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Blueberry Peach Bread

Blueberry Peach Bread: A Sweet Summer Delight You’ll Love

Blueberry Peach Bread is a quick, delicious treat, perfect for summer breakfasts or snacks, combining fresh peaches and blueberries with a fluffy texture.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 2 cups all-purpose flour or gluten-free flour for gluten-free option
  • 1 cup diced peaches peeled; about 3 peaches
  • 1 cup blueberries fresh or frozen
  • 1 teaspoon vanilla extract pure for best flavor
  • 2 large eggs essential for binding
  • 1 cup sugar can reduce or use alternative
  • 1 stick unsalted butter room temperature; substitute with oil if desired
  • 1/2 teaspoon salt enhances overall taste
  • 1 teaspoon baking powder for rise
  • 1/2 cup sour cream or Greek yogurt

Equipment

  • Oven
  • stand mixer
  • loaf pan
  • mixing bowls

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Cream together butter and sugar until light and fluffy, about 3-5 minutes.
  4. Incorporate eggs one at a time, then mix in vanilla extract.
  5. Mix in sour cream until fully combined.
  6. Gradually add dry mixture to wet batter until just combined.
  7. Fold in blueberries and diced peaches.
  8. Grease a loaf pan and pour in the batter evenly.
  9. Bake for 1 hour and 15 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a cooling rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 170mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh fruit and ensure butter is at room temperature. Store bread covered at room temperature for 2-3 days or refrigerate for up to a week.

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