Summer Peach Bread
A moist and delicious peach bread perfect for breakfast or a sweet treat. Easy to make with simple ingredients.
Equipment
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
Wet Ingredients
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated Sugar
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 1/2 cups All-purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 cups Peaches, peeled and sliced Fresh or canned
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the sliced peaches.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a sweeter bread, add 1/4 cup more sugar. You can also add a sprinkle of cinnamon to the batter for extra flavor. Store leftover bread in an airtight container at room temperature for up to 3 days.