Peachy keen bread is simple to make

Easy Southern Peach Bread is as delicious as it sounds. Think of the best banana bread you have ever had and substitute fresh last-of-the-summer juicy peaches and crunchy pecans for the bananas, and you should be able to imagine just how delicious this bread is. A surprise ingredient, sour cream, keeps it moist and tender, and it’s perfect for breakfast, brunch or even a snack.

Our good friends Mike and Martha recently returned from North Carolina and brought us some wonderful juicy Georgia peaches, and I couldn’t wait to make something with them. I thought about making a peach cobbler or a peach pie, and or even some heavenly peach ice cream, but with Hurricane Irma looming, I needed to come up with something really simple to make and even easier to eat. I thought that this luscious peach bread would be perfect since it doesn’t require any refrigeration and you don’t really even need silverware or a plate.

This recipe for peach bread is quick and easy and only takes one bowl. You don’t even have to pull out your electric mixer because everything can be mixed by hand. I did use my food processor to puree the peaches, but I could have just as easily chopped them up, and the bread would still be fabulous.

The ingredients for peach bread include fresh or frozen peaches, sugar, all-purpose flour, vegetable oil, eggs, sour cream, vanilla, baking soda and kosher salt.

Sharon Rigsby is the blogger behind Grits and Pinecones, a Southern cooking, and hospitality blog. Browse all of her recipes by visitingwww.gritsandpinecones.com.

Easy Southern Peach Bread

Yield: 1 loaf

1/2 cup of vegetable or coconut oil

1 cup granulated sugar

2 eggs

1 cup finely diced peeled fresh or frozen peaches or peach puree* (approximately 2 large or 3 small)

1/2 cup sour cream

1/2 cup pecans

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. kosher salt

Preheat the oven to 350 degrees F.

Use a non-stick baking spray with flour to grease the bottom of a large loaf pan. Do not grease the sides of the pan. Or, you could grease the bottom with butter and then sprinkle a small amount of flour on the butter. Tap the pan on the counter to evenly distribute the flour and pour out any excess.

Add the sugar and oil to a large bowl and mix well.

Add the eggs, sour cream, peach puree or chopped peaches, and vanilla, mix well. Add the flour, baking soda and salt to the mixture a little at a time and mix well. Add the pecans and mix well to combine.

Pour into a prepared loaf pan and bake for 50-55 minutes or until the sides of the cake just start to pull away from the pan, or when a toothpick inserted into the center comes out clean with no streaks of batter.

*You can use your food processor to puree your peaches, just don’t over process them. You do want to still have small pieces of peaches.