Peach bread is a soft and moist, cake-like quick bread filled with sweet juicy summer peaches with a hint of cozy cinnamon. This easy to make peach quick bread is topped with a creamy vanilla glaze.
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Why Should You Make This Recipe
Peach is such a classic summer flavor. Some of my favorite peach recipes on the blog are my Peach Sorbet, Peach Turnovers, Peach Muffins and Peach Cobbler Pound Cake recipes. I am so excited to add this recipe for peach bread to the blog. I know you’ll love it too.
- Layers of flavors and textures: From the soft, moist and buttery, cinnamon spiced cake filled sweet and juicy simmer peaches to the creamy vanilla glaze, this peach loaf cake will delight all your senses.
- Easy to make with simple ingredients. This peach loaf is made with simple ingredients that come together quickly and easily making it the perfect cake for any occasion.
Ingredients
This easy peach quick bread recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- Dry Ingredients: Gather all purpose flour, baking powder, ground cinnamon and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, milk and diced peaches.
- Glaze: Gather all powdered sugar, heavy cream, vanilla extract and cinnamon.
Substitutions
This peach cobbler bread is as easy to make as it is delicious. Here are my recommended ingredient substitutions if you need them.
- All purpose flour: To make this peach loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (240 g) rather than measurable cups for the most accurate substitution.
- Baking Powder: This peach quick bread recipe has not been tested with baking soda. Make sure the baking powder is fresh and in date.
- Ground Cinnamon: This is optional but gives a lovely background flavor to the peach cake bread. Feel free to use your preferred spices.
- Unsalted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. Vegan butter or plant based can also be used in place of regular unsalted butter.
- Brown Sugar and Granulated Sugar: This peach cobbler bread calls for granulated and light brown sugar, but maple sugar would also work well to make this bread refined sugar free.
- Eggs: This cinnamon peach loaf has not been tested without eggs.
- Milk: Feel free to use your preferred milk. Buttermilk can also be used in place of the milk.
- Vanilla Extract: Vanilla is the perfect flavor complement to the peaches. Feel free to use vanilla extract or vanilla paste.
- Peaches: Feel free to use frozen or canned peaches if fresh peaches are not available. Thaw and pat dry the frozen peaches. Canned peaches should be pat dry before using in the recipe.
- Vanilla Glaze: This bread is made truly decadent when topped vanilla glaze. However, this peach filled bread is just as delicious when enjoyed plain or with a dusting of powdered sugar.
Variations
- Peach Bread with Crumble: Whisk ½ cup (60g) all purpose flour with ¼ cup (50g) light brown sugar and ½ teaspoon ground cinnamon until well combined. Using your fingers or a pastry cutter, work 4 tablespoons (57 g) cold unsalted butter until a crumble texture forms. Top the peach bread with the crumble and bake as directed in the recipe. Top with the vanilla glaze and enjoy.
- Peach Buttermilk Bread: Replace the milk with buttermilk. Follow the rest of the recipe as written.
- Peach Nut Bread: Prepare the recipe as written. Fold in ½ cup chopped walnuts or pecans at the same time as the diced peaches. Bake as written in the recipe.
How To Make
Learn how to make peach bread in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides. Move the middle rack to the next lowest position in your oven. In a large bowl, whisk the flour, baking powder, cinnamon and salt together until well combined.
- Add the melted butter, sugar, light brown sugar, eggs, vanilla extract and milk into a large mixing bowl. Whisk the wet ingredients well to combine. Whisk in the dry ingredients until just combined. Stir in the diced peaches. Evenly spread the peach cobbler bread batter into the prepared pan. Top the batter with sugar if you like.
- Bake the bread for 50 - 60 minutes or until a toothpick inserted into the center of the peach quick bread comes out with a few moist crumbs. Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the vanilla glaze.
- In a mixing bowl, whisk the powdered sugar with heavy cream, vanilla extract and cinnamon to your desired consistency. Drizzle over the cooled peach loaf cake, slice and enjoy.
How To Store, Freeze and Thaw
- Store: Place leftover slices of the peachbread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
- Freeze: Individually wrap each slice in plastic wrap or wrap the entire peach loaf cake in plastic wrap. Place the peach cake bread in a freezer safe container and store in the freezer for up to 3 months. I recommend topping the bread with glaze after freezing and thawing if you plan on making the bread and freezing to enjoy at a later time.
- Thaw: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed. Top with the vanilla glaze if you like and enjoy.
M’s Expert Tips
- Dice the peaches into small pieces. For peach flavor in every bite, make sure to chop the peaches into smaller pieces.
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed peach cake bread.
- Don’t overmix the bread batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Fully cool the peach loaf cake before slicing. This recipe for peach bread is very moist and needs time to fully cool before slicing. Give this bread about 1 hour to cool before topping with the glaze and another hour before slicing and enjoying.
FAQs
Can I make this peach cake bread recipe in a different sized pan?
Yes! You can bake this bread in a circular 8 inch (20 cm ) or 9 inch (23 cm) pan for 30 - 35 minutes. You can also bake this bread recipe in a muffin tin for about 18 - 20 minutes. Top with a vanilla glaze if you like.
What is peach bread made of?
Peach bread is basically a quick bread made with fresh, canned or frozen peaches. Most standard base quick bread recipes are made with flour, leaveners like baking soda and baking powder, sugar, butter, sour cream, yogurt or milk.
Does peach bread need to be refrigerated?
Peach loaf cake bread can be stored at room temperature for 2 - 3 days, then can be stored in the fridge to extend the freshness of the bread. For longer storage, transfer the bread to the freezer.
Can I use frozen or canned peaches in peach bread?
Fresh peaches are preferred for the best peach bread. However, frozen or canned peaches can be used instead. Thaw and pat dry the frozen peaches. Canned peaches should be pat dry before using in the recipe.
Other Fruit Bread Recipes To Try
If you try this Peach Bread recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Peach Bread Recipe
Peach bread is a soft and moist, cake-like quick bread filled with sweet juicy summer peaches with a hint of cozy cinnamon. This easy to make peach quick bread is topped with a creamy vanilla glaze.
Equipment
- 1 knife
- 1 9X5 loaf pan
- 1 sheet parchment paper
- 1 whisk
Ingredients
Peach Bread
- 2 cups (240 g) all purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (120 ml) melted butter or oil
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) milk or buttermilk, room temperature
- 2 cups (280 g) diced peaches
- 2 tablespoons (25 g) sugar for topping, optional
Vanilla Glaze
- 1½ cups (180 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) heavy cream, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
- In a large bowl, whisk the flour, baking powder, cinnamon and salt together until well combined.2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, 1 teaspoon ground cinnamon , ½ teaspoon salt
- Add the melted butter, sugar, light brown sugar, eggs, vanilla extract and milk into a large mixing bowl. Whisk the wet ingredients well to combine.Whisk in the dry ingredients until just combined. Stir in the diced peaches. Evenly spread the peach cobbler bread batter into the prepared pan. Top the batter with sugar if you like.½ cup (120 ml) melted butter or oil, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 cups (280 g) diced peaches, 2 tablespoons (25 g) sugar for topping, optional
- Bake the bread for 50 - 60 minutes or until a toothpick inserted into the center of the peach quick bread comes out with a few moist crumbs. Cool the cake in the loaf pan for 10 - 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the vanilla glaze.
- In a mixing bowl, whisk the powdered sugar with heavy cream, vanilla extract and cinnamon to your desired consistency. Drizzle over the cooled peach loaf cake, slice and enjoy.1½ cups (180 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) heavy cream, room temperature, ½ teaspoon vanilla extract , ¼ teaspoon ground cinnamon
Notes
Store: Place leftover slices of the peachbread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
See the Variations section to top this peach bread with a crumble or to make this bread with buttermilk.
did you make this recipe?tag @olivesnthyme on Instagram
Cherry says
How much milk? I do not see it listed in the ingredients.
Megan says
Hi Cherry, my apologies for the error. I have updated the recipe to reflect 1/2 cup milk.