Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9x5-inch loaf pan with cooking spray or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined.
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Add the sour cream to the wet mixture and beat until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
- Gently fold in the blueberries and diced peaches with a spatula, being careful not to crush the fruit.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the bread cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack to cool completely before slicing.
Nutrition
Notes
For best results, use ripe but firm peaches to avoid excess moisture. If using frozen blueberries, do not thaw them; toss them in a tablespoon of flour before folding to prevent sinking. This bread keeps well at room temperature for up to 3 days when wrapped tightly. You can substitute half the sour cream with Greek yogurt for a tangier flavor. To prevent sticking, line the loaf pan with parchment paper, leaving an overhang on the long sides for easy removal.