Description
You’re going to love this one—imagine the burst of juicy peaches, the tender crumb, and that hint of vanilla goodness that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
Scale
- 1 cup diced peaches (peeled; fresh, frozen, or canned all work)
- ½ cup vegetable oil
- ½ cup sugar (can substitute with stevia)
- 2 large eggs
- ½ cup sour cream (or use plain Greek yogurt)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (sub with almond flour for gluten-free option)
- 1 tsp baking soda
- ½ tsp salt
- Optional Add-ins:
- ½ tsp cinnamon
- Streusel topping
- Chopped pecans or blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan—or line it with parchment paper.
- In a large bowl, whisk oil, sugar, eggs, sour cream, and vanilla until smooth.
- In a separate bowl, combine flour, baking soda, and salt.
- Slowly fold dry ingredients into wet mixture—do not overmix!
- Gently stir in the diced peaches.
- Pour batter into your prepared pan.
- Bake 25–30 minutes for mini loaves or 50–55 minutes for one large loaf.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Tip: The bread is best served warm, maybe even with a dab of butter or scoop of vanilla ice cream (yes, really!).
Notes
Fresh peaches in season are a dream, but don’t worry—canned or frozen (just thaw them!) work beautifully. Don’t overmix, and remember: this bread freezes like a charm. Add cinnamon or blueberries to make it your own!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg