Imagine sinking your teeth into a slice of heaven – a moist, golden bread bursting with juicy peaches and delicate poppy seeds that adds a subtle crunch in every bite. This Poppy Seed Peach Bread is not just a recipe; it's a culinary adventure that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping bread that's perfect for breakfast, brunch, or an indulgent afternoon snack.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup chopped peaches
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick cooking spray to ensure the bread doesn't stick.
- In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is mixed evenly.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
- Gently fold in the chopped peaches using a spatula or wooden spoon. Ensure the peaches are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with the spatula. Smooth the top to create an even surface.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top begins to brown too quickly, you can tent it with aluminum foil.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the bread has cooled, slice it and serve. Enjoy your delicious Poppy Seed Peach Bread!
Tips
- Use ripe, fresh peaches for the most intense flavor – if they're slightly soft to the touch, they'll be perfect for this recipe.
- Don't overmix the batter! Mix just until the ingredients are combined to keep the bread light and tender.
- For extra moisture, you can substitute some of the milk with sour cream or Greek yogurt.
- If peaches aren't in season, frozen peaches work well – just be sure to thaw and drain them completely before adding to the batter.
- To prevent the peaches from sinking to the bottom, toss them lightly in a tablespoon of flour before folding into the batter.
- Let the bread cool completely before slicing to ensure clean, beautiful cuts and optimal texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
