Blueberry Peach Bread
A delightful loaf that combines juicy peaches and plump blueberries, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Gives the bread a light, fluffy structure
- 1 teaspoon baking powder Provides the perfect lift
- 1/2 teaspoon salt Enhances all the flavors
Wet Ingredients
- 1 stick butter, at room temperature Lends a creamy texture
- 1 cup granulated sugar Balances the fruit's acidity
- 2 large eggs Ensures the bread is rich and moist
- 1 teaspoon vanilla extract Provides a divine aromatic note
- 1/2 cup sour cream Creates a tender, melt-in-your-mouth crumb
Fruits
- 1 cup diced peaches, peeled Adds sweetness
- 1 cup fresh blueberries Provides a refreshing tartness
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the flour, baking powder, and salt until thoroughly combined.
- 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
For variations, consider substituting half the all-purpose flour with whole wheat flour or using Greek yogurt instead of sour cream. Keep an eye on bake time as ovens can vary.