Oh yes! Let’s make a soft, moist peach bread batter that’s ready to bake into a sweet, fruity loaf. Here’s a tried-and-true recipe for peach bread batter:
Peach Bread Batter
Ingredients (makes 1 loaf)
- 1 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon (optional, adds warmth)
- ½ cup granulated sugar (or ¼ cup sugar + ¼ cup brown sugar)
- ¼ cup unsalted butter, melted (or vegetable oil)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream (adds moisture)
- 1 cup chopped fresh peaches (or well-drained canned/frozen peaches, patted dry)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, beat together sugar, melted butter, egg, vanilla, and yogurt until smooth.
- Combine: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fold in peaches: Gently fold chopped peaches into the batter.
- Pour into pan: Spread batter evenly in the prepared loaf pan.
- Bake: 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
Tips for the best peach bread
- Juicy peaches: If using very juicy peaches, pat dry or lightly toss in 1–2 tsp flour to prevent soggy bread.
- Extra flavor: Sprinkle a little cinnamon sugar on top before baking for a sweet crust.
- Mix-ins: Chopped nuts (pecans or walnuts) or dried cranberries go beautifully.
If you want, I can also give a crockpot or skillet version that makes peach bread without turning on the oven. It’s surprisingly soft and perfect for winter mornings.
Do you want me to do that?
