Ingredients
Scale
- 3 large ripe peaches, peeled and diced
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
Instructions
- Start by peeling and dicing fresh peaches. Toss the peaches with a tablespoon of flour to help them stay evenly distributed throughout the bread.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and sour cream. Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in the diced peaches, distributing them evenly throughout the batter.
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray. Pour the batter evenly into the prepared pan.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Once cooled, store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap the bread tightly and refrigerate for up to a week.
- Reheat slices in the microwave or oven before serving to keep moisture.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg