Description

This Cinnamon Peach Bread is a moist, flavorful loaf bursting with fresh peach chunks and warm cinnamon spice. Perfect as a sweet breakfast treat or an afternoon snack, it combines tender bread with a delightful nutty crunch from optional pecans or walnuts. With a balance of sweetness from both granulated and brown sugars, plus the richness of sour cream, this bread delivers a comforting homemade experience that’s easy to prepare and bake.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Add-ins

2 cups fresh peaches, peeled, pitted, and diced
1/2 cup chopped pecans or walnuts (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and flouring it to prevent sticking.
Mix dry ingredients: In a large bowl, thoroughly combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, and salt.
Combine wet ingredients: In a separate bowl, beat together the melted unsalted butter, eggs, and vanilla extract until fully blended, then stir in the sour cream for added moisture and richness.
Combine wet and dry mixtures: Add the wet ingredients into the dry ingredients bowl and stir gently until just combined, being careful not to overmix to keep the bread tender.
Fold in peaches and nuts: Gently fold the diced fresh peaches and optional chopped nuts into the batter until they are evenly distributed.
Prepare for baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
Bake the bread: Bake in the preheated oven for 60-70 minutes. Use a toothpick inserted into the center of the loaf to check doneness — it should come out clean when the bread is fully baked.
Cool the bread: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely before slicing.

Notes

Fresh peaches should be peeled, pitted, and diced for best texture in the bread.
Do not overmix the batter to ensure a light and tender crumb.
Optional nuts add a pleasant crunch and nutty flavor but can be omitted for nut-free version.
Baking time may vary; begin checking doneness at 60 minutes.
Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.