Description
A delightful loaf of Blueberry Peach Bread featuring ripe peaches and bursting blueberries, perfect for brunch or as an afternoon snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup diced peaches
- 1 cup blueberries
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking powder, and salt in a large mixing bowl.
- Cream the butter and granulated sugar together in a stand mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Blend in the vanilla extract.
- Mix in the sour cream until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fold in blueberries and diced peaches gently with a spatula.
- Grease a loaf pan or line it with parchment paper, then pour in the batter.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
For a twist, substitute peaches with nectarines or use Greek yogurt instead of sour cream. Avoid overmixing to maintain tenderness.
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg