Buttermilk Peach Bread
User Reviews
5
Buttermilk Peach Bread
Description
This Buttermilk Peach Bread uses chopped fresh peaches tossed with lemon juice to maintain brightness and minimize browning. The batter combines cultured buttermilk, vegetable oil, granulated and brown sugars, eggs, and extracts, creating a moist and tender crumb rich in flavor. Baking powder and salt provide leavening and seasoning, while all-purpose flour gives structure.
After folding in the peaches gently to avoid breaking them up, the batter is poured into a loaf pan lined with parchment paper for easy removal. A sprinkling of granulated sugar on top adds a delicate crunch once baked. The bread bakes at 350 degrees Fahrenheit for about an hour until risen and golden, with a toothpick inserted near the center coming out clean or with moist crumbs.
Once cooled, the bread slices well and benefits from additional fresh peaches in the batter's top for visible fruit pockets. It pairs nicely with butter or cream cheese spread for a comforting, fruity breakfast or tea-time treat.
Ingredients
- 2 cups peach chopped
- 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 batter surface before baking
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp baking powder
- 1/2 tsp salt coarse
- 2 cups all-purpose flour
Instructions
- Preheat oven to 350F. Spray and line a 9x5 loaf pan with parchment paper with long ends. This will allow you to lift out the baked bread for neater slicing.
- Toss the peaches with the lemon juice. Set aside.
- Whisk together the egg, buttermilk, oil, sugars, and extracts in a large mixing bowl until smooth.
- Whisk in the baking powder and salt.
- Whisk in the flour and blend until the batter is fairly smooth, but don't over beat. Fold in the peaches.
- Turn the batter into your prepared pan. I like to pop a few additional chopped peaches into the top of the batter. Lightly sprinkle the top with granulated sugar.
- Bake for about 60-65 minutes, or until the cake is fully risen and golden brown. A toothpick inserted near the center should come out without wet batter on it (moist crumbs are fine.) Note: keep an eye on the bread through your oven window. Don't be tempted to open the oven door during baking. If toward the end of baking the bread seems to be browning too much you can (quickly!) add a piece of foil loosely over the top.
- Cool on a rack for about 10 minutes before lifting the bread out of the pan with the parchment paper 'handles' and letting it cool further on the rack.
- You can slice it while still warm if you are going to enjoy right away, but otherwise don't slice until you are ready to serve. Note: it's a soft textured bread so use a sharp serrated bread knife, if possible.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 210mg | 9% |
| Potassium | 306mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
