Enjoy a delicious summer breakfast with this easy buttermilk peach bread recipe, packed with juicy peaches.
– 2 cups chopped peache – 1 tsp lemon juice, optional – 1 large egg – 1 cup cultured buttermilk – 1/2 cup vegetable oil – 1/2 cup granulated sugar, plus extra for sprinkling on the surface of the batter before baking. – 1/2 cup packed brown sugar – 1 tsp vanilla extract – 1 tsp almond extract – 1 Tbsp baking powder – 1/2 tsp coarse salt – 2 cups all purpose flour
Preheat oven to 350F. A 9x5 loaf pan should be sprayed and lined with long-end parchment paper. This lets you elevate cooked bread for cleaner slicing.
Mix peaches with lemon juice. Set aside. Mix the egg, buttermilk, oil, sugars, and extracts in a large bowl until smooth. Mix in baking powder and salt.
Mix the flour into the batter until smooth, but don't overmix. Mix in peaches. Put batter in pan. I like to add diced peaches to the batter.
Sprinkle granulated sugar on top. Bake the cake for 60–65 minutes until fully risen and golden brown. The center toothpick should not have wet batter on it (moist crumbs are fine.)
Note: watch the bread through the oven window. Avoid opening the oven door while baking. If the bread is browning too much at the end of baking, loosely cover it with foil.
Let the bread cool on a rack for 10 minutes before pulling it out of the pan with the parchment paper 'handles' and cooling it further.
Slice it warm if you're serving right away, but otherwise wait until you're ready. If feasible, use a serrated bread knife for this soft bread.
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