Description
A soft, golden loaf studded with juicy peach bites and kissed by cinnamon, this peach bread releases a sweet, fruity aroma as it bakes, promising a melt-in-your-mouth slice that stays moist day after day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh peaches chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the granulated sugar, brown sugar, and eggs until light and creamy.
- Stir in the sour cream, milk, vegetable oil, and vanilla extract until the batter is smooth.
- Gently fold in the chopped peaches until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Notes
- Fresh ripe peaches yield the best flavor and juiciness.
- Allow the bread to cool slightly before slicing to retain its moist texture.
- Store leftovers in an airtight container at room temperature for up to three days.
- For extra flavor, stir in chopped nuts or drizzle a simple vanilla glaze before serving.