Fresh Southern Peach Bread

It took some trial and error, but this delicious Southern Peach Bread is sweet, dense and chock full of sweet Georgia peaches.

I came home with 25 pounds of peaches that arrived in our area via The Peach Truck. Still without kitchen counters, appliances (other than my old oven plugged into the spot my new ovens will eventually go), baking is not the stress reliever that it used to be. But a few peach desserts are necessary when they’re at their peak flavor and juiciness. This fresh peach loaf was terrific!

Fresh Southern Peach Bread sliced on a white rectangular tray

 

Southern Peach Bread

Making a perfect, blog-worthy fresh peach bread was more challenging than I imagined. The first loaf didn’t have much flavor and the texture wasn’t right. The next peach loaf was delicious, but I added too many peaches and it was hard to tell when it was fully baked. Thus, an under baked center. But I enjoyed eating the end pieces!

Finally, I researched the best proportions for making quick breads—the flour, the leavener, eggs and the liquid. The recommendation is 2 parts flour, 2 parts liquid, 1 egg and 1 teaspoon baking powder for each 4 ounces of flour. Sugar is to taste. Then I started from scratch. I still needed to tweak. A second egg was the solution. Whew!

Fresh Southern Peach Bread in a white ceramic loaf pan

More Peach Recipes:

With my case of peaches, I’ve been busy baking. The first recipe was an easy Peach Crumb Pie, no top crust needed, then a Blueberry Peach Custard Pie, another easy one crust pie. Last year’s favorite was this Peach Raspberry Crisp! Big Bear’s Wife’s Fresh Peach Ice Cream is on my list of August desserts to make, and I’ve been dreaming of these Brown Sugar Peach Pie Bars since I first saw Oh, Sweet Basil’s recipe.

Tips for Making the Best Quick Breads

There is definitely some cooking chemistry involved in making the best quick breads. The basic ratios must be maintained—flour, liquid, eggs and leavening. Any fruit can be added, but remember juicy fruits like peaches contribute liquid.

Preparing Your Pan:

  • Grease your loaf pan. I like flouring or sugaring as well, to help decrease sticking even more.
  • A rectangle of greased parchment paper added to the bottom of the pan is helpful, too. When you have bits of fruit in your batter, they can easily get stuck to the bottom of the pan, and the parchment will lessen the chances.

Baking and Checking on Whether Your Loaf is Done:

  • Ovens and the kind of baking pan (metal versus glass or ceramic) can alter the baking times. The times listed in recipes are just a suggestion, and you must test your loaf before pulling it out of the oven.
  • I used a toothpick and insert it into numerous spots across the middle of the bread to check for doneness. The toothpick should come out clean or with moist crumbs, not batter. With a fruit filled loaf, you need to make sure to find a few spots that are mostly bread to get an accurate evaluation.
  • Once you pull an underdone loaf out of the oven and the middle sinks, it’s too late to fix it. The end pieces will still be delicious, but the center will be raw or undercooked. Been there, done that. I also note the cooking time after making a recipe for the first time. It will remind me what timing worked with my oven.
  • PRO-Tip: Start checking when you begin smelling the delicious aroma of your bread. Maybe 5 minutes before you think it will be cooked. If it’s not done, check again in 5-10 minutes depending on how underdone your quick bread is.

Mixing Your Quick Bread Batter

  • Muffins and quick breads should not be over-mixed. In muffins, you’ll see a pointed top versus a rounded dome. Tunnels will also be visible throughout both the muffins and breads. So do not use an electric mixer to blend in the flour, but instead use a wooden spoon or rubber spatula and mix just until the dry ingredients are combined.
  • Typically, you’ll whisk together the dry ingredients in a bowl and whisk together the wet ingredients in another bowl. Then the wet ingredients are mixed into the dry.
  • Scrape the batter into the prepared pan and level it out a bit with an offset spatula.
  • Bake and enjoy every morsel of this Southern Peach Bread!!

PRO-Tip: If you don’t have dark brown sugar in your pantry, you can make your own. Just mix 1 tablespoon of molasses with 1 cup of light brown sugar. Voila! You have dark brown sugar.

Fresh Southern Peach Bread slices on a square, white ceramic plate

Can I Use Canned Peaches to Make This Bread?

Using fresh, sweet seasonal peaches is always my first choice, but canned peaches will do in a pinch. Drain them well, then dice enough for the recipe. Canned peaches are a better option than than the flavorless, mealy peaches you sometimes find in your supermarket. If a fresh peach is fragrant, with a lovely peachy color and gives a bit with a gentle squeeze, most likely you have a ripe peach. If not, canned peaches are a great alternative.

How Do I Store This Peach Bread?

If you’re going to eat this loaf in the next 2-3 days, just wrap it in plastic and store on the counter or in the refrigerator (especially if it’s warm and humid in your home). Any longer, I like to wrap in plastic, then insert into a gallon freezer bag and store in the freezer for up to 3 months. Defrost in the refrigerator and bring to room temperature before serving. Note: Because of all the juicy fruit, this bread is still best eaten fresh, not after it’s frozen.

What is the Difference Between a Quick Bread and a Cake?

Many quick breads and muffins taste so much like cakes, it’s hard to figure out what differentiates them. Both are leavened without yeast, both can be baked in a loaf pan. So what distinguishes one from the other? The best answer I could find is frosting!

Quick breads and muffins can be glazed, but cakes and cupcakes often have a thick layer of frosting. The texture and mixing techniques differ as well. Quick breads tend to be denser and cakes lighter. Plus loaves like this peach bread can legitimately be eaten for breakfast. Doing that with cake is usually frowned upon!

Feel free to eat this Fresh Southern Peach Bread for breakfast, brunch, snack time or dessert! It’s delicious any time of day!

Print

Fresh Southern Peach Bread

Southern Peach Bread

A sweet, dense quick bread chock full of sweet Georgia peaches.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings
  • Category: Bread, Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Ingredients

2-3 teaspoons softened butter

1 tablespoon sugar

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup dark brown sugar

1/4 teaspoon allspice

1/8 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 eggs

3/4 cup vegetable oil

1/4 cup milk

1 1/2 cups peeled and diced peaches.

Instructions

Grease a 9 x 5-inch bread pan with butter, then dust with sugar (or flour).  Set aside.

Preheat the oven to 350 degrees.

Whisk together flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Set aside.

Whisk together the eggs, oil and milk. Stir into dry ingredients. Do not over mix. Fold in the peaches.

Scrape the batter into the prepared pan. Level batter with on offset spatula.

Bake for 60-70 minutes or until toothpick inserted into the middle of the loaf comes out clean.

Let cool on wire rack for 10 minutes, then remove from pan and let finish cooling before slicing.

 

Fresh Southern Peach Bread - a cinnamon spiced quick bread chock full of diced peaches! #peaches #quickbread #peachloaf #georgiapeaches #summerrecipe

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