This recipe should have been on the blog like a week ago. But as most things around here, things went to hell in a hand basket all at once last week/this weekend so the recipe and post were put on hold. I’ve been dealing with a horrible toothache (waiting for my appointment to have my wisdom teeth out) for the past two weeks. Friday Morning I woke up with the worst tooth pain ever. Even after taking medicine, I was up and down from about 3:00 am until 5:00 am with that stupid pain. I finally fell asleep right after 5am only to be woken up at 6:30 am by my husband with “Get up, our basement is flooded”.
Great, just great. So I got up and we spent about 6-7 hours, removing water from the basement, ripping up old carpet and pulling up old tiles (some of which were floating away lol) After all of that, I proceeded to knock myself out with pain meds and go to sleep. (At some point Big Bear woke me up that evening and we made a trip to my parents and to the store…. which I only remember parts of haha)
I woke up bright and early Saturday morning and cleaned my tail off around the house, took more pain meds and finally sat down to work on these pictures Saturday night. 15 minutes into that I got a call to go out with friends and well…. as you can tell, I didn’t turn down a night with friends in order to work on pictures of Blueberry Peach Bread 😉 haha
Speaking of this Blueberry Peach Bread, I need to make some more. It was literally gone within hours of coming out of the oven. I took half of the loaf over to our neighbors that we had gotten the blueberries from (next time I’m making them a whole loaf, but I just wanted to share some with them when I sent over the blueberry muffins), I split the other half between us and my parents. I’m not even sure if it made it to the evening.
It was almost like a muffin in bread form. The peaches and the juice from the peaches gave it a super soft texture and BigBear said that it reminded him of Amish Friendship Bread. I loved the peaches with the burst of fresh blueberries running throughout the bread!
Our neighbors have blueberry bushes/trees in their front yard and when she called over and told me to bring a bucket and get some fresh blueberries one evening, I was more than willing to “take some of those berries off of her hands” haha. I came back with 2 quarts of freshly picked blueberries. With those and the fresh peaches from Charlottesville hanging out in my kitchen, I knew that I had to make something that combined them.
I had planned on making blueberry muffins that day and I couldn’t stop thinking about the blueberry bread that my neighbor had been telling me about, so after a little debating, Blueberry Peach Bread happened.
I mixed everything together, did a batter taste test, popped it into the oven and crossed my fingers. Heck, the batter tasted so good that I would have been just as happy with eating that by the spoonful. So I thought, as long as it comes out tasting half as good as the batter we’ll be ok. 🙂
It came out better than expected. I was worried that it would be dry, but the fresh peaches and blueberries were bursting with flavor and juices, so my worries of dry bread were silenced as soon as I cut a slice. Not to mention, I’m in LOVE with the colors in this bread. It totally reminds me of stained glass windows!
I mean if stained glass windows were crafted from carbs and fresh fruit that is….
Blueberry Peach Bread
Blueberry Peach Bread
This Blueberry Peach Bread is a super popular recipe on the blog! This Blueberry Peach Bread is made with fresh blueberry and fresh peaches for the perfect summertime bread!
Ingredients
- 2 cups flour
- 1 cup diced peaches, *peeled*(about 3 peaches)
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup sugar
- 1 stick butter, room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
Instructions
- Pre-heat oven to 350F.
- In a large bowl, mix together the flour, baking powder and salt.
- In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well.
- Add in the sour cream and mix until well combined.
- Add in the dry ingredients and mix well.
- Gently fold in the blueberries and peaches.
- Line a loaf pan or spray with cooking spray.
- Bake for 1 hour and 15 minutes, or until the top is lightly browned.
- Remove and put on a cooling rack, once cooled a little flip bread out to cool completely.
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Mique says
Sounds like you’ve had a rough couple of weeks! Hope things turn around. This bread looks amazing! Can’t wait to try it.
Angie | Big Bear's Wife says
haha I’m sure things will have to turn around at some point lol
Tamera says
Can you Buttermilk instead of sour cream?
Angie says
I haven’t tried it with buttermilk. However, buttermilk and sourcream have different textures so I feel like the buttermilk would make the batter runnier. If you give it a try, let me know how it works out.
TidyMom says
I love blueberry and peach! I bet this bread is wonderful!!
Angie | Big Bear's Wife says
Oh, it is, it is!
amandascookin says
Very pretty Angie!
Angie | Big Bear's Wife says
Thank you!
Cindy says
Just made this bread this morning! I used 2 disposable tins for sharing! Quick and easy recipe! Love it!
Jessica@fourgenerationsoneroof says
Oh my word such pretty photo’s and it looks delicous! 🙂 pinned to the bhg recipe board 😉
Angie | Big Bear's Wife says
Thanks!
Kim Sand&Sisal says
This recipe looks so good. I can just imagine how amazing the kitchen will smell! Pinned it and can’t wait to make!
Angie | Big Bear's Wife says
The smell was amazing!
Courtney @ Neighborfood says
Flooded basements! That’s the wooooorst. Especially when you’re in pain. This bread was definitely worth waiting for. Blueberry and peach are probably my two favorite summer fruits (don’t ask me again tomorrow–that will probably change) and there’s nothing like warm quick bread for an afternoon snack.
Angie | Big Bear's Wife says
The flooded basement was a nightmare, but you’re right at least I had this bread haha
Climbing Grier Mountain says
There is nothing worse than cleaning up water in a basement. I’m so sorry! At least there’s blueberry-peach bread at the end of the tunnel!
Angie | Big Bear's Wife says
I agree!
Pamela @ Brooklyn Farm Girl says
Lovely photos and delicious bread! I have got to try this!
Angie | Big Bear's Wife says
Hope you get to try it!
Kamila Gornia | Passion-Driven says
This bread is fabulous – I see peaches everywhere lately and I bet they would be paired so deliciously with bloobies. Great recipe! 🙂
Laura says
What a great fruit combination to put in bread. I really like this idea!
Angie | Big Bear's Wife says
Thank you!
Denise says
Could I freeze this the same way I freeze cakes?
Angie says
You can! <3
Warm Vanilla Sugar says
This bread sounds perfect!! Love the fresh fruit in it – great for summer!
Angie | Big Bear's Wife says
Thanks!
Deborah @Taste and Tell says
Tooth pain is never fun!! I don’t think I’ve ever combined blueberries and peaches before – it sounds heavenly!
Angie | Big Bear's Wife says
Tooth pain is awful, hope to have it all over with soon!
Shaina Olmanson says
Those peaches. I can close my eyes and smell them.
Angie | Big Bear's Wife says
They smelled amazing, love the smell of peaches!
Angie says
Wow, this looks so good! I love the combination of peaches and blueberries!
Angie | Big Bear's Wife says
It’s one of my new favorite combos!
Shelby says
I have this is the oven right now. Smells great! I wanted to point out that a step appears to be left out if the instructions… doesn’t say when to combine the dry ingredients to the wet mixture. 🙂 I just added it to the bowl of my mixer before hand mixing in the fruit. Can’t wait to take a bite!
Angie | Big Bear's Wife says
oops what’s wrong with me! lol Fixed it 🙂
Barbara Galek says
Can this recipe easily be doubled?
Angie | Big Bear's Wife says
Yes! 🙂
Katie says
Yum…this sounds like a great combo of sweet and tart!
Angie | Big Bear's Wife says
Thanks, Katie!
Chris says
This looks wonderful – love that it combines my two favorite fruits!! I can’t wait to try this 🙂
Jeanine says
This simple recipe makes one delicious bread! I increased the fruit to 3 cups and substituted cream cheese for sour cream, which I didn’t have on hand. Then I placed in a parchment lined (10x8x3 approx). One word ‘beautiful’. Thank you for this keeper!
Diana says
Can frozen peaches and frozen blueberries be used instead of fresh?
Angie | Big Bear's Wife says
Diana, I would think so. I would just thaw them and press out some of their “water” with a paper towel.
Jeanine says
Hi, Diana: I always use frozen blueberries. I add frozen blueberries last because they’ll hold their shape during mixing and baking. The batter will be cold and stiff so you’ll have to evenly press into the pan using dampened hands. I also use a 13″ x 9″ pan lined with parchment paper. Baking time will be increased by The end product is pure lusciousness.
I have tried Costco frozen peaches, but found the flavor to be lacking. Even macerating the defrosted peaches failed the test for me.
Theresa B says
I made a loaf last night. Only with great will power did my husband and I resist eating the entire loaf in one sitting. I didn’t have sour cream handy so substituted plain nonfat yogurt. Then I sprinkled coarse raw sugar on top before baking to give it a sparkly crust. Thanks so much for the recipe!
Laura @MotherWouldKnow says
gorgeous way to use summer fruit – I love the stained glass effect as you cut through the loaf too 🙂
Kimberly @ The Daring Gourmet says
Holy moly, that looks soooo good! I love the flavor combo and the texture looks great – I want to throw several slices on a big plate, scoop some ice cream on it and have at it! 🙂
Star Clark says
Guessed loaf pan 9×5. Greased? Floured? Sorry aboutlife being tough. Hope its better.
Angie says
Hi Star, You can line it with parchment paper or spray the pan with cooking spray. – I’ve done both before.
I’ve also used a 8 x 4 x 2 1/2 in. as well as a 9 x 5 x 3 in. loaf pan for this recipe
Barbara Wachter says
Just put this yummy looking bread in my oven. Belong to a CSA and received blueberries and peaches in this week’s box. They recommended your recipe to use their fruits fresh from the farm. Can’t wait to slice into it. Thanks.
Angie says
How exciting!!! fingers crossed that you love it!!!
Martha says
Need to try this, looks amazing!
When you say “1 teaspoon vanilla”, what do you mean? Is it vanilla bean, extract, paste, or what? I’m not used to baking with recipes written in english you see 🙂
Angie says
Hey! It’s vanilla extract 🙂
Mary says
Have you froze this bread? I have a surplus of peaches and was thinking about making a few batches and freezing them.
Angie says
Hey Mary!
I haven’t frozen this bread before because it never last us long enough to freeze any haha. But I think it would freeze fine. If you try it, let me know how it does!
Diane says
I made this recipe this week. I doubled the recipe to make 2 loaves. I used fresh blueberries but used a large can of sliced peaches (drained well, patted “dry” with paper toweling, and diced) instead of fresh peaches which are not available at this time of year (that I can “count on” to be good and sweet). It came out wonderful! I think the next time, I may add the zest and juice of a lemon and a half-teaspoon of cinnamon. It’s delicious just as is but I think the lemon & cinnamon would be really good! Thanks for this nice recipe. It’s hard to find a good tea bread recipe with both blueberries and peaches, a combination that I love!
Angie says
I’m so glad that you liked the bread, Diane! I may have to give the zest and cinnamon idea a try too!
Nancy says
Wow, looks amazing! We have fresh organic peaches from our tree, and frozen blueberries, will try this great combo!!! Thanks!!!! Nancy LittlehomesteadinBoise
Monica VerHelst says
Made this bread this morning for a staff meeting. Yummy!!
Angie says
so glad that you liked it!
Sheri says
How far do the peaches have to be. Can I use canned peaches instead and how many cans would I use. can you also make these as many loaf cakes and how long would you bake them for.
Angie says
I normally use peaches that are semi soft when pressed on but not mush. You can probably used canned peaches but I could make sure to drain them and dry them pretty well with a paper towel first so there isn’t a bunch of extra juice. I think you mean *mini* loaf cakes instead of *many loaf cakes* and You can but I don’t know how long to bake them because I haven’t made them like that 🙂
Bonnie Hawley says
The peach cobbler was wonderful but THIS peach blueberry bread is a slice of heaven. I added a tsp cinnamon + 1/8 tsp nutmeg as in cobbler. Next batch will be double. Freezer full of new summer fruit prepping for late fall. Thanks y’all!!!
Angie says
YAY!! I’m so glad that you liked the recipe Bonnie! I love the idea of adding a pinch of cinnamon and nutmeg. I’ll have to try that next time I make it!
Lynn says
This is amazing. Added 1tsp cinnamon and 1/8 tsp nutmeg with sprinkling coarse sugar on top before baking. Prefer to use 2 smaller pans, 1 hr cook time.
Angie says
Lynn, that sounds fantastic!
Darlene says
Hi
Do you think I could use yogurt instead of sour cream?
Angie says
I haven’t tired it with yogurt but If I was going to try it that way I would use a plain yogurt / whole milk yogurt. The nonfat kind had different properties than sour cream and won’t work the same.
Ingrid Jacobsen says
I made this in a 9″ square pan with some streusel on top. Used frozen peaches, thawed and patted dry then diced. I did make some changes based partly on your photo of your loaf. Your loaf looks dense and not well risen. I am sure it tastes great but if someone wants a cake that is lighter with a domed top, they will need to make some adjustments to the recipe. The presence of an acid like sour cream requires baking soda to balance it — I added 1/4 tsp baking soda. I also added almond extract and fresh nutmeg and ground cinnamon. If baking in a loaf pan, I would use a slightly higher temp, 375 degrees F at least.
Angie says
Hi Ingrid, I love the changes you made 🙂 Mine is dense because it is a fruit bread, not a cake 🙂
Annette Benson says
I’ve made this bread dozens of times, and it comes out perfect every time!
Angie says
So glad to hear that, Annette!
Ellie says
This is an absolutely perfect bread. It is moist and somehow light and dense. The flavors are simple and pop. Made exactly per recipe, baking 6 minutes longer. Seriously, one of my most favorites breads ever. Thank you!
Barbara Moul says
OMG this is incredible! I too tasted the batter and just like you I could’ve eaten the batter instead of baking it; it’s in the oven as I write this. I used the fresh peaches I bought from the Lions Club and used my frozen blueberries can’t wait to taste the finished product. Thanks so much for the recipe!
Angie says
Hi Barbara! I hope you love it baked up! The batter is fantastic! haha
Linda C. says
Sounds great looks delicious, I must get the ingredients, thanks
Jana Hubbs says
I’m going to try this in mini loaves for a bake sale. Any idea how long to bake them?
Angie says
I would say maybe 45 minutes and then test them and add on 15 minutes until done.
Karen says
This recipe is sooooo delicious. Thanks for sharing.
Melissa says
This looks amazing, can it be made with gluten free flour and if so, is there you you recommend?
Angie says
I haven’t made this with gluten free flour but if I was going to try it with gluten free flour I would use the 1-1 cup type flour
Barb says
I’m having my cousin visit from Texas and I’m eager to make this to serve…perfect
Summer treat…
Kathleen Freeborn says
can you use anything other than sour cream?
this recipe looks awesome
so excited to try!
Angie says
I haven’t tired it with anything other than sour cream but here is a post on substitute that might be helpful. https://www.delish.com/cooking/recipe-ideas/a34211993/sour-cream-substitute/
Julie says
Which type of flour did you use?
Angie says
regular all purpose 🙂
Gail hunger says
Can I use blackberries instead of blueberries?
Angie says
You sure can!
Dorie says
My daughter made this and finished it off with a lite frosting of a little peach juice from the peaches, powered sugar and vanilla. This is so very good. Thank you for this recipe, there goes my diet, haha
Angie says
Love the idea of adding icing to this bread!
Kathryn says
This recipe is so versatile. I doubled the recipe and substituted one cup of vegetable oil for one of the stick of butter. I also used 1 cup of sugar and 1 cup of Splenda. Finally, I added a tsp. of cinnamon and a half tsp. of almond extract. The family loves it and it freezes wonderfully.
Meghan says
I am obsessed with this recipe! I made one batch and almost ate all the batter before it got into the pan. And cooked it was just as delish! So I doubled it and made a straight peach loaf- yummy! Then made more this weekend to freeze and share with others. I also adde streussel topping because who doesn’t love streusel! I think I will have to actually write this recipe down!
Beth says
This was simple and delicious! I may add a basic crumble next time but it is great as is.
High altitude adjustments in case anyone needs:
3/4 tsp baking powder
3/4 c sugar
Oven at 375
All else remains the same.
Birdie says
New reader! I was hoping to find a recipe using summer fruit stars…blueberries and peaches. Found yours!! Great hit!! Delicious!! I have the ingredients again, so here goes another loaf!
Angie says
Hi Birdie!! So glad to meet you!! I do hope that you love this bread! It has been pretty popular over the years with our family and many others!
Gail says
Unless I missed it…I don’t see a loaf pan size or oven temp.
Looks good though
Angie says
Hi Gail! You did miss it haha 🙂 The Recipes says to preheat the oven to 350F. (first line in the recipe card) and for the size of the loaf pan, it’s just a standard loaf pan size. Hope you love it.
rose333 says
Can drained canned peaches be used?
Angie says
Yes, I would just make sure to pat them super dry before adding them. 🙂
Shelley says
We had a lot of peaches and blueberries. Made this as written with the exception of using a full tablespoon of vanilla. I covered the top with foil at the 40 minute point. Yum! So good! Make it!
Rose Engelhart says
Can you use canned peaches instead of fresh?
Angie says
You can! Just make sure to pat them dry.
Cathy says
I used fresh peaches but frozen blueberries since our blueberries and peaches are not ripe at the same time and it turned out great.
Wanda kindervater says
I love this recipe I make it for my sons and nephew
Louise says
I love this recipe. It was easy and came right together. My changes were because of ingredients on hand. I used buttermilk mixed with plain Greek nonfat yogurt, and skipped salt. I had only 2 tbsp of butter so I creamed coconut butter with that to make a stick of fat. I also used chopped walnuts, zest of lemon and a shake of cinnamon nutmeg.This is a lovely tasting loaf! Thank you!
Sherry Dykstra says
can you use frozen peaches and blueberries?
Angie says
I haven’t made this with frozen peaches and berries but if you do, you’ll need to thaw them and make sure to squeeze all of the excess water from them. I know some people have used canned peaches with success.
A reader of mine, Jeanine, did comment and say “I always use frozen blueberries. I add frozen blueberries last because they’ll hold their shape during mixing and baking. The batter will be cold and stiff so you’ll have to evenly press into the pan using dampened hands. I also use a 13″ x 9″ pan lined with parchment paper. Baking time will be increased by The end product is pure lusciousness. I have tried Costco frozen peaches, but found the flavor to be lacking. Even macerating the defrosted peaches failed the test for me.”