Description
Spiced Peach Bread brings summer’s sweetness right to your kitchen table, delivering a delightful slice of comfort that feels like a warm hug from grandma’s recipe box. Fragrant cinnamon and ripe peaches mingle in this simple quick bread that turns an ordinary afternoon into something special.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ cups diced peaches
- 2 large eggs
- ½ cup unsalted butter
- ¾ cup granulated sugar
Supporting Ingredients:
- ½ cup sour cream
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ¼ cup raisins
Spices and Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Preheat the oven to 350°F and prepare a 9×5-inch loaf pan by coating it with cooking spray or lining with parchment paper.
- Combine 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg in a medium mixing bowl.
- Whisk ½ cup melted butter with ¾ cup granulated sugar and ¼ cup brown sugar until thoroughly blended.
- Add 2 large eggs, 1 teaspoon vanilla extract, and ½ cup sour cream to the butter mixture, stirring until smooth and well incorporated.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined.
- Carefully stir 1 ½ cups diced peaches into the batter, along with any optional nuts or raisins you prefer.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to ensure even distribution.
- Bake at 350°F for 50-60 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the bread is fully cooked.
- Remove from the oven and let the bread rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer the bread to a wire rack and allow it to cool completely before slicing.
Notes
- Ripe peaches work best for maximum flavor, so choose soft, fragrant fruits at peak season.
- Check bread doneness by inserting a toothpick at an angle near the center, ensuring it comes out clean without wet batter.
- For a gluten-free version, swap all-purpose flour with a cup-for-cup gluten-free blend and add an extra egg for binding.
- Store wrapped tightly at room temperature for 3-4 days or refrigerate for up to a week to maintain moisture and freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 243 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg