Description
Blueberry Peach Bread is a soft, sweet quick bread made with fresh peaches, fresh blueberries, sour cream, butter, and vanilla. It bakes into one tender summer fruit loaf that works for breakfast, brunch, dessert, or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup peeled and diced fresh peaches, about 3 peaches
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 stick unsalted butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, cream together the room-temperature butter and sugar until smooth and creamy.
- Add the eggs one at a time, mixing after each addition.
- Add the vanilla extract and mix well.
- Add the sour cream and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix just until the batter comes together.
- Gently fold in the blueberries and diced peaches by hand.
- Line a loaf pan with parchment paper or spray it with cooking spray.
- Spread the batter evenly in the prepared loaf pan.
- Bake for 1 hour and 15 minutes, or until the top is lightly browned and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Place the pan on a cooling rack and let the bread cool slightly.
- Turn the bread out of the pan and cool completely on the rack before slicing.
Notes
- Use ripe but firm peaches so the loaf stays tender without turning wet.
- Dry the blueberries well before folding them into the batter.
- Do not overmix after adding the flour, or the bread may turn dense.
- Cool the loaf completely before slicing for cleaner pieces.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24
- Sodium: 150
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 60