Southern Peach Bread is the ultimate answer to your quick baking cravings—a luscious, no-yeast bread packed with ripe peaches and familiar pantry staples. This comforting loaf captures the charm of Southern kitchens and the sweetness of summer in every bite. With only 10 minutes of prep time and no special equipment needed, it’s perfect for busy mornings or impromptu desserts. Whether you serve it for breakfast, a midday snack, or with a dollop of whipped cream for dessert, this easy peach bread is guaranteed to become a family favorite you’ll want to bake again and again.
Why You’ll Love This Recipe
- Quick & Easy: No yeast, no kneading, no waiting. Just mix, pour, and bake.
- Pantry-Friendly: Uses common ingredients you likely already have on hand.
- Versatile: Perfect for breakfast, brunch, snacks, or dessert.
- Flavorful: Sweet peaches, tangy sour cream, and a hint of vanilla make every slice irresistible.
- Freezer-Friendly: Make ahead and enjoy later.
Ingredients
- 1 cup ripe peaches, peeled and diced
- 1/2 cup vegetable oil (canola or melted coconut oil work too)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or substitute with plain Greek yogurt for a lighter texture
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Southern Peach Bread
- Preheat your oven to 350°F (175°C). Grease three mini loaf pans or one large loaf pan.
- Mix Wet Ingredients: In a medium mixing bowl, combine diced peaches, oil, sugar, eggs, sour cream, and vanilla extract. Stir until smooth.
- Add Dry Ingredients: Gently fold in flour, baking soda, and salt. Mix until just combined. Do not overmix.
- Pour & Bake: Distribute the batter evenly among your prepared pans.
- Bake for 25 to 30 minutes for mini loaves or 50 to 55 minutes for a standard loaf. Tops should be golden brown.
- Cool & Enjoy: Let the bread cool slightly before slicing. Serve warm or at room temperature.
Helpful Tips
- Don’t Overmix: This ensures a soft, tender crumb.
- Fresh vs. Canned Peaches: Fresh is best, but canned (well-drained) or frozen (thawed and drained) peaches also work.
- Add Texture: Toss in some chopped pecans or walnuts for crunch.
- Check for Doneness: Use a skewer or toothpick to test the center—it should come out clean when the bread is fully baked.
Substitutions And Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flax eggs and use dairy-free sour cream.
- Healthier: Swap half the flour for whole wheat and reduce sugar by a few tablespoons.
- Add-Ins: Mix in blueberries or white chocolate chips for a unique twist.
Frequently Asked Questions
Can I make this ahead of time? Yes! This peach bread keeps well for several days and also freezes beautifully for future enjoyment.
Can I use canned peaches? Absolutely. Just make sure to drain them well and pat dry to remove excess moisture.
Can I turn this into muffins? Yes. Fill muffin tins 3/4 full and bake at 350°F for 18-22 minutes.
Storage Instructions
- Room Temperature: Keep in an airtight container and enjoy within 3 days.
- Refrigerator: Keeps for up to a week.
- Freezer: Slice, wrap individually, and freeze for up to 3 months. Reheat as needed or thaw overnight.
Conclusion
Southern Peach Bread is more than just a recipe—it’s a celebration of summer’s sweetest fruit wrapped in the comfort of homemade baking. With no yeast required and a prep time of just 10 minutes, this easy peach bread will quickly become your go-to for any occasion. Try it today, and don’t forget to leave a comment or share your own delicious twist. Looking for more sweet Southern treats? Browse our collection of irresistible bread and dessert recipes!
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Southern Peach Bread: A No-Yeast Delight Bursting with Summer Flavor
- Total Time: 35–65 minutes
- Yield: 3 mini loaves or 1 large loaf 1x
- Diet: Vegetarian
Description
Southern Peach Bread is a sweet, moist quick bread made with juicy peaches and pantry staples—no yeast required. Easy to prep and packed with flavor, this recipe is perfect for breakfast, snack, or dessert. Make it today and enjoy a slice of Southern comfort!
Ingredients
1 cup ripe peaches, peeled and diced
1/2 cup vegetable oil
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream or plain Greek yogurt
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease three mini loaf pans or one large loaf pan.
- Mix Wet Ingredients: In a medium mixing bowl, combine diced peaches, oil, sugar, eggs, sour cream, and vanilla extract. Stir until smooth.
- Add Dry Ingredients: Gently fold in flour, baking soda, and salt. Mix until just combined. Do not overmix.
- Pour & Bake: Distribute the batter evenly among your prepared pans.
- Bake for 25 to 30 minutes for mini loaves or 50 to 55 minutes for a standard loaf. Tops should be golden brown.
- Cool & Enjoy: Let the bread cool slightly before slicing. Serve warm or at room temperature.
Notes
Fresh, canned, or frozen (thawed) peaches all work—just drain well.
Add chopped nuts or white chocolate chips for a fun twist.
Store covered at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25–55 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 304
- Sugar: 15g
- Carbohydrates: 33g
- Protein: 4g