Description
The scent of sweet peaches and warm cinnamon will fill your kitchen with this Southern classic that tastes like summer in every bite.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) buttermilk
- 2 cups (about 3–4 medium) fresh peaches, peeled and diced
- 1/2 cup (60g) chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat butter and both sugars until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add dry ingredients to butter mixture in three parts, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined.
- Pat diced peaches dry with paper towels. Gently fold peaches and pecans (if using) into the batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in pan for 15 minutes, then remove to a wire rack to cool completely before slicing.
- Store wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.