Sour Cream Peach Bread
2 C all-purpose flour
1 C whole wheat white flour (you can do 3 C white flour)
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 tsp cinnamon
2 sticks butter plus more for buttering pans
1 3/4 C light brown sugar, packed
1 C sour cream
1 1/2 C strained fresh peach chunks
Grease two 9×5 inch loaf pans or six 6 x 2 1/2 inch mini loaf pans
Heat oven to 350 degrees with rack in middle setting.
Stir all dry ingredients in a large bowl; set aside.
In another large bowl (if using a stand mixer use its bowl) cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated.
Add flour mixture in three installments, mixing until all flour is dissolved before adding more. Add sour cream and finally add the strained peaches.
Pour batter evenly between loaf pans. Smooth tops with a rubber spatula.
Bake in a preheated 350 degree oven for one hour, rotating halfway through cooking. Loaves will be ready when tops are a deep golden brown or until a cake tester comes out clean when inserted.
Cool on racks for 10 minutes. Remove loaves from pan and cool completely. Bread can be stored at room temperature, wrapped, for up to four days.
Make sure eggs and butter at room temperature. This is very important when baking as you want all the ingredients to be the same temperature when entering the hot oven.
Strain the peaches, so as not to add too much extra liquid to the batter.
Walnuts or pecans would be good, but the loaves may need to cook an extra 5 minutes or so; make sure to keep an eye on them if adding nuts.
Don’t open the oven door too many times as the heat will escape and the bread may not cook evenly.
Greek yogurt would be a great substitute for sour cream.
Do not over mix the batter. You’ll have a tough bread if you mix too much.