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Peach Bread Recipe

Megan
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

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. 
Keyword Peach Bread, Peach Bread Recipe, Peach Loaf Cake, Peach Quick Bread
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