Description
A moist and tender quick bread filled with fresh peach chunks and a tangy twist from sour cream. Perfect for breakfast, brunch, or dessert, this sweet and juicy loaf is a celebration of summer flavors in every bite.
Ingredients
1 cup peaches, peeled and diced
½ cup vegetable oil
½ cup sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Instructions
Preheat oven to 350°F.
Grease 3 mini loaf pans or 1 large loaf pan with butter or nonstick spray.
In a medium mixing bowl, combine diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract.
Whisk until the mixture is well blended and smooth.
Add the flour, baking soda, and salt directly to the bowl.
Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
Pour the batter into the prepared loaf pan(s).
Bake for 30 minutes (mini loaves) or 55 minutes (large loaf), or until a toothpick inserted into the center comes out clean.
Let the bread cool slightly before slicing.
Notes
Use ripe but firm peaches for the best flavor and texture.
If using frozen peaches, thaw them first and pat dry to avoid excess moisture.
For a richer flavor, substitute granulated sugar with coconut sugar.
Full-fat sour cream ensures a tender crumb; Greek yogurt can be used as a substitute.
Store the bread in an airtight container at room temperature for up to two days or freeze for longer storage.
- Prep Time: 10
- Cook Time: 30
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg