Name: Moist Peach Bread
Prep time: 15 min
Cook time: PT-485883H15M21S
Total time: PT-485883H15M21S
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking soda; ½ tsp cinnamon; ¼ tsp nutmeg (optional); ¼ tsp salt; ½ cup sugar; ½ cup brown sugar; ½ cup vegetable oil (or melted butter); 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream or plain Greek yogurt; 1 ½ cups peeled, diced fresh or canned peaches (drained if canned)

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This Moist Peach Bread is a wonderfully soft and tender loaf bursting with fresh peach flavor. It’s subtly spiced with cinnamon and nutmeg, making it perfect for a comforting snack or a delicious breakfast treat. The addition of sour cream keeps it incredibly moist, while the optional glaze adds a sweet, fruity finish.

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

¼ teaspoon salt

½ cup sugar

½ cup brown sugar

½ cup vegetable oil (or melted butter)

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream or plain Greek yogurt

1 ½ cups peeled, diced fresh or canned peaches (drained if canned)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, whisk the oil, sugars, eggs, vanilla, and sour cream until smooth.

Stir the dry ingredients into the wet ingredients just until combined. Gently fold in the diced peaches.

Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

(Optional) For a glaze, mix ½ cup powdered sugar with 1–2 tablespoons peach juice or milk and drizzle over the cooled bread.

Servings and timing

This recipe yields 1 loaf, which I usually slice into about 10 servings. It takes roughly 15 minutes to prep and around 50 to 60 minutes to bake. Perfect for a weekend baking project or an afternoon treat.

Variations

I often add chopped pecans or walnuts to the batter for a bit of crunch. Sometimes I swap in melted butter instead of oil for a richer flavor. If I want a sweeter finish, I go for the optional glaze with fresh peach juice. I’ve also tried making muffins using the same batter, which bake for about 20–25 minutes and are great for on-the-go snacks.

Storage/Reheating

I store the peach bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, it freezes well—just wrap it in foil and place it in a freezer bag for up to 3 months. To reheat, I warm a slice in the microwave for about 15 seconds or toast it lightly for a fresh-baked feel.

FAQs

Can I use frozen peaches instead of fresh or canned?

Yes, frozen peaches work well—just thaw and drain any excess liquid before folding them into the batter to avoid sogginess.

Can I substitute the sour cream with something else?

Greek yogurt is a great substitute and keeps the bread moist. You could also try buttermilk, though it might change the texture slightly.

How do I know when the bread is done baking?

The best way is to insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready.

Can I make this recipe gluten-free?

I haven’t tried it myself, but you can experiment with a gluten-free all-purpose flour blend that includes xanthan gum for structure.

Is the glaze necessary?

No, the bread is delicious on its own, but the glaze adds a nice touch of sweetness and peach flavor if you want to dress it up.

Conclusion

I find this Moist Peach Bread to be a delightful, easy-to-make treat that brings fresh fruit flavor to a soft, tender loaf. Whether for breakfast, a snack, or dessert, it always hits the spot. It’s flexible enough to tweak with nuts, glazes, or even muffins, making it a favorite in my baking repertoire. I hope you enjoy making and eating it as much as I do.

Recipe:

Moist Peach Bread

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Author: Cheryl
Total Time: 1 hour 5-15 minutes
Yield: 1 loaf (about 10 servings)
Diet: Vegetarian

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Description

This Moist Peach Bread is a soft, tender loaf bursting with fresh peach flavor, subtly spiced with cinnamon and nutmeg. The addition of sour cream keeps it moist, and an optional glaze adds a sweet finish.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk the oil, sugars, eggs, vanilla, and sour cream until smooth.
Stir the dry ingredients into the wet ingredients just until combined. Gently fold in the diced peaches.
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
(Optional) For a glaze, mix ½ cup powdered sugar with 1–2 tablespoons peach juice or milk and drizzle over the cooled bread.