Blueberry Peach Bread
A delightful bread combining ripe peaches and fresh blueberries for a sweet and tangy flavor, perfect for breakfast or brunch.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Fine and soft, this is the base that gives structure to the bread.
- 1 teaspoon baking powder Provides lift and helps the bread rise.
- 1/2 teaspoon salt Balances the sweetness and enhances flavors.
Wet Ingredients
- 1 cup sour cream Ensures a moist and tender crumb.
- 2 large eggs Essential for binding the ingredients and adding richness.
- 1 cup granulated sugar Sweetens the bread and helps create a beautiful crust.
- 1 stick butter, at room temperature Adds moisture and a rich flavor.
- 1 teaspoon vanilla extract A hint of warmth that ties all the flavors together.
Fruits
- 1 cup fresh blueberries Tart and plump, these give a lovely contrast to the sweet peaches.
- 1 cup diced peaches, peeled Sweet, juicy chunks that add bursts of flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the flour, baking powder, and salt.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the blueberries and diced peaches with a spatula.
- Pour the batter into a greased loaf pan, smoothing the top with a spatula.
Baking
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Don't skip the sour cream for moisture. Consider using whole wheat flour for a healthier option or adding nuts for crunch.