Can I use canned peaches instead of fresh?

Absolutely. I’ve done it more times than I can count. Canned peaches are super convenient, especially when fresh ones are out of season. Just make sure you drain them really well and pat them dry before adding them to your batter. That little step keeps the texture right where it should be, soft, not soggy.

What exactly are Southern peaches?

Southern peaches come from places like Georgia, the Carolinas, and even parts of Alabama. They’re known for being extra juicy and full of flavor, especially during peak summer. But here’s the thing: you don’t need a farmers market peach to make good peach bread. Use what you can find. If it smells sweet and feels a little soft to the touch, you’re good to go.

How many calories are in peach bread?

This loaf comes in around 300 calories a slice. That’s pretty typical for something made with fruit, oil, and sour cream. It’s not a light bite, but it is satisfying. And if you want to lighten it up a bit, try swapping in Greek yogurt or trimming the sugar just slightly. The bread still bakes up beautifully.

What spices go best with peaches?

Cinnamon is always a win. It brings out the warmth without covering up the fruit. I’ve also used a little nutmeg or cardamom when I want to change things up. You don’t need much. The key is to keep the peach flavor front and center, it’s the reason we’re here in the first place.

Southern Peach Bread – Irresistible Summer Recipe with 5-Star Flavor

Description

This moist and tender southern peach bread is packed with juicy peaches and simple ingredients. It comes together quickly and works with fresh, frozen, or canned fruit.

Ingredients

Scale

1 cup peaches, peeled/diced
½ cup vegetable oil
½ cup sugar
2 eggs
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt

Instructions

1. Preheat oven to 350°F. Spray 3 mini loaf pans or 1 large loaf pan.

2. In a bowl, combine peaches, oil, sugar, eggs, sour cream, and vanilla.

3. Stir in flour, baking soda, and salt until just combined.

4. Pour into prepared pans.

5. Bake 25–30 mins (mini) or 50–55 mins (large loaf).

6. Cool slightly before slicing.

Notes

You can use fresh, frozen, or canned peaches—just make sure to pat them dry.

Greek yogurt works in place of sour cream.

Mini loaves freeze well and make great gifts.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 304
Sugar: 15g
Sodium: 330mg
Fat: 18g
Saturated Fat: 13g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 48mg

Keywords: southern peach bread, peach bread, quick bread, summer peach recipes