Description
This Southern Peach Bread is a moist and flavorful loaf, packed with fresh peaches and warm spices, making it an ideal choice for breakfast or dessert.
Ingredients
Scale
- 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
- 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)
- 1/4 cup brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until well mixed.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Gently fold in the diced peaches and chopped pecans (if using) with a spatula.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle evenly over the batter.
- 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.
- Remove the bread from the oven and let it cool in the pan for about 10-15 minutes.
- Run a knife around the edges of the bread to loosen it from the pan, then invert onto a wire rack to cool completely.
- Once cooled, slice into thick pieces and serve warm or at room temperature.
Notes
- This bread is perfect for breakfast, a snack, or dessert.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes