

  • * 9x5-inch loaf pan
  • Large mixing bowl
  • * Medium mixing bowl
  • * Whisk
  • * Rubber spatula
  • * Measuring cups and spoons
  • * Cooling rack
  • * Parchment paper (optional)

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup vegetable oil or melted butter
  • ½ cup milk
  • 1 teaspoon vanilla extract

Peaches

  • 2 cups diced peaches fresh, thawed frozen, or well-drained canned

Optional Topping

  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped pecans

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, whisk together the eggs and sugar until smooth.
  • Add the oil, milk, and vanilla extract and mix until fully combined.
  • Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
  • Gently fold in the diced peaches.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • If using, sprinkle the brown sugar, cinnamon, and chopped pecans over the top.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Slice and serve warm or at room temperature.

Notes

* Pat canned or thawed frozen peaches dry before adding them to the batter.
* Don't overmix the batter or the bread may become dense.
* Check the loaf after 50 minutes since baking times vary by oven.
* Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
* Freeze the whole loaf or individual slices for up to 3 months.