Description
Experience the warmth of the South with this easy Southern peach bread. Perfectly moist and packed with fresh, juicy peaches, this bread features a tender crumb with a delightful, crunchy turbinado sugar topping. It is the ultimate comfort food for a cozy breakfast or a sweet afternoon snack. The simple preparation makes it accessible for beginner bakers, promising a golden, aromatic loaf that captures the essence of summer in every single slice.
Ingredients
1/3 cup salted butter, softened
2 cups ripe peaches, diced
1/2 cup plus extra for topping turbinado sugar
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1.5 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup powdered sugar (for glaze)
1-2 tsp whole milk (for glaze)
Instructions
Preheat your oven to 350 degrees F and grease a 9×5 inch loaf pan.
Dice the fresh peaches into small, bite-sized pieces.
In a large bowl, cream together the softened butter and 1/2 cup of turbinado sugar until light and fluffy.
Beat in the eggs one at a time, followed by the milk and vanilla extract.
Gently fold the diced peaches into the wet mixture.
Sift the flour, cinnamon, baking powder, baking soda, and salt directly into the bowl.
Mix until just combined taking care not to overmix the batter.
Pour the batter into the prepared loaf pan.
Sprinkle the top generously with extra turbinado sugar.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Mix powdered sugar and milk to create a glaze and drizzle over cooled bread if desired.
Notes
You may peel the peaches before dicing if you prefer a smoother texture, though keeping the skin adds nice color. Ensure you do not overmix the flour into the wet ingredients to keep the bread tender. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: Southern American