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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
Lovely loaf! I was short on peaches so added a few pears. Took it to my 85 year old peach loving dad and we all enjoyed a slice!
Looking forward to making this. What do you mean by course sald – Kosher salt or Sea salt?? Thanks.
This recipe is great! It was super easy to make and it tastes delicious! Ii will definitely be making this again, but next time I will double the recipe so I will have 2 loaves one to eat now and one to freeze for later.
This recipe looks fantastic. I have not made it yet because I have one question. Does the fruit sink to the bottom of the bread.? With fruit breads like this I usually coat the the fruit with flour. Is that necessary? Thanks so much!
If you look at the photo you can see the fruit is well dispersed. Definitely dice it small like I did, and that helps. I don’t like to coat juicy cut fruit in flour because it can become gummy on the surface.
Making it again today!!! Very good and oh so easy to make!!!
This is absolutely delicious! Very tender and moist. I added a little bit of cinnamon, nutmeg, and cardamom.
Hi Sue! Do you think I could double the recipe, and bake it in mini loaf tins? I’d really like to share it with my apartment neighbors. Thanks so much. I appreciate the time and dedication you put in, to keep us supplied with yummy recipes ? I’m going to sneak out tomorrow, if the air index is good, to buy the fruit. These wildfires are just doing us in. Still. ? Love from, Alberta, Canada ??
Oops! I keep forgetting that your site doesn’t recognize emojis, thus all the ? marks. Sorry!
Hi Terry and yes, this can be made into minis, and they’d be cute. I’m so sorry about your air quality, we had it bad down here a couple of weeks ago. What a terrible thing.
This was a hit with my husband…so delicious!