Buttermilk Peach Bread
Buttermilk peach bread is a simple quick bread loaded with juicy peaches ~ if you're looking for an easy peach recipe and the perfect summer breakfast, you've just found it!
Servings: 8 servings
Equipment
- standard 9x5 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 9x5 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
Calories: 376 kcal · Carbohydrates: 56 g · Protein: 5 g · Fat: 15 g · Saturated Fat: 3 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 24 mg · Sodium: 210 mg · Potassium: 306 mg · Fiber: 1 g · Sugar: 31 g · Vitamin A: 173 IU · Vitamin C: 2 mg · Calcium: 121 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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