This Moist Southern Peach Bread is a sweet treat, perfect for breakfast or dessert! With juicy peaches and a soft, fluffy texture, it’s a tasty way to enjoy summer flavors.
I can’t resist a slice warm from the oven—it’s like a hug in baked form! 🥰 Just grab your favorite coffee, and you’re all set for a cozy moment.
Key Ingredients & Substitutions
Fresh Peaches: The star of this recipe! Ripe, juicy peaches add moisture and flavor. If fresh peaches are out of season, consider using canned peaches (drained) or even frozen peaches. I recommend letting frozen ones thaw and patting them dry to avoid extra moisture.
Butter: Unsalted butter is my go-to for controlling the saltiness in baked goods. If you’re in a pinch, you can substitute with coconut oil or a dairy-free spread for a similar texture.
Buttermilk: This adds a nice tangy flavor and tenderness. If you don’t have buttermilk, simply mix one tablespoon of vinegar or lemon juice with regular milk and let it sit for 5 minutes to make a quick substitute.
Nuts: Chopped pecans or walnuts are optional but add a nice crunch. If you have nut allergies or don’t enjoy them, feel free to leave them out or substitute with seeds like sunflower or pumpkin seeds for a similar effect.
How Do You Ensure Moist Peach Bread?
Getting that perfect moist texture can be tricky! Here are some tips to help you achieve bakery-style bread:
- Don’t overmix! Once you add the flour, mix just until combined to keep the bread tender.
- Measure your flour correctly. Too much flour can dry out your bread. Spoon flour into your measuring cup and level it off with a knife.
- Use ripe peaches. The juicier the fruit, the more moisture it’ll contribute to the bread.
- Let it cool properly. Allowing the bread to rest in the pan for a few minutes before transferring to a wire rack helps it retain moisture.
How to Make Moist Southern Peach Bread
Ingredients You’ll Need:
- For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 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 (about 2 medium peaches)
- 1/2 cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 55 to 65 minutes to bake. Allow a little extra time for cooling—about 10 minutes in the pan and then to cool completely on a wire rack.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While the oven heats up, grab a 9×5 inch loaf pan and grease and flour it, or you can line it with parchment paper for easy removal later on.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. This helps to evenly distribute the leavening agents and spices. Once mixed, set it aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer, cream them together until the mixture is light and fluffy. This will create a lovely airy texture for your bread.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until everything is combined and smooth.
5. Mix in the Dry Ingredients and Buttermilk:
Now it’s time to combine the wet and dry mixtures! Start by adding about a third of the flour mixture to the butter mixture, followed by half of the buttermilk. Repeat this process until everything is combined, starting and ending with the flour mixture. Be careful not to overmix—just stir until no dry flour is visible.
6. Fold in Peaches and Nuts:
Gently fold in the diced peaches and, if you’re using them, the chopped pecans or walnuts. It’s okay if the batter looks a little lumpy. Just make sure the peaches are well-distributed!
7. Bake the Bread:
Pour the batter into the prepared loaf pan, spreading it evenly. Pop it into the oven and bake for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely. This helps prevent the bottom from getting soggy.
9. Serve and Enjoy:
Now for the best part! Slice the bread and enjoy it plain, or with a nice smear of butter. It’s perfect with a cup of coffee or tea!
Enjoy your delightful Moist Southern Peach Bread! 🍑
FAQ for Moist Southern Peach Bread
Can I Use Canned Peaches Instead of Fresh?
Yes, you can! If you’re using canned peaches, make sure to drain them well and pat them dry to reduce excess moisture. This will help maintain the bread’s texture.
How Should I Store Leftover Peach Bread?
Store leftover peach bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just let it thaw at room temperature before enjoying!
Can I Substitute the Eggs in This Recipe?
Absolutely! You can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes) or unsweetened applesauce (1/4 cup per egg) as an egg substitute for a vegan option.
What If I Don’t Have Buttermilk?
If you don’t have buttermilk, you can easily make your own! Just mix 1/2 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes to thicken before using it in the recipe.
