Ingredients
Scale
- 1 cup peaches, peeled and diced
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and grease 3 mini loaf pans or 1 large loaf pan.
- In a medium mixing bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract until well blended.
- Stir in the flour, baking soda, and salt until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan(s), spreading into an even layer.
- Bake for 25–30 minutes for mini loaves or 50–55 minutes for a large loaf, until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool slightly before slicing and serving.
Notes
- Fresh or canned peaches both work. If using canned peaches, drain well before adding.
- Do not overmix the batter, as this can make the bread dense instead of soft and tender.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 304
- Sugar: 15 g
- Sodium: 330 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg