Peach Bread
A moist, tender loaf packed with juicy fresh peaches and warm cinnamon – this homemade peach bread captures summer’s sweetness in every slice. Perfect for breakfast, snacks, or dessert!
Easy Peach Bread Recipe
There’s something truly special about baking with fresh, ripe peaches. When these juicy summer fruits are folded into a sweet, vanilla-scented batter, magic happens in your oven. This peach bread recipe transforms simple ingredients into a spectacular treat that’s impressive enough for company but easy enough for weekday baking.
Peach bread has its roots in Southern summer baking traditions, where home cooks would find delicious ways to use the abundance of peaches during harvest season. This recipe honors that tradition while adding modern touches that make it foolproof for today’s kitchens.
THIS RECIPE:
- Uses fresh peaches for the most vibrant flavor (though frozen works in a pinch!)
- Requires just one bowl for easy cleanup
- Stays moist for days thanks to the natural juices from the peaches
- Features a crunchy cinnamon-sugar topping for extra texture
| Recipe Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 60-65 minutes |
| Total Time | 80 minutes |
| Servings | 10-12 slices |
| Yield | 1 standard loaf (9×5 inch) |
This peach bread is the perfect balance of simplicity and indulgence. The recipe doesn’t require any special techniques or equipment—just basic baking skills and fresh ingredients. What makes it truly special is how the sweet chunks of peach create pockets of juicy fruit throughout the tender crumb, while a hint of cinnamon adds warmth and depth to every bite.
Ingredients for Peach Bread
The secret to exceptional peach bread lies in the quality of your ingredients, particularly the star of the show—fresh, ripe peaches. When peaches are in season and at their peak, they bring natural sweetness and incredible aroma to this bread that simply can’t be matched.
For the Peach Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream or Greek yogurt
- 2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon melted butter (optional)
When selecting peaches, look for fruits that yield slightly to gentle pressure and have a sweet, fragrant aroma at the stem end. For this recipe, peaches should be ripe but still firm enough to dice without becoming mushy.
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Peaches | 2-3 medium (2 cups diced) | Choose ripe but firm peaches with no green tint; organic if possible |
| Flour | 2 cups | Use unbleached all-purpose for best texture |
| Fats | ½ cup butter + ¼ cup sour cream | Unsalted butter allows better control of salt level; full-fat dairy products provide best moisture |
| Seasonings | Cinnamon, nutmeg, vanilla | Use fresh spices (replace if older than 6 months) and pure vanilla extract |
| Sugars | Mix of white and brown | Brown sugar adds moisture and caramel notes |
How to Make Peach Bread
Creating the perfect loaf of peach bread is all about respecting the delicate nature of fresh peaches while building layers of flavor throughout the process. The technique is straightforward, but paying attention to a few key details will elevate your bread from good to unforgettable.
Prepare your oven and pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then line with parchment paper, leaving an overhang on the long sides for easy removal.
Prepare the peaches. Bring a small pot of water to boil. Cut a small X on the bottom of each peach, then blanch in boiling water for 30 seconds. Transfer to an ice bath, then slip off skins. Pit and dice the peaches into ½-inch pieces. Pat them gently with paper towels to remove excess moisture.
Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined.
Mix wet ingredients. In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and sour cream until incorporated.
Combine wet and dry mixtures. Gradually fold the dry ingredients into the wet ingredients with a rubber spatula, mixing just until no dry flour remains. The batter will be thick.
Fold in peaches. Gently fold in the diced peaches, being careful not to overmix or mash the fruit. Save a few pieces to place on top if desired.
Transfer to pan. Scrape the batter into the prepared loaf pan and smooth the top. Arrange any reserved peach pieces on top, pressing them lightly into the batter.
Add topping. Mix the cinnamon and sugar for the topping and sprinkle evenly over the batter. If using, drizzle with the tablespoon of melted butter for an extra-crisp topping.
Bake the bread. Place in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (no wet batter).
Cool properly. Allow the bread to cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a wire rack. Let cool completely before slicing to allow the structure to set.
Tips for Making Peach Bread
Pro tip: The key to preventing soggy peach bread is managing moisture. After dicing your peaches, place them in a single layer on paper towels and pat gently to remove excess juice before folding into the batter.
- Always bring refrigerated ingredients like eggs to room temperature before baking for the best texture
- Use the spoon-and-level method for measuring flour to avoid a dense loaf
- Don’t overmix the batter once you add the flour – this develops gluten and toughens the bread
- If your peaches are very juicy, toss them with 1 tablespoon of flour before adding to the batter
| Technique | Recommendation | Why It Works |
|---|---|---|
| Peach Preparation | Blanch, peel, then dice | Ensures even distribution and removes bitter skin |
| Mixing Method | Fold gently by hand | Prevents overworking the gluten for tender bread |
| Pan Preparation | Parchment sling | Makes removal easy and prevents sticking |
| Baking Position | Center rack | Provides most even heat distribution |
When checking for doneness, remember that the toothpick test may be tricky with juicy fruit pieces. Insert in multiple spots to ensure the batter itself is cooked through, even if you hit a juicy peach piece occasionally.
Make-Ahead Instructions
Peach bread is perfect for planning ahead, whether you’re preparing for a special breakfast or want to get ahead on baking for the week.
To prepare components in advance:
- Measure and mix all dry ingredients up to 3 days ahead; store in an airtight container
- Peel and dice peaches up to 24 hours ahead; toss with 1 teaspoon lemon juice and store covered in the refrigerator
- Make the complete batter (minus peaches) up to 1 hour before baking; fold in peaches just before baking
The fully baked peach bread can be made 1-2 days ahead of when you plan to serve it. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The flavor actually develops and improves overnight, making this ideal for advance preparation.
If you want to prepare further ahead, consider freezing the fully baked and cooled bread (see freezing section below).
Storing Leftovers
Proper storage is essential to maintain the moisture and flavor of your peach bread. Follow these guidelines to enjoy every slice at its best:
For room temperature storage (2-3 days):
- Ensure bread is completely cooled before storing
- Wrap tightly in plastic wrap or aluminum foil
- Store in an airtight container or bread box
- Keep away from direct sunlight and heat
For refrigerated storage (up to 1 week):
- Wrap individual slices or the whole loaf in plastic wrap
- Place in an airtight container to prevent the bread from absorbing other flavors
- Allow refrigerated bread to come to room temperature before serving for best flavor
To refresh slightly stale bread, toast lightly or warm in a 300°F oven for 5-10 minutes.
Freezing Peach Bread
Homemade peach bread freezes beautifully, allowing you to enjoy summer’s bounty long after peach season ends.
For best results when freezing:
- Cool the bread completely, preferably overnight
- Wrap the whole loaf or individual slices tightly in plastic wrap
- Add a second layer of protection with aluminum foil or place in a freezer-safe zip-top bag
- Label with the date and content
- Freeze for up to 3 months
When ready to enjoy:
- Thaw wrapped bread overnight in the refrigerator
- For quicker thawing, unwrap and place on a plate at room temperature for 2-3 hours
- For individual slices, thaw at room temperature for about 30 minutes or toast from frozen
Pro tip: Freezing individual slices allows you to thaw only what you need. Place a piece of parchment paper between slices before wrapping to prevent them from freezing together.
Serving Suggestions
This versatile peach bread transitions effortlessly from breakfast to dessert with just a few creative accompaniments:
For breakfast or brunch:
- Serve slightly warm with a spread of honey butter or cream cheese
- Pair with fresh fruit and yogurt for a complete morning meal
- Accompany with a cup of Earl Grey or peach tea
For dessert:
- Top warm slices with a scoop of vanilla ice cream and a drizzle of caramel sauce
- Create a bread pudding by cubing slightly stale peach bread, soaking in custard, and baking
- Layer with whipped cream and fresh peach slices for a quick trifle
Beverage pairings:
- Coffee with cinnamon or hazelnut notes
- Sweet dessert wines like Moscato
- Sparkling prosecco for a celebratory brunch
- Iced tea with mint for a refreshing summer pairing
The bread tastes best at room temperature or slightly warm. If you’ve refrigerated or frozen your bread, warming it gently will revive the aromatic spices and soft texture.
FAQ
Can I use canned or frozen peaches instead of fresh?
Yes, both can work in this recipe with some adjustments. For canned peaches, drain very well and pat dry before using. For frozen peaches, thaw completely and drain excess liquid. In both cases, you may want to reduce any added liquid in the recipe by 1-2 tablespoons since these alternatives tend to release more moisture during baking.
How ripe should my peaches be for peach bread?
Look for peaches that are ripe but still firm enough to hold their shape when diced. They should yield slightly to gentle pressure and have a sweet aroma. Avoid overripe, mushy peaches as they’ll dissolve in the batter and create soggy spots.
My bread is browning too quickly but isn’t done in the middle. What should I do?
This is common with fruit-filled quick breads. If you notice the top browning too fast, tent the bread loosely with aluminum foil after about 30-40 minutes of baking. This will protect the top while allowing the center to finish cooking.
Can I make this recipe into muffins instead of a loaf?
Absolutely! Pour the batter into a lined muffin tin, filling each cup about 2/3 full. Bake at the same temperature (350°F) but reduce the time to 20-25 minutes. This recipe should yield 12-14 standard muffins.
Do I need to peel the peaches?
While not strictly necessary, peeling is recommended for the best texture. Peach skin can become tough and slightly bitter when baked, creating an unpleasant contrast to the tender bread. The blanching method described in the recipe makes peeling quick and easy.
