Description
This Buttermilk Peach Bread is a moist, flavorful quick bread bursting with fresh peaches and a subtle citrus hint from lemon juice. It’s perfectly tender with a golden crust topped with a sprinkling of sugar for added texture and sweetness. Ideal for breakfast, brunch, or an afternoon snack, this easy-to-make bread combines the tang of cultured buttermilk with warm almond and vanilla extracts, creating a delightful fruity treat that can be enjoyed warm or at room temperature.
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 cooking spray and line it with parchment paper, leaving long ends as handles. This will allow for easy lifting of the bread for neat slicing.
- Toss Peaches with Lemon Juice: In a small bowl, toss the chopped peaches with the optional lemon juice to enhance flavor and prevent browning. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, cultured buttermilk, vegetable oil, granulated sugar, brown sugar, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Whisk in the baking powder and coarse salt into the wet mixture, ensuring even distribution.
- Incorporate Flour: Gradually whisk in the all-purpose flour, blending until the batter is fairly smooth. Avoid overmixing to keep the bread tender.
- Fold in Peaches: Gently fold the peach pieces into the batter to distribute them evenly without crushing.
- Transfer to Pan and Add Toppings: Pour the batter into the prepared loaf pan. Optionally, press a few additional chopped peach pieces into the top of the batter. Lightly sprinkle granulated sugar over the surface to create a sweet, slight crunch after baking.
- Bake: Bake the bread in the preheated oven for 60 to 65 minutes, or until the bread is fully risen and golden brown. Insert a toothpick near the center; it should come out clean or with moist crumbs but no wet batter. Monitor the bread through the oven window to prevent over-browning. If the top browns too quickly near the end, loosely cover it with foil.
- Cool: Remove the bread from the oven and cool it on a wire rack for about 10 minutes. Then lift the bread out of the pan using the parchment paper handles and allow it to cool further on the rack.
- Serve: Slice the bread using a sharp serrated bread knife. You can slice it while still warm if serving immediately, though waiting until fully cooled makes for cleaner slices due to its soft texture.
Notes
- Using parchment paper with handles makes removing the bread easier.
- Adding lemon juice helps keep peaches bright and flavorful.
- Do not overmix the batter to maintain a tender crumb.
- Keep the oven door closed during baking to avoid uneven rising.
- If bread browns too fast, cover loosely with foil to prevent burning.
- Use a serrated knife for clean, even slices due to the bread’s soft texture.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 280
- Sugar: 21g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
