Description
This Buttermilk Peach Bread is a moist, tender quick bread bursting with fresh peaches and subtle hints of vanilla and almond extracts. Perfect for a delightful breakfast or an afternoon snack, it features a soft texture with a lightly sweetened, golden-brown crust topped with a sprinkle of granulated sugar for a slight crunch. Easy to prepare and baked to perfection, this bread is a delicious way to enjoy the summery flavor of peaches year-round.
Ingredients
Units
Scale
Fruit
- 2 cups chopped peaches
- 1 tsp lemon juice (optional)
Wet Ingredients
- 1 large egg
- 1 cup cultured buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
Dry Ingredients
- 1/2 cup granulated sugar, plus extra for sprinkling on top
- 1/2 cup packed brown sugar
- 1 Tbsp baking powder
- 1/2 tsp coarse salt
- 2 cups all purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray and line it with parchment paper, leaving long ends to help lift the bread out after baking for easy slicing.
- Toss Peaches: In a small bowl, toss the chopped peaches with lemon juice to prevent browning. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, buttermilk, vegetable oil, granulated sugar, brown sugar, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Add Leavening and Salt: Whisk in the baking powder and coarse salt to the wet ingredients ensuring even distribution.
- Add Flour and Peaches: Gradually whisk in the all-purpose flour until the batter is fairly smooth. Avoid overmixing to maintain bread tenderness. Gently fold in the peach pieces to evenly distribute them throughout the batter.
- Pour and Garnish: Pour the batter into the prepared loaf pan. Optionally, press a few extra chopped peaches on top of the batter for added texture and visual appeal. Lightly sprinkle granulated sugar over the top to create a sweet crust.
- Bake: Bake in the preheated oven for 60-65 minutes until the bread is fully risen and golden brown. Test doneness by inserting a toothpick near the center; it should come out clean or with moist crumbs but no wet batter. Avoid opening the oven door during baking. If the bread is browning too quickly towards the end, tent loosely with foil to prevent over-browning.
- Cool: Remove the bread from the oven and cool on a wire rack for about 10 minutes. Use the parchment paper ‘handles’ to carefully lift the bread out of the pan and allow it to cool further on the rack to room temperature.
- Serve: Slice the bread when warm if eating immediately, or wait until fully cooled. Use a sharp serrated bread knife for clean slices since the bread has a soft texture.
Notes
- For best flavor, use ripe and juicy peaches.
- The optional lemon juice helps prevent the peaches from browning.
- Do not overmix the batter to keep the bread tender.
- Use parchment paper with long ends to make removing the bread easier and neater.
- Keep an eye on the bread during baking to avoid over-browning; tent with foil if needed.
- This bread is best served fresh but can be stored in an airtight container for 2-3 days.
- Slicing is easier with a serrated knife due to the soft texture of the bread.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
