Peach Bread

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This easy peach bread recipe is perfect for summer time when it’s peach season! Made with fresh peaches and topped with a brown sugar streusel topping. This quick bread mixes up quickly and there’s no need for an electric mixer!

peach bread loaf sliced


 

​When it’s summer time, nothing beats a dessert using fresh juicy peaches. I love baking up my peach crumble pie or easy peach tart. But I also love enjoying those peaches at breakfast time too! So after making this peach cobbler pound cake the other day I decided it was time to try making a peach bread version. 

I made an easy quick bread batter with sour cream for richness, brown sugar for wonderful moisture and flavor, and a little bit of vanilla to enhance the peach flavor. The first loaf I made I skipped the crumble topping. Big mistake. Huge! (calling all My Pretty Woman fans on that one!). The crumble topping just turn this ordinary peach bread into something extraordinary. 

Sort of like a peach cobbler bread if you will. With a vanilla glaze on top of course.

If you want to enjoy this peach bread for dessert, try serving a slice of peach bread with a scoop of vanilla ice cream and a drizzle of caramel sauce! It’s sure to please any guests this summer.

See Also:

  • Move over pumpkin! This butternut squash bread recipe is an easy loaf bread to make in the Fall.
  • For more whole grain goodness, try my whole wheat blueberry muffins. These are the best breakfast treat!
  • Sugar donuts are a fun breakfast treat to make with yeast! Dipped in sugar these donuts are light and fluffy.
  • For a traditional Swedish breakfast treat during the holidays try making these St Lucia buns flavored with saffron!
peach bread sliced

​Why This Recipe Works

  • Quick To Mix Up – This is a quick bread after all! So yes it’s quick to stir together the batter and ready for the loaf pan and oven in no time. 
  • Use fresh or frozen peaches. I love making this bread fresh peaches but you can also use frozen peaches if need be. 
  • Wonderful for freezing. If you have any leftover slices, you can easily freeze the leftovers to enjoy later. 

Ingredients Needed

  • All-purpose Flour: Be sure to measure your flour correctly so your bread doesn’t end up dry and crumbly. Scoop the flour into the measuring cup and level it off. Do not pack it down. For best results, use a kitchen scale. 
  • Granulated sugar
  • Brown sugar – You can use either light or dark brown sugar. I used light brown sugar. If you don’t have any, make your own homemade brown sugar.
  • Cinnamon
  • Butter – I used unsalted butter for the crumble topping, but you can also use salted butter. 
  • Baking Powder
  • Salt
  • Eggs – Use room temperature eggs to they blend easily into the batter. 
  • Sour Cream – You can also swap and use Greek yogurt.
  • Oil – I used a neutral-tasting oil such as canola or vegetable oil. 
  • Vanilla
  • Peaches – You can use fresh or frozen peaches. If using frozen peaches, be sure to thaw first and drain any excess peach juice. I tested this bread using canned peaches but found it made the bread too heavy so I don’t recommend it. You want to peel and then dice the peaches. 
  • Powdered Sugar – If you don’t have any, then try making your own homemade powdered sugar!
  • Milk – I used whole milk but any type of milk for the glaze will work.
peach bread ingredients

How To Make Peach Bread

Preheat and prepare pan.  Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray. 

Make crumble topping. In a small bowl, whisk together flour, sugar, brown sugar, and cinnamon. Stir in melted butter until a crumbly mixture is formed. Set aside.

crumble topping stirred together in a bowl

Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.  

peach bread dry ingredients in a bowl

Combine wet ingredients. In a large bowl, whisk together granulated sugar, brown sugar, eggs, sour cream, oil and vanilla until evenly combined. 

wet ingredients stirred together

Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined.

dry ingredients stirred into peach bread batter

Fold in the peach chunks. Do not overmix. 

peaches stirred into batter

Bake. Spoon batter into prepared loaf pan. Top with crumble topping.

Bake in a preheated 350oF (177oC) oven for 55-65 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top of the loaf springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack. 

Make glaze. In a small bowl, stir together the powdered sugar, milk and vanilla.  If glaze is too thick, add an additional tablespoon of milk. If glaze is too thin, add additional powdered sugar. Drizzle over cooled bread before serving.

top of peach bread topped with glaze

Recipe Tips

  • Measure your flour correctly. Too much flour in your bread recipe will make for a dry bread. I recommend measuring by weight using a kitchen scale. But if you are using measuring cups, then spoon the flour into your cup and level it off. Do not pack it down.
  • Do not overmix. Once the dry ingredients are added to the wet ingredients, mix just until incorporated. If you continue mixing, your bread will develop too much gluten and become tough.
  • Test for doneness. Not all ovens bake the same, and with a quick bread they can take a long time to bake. Be sure to test with a cake tester, or toothpick. You want the toothpick to come out clean, and with no wet batter.

Recipe Variations:

  • Bake in a different pan – I baked this bread recipe in a 9×5 loaf pan, but you can bake in mini loaf pans or muffins. Just be sure to reduce the bake time.
  • Use a different flour – Make this bread with a different flour. Instead of all purpose flour, swap out 1/2 of the flour and use whole wheat flour, or use your favorite 1:1 gluten free flour mixture.
  • Make a peach glaze! Stir in any reserved peach juice into the the glaze for a bit more peach flavor!
slice of peach bread on a plate

Storage Instructions

To store your peach bread at room temperature, first ensure that it has cooled completely. Then wrap it tightly in aluminum foil or cling wrap and store it in a cool, dry area of your kitchen. Properly stored  bread should maintain its freshness for 2-4 days.

If you prefer to store your bread in the refrigerator, it can last up to 3-5 days. Just be sure to wrap it well to prevent it from drying out or absorbing any unwanted flavors from other items in the fridge. For longer storage, you can freeze your bread for up to 3 months. To freeze your bread, first, allow it to cool completely. Then wrap it in plastic wrap and store it in a freezer-safe bag. 

If you would like to save individual slices, you can wrap each one securely in either foil or plastic wrap. Place the slices into freezer bags or containers for storage.  When you’re ready to enjoy your frozen bread, allow the loaf or slices to thaw at room temperature. Thawing your bread properly will ensure that it retains its moistness and delicious flavor.

three slices of peach bread stacked on a cutting board

Recipe FAQs

Why did my quick bread sink? 

This probably means the bread is underbaked. Be sure to test the bread with a toothpick and ensure there’s no wet batter on it. You want to see moist crumbs, or a clean toothpick. 

Can I add nuts to this bread? 

Yes you can add ½ cup of toasted nuts such as walnuts or pecans to this bread. Fold in with the cranberries if using. 

How can I tell if the peaches are ripe? 

Ripe peaches should be slightly firm to the touch but give slightly when pressed. I peeled the peaches and then cut into small chunks. 

Can I bake this bread into mini loaf pans?

Yes you can but I haven’t tried. Divide the batter into three mini loaf pans. Try baking for about 30-35 minutes. Your baking time may vary.

peach bread cut in half

More Recipes To Try

If you love quick breads as much as I do, be sure to try my lemon blueberry bread. It’s another easy bread to make in the summer time! Or if you’re craving more peaches, try this peach kuchen from Little House Big Alaska!

For the Fall, be sure to try my very popular butternut squash bread recipe or moist pumpkin chocolate chip bread too!

peach bread cut in half

Peach Bread

This easy peach bread recipe is perfect for summer time when it's peach season! Made with fresh peaches and topped with a brown sugar streusel topping. This quick bread mixes up quickly and there's no need for an electric mixer!
5 from 4 votes
Print Pin Rate
Course: bread, Breakfast, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings
Calories: 398kcal

Ingredients

Crumble topping:

  • ½ cup + 2 tablespoons (75 g) all-purpose flour spooned and leveled
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (53 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (1/2 stick, 57 g) unsalted butter melted

For the bread:

  • 2 cups (240 g) all-purpose flour spooned and leveled
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (100 g) granulated sugar
  • ½ cup (107 g) packed light brown sugar
  • 2 large eggs room temperature
  • cup (152 g) sour cream
  • ½ cup (120 ml) neutral-tasting oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups peeled, diced peaches (fresh or frozen and thawed- blot dry)

For the glaze

  • 1 cup 120 g powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
  • Make crumble topping. In a small bowl, whisk together flour, sugar, brown sugar, and cinnamon. Stir in melted butter until a crumbly mixture is formed. Set aside. ½ cup + 2 tablespoons (75 g) all-purpose flour ¼ cup (50 g) granulated sugar ¼ cup (53 g) packed light brown sugar 1 teaspoon ground cinnamon 4 tablespoons (1/2 stick, 57 g) unsalted butter
  • Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, baking powder, and salt. Set aside. 2 cups (240 g) all-purpose flour 1 tablespoon baking powder ½ teaspoon salt
  • Combine wet ingredients. In a second mixing bowl, whisk together granulated sugar, brown sugar, eggs, sour cream, oil and vanilla until evenly combined. ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar 2 large eggs ⅔ cup (152 g) sour cream ½ cup (120 ml) neutral-tasting oil 2 teaspoons vanilla extract
  • Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in diced peaches. Do not overmix. 1 ½ cups peeled, diced peaches
  • Bake. Spoon batter into prepared loaf pan. Top with crumble topping. Bake in a preheated 350oF (177oC) oven for 55-65 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
  • Make glaze. In a small bowl, stir together the powdered sugar, milk and vanilla. If glaze is too thick, add an additional tablespoon of milk. If glaze is too thin, add additional powdered sugar. Drizzle over cooled bread before serving. 1 cup 120 g powdered sugar 1–2 tablespoons milk ½ teaspoon vanilla extract

Notes

  • Storage: To store your applesauce bread at room temperature, first ensure that it has cooled completely. Then wrap it tightly in aluminum foil or cling wrap and store it in a cool, dry area of your kitchen. Properly stored bread should maintain its freshness for 2-4 days.
  • Freezing: If you prefer to store your bread in the refrigerator, it can last up to 3-5 days. Just be sure to wrap it well to prevent it from drying out or absorbing any unwanted flavors from other items in the fridge. For longer storage, you can freeze your bread for up to 3 months. To freeze your bread, first, allow it to cool completely. Then wrap it in plastic wrap and store it in a freezer-safe bag. If you would like to save individual slices, you can wrap each one securely in either foil or plastic wrap. Place the slices into freezer bags or containers for storage. When you’re ready to enjoy your frozen bread, allow the loaf or slices to thaw at room temperature. Thawing your bread properly will ensure that it retains its moistness and delicious flavor.
  • Peaches: I do not recommend using canned peaches as they were too wet and heavy and made for a heavy, dense and gummy bread. 
  • Sour Cream: You can also swap and use plain full-fat Greek yogurt.

Nutrition

Calories: 398kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 120mg | Potassium: 202mg | Fiber: 1g | Sugar: 38g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!


 

10 Comments

  1. I can’t wait to make this! What ingredient could I use in place of the oil?

    1. Hi Shelby, you can use melted butter or melted coconut oil as a replacement. Thanks for asking!

  2. Katherine says:

    5 stars
    Peaches and streusel – this is the best peach bread!

    1. Thank you so much, Katherine!

    1. That sounds fantastic! I hope you enjoy making and eating the peach bread as much as I do. Fresh Georgia peaches will make it extra special. Happy baking!

  3. 5 stars
    I absolutely adore peaches and this bread was so delicious. I love this recipe.

    1. Thank you so much for your lovely comment, I’m so glad you enjoyed the peach bread and that it lived up to your love of peaches!

  4. 5 stars
    The most amazing peach bread I have seen to date. Such an easy recipe, and such a great result!

    1. Thank you so much for your kind words! I’m thrilled to hear you enjoyed the recipe and found it easy to follow. Your feedback means a lot to me. Happy baking!

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