Georgia Peach Quick Bread

Welcome to a culinary journey that celebrates the vibrant flavors of summer! After a delightful, albeit challenging, baking adventure, I’m thrilled to share the perfected recipe for this mouthwatering Southern Peach Bread. It’s a sweet, dense, and utterly irresistible quick bread, generously packed with the succulent sweetness of fresh Georgia peaches. While it took a bit of trial and error to get just right, the result is a loaf that’s not only blog-worthy but also a true testament to the joy of homemade baking.

My inspiration for this recipe began when I arrived home with a generous 25-pound haul of peaches from The Peach Truck. Even with a kitchen temporarily in disarray – counters missing and only a single old oven making do – the call of peak-season peaches was too strong to resist. These juicy gems demanded to be transformed into something special, and while baking often offers solace, doing so amid renovations truly put my culinary skills, and patience, to the test. Yet, a few peach desserts are an absolute must when these fruits are at their flavorful prime. This particular Fresh Peach Bread turned out to be an absolute triumph!

Fresh Southern Peach Soda Bread sliced on a white rectangular tray, revealing generous chunks of peach.

Contents

Why This Southern Peach Bread is a Must-Try

Crafting a perfect, blog-ready fresh peach bread proved to be a more intricate task than initially anticipated. My first attempt, though edible, lacked depth in flavor and a desirable texture. The second loaf, while delicious in taste, suffered from an overabundance of peaches, making it difficult to gauge when it was thoroughly baked, resulting in an under-baked center. Of course, the delicious end pieces were still savored!

Determined to achieve perfection, I delved into the science of quick bread baking, researching the ideal proportions for flour, leavening agents, eggs, and liquids. The general guideline suggests a ratio of 2 parts flour, 2 parts liquid, 1 egg, and 1 teaspoon of baking powder for every 4 ounces of flour, with sugar adjusted to taste. Armed with this knowledge, I started from scratch, making crucial tweaks along the way. The addition of a second egg proved to be the missing piece, providing the perfect structure and moisture balance. This refined recipe delivers a quick bread that consistently comes out beautifully.

Highlights Peak Season Peaches: This recipe is an exquisite way to showcase the natural sweetness and juiciness of fresh, ripe summer peaches, allowing their flavor to shine without being overshadowed.
Effortless & Rewarding: Significantly simpler and quicker to prepare than a traditional peach pie or cobbler, this bread offers all the delightful peach flavor with less fuss, making it perfect for busy bakers.
Versatile Treat for Any Time: Whether you’re looking for a delightful addition to your breakfast spread, a star item for brunch, a satisfying afternoon snack, or a sweet dessert, this peach bread fits every occasion beautifully.

A golden-brown loaf of Fresh Southern Peach Bread, cooling in a white ceramic loaf pan.

Baking Perfection: Expert Tips for Your Peach Bread

Achieving the best quick bread truly involves a bit of culinary chemistry. The fundamental ratios of flour, liquid, eggs, and leavening must be carefully maintained. While you can add various fruits, it’s crucial to remember that juicy fruits like peaches contribute additional liquid to your batter, which can affect the final consistency and baking time.

Preparing Your Pan for Success

Grease and Flour/Sugar: Always grease your loaf pan thoroughly with butter or cooking spray. For an extra non-stick layer and a lightly crisp crust, I recommend dusting it with a tablespoon of flour or sugar. This significantly helps prevent sticking and aids in easy removal.
Parchment Paper Aid: For fruit-filled loaves, a strip of greased parchment paper laid along the bottom of the pan (with ends hanging over for easy lifting) can be incredibly beneficial. Bits of juicy fruit can easily caramelize and stick to the pan bottom, but parchment paper acts as a barrier, ensuring a clean release every time.

Mastering Baking & Checking for Doneness

PRO-Tip: Ensure Your Baking Powder is Fresh. Baking powder and baking soda are not interchangeable, and baking powder has a shorter shelf life. To test its potency, simply add a spoonful to a cup of hot water. If it fizzes vigorously, it’s active and ready to use. If not, it’s time for a new container, as stale baking powder will result in a flat, dense loaf that won’t rise properly.
Understanding Oven and Pan Variations: Baking times provided in recipes are guidelines. Actual baking duration can vary significantly based on your oven’s calibration (which can differ from its setting), and the type of baking pan you use (metal pans heat up faster than glass or ceramic, potentially requiring less time or a lower temperature). Always begin checking for doneness a few minutes before the minimum suggested baking time.
The Reliable Toothpick Test: To accurately check if your loaf is done, insert a wooden toothpick into several spots across the center of the bread. For fruit-filled loaves, it’s essential to find areas that are primarily bread, not just a piece of fruit. The toothpick should come out clean or with a few moist crumbs attached, but never with wet batter.
Preventing an Undercooked Center: Once an underdone loaf is removed from the oven and the center collapses, it’s unfortunately too late to remedy. While the edges might still be enjoyable, the middle will be raw or gooey. Trust me, I’ve learned this the hard way! To prevent this, always err on the side of baking a few minutes longer if unsure. It’s also wise to note the exact cooking time that works best with your oven after your first successful bake. This personal record will be invaluable for future batches.
PRO-Tip: Follow Your Nose! A fantastic indicator that your quick bread is nearing completion is its delightful aroma filling your kitchen. Start checking for doneness about 5-10 minutes before the recipe suggests, or as soon as you catch that wonderful scent. If it’s not quite ready, check again in 5-10 minute intervals until perfect.

Mixing Your Quick Bread Batter Flawlessly

Avoid Over-Mixing: The key to tender quick breads and muffins is to avoid over-mixing. Overworking the batter develops gluten, which can lead to a tough, chewy texture and visible tunnels within the crumb. Instead of an electric mixer for the final dry-to-wet ingredient blend, use a wooden spoon or a rubber spatula, mixing just until the dry ingredients are moistened and no streaks of flour remain. A few lumps are perfectly fine!
Separate Dry & Wet Ingredients: The standard “muffin method” for quick breads involves whisking together all dry ingredients in one large bowl and all wet ingredients in another. Then, the wet ingredients are gently folded into the dry. This method helps prevent over-mixing and ensures even distribution of ingredients.
Evenly Distribute Batter: Once mixed, carefully scrape the batter into your prepared pan. Use an offset spatula or the back of a spoon to gently level the top, ensuring an even bake and a beautiful loaf.
Now, bake and get ready to enjoy every single, delicious morsel of this incredible Southern Peach Bread!

PRO-Tip for Dark Brown Sugar: If your pantry only holds light brown sugar, don’t fret! You can easily create your own dark brown sugar. Simply combine 1 tablespoon of molasses with 1 cup of light brown sugar, mixing thoroughly. Voila! You now have rich dark brown sugar, perfect for adding deeper flavor to your baked goods.

Slices of Fresh Southern Peach Bread arranged on a square, white ceramic plate, ready to be served.

Frequently Asked Questions About Peach Bread

Can I Use Canned Peaches to Make This Bread?

While fresh, sweet seasonal peaches are always my top recommendation for their unparalleled flavor and texture, canned peaches are a perfectly acceptable substitute when fresh ones are out of season or unavailable. If using canned, be sure to drain them exceptionally well, and perhaps even pat them dry with paper towels to remove any excess syrup or liquid before dicing. Canned peaches are a far better option than using fresh peaches that are flavorless or mealy. A truly ripe fresh peach should be fragrant, display a beautiful peachy hue, and yield slightly when gently squeezed. If your fresh options don’t meet these criteria, don’t hesitate to reach for canned for a delicious result.

How Do I Store This Peach Bread?

For optimal freshness and enjoyment within 2-3 days, simply wrap your peach bread tightly in plastic wrap or foil. You can store it on your kitchen counter, or in the refrigerator, especially if your home environment is warm and humid, to prolong its shelf life. For longer storage, I recommend wrapping the loaf securely in plastic wrap, then placing it into a gallon-sized freezer bag. This will protect it from freezer burn for up to 3 months. To serve, defrost the bread in the refrigerator overnight, then bring it to room temperature before slicing and enjoying. Please note: due to its high moisture content from all the juicy fruit, this bread is truly at its best when eaten fresh, rather than after being frozen.

What is the Difference Between a Quick Bread and a Cake?

The line between quick breads (and muffins) and cakes can often seem blurry, as many quick breads are sweet, tender, and baked in similar pans. Both rely on chemical leaveners like baking powder or baking soda, rather than yeast, for their rise. So, what truly sets them apart? Often, the most discernible difference is the frosting! Quick breads and muffins might feature a simple glaze or a dusting of sugar, whereas cakes and cupcakes are typically adorned with a thick, decadent layer of frosting. Beyond that, quick breads generally boast a denser, heartier crumb, while cakes are celebrated for their lighter, airier texture. The mixing techniques and ingredient ratios also vary; cakes often contain more sugar and fat. Crucially, a delicious loaf like this peach bread is perfectly acceptable for breakfast – an indulgence usually frowned upon with cake!

Explore More Peach Recipes & Quick Breads!

Having been blessed with a case of beautiful peaches, I’ve certainly been busy in the kitchen! If you’re as smitten with peaches as I am, or simply love a good quick bread, here are a few more delightful recipes you might enjoy exploring:

Fresh Peach Ice Cream from Big Bear’s Wife
Peach Crumb Pie
Peach Raspberry Crisp
Classic Peach Pie with a Lattice Crust
Streusel-Topped Peach Tart
Fresh Peach Pie Bars
Plus, discover all my other Best Yeast and Quick Bread Recipes

Stay connected and share your culinary creations with me! Find me on social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! If you love the results, please consider leaving a 5-star rating in the recipe card below – it truly helps!

The Recipe:

Southern Peach Bread Recipe

Prep Time
20 minutes

Cook Time
1 hour 10 minutes

Total Time
1 hour 30 minutes

Yield
12 servings

This sweet, dense quick bread is generously loaded with the incredible flavor of fresh Georgia peaches. It’s perfect for breakfast, brunch, or a delightful dessert!

Ingredients

2-3 teaspoons softened butter
1 tablespoon sugar
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup dark brown sugar
¼ teaspoon allspice
⅛ teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 large eggs
¾ cup vegetable oil
¼ cup milk
1 ½ cups diced fresh peaches (peeled)

Instructions

Generously grease a 9 x 5-inch loaf pan with softened butter, then lightly dust it with a tablespoon of sugar or flour to prevent sticking. Set the prepared pan aside.
Preheat your oven to 350 degrees Fahrenheit (175°C). Ensure it’s fully preheated for even baking.
In a large mixing bowl, whisk together the flour, salt, baking powder, dark brown sugar, allspice, nutmeg, and cinnamon until well combined. This ensures all dry ingredients are evenly distributed. Set this bowl aside.
In a separate medium bowl, whisk together the eggs, vegetable oil, and milk until smooth. Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or rubber spatula just until the dry ingredients are moistened. Be careful not to over-mix the batter, as this can lead to a tough loaf. Gently fold in the diced peaches.
Scrape the peach batter into the prepared loaf pan. Use an offset spatula or the back of a spoon to gently level the top surface of the batter.
Bake for 60-70 minutes, or until a wooden toothpick inserted into the very center of the loaf comes out clean or with moist crumbs attached (no wet batter). Baking times can vary, so start checking at the 60-minute mark.
Once baked, remove the pan from the oven and let the bread cool in the pan on a wire rack for 10 minutes. This allows the loaf to firm up slightly. After 10 minutes, carefully remove the bread from the pan and place it directly on the wire rack to cool completely before slicing. This prevents the bottom from becoming soggy.

Notes

If fresh peaches are not in season, you can absolutely substitute with canned peaches. Make sure to drain them thoroughly, give them a quick rinse if they were in heavy syrup, and then pat them very dry with paper towels to remove any excess moisture before dicing and folding into the batter.

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest