BEST Peach Bread! Bursting with chunks of peaches and pecans in every bite! This easy make-ahead quick peach bread is a great breakfast or snack to have on hand for guests staying over during the holidays.
This peach bread recipe is one of my all time favorite things to bake every Fall. The smell of this bread baking, with the peaches and spices fills the house with a heavenly scent, that is perfect for this time of the year. I could have said that g rowing up we had a peach tree in our backyard and that my mom would bake this bread every year. But that would not be true at all. I only started making this quick peach bread last year, but it does feel like I’ve been baking it for years.
The best part is that this bread gets better over time. If you have some left over after the day it’s baked, wrap it up in some foil or other food safe wrapping, and leave it at room temperature. The next day the moisture of the bread makes it even more tender and enjoyable. Add a bit of melted butter and enjoy.
What kind of baking pan to use
I always use a non stick 8×4 pan. These type of pans are a must to have in any kitchen. Make sure to spray it with a non stick baking spray. Alternatively, you can also line the pan with parchment paper. If you’re using a different type of pan, such as glass, baking time may vary.
What are the best peaches to use for baking?
It seems there are more and more peach varieties every year! Which ones are the best ones to buy for baking? Personally, I love using yellow peaches. These peaches are juicy and sweet, with golden yellow-orange flesh and orangey-red blushed skin. They’re ideal for baking since they’re typically a bit larger and less juicy than their clingstone counterparts. They also keep a great texture while baking, they don’t turn into mush.
Can I use canned peaches instead of fresh peaches for this bread?
Yes! You can definitely use canned peaches instead. Drain and slice them. Fold this into the bread batter instead of the fresh peaches. The canned peaches will blend into the bread, making it a smoother texture when baked.
How to avoid the top of peach bread from becoming too browned
If you notice that the top is becoming too browned, and the bread isn’t finished baking, create a tent of foil for the last 10 minutes or so. I always check the bread using a toothpick inserted in the middle. Once it comes out clean, the quick peach bread is ready!
Can you freeze peach bread?
Yes! Cool the bread loaf completely, then wrap in foil and place in a large freezer plastic bag. Thaw completely at room temperature when ready to eat! Perfect for making ahead.
Quick Peach Bread
- ½ cup vegetable oil or olive oil
- 2 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 large peach finely peeled and diced
- ½ cup pecans
- 1 ½ cups all-purpose flour sifted
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- Preheat the oven to 350 degrees F.
- Prepare 8.5 Inch x 4.5 Inch Loaf Pan. Grease it with oil or oil spray.
- Add the eggs and oil to a large bowl and whisk together.
- Add sugar to the mixture and mix well.
- Add sour cream, vanilla chopped peaches and chopped pecans, mix well.
- Add sifted flour, baking soda and salt to the mixture a little at a time and mix well.
- Pour into a prepared loaf pan and bake for 50-55 minutes or until the sides of the cake just start to pull away from the pan, or when a toothpick inserted into the center comes out clean with no streaks.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.