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Peach Bread

Peach Bread with a crackly brown sugar crust and a moist, cinnamon-scented crumb studded with caramelized peach chunks. Baked in a loaf pan for an even, sliceable texture that sets up cleanly after cooling.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
wet ingredients
  • 0.5 cup butter, softened
  • 0.75 cup sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
peach topping and filling
  • 1.5 cup fresh peaches, diced
  • 0.25 cup brown sugar (for topping)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a loaf pan.
Make the batter
  1. Beat butter and sugar until smooth, then add eggs, vanilla, and sour cream.
  2. Fold in all-purpose flour, baking soda, cinnamon, and salt until just combined.
  3. Fold in the diced fresh peaches.
Bake
  1. Pour the batter into the prepared loaf pan, then sprinkle the brown sugar (for topping) over the top.
  2. Bake at 350F for 55-65 minutes, until the loaf is set and the topping looks crackly and browned.
Cool and slice
  1. Cool for 10 minutes before slicing so the crumb firms up.

Notes

Pat the peaches dry before folding them in to prevent a soggy loaf, and choose ripe but firm peaches so they hold shape. Store in an airtight container in the refrigerator up to 4 days (reheat slices in the microwave for 10-20 seconds). Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a slightly lighter option, use low-fat sour cream while keeping the baking time the same.