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“Making it again today!!! Very good and oh so easy to make!!!” ~Cathy
buttermilk peach bread captures the essence of fresh peaches
What’s better than a fresh peach? I know, sounds like a trick question, doesn’t it? How could anything beat biting into a fresh summer peach…but hear me out! I take that peach and bake it up into the fluffiest quick bread that comes out of the oven perfectly domed and sparkling with a little sugary crust. I slice it into fat slices while it’s still warm and slather on some soft butter. Better than biting into a summer peach? Maybe not, but close!
gather your peach bread ingredients
My peach bread is a quick one bowl deal, so have everything ready…
- peaches
- ripe but firm peaches, diced. I leave the peels on, but that’s your choice. They can be yellow peaches, white peaches, or nectarines, for that matter.
- buttermilk
- it gives the bread its old fashioned Southern twang. Find cultured buttermilk in the milk case of any grocery store, it’s thick and delicious, but low fat!
- Use whole milk with a teaspoon of lemon juice added as a substitute. Let it sit on the counter for 15 minutes before using.
- egg
- sugar
- I use both granulated and brown sugar in this bread.
- vegetable oil
- I usually bake with canola, but any mild vegetable oil will do. Oil keeps this bread soft and moist.
- all purpose flour
- baking powder and salt
- vanilla and almond extracts
- I happen to love the combination, but feel free to use one or the other. If you only use almond extract, don’t double the amount, it’s intense.
does it keep well?
Although I always advocate for enjoying freshly baked food the very same day, this cake stays nice and moist for a few days. I like to house it under my glass cake dome rather than wrap it in plastic or foil. It’s such a treat to wake up to a slice of peach bread 🙂
If you’ve got leftovers, try grilling them (a New England tradition.) Slather with butter and place on a hot griddle or pan and cook til crisp on the outside.
To dress this up for dessert, top with a scoop of vanilla or peach ice cream.
more peaches, please
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Buttermilk Peach Bread
Equipment
- standard 9×5 loaf pan This bread fills the pan when baked, so don't use a smaller pan or you risk an overflow!
Ingredients
- 2 cups chopped peaches
- 1 tsp lemon juice, optional
- 1 large egg
- 1 cup cultured buttermilk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar, plus extra for sprinkling on the surface of the batter before baking.
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp baking powder
- 1/2 tsp coarse salt
- 2 cups all purpose flour
Instructions
- Preheat oven to 350F. Spray and line a 9×5 loaf pan with parchment paper with long ends. This will allow you to lift out the baked bread for neater slicing.
- Toss the peaches with the lemon juice. Set aside.
- Whisk together the egg, buttermilk, oil, sugars, and extracts in a large mixing bowl until smooth.
- Whisk in the baking powder and salt.
- Whisk in the flour and blend until the batter is fairly smooth, but don't over beat. Fold in the peaches.
- Turn the batter into your prepared pan. I like to pop a few additional chopped peaches into the top of the batter. Lightly sprinkle the top with granulated sugar.
- Bake for about 60-65 minutes, or until the cake is fully risen and golden brown. A toothpick inserted near the center should come out without wet batter on it (moist crumbs are fine.) Note: keep an eye on the bread through your oven window. Don't be tempted to open the oven door during baking. If toward the end of baking the bread seems to be browning too much you can (quickly!) add a piece of foil loosely over the top.
- Cool on a rack for about 10 minutes before lifting the bread out of the pan with the parchment paper 'handles' and letting it cool further on the rack.
- You can slice it while still warm if you are going to enjoy right away, but otherwise don't slice until you are ready to serve. Note: it's a soft textured bread so use a sharp serrated bread knife, if possible.)
Nutrition
This peach bread was INCREDIBLE! We ate the entire loaf in an afternoon! Thank you for sharing the recipe!
So happy you enjoyed it, thanks for the review Kim 🙂
I think this recipe has so much potential but it has not flourished in my kitchen yet. I wonder if I should bake it at 375 from the beginning. The outside is beautiful but the inside is too moist, I would like a little dry texture like your photo. First time I used milk and lemon juice instead of butter milk, and it hardly rose. I had to bake it for 30 minutes more until the inside is not mushy. The second time, I am doing it now, the buttermilk helped the bread to rise beautifully, but the inside is still too moist. I am adding 5, 10, 10, and 10 minutes more. I like the balance of the taste (I use 25% less sugars), and I would like to be able to make it well, one day.
I might try fewer peaches, it sounds like the fruit is the culprit here?
Luv to try new recipes and this beautiful Buttermilk Peach bread did not disappoint! Very moist and delish….Its a keeper!
Can this bread be frozen?
Yes, it will freeze well.
Could I use frozen peaches (ordered a box and flash froze them) in this recipe?
yes, absolutely.