If you love soft, buttery loaves packed with sun-kissed fruit and that warm-from-the-oven smell, this is your sign to bake a Southern peach bread. In this article, you’ll discover how to make the ultimate old-fashioned peach bread, even using canned peaches or adding sour cream for extra moisture.
I’ll also answer the most common FAQs about southern peach bread, including cream cheese variations, Amish-style twists, and AllRecipes-inspired shortcuts. Whether you’re a first-time baker or seasoned peach lover, this is the only guide you need.
The Story & Intro to Southern Peach Bread
Why this Southern Peach Bread feels like home
There’s something about biting into peach bread that instantly takes me back to summers in my grandma’s Georgia kitchen. She’d keep baskets of overripe peaches by the sink—some destined for pies, others for cobblers—but the best ones? Those went into her sweet, moist peach bread. The kind of bread that filled the house with brown sugar, vanilla, and a whisper of cinnamon before it even hit the oven.
When I started testing my own version of Southern peach bread, I wanted to honor those memories while giving the recipe a little modern love. I tried it with fresh peaches, canned peaches (super convenient), and even sour cream to add that tender, bakery-style crumb. And after a few buttery, peach-speckled slices too many, I landed on this nostalgic, foolproof recipe.
The great thing is how simple it is. You don’t need fancy mixers or fussy steps. In fact, if you’ve made banana bread before, you’re already halfway there. Whether you’re enjoying it for brunch with a hot cup of tea or sneaking a slice as a midnight snack, this bread is comfort baked into a loaf pan.
Want even more cozy bakes? Try this sour cream coffee cake with cake mix or the crowd-favorite cherry coffee cake. But trust me—this Southern peach bread might just steal the spotlight.
Ingredient Variations & Baking Tips for Southern Peach Bread
How to Make Southern Peach Bread With Canned Peaches or Fresh
One of the most common questions I get is whether you can make peach bread using canned peaches. The answer is a big yes—and it turns out just as moist and flavorful. In fact, canned peaches are my go-to in the cooler months when fresh, juicy peaches are out of season. Just be sure to drain them well and chop them finely. Too much liquid can weigh down the bread.
If you’re lucky enough to bake with ripe summer peaches, peel and dice them small so they fold easily into the batter. Frozen peaches can also work—just thaw and pat them dry.
Want to boost that peach flavor even more? Add a teaspoon of peach extract or swap in peach yogurt for part of the sour cream. It gives a light tang and extra fruitiness without being overpowering. If you love experimenting, I also recommend folding in chopped pecans or walnuts for crunch.
Sour Cream, Cream Cheese & Texture Boosters
Southern peach bread gets its signature moist crumb from a few key ingredients. Sour cream is my not-so-secret weapon. It adds richness and ensures the loaf stays soft for days. You can substitute it with Greek yogurt, but full-fat sour cream truly delivers that bakery-style texture.
For a slightly more decadent version, cream cheese is a dreamy addition. Blend softened cream cheese into the batter or even swirl it through the center before baking. It’s very similar to my strawberry cream cheese dump cake—but peachy.
Just like with other tender cakes (try this gluten-free wacky cake if you’re baking without flour), avoid overmixing the batter. Stir until just combined, then pour into a greased loaf pan and bake until golden and set.
Your kitchen will smell like a sweet Southern summer.
Serving, Storing & Pairing Ideas for Southern Peach Bread
How to Serve Southern Peach Bread (Warm or Cold?)
Southern peach bread is a versatile little treat. It can be breakfast, dessert, or that “just one more bite” snack you grab at 3 p.m. I love serving it warm from the oven, sliced thick with a smear of salted butter. The contrast of the cold butter melting into the soft, warm crumb is pure comfort. If you’re feeling extra indulgent, try a drizzle of vanilla glaze or a scoop of vanilla bean ice cream on top. Yes, it’s that good.
For a brunch table spread, slice and layer the bread on a wooden board alongside cream cheese, fruit preserves, or even a honey-whipped ricotta. It pairs especially well with citrusy teas or light coffee roasts. In fact, it complements other fruity bakes like this mango cake filling or the bright and zesty lemon crazy cake.
Storing Tips & Freezing Like a Pro
Once baked, peach bread keeps beautifully. Wrap the cooled loaf tightly in plastic wrap or store in an airtight container on the counter for up to three days. It actually tastes better on day two, when the flavors settle into each bite.
Want to freeze it? No problem. Just wrap individual slices or the entire loaf in plastic, then foil, and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge or reheat a slice in the microwave for 15–20 seconds. The peach aroma will come right back to life.
If you’re gifting a loaf to friends or freezing for future cravings, I suggest adding a handwritten label and pairing it with a jar of homemade jam or peach butter. Like I do with my almond croissant cookie bars, it’s the little things that make homemade bakes unforgettable.
Recipe Variations — Amish Style, Cream Cheese Swirls & More
Amish Peach Bread vs. Traditional Southern Style
If you’ve ever come across an Amish peach bread recipe, you’ll notice it’s a bit different from the classic Southern version. Amish-style peach bread often leans more rustic—less sweet, a bit denser, and sometimes baked with whole grains or buttermilk. It’s hearty and satisfying, especially with a slather of butter or a spread of homemade apple butter.
Southern peach bread, on the other hand, is softer, lighter, and typically made with all-purpose flour, sour cream, and a touch more sugar. Think moist, tender crumb versus sturdy and sliceable. I love both styles, but if you’re craving that nostalgic bakery flavor, the Southern method wins every time.
You can blend the two styles by using buttermilk instead of sour cream or adding a bit of oats to the batter for texture. This hybrid approach creates something that’s both traditional and fresh—perfect with a cozy cup of tea and a side of croissant chocolate chip cookie.
Cream Cheese Swirl, Streusel Top & Other Upgrades
Let’s talk peach bread glow-ups. If you want to make your loaf a little fancier (but still easy), here are a few ideas:
- Cream Cheese Swirl: Blend cream cheese with a bit of sugar and vanilla. Swirl it through the batter before baking. It bakes into a ribbon of creamy richness, like in this lemon cream cheese dump cake.
- Cinnamon Streusel Topping: Mix brown sugar, flour, cinnamon, and butter until crumbly, then sprinkle it on top before baking. It adds a sweet crunch and bakery-style finish.
- Peach Jam Glaze: Once baked, brush the top with warm peach jam. It adds shine and boosts the peach flavor.
Each of these variations transforms your bread into something new and irresistible, proving there’s no one way to enjoy a classic. Whether you’re baking it simple or adding all the bells and swirls, Southern peach bread is a celebration of summer in every bite.
FAQs About Southern Peach Bread
What makes it “old fashioned”?
Old-fashioned peach bread typically means it’s made without shortcuts—no cake mix, no boxed ingredients. It focuses on whole, pantry-friendly ingredients like fresh or canned peaches, real butter, and sour cream. The flavor is richer and more nostalgic, with warm spices and a denser crumb, often inspired by passed-down family recipes.
Why add sour cream to peach bread?
Sour cream adds moisture and richness, creating a tender crumb and a subtle tang that balances the sweetness of the peaches. It also helps the bread stay fresh longer. If you’re out, you can substitute with full-fat Greek yogurt or buttermilk for a similar texture.
Can I use canned peaches instead of fresh?
Absolutely! Canned peaches are a fantastic substitute—just drain them well and chop finely. Avoid using peaches in heavy syrup; those can make the batter too wet. If you’re baking in the off-season, canned peaches let you enjoy peach bread year-round without compromising on flavor.
Do I need to adjust baking time for canned peaches?
Not usually, but keep an eye on your loaf. Because canned peaches have more moisture, your bread may need an extra 5–10 minutes in the oven. Insert a toothpick in the center—if it comes out clean or with moist crumbs, it’s ready.
How is Amish peach bread different from Southern peach bread?
Amish versions tend to be denser, with less sugar and more whole grains. They’re typically baked in larger batches and meant for hearty eating. Southern peach bread is lighter and more dessert-like, especially when topped with glaze or a streusel.
Is the AllRecipes-style peach bread reliable?
Yes, but many AllRecipes versions use oil instead of butter and omit sour cream. If you want a richer, bakery-style loaf, adding sour cream, butter, or even cream cheese gives it more depth and better structure.
Can I add cream cheese directly into the batter?
You can! Blend it with sugar and swirl into the batter, or mix it in evenly for a creamy, cheesecake-like finish. Be sure it’s softened so it incorporates smoothly without clumps.
What’s the easiest way to make it?
Use canned peaches, melted butter, and one bowl. Combine wet ingredients, fold in dry, stir in peaches, and bake. No mixer needed. This loaf is as low-fuss as it gets—just like banana bread but peachy.
Conclusion: A Slice of the South, Any Time of Year
Southern peach bread is more than a recipe—it’s a bite of comfort, summer memories, and simple joy. Whether you bake it with fresh fruit or crack open a can, stir in sour cream or cream cheese, one thing’s certain: every slice brings the warmth of the South right to your table.
For more colorful, health-forward creations and behind-the-scenes peeks into my test kitchen, connect with me on Facebook and see what’s brewing daily on Pinterest. Your next favorite recipe might just be a scroll away.
Print
Southern Peach Bread: A Moist, Comforting Slice of the South
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Southern peach bread is a soft, moist, and fruit-packed quick bread that combines ripe or canned peaches with warm vanilla and a hint of cinnamon. It’s the perfect treat for brunch, dessert, or a nostalgic snack.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
2 large eggs
½ cup sour cream
½ cup unsalted butter, melted
1 tsp vanilla extract
1½ cups peaches, chopped (fresh or canned and drained)
Optional: ½ cup chopped pecans or walnuts
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, beat eggs, then stir in sour cream, melted butter, and vanilla.
4. Fold wet ingredients into dry until just combined.
5. Gently fold in chopped peaches (and nuts if using).
6. Pour batter into loaf pan and smooth the top.
7. Bake 55–65 minutes or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack.
9. Slice and serve warm or at room temperature.
Notes
You can use canned, fresh, or thawed frozen peaches.
Add a cream cheese swirl or cinnamon streusel for variation.
Stores well wrapped at room temp for 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 235
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg