Peach Bread

5 from 4 votes

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!

Prep Time30

Cook Time1 5

Total Time1 35

Course: bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 398kcal

Author: Heather Perine

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
⅔ 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

Video

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