Go Back
–+ servings
Blueberry Peach Bread

Blueberry Peach Bread: A Fruity Twist on Comfort Baking

Experience the delightful flavors of Blueberry Peach Bread, combining sweet peaches and tangy blueberries for a perfect summer treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups flour Provides structure. Substitution: Use gluten-free all-purpose flour for a gluten-free option.
  • 1 cup diced peaches, peeled Adds sweetness and moisture. Can use canned peaches, but ensure they are well-drained and patted dry.
  • 1 cup blueberries Contributes tartness and color. Substitution: Frozen blueberries can be used; thaw and pat dry first.
  • 1 teaspoon vanilla extract Enhances flavor. Use pure vanilla extract for best results.
  • 2 unit eggs Binds the ingredients and provides richness. Substitution: For egg-free, use 1/4 cup applesauce per egg.
  • 1 cup sugar Provides sweetness. Can reduce to 3/4 cup for less sweetness or use a sugar substitute.
  • 1 stick butter, room temperature Adds moisture and flavor. Can replace with an equal amount of vegetable oil.
  • 1/2 teaspoon salt Enhances overall flavor. No substitutions needed.
  • 1 teaspoon baking powder Helps the bread rise. Ensure it’s fresh for best results.
  • 1/2 cup sour cream Adds moisture and richness. Substitution: Plain yogurt can be used.

Equipment

  • mixing bowl
  • stand mixer
  • loaf pan

Method
 

Step-by-Step Instructions for Blueberry Peach Bread
  1. Preheat your oven to 350°F (175°C). Ensure the oven rack is in the center position for even baking.
  2. In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  3. Using a stand mixer, beat together 1 stick of room temperature butter and 1 cup of sugar on medium speed until light and fluffy.
  4. With the mixer running on low, add 2 eggs one at a time, followed by 1 teaspoon of vanilla extract.
  5. Mix in 1/2 cup of sour cream, blending until well combined.
  6. Gradually add the flour mixture to the wet mixture, stirring just until combined.
  7. Gently fold in 1 cup of blueberries and 1 cup of diced peaches using a spatula.
  8. Pour the batter into a greased loaf pan, smoothing the top with a spatula.
  9. Place the loaf pan in the oven and bake for 1 hour and 15 minutes.
  10. Once baked, let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Ensure the butter is soft for easier mixing, and avoid overmixing to keep the bread tender. Use ripe fruit for the best flavor.

Tried this recipe?

Let us know how it was!