Hey Y’all, Let’s Bake Some Southern Sunshine!
Is there anything more glorious than biting into a juicy, ripe peach in the heart of summer? That burst of golden sweetness tastes like sunshine, laughter, and slow porch-swing afternoons. Today, we’re turning that magic into something extra special: my Southern Peach Bread. Picture this—a tender, buttery loaf studded with caramel-kissed peaches, their flavor soaking into every nook like a lazy Sunday. It’s not just bread, honey. It’s a hug from your grandma, a text from your bestie saying “I saved you a slice,” and that moment when your kitchen smells like a farmers’ market at high noon. Whether you’re a baking newbie or a seasoned spoon-licker, this recipe is your ticket to pure, peachy joy. So tie on your favorite apron (the one with the cherry print, obviously), and let’s make some memories—one sticky-fingered, crumb-covered step at a time!
My Aunt Dotty and the Peach Tree Heist
Every summer, my Aunt Dotty’s peach tree would groan under the weight of fruit so perfect, it made the neighbors whisper. One sweltering July day, 10-year-old me “borrowed” a basketful (shh, I left her a note!) to recreate her famous bread. I remember flour dusting my nose, peaches squishing between my fingers, and the sheer panic when I forgot the baking soda. The result? A brick. A sweet, peachy brick. Aunt Dotty found me crying over the sink, handed me her wooden spoon, and said, “Sugar, baking’s like life—messy, sweet, and better when you try again.” We baked side-by-side that afternoon, her humming gospel tunes, me learning to fold batter gently “like you’re tucking in a baby.” Now, every time I make this bread, I taste forgiveness, second chances, and the truth that joy often waits in the redo.
Print
Southern Peach Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
This Southern Peach Bread is a slice of comfort—soft, moist, and full of fresh peach flavor. My aunt used to make this every summer when peaches were ripe and sweet, filling her kitchen with a warm, fruity aroma that felt like a hug. It’s the kind of recipe you pass down, share with neighbors, or enjoy with a hot cup of coffee on a quiet morning. Try it once, and it just might become a new tradition.
Ingredients
1 cup fresh peaches, peeled and diced
½ cup vegetable oil
½ cup sugar
2 eggs
½ cup sour cream
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk oil, sugar, eggs, sour cream, and vanilla until smooth.
In another bowl, combine flour, baking soda, and salt.
Add dry ingredients to the wet mixture and stir until just combined.
Gently fold in the diced peaches.
Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Soft, sweet, and peachy-perfect—this loaf brings a little Southern sunshine to every bite.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 200 per slice
- Fat: 9g per slice
- Carbohydrates: 27g per slice
- Protein: 3g per slice
Gather Your Peach Squad: Ingredients & Why They Matter
- 1 cup fresh peaches, peeled and diced – Ripe but firm! They hold shape better. No fresh? Thawed frozen peaches work (pat ’em dry!), or canned in juice (drain well).
- ½ cup vegetable oil – The MVP for moisture! Melted coconut oil or butter adds richness, but oil keeps it lighter.
- ½ cup sugar – Just enough sweetness to let peaches shine. Brown sugar? Yes! It adds caramel notes.
- 2 eggs – Room temp = fluffier bread. Set ’em in warm water for 5 mins if you forgot!
- ½ cup sour cream – Secret weapon for tangy tenderness. Greek yogurt or buttermilk? Absolutely.
- 1 tsp vanilla extract – Or almond extract for a Southern “nudge-nudge” flavor twist.
- 1½ cups all-purpose flour – Spoon & level it, friends! Packed flour = sad, dense bread.
- 1 tsp baking soda – Not powder! Soda reacts with sour cream for lift. Check expiry dates—they go rogue.
- ½ tsp salt – Balances sweetness. Sea salt flakes? Sprinkle on top before baking for ✨fancy✨.
Chef’s Whisper: Toss diced peaches in 1 tbsp flour before folding in—it stops ’em from sinking to the bottom! #gamechanger
Let’s Get Baking: Steps to Peach Paradise
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. → Pro hack: Line it with parchment paper too! Overhanging “handles” make lifting out a breeze.
- In a bowl, whisk oil, sugar, eggs, sour cream, and vanilla until smooth. → No need for a mixer! A fork works. Lumps? Okay. Overmixing? Enemy of fluffiness.
- In another bowl, combine flour, baking soda, and salt. → Whisk dry stuff well—baking soda clumps are sneaky little trolls.
- Add dry ingredients to the wet mixture and stir until just combined. → Seriously, JUST combined. Streaky flour patches? Perfect! Overmixing = tough bread. (Channel Aunt Dotty: “Fold like tucking a baby!”)
- Gently fold in the diced peaches. → Use a spatula! Pretend they’re delicate clouds. Flour-dusted peaches? Even better!
- Pour batter into the pan and bake for 50–60 minutes, or until a toothpick comes out clean. → Set a timer for 45 mins! Ovens lie. If top browns too fast, tent with foil. Toothpick test: No wet batter, but crumbs clinging? It’s done!
- Let cool in the pan for 10 minutes, then transfer to a wire rack. → PATIENCE, grasshopper. Cutting hot bread = crumbly chaos. Let it nap for 1 hour minimum.
Serving Up the Good Vibes
Slice this beauty warm (okay, fine, I won’t judge if you sneak a corner!), slathered with salted butter that melts into golden pools. For dessert? Toasted with vanilla ice cream and a drizzle of honey. Brunch superstar? Pair with sweet tea or a latte. Gift it? Wrap slices in parchment, tie with twine, and watch neighbors become best friends. This bread screams “share me!”—but honestly? Eating it solo over the sink is a sacred ritual too.
Shake It Up! Peach Bread Remixes
- Bourbon-Spiked: Swap 1 tbsp vanilla for bourbon + fold in ½ cup toasted pecans.
- Gluten-Free Joy: Use 1:1 GF flour + 1 tsp xanthan gum. Texture stays dreamy!
- Peach Cobbler Style: Before baking, top with cinnamon sugar + dot with butter.
- Lemon Zest Zing: Add 1 tbsp lemon zest to batter. Brightens the peaches!
- Vegan Magic: Flax eggs (2 tbsp water + 1 tbsp ground flax) + coconut yogurt.
Confessions from My Flour-Dusted Heart
This recipe? It’s evolved more than my taste in aprons (R.I.P. neon leopard print phase). I once added cardamom—wild, right? Tasted like Christmas in July (not awful, just… confusing). Another time, I subbed ricotta for sour cream—SO moist, but my Italian nonna side-eyed me. The biggest lesson? PEACHES MATTER. Underripe = bland bread. Overripe = mush. Find that sweet spot where the peach smells like heaven and yields slightly to a thumb-press. Also—truth bomb—I’ve burned this loaf twice. Once while video-calling my cat (don’t ask). The edges? We called it “peach croutons” and tossed ’em on ice cream. Waste not, want not!
Your Peach Bread SOS Station
Q: My peaches sank! Help!
A: Toss ’em in flour! And don’t overmix after adding. If they still dive, chop ’em smaller next time.
Q: Bread’s soggy in the middle?
A: Oven too hot? Use an oven thermometer! Also, test doneness in the CENTER—edges lie. If underbaked, pop slices in a toaster oven.
Q: Can I double this?
A: Yes! Makes two loaves or one epic 9×13″ cake. Bake time increases by 10-15 mins—keep an eye on it.
Q: How to store it?
A: Room temp (wrapped) for 2 days. Freeze slices up to 3 months! Thaw at room temp or toast straight from frozen.
Nutritional Nibbles (Per Slice)
Southern Peach Bread
Calories: ~200 • Fat: 9g • Carbs: 27g • Protein: 3g
Note: Using Greek yogurt cuts fat, and sugar can drop to ⅓ cup if peaches are super ripe!
Final Thoughts: A Slice of Summer, Straight from the Heart 🍑
Southern Peach Bread isn’t just a recipe—it’s a feeling. It’s that warm breeze rolling through an open kitchen window, the sound of laughter over clinking iced tea glasses, and the quiet joy of baking something simple that tastes like sunshine. Every bite of this bread delivers that peach-perfumed nostalgia, wrapped in a tender crumb and kissed with just the right hint of sweetness. Whether you’re baking it for guests, gifting it to neighbors, or devouring a warm slice solo in your comfiest socks, this bread brings comfort in the most beautiful, golden form.
With its flexible swaps and playful remix options, this recipe grows with you—just like Aunt Dotty’s advice did. Make it once and it becomes tradition. Make it twice and suddenly you’re that friend who brings “the good peach bread.” And if your kitchen ends up covered in flour and peach juice? Well, that just means you did it right.
So next time peaches call your name at the farmers’ market, answer with this loaf. Your house will smell like love, your heart will feel a little lighter, and your taste buds? Oh, they’ll thank you in every buttery bite.
From my Southern soul to your oven—happy baking, sugar
