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Blueberry Peach Bread

Blueberry Peach Bread: A Sweet Summer Delight to Savor

This Blueberry Peach Bread combines juicy peaches and vibrant blueberries for a refreshing summer treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Spoon and level to avoid density.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt Enhances flavor.
  • 1/2 cup Unsalted Butter Melted and slightly cooled.
  • 1 cup Granulated Sugar Can be swapped with brown sugar.
  • 2 large Eggs Room temperature for better incorporation.
  • 1 tsp Vanilla Extract
  • 1 cup Full-Fat Sour Cream
  • 2 cups Fresh Peaches Peeled and diced.
  • 1 cup Fresh Blueberries Lightly coated in flour.
Optional Toppings or Add-Ins
  • 1/2 cup Chopped Nuts Walnuts or pecans.
  • 1/2 tsp Cinnamon Or nutmeg for added flavor.
  • 1/2 cup Extra Blueberries For topping.

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • Rubber Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Toss diced peaches and blueberries with 1 tablespoon of flour and set aside.
  3. Whisk together remaining flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, whisk melted butter and sugar, then add eggs, vanilla, and sour cream.
  5. Fold dry ingredients into wet mixture, then gently incorporate the floured fruit.
  6. Scoop batter into the loaf pan and bake for 55-65 minutes.
  7. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.

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