With just the right amount of sweetness, this Peach Bread is a slice of fruity heaven.
Nothing satisfies a sweet tooth the way fruity bread does. My typical go-to for a sweet tooth is banana bread, because I always seem to have a pile of bananas in my freezer. But I live on Colorado’s Western Slope, which is peach country, and when it’s peach season, my kitchen is full of huge, ripe peaches. That means one thing: peach bread.
One thing I love about this peach bread recipe is that it’s not overly sweet. It sits right on the cusp of cake without truly crossing over into cake territory. The sour cream keeps the bread moist while also giving it a slight tangy flavor. Peach bread makes the perfect accompaniment to my morning coffee, is a great mid-afternoon snack, and is the best after-dinner bite. Bake a loaf of peach bread in the morning, and it’ll be gone by the afternoon.
Is This Peach Bread Healthy?
Peach bread isn’t the healthiest dish out there, but it’s healthier compared to a lot of other types of desserts! This recipe contains a fair amount of sugar, but some of the sweetness comes from fruit. Peaches are a source of vitamins A, E, and K. Sour cream is a source of calcium and has some protein. If you’re trying to watch your sugar intake, you can use a sugar substitute or decrease the granulated sugar by 1/4 cup. For a bit more protein, add 1/2 cup of chopped walnuts or almonds. To add more fiber, consider using whole-wheat pastry flour.
Jazz Up Peach Bread With Fruit Sauce
If you prefer a sweeter bite, add some fruit sauce to the top! Fruit compote is actually easy to whip up, and you can drizzle it onto your finished peach bread loaf.
To create a berry compote to top your bread with, simply simmer a cup of mixed berries (I use frozen mixed berries) with a tablespoon of sugar and a few tablespoons of water in a saucepan over medium heat. Turn off the heat when the sugar melts, the berries appear cooked down a bit, and the sauce thickens slightly, about eight minutes. Let it cool for about 20 minutes, then drizzle on individual peach bread slices as you serve them.
How To Make Ahead And Store
Wrap leftover peach bread in plastic wrap. It will stay good at room temperature for 3-4 days. You can also store wrapped bread in the refrigerator for up to 1 week. For longer storage, place plastic-wrapped bread in a freezer-safe container or bag and freeze for up to 6 months.
Serving Suggestions
Serve alongside a hot cup of coffee (my favorite pairing) or, if it’s peach season and hot outside, serve with a Homemade Caramel-Vanilla Iced Coffee. A dollop of whipped butter does miracles on this bread, and it tastes wonderful when it’s lightly toasted and warm, so give it a minute or two in the toaster oven or air fryer. You can also make some Strawberry Whipped Cream to spoon on top.
For more dessert bread inspiration, check out this decadent Peanut Butter-Banana Bread, our classic Sweet Potato Bread, and this heavenly Greek Yogurt And Blueberry Bread.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg room temperature
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh peaches peeled and chopped
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the egg and sugar until well combined. Stir in the oil, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
- Fold in the chopped peaches gently to distribute evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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