Southern Peach Bread: Moist, Easy, and Full of Flavor Recipe

Some recipes taste like a memory you can slice—this Southern Peach Bread is one of them. Imagine a tender, cinnamon-kissed loaf studded with juicy peaches, the kind of treat that fills your kitchen with the scent of summer even on a chilly day. It’s simple enough for a weekday bake, yet special enough to set out for guests with coffee or tea. In this guide, I’ll walk you through every step so you feel confident, excited, and fully equipped to bake a loaf that’s wonderfully moist, gently spiced, and just sweet enough. Expect soft bites of peach in every slice, a golden crust that crackles just a bit, and an optional glaze that shines like sunshine.

What Makes This Southern Peach Bread Irresistible

This loaf marries the comfort of a classic quick bread with the charm of ripe, juicy peaches. It’s moist but not heavy, warmly spiced without overpowering the fruit, and flexible enough to welcome toasted pecans or a light vanilla-peach glaze. Whether you’re using fresh, frozen, or well-drained canned peaches, this recipe is forgiving and friendly, delivering rich flavor and a tender crumb. It’s the kind of bake that turns a quiet afternoon into a little celebration.

Gather Your Ingredients for Southern Peach Bread

• All-purpose flour (2 cups / 240 g): The structure of the loaf; balances the moisture from peaches for a tender crumb.
• Baking powder (1 teaspoon): Helps the bread rise evenly, giving a pleasant lift.
• Baking soda (1/2 teaspoon): Works with the acidity in buttermilk for an extra tender texture.
• Fine sea salt (1/2 teaspoon): Enhances all the flavors so the peach and spice really shine.
• Ground cinnamon (1 teaspoon): A warm, cozy note that pairs beautifully with peaches.
• Ground nutmeg (1/4 teaspoon): Adds a gentle, bakery-style depth without overwhelming the fruit.
• Granulated sugar (3/4 cup / 150 g): Sweetens and helps with browning.
• Light brown sugar (1/4 cup / 50 g): A hint of molasses flavor and extra moisture.
• Large eggs (2): Bind the batter and contribute to a rich, tender crumb.
• Neutral oil (1/2 cup / 120 ml): Keeps the loaf moist and soft for days; choose canola, sunflower, or grapeseed.
• Buttermilk (1/2 cup / 120 ml): Adds gentle tang and tenderness; activates the baking soda.
• Pure vanilla extract (2 teaspoons): Rounds out the sweetness and complements the fruit.
• Fresh peaches, peeled and diced (1 1/2 cups / about 3 medium): The star of the loaf; sweet, juicy bursts in every slice. Frozen (thawed and well-drained) or canned (drained and patted dry) work too.
• Lemon juice (1 tablespoon): Brightens the peach flavor and helps keep the fruit vibrant.
• All-purpose flour (1 tablespoon, extra): For tossing with the peaches; helps prevent sinking.
• Chopped pecans (1/2 cup, optional): A toasty, crunchy Southern touch that pairs perfectly with peaches.
• Turbinado sugar (1–2 tablespoons, optional): Sprinkled on top for a sparkling, lightly crunchy crust.

Optional Vanilla-Peach Glaze:

• Powdered sugar (3/4 cup / 90 g): Smooth, sweet base for the glaze.
• Peach juice or milk (1–2 tablespoons): Thins the glaze to drizzling consistency; peach juice adds extra fruitiness.
• Vanilla extract (1/2 teaspoon): Gentle warmth and aroma.
• Pinch of salt: Balances sweetness so the glaze tastes round and pleasant.

How to Make Southern Peach Bread, Step by Step

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan and line it with a parchment sling for easy removal. That parchment lining is your insurance policy for a clean release.
2. Prep the peaches. Peel and dice them into small, even pieces (about 1/2-inch). Toss with the lemon juice to keep them bright, then sprinkle with the 1 tablespoon of flour and gently toss again. Set aside while you mix the batter.
3. Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk well so the leaveners are evenly distributed.
4. Mix the wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until slightly thickened and glossy, about 30–45 seconds. Stream in the oil while whisking, then add the vanilla and buttermilk. Whisk until smooth.
5. Combine wet and dry. Add the dry ingredients to the wet mixture and use a flexible spatula to fold just until a few flour streaks remain. Stop before it’s fully combined—overmixing toughens quick breads.
6. Fold in the peaches (and pecans if using). Gently fold until the fruit is evenly distributed and no dry flour remains. The batter will be thick and speckled with peach pieces.
7. Fill the pan. Scrape the batter into the prepared loaf pan, smoothing the top. Sprinkle with turbinado sugar, if using, for a lightly crackled crust.
8. Bake. Place on the center rack and bake for 55–65 minutes, or until the top is deep golden and a skewer inserted in the center comes out with a few moist crumbs (not wet batter). If you have an instant-read thermometer, the center should read 200–205°F (93–96°C). Tent with foil for the last 15 minutes if the top is browning too quickly.
9. Cool. Let the loaf rest in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool for at least 1 hour before glazing or slicing; this sets the crumb and locks in moisture.
10. Glaze (optional). Whisk powdered sugar, 1 tablespoon peach juice or milk, vanilla, and a pinch of salt until silky. Add more liquid a few drops at a time until it slowly ribbons off the whisk. Drizzle over the cooled loaf. Allow 10 minutes for the glaze to set, then slice with a serrated knife and enjoy.

Time, Yield, and Prep at a Glance

When it’s ready: The loaf is done when the top springs back lightly and a tester shows just moist crumbs. Allow at least 1 hour of cooling so slices hold together with a tender, even crumb.

Pro Tips for Peach-Bread Perfection

• Choose ripe peaches: They should be fragrant and yield slightly to the touch. Out of season? Use frozen (thawed, drained) or canned (well-drained and patted dry) peaches for consistent results.
• Keep fruit from sinking: Dicing the peaches small and tossing them with a tablespoon of flour helps them float throughout the batter.
• Measure flour accurately: For the right texture, spoon flour into the cup and level, or use a scale. Too much flour leads to a dry loaf.
• Don’t overmix: Fold gently just until combined. A few streaks of flour before adding the peaches is your cue to stop soon after.
• Use parchment: A parchment sling makes removing the loaf simple and helps keep the crust intact.
• Mind the pan size: A 9x5-inch pan is best. If using a smaller pan, leave about 3/4 inch of headroom and bake any extra batter as a muffin.
• Prevent over-browning: If the top darkens too fast, tent with foil in the last 15 minutes to protect the crust while the center finishes baking.
• Flavor switches: Add a pinch of ground ginger or cardamom for complexity, or swap vanilla for almond extract (1/2 teaspoon) for a bakery-style twist.
• Make it nutty (or not): Pecans add Southern charm and crunch; toast them lightly first for deeper flavor. If you need a nut-free loaf, simply leave them out.
• Storage and freezing: Wrap cooled slices individually and freeze up to 3 months. Thaw at room temp or warm briefly in the toaster oven. At room temperature, the loaf keeps well (wrapped) for about 2 days; refrigerate up to 5 days.
• Dairy-free option: Use a neutral oil as instructed, and replace buttermilk with plant milk plus 1 teaspoon lemon juice or vinegar (let it sit 5 minutes to “sour”).
• Gluten-free option: Use a cup-for-cup gluten-free baking blend that contains xanthan gum; check doneness with a thermometer to avoid underbaking.

A Quick Nutrition Peek

Nutrition will vary with glaze and mix-ins. Here’s an approximate snapshot per slice (1/10th of the loaf):

• With glaze and pecans: ~360 calories, 16 g fat, 52 g carbs, 5 g protein, 2 g fiber, 27 g sugars, ~160 mg sodium.
• Without glaze and pecans: ~300 calories, 12 g fat, 50 g carbs, 4 g protein, 2 g fiber, 22 g sugars, ~150 mg sodium.

These values are estimates based on common databases and typical ingredients. Your numbers may differ with brand, size of peaches, and exact toppings.

Your Top Questions, Answered

Can I use canned or frozen peaches instead of fresh?

Yes. For canned, drain very well and pat dry. For frozen, thaw completely and drain off excess liquid. In both cases, dice the fruit small and toss with 1 tablespoon of flour before folding into the batter to help prevent sinking.

How do I keep the bread from turning soggy?

Dry the peaches thoroughly, measure flour accurately, and bake until a tester shows moist crumbs (not wet batter), about 55–65 minutes. Let the loaf cool for at least 1 hour so the crumb sets. If your peaches are especially juicy, reduce the buttermilk by 1–2 tablespoons.

Can I make muffins with this batter?

Absolutely. Portion into a lined 12-cup muffin tin, filling each about 3/4 full. Bake at 350°F (175°C) for 18–22 minutes, or until a tester comes out with a few moist crumbs. Glaze lightly once cool, if you like.

A Sweet Send-Off

Southern Peach Bread is the kind of bake that invites people to slow down and savor—whether it’s a quiet breakfast at home or a plate passed around a table of friends. It’s friendly to beginners, endlessly adaptable, and full of warm, familiar flavors. If you’re looking for a little kitchen project that rewards you with tender slices and happy faces, this is it. Bake the loaf, brew a fresh cup of coffee or tea, and share the goodness. Sometimes, the simplest bakes are the most memorable—especially when they taste like summer.