peach bread

This moist and flavorful quick bread is full of ripe, juicy peaches, salty roasted pecans, and warm cinnamon. It&#x27;s a wonderful way to enjoy summer&#x27;s best peaches!

Peach Bread

ups all-purpose flour

baking powder

cinnamon

salt

eggs

sugar

vegetable oil

vanilla extract

pecans

Preheat oven to 325° F.

Lightly spray the insides of two 8" x...

Lightly spray the insides of two 8" x 4" loaf pans. (These loaf pans with 3/4-pound capacity, which are slightly smaller than regular 8" x 4" loaf pans with a 1-pound capacity, are my favorite!) Set prepared pans aside.

In large mixing bowl, whisk the flour, baking...

In large mixing bowl, whisk the flour, baking powder, cinnamon, and salt.

In a medium mixing bowl, beat the eggs....

In a medium mixing bowl, beat the eggs. Stir in sugar, oil, and vanilla.

Add egg mixture to dry ingredients, stirring until...

Add egg mixture to dry ingredients, stirring until just moistened, taking care to not over mix. The batter will be very thick. Fold in nuts and 2 cups of the peaches. Spoon batter into the prepared pans. Then add remaining 1/4 cup peaches to the top of the batter, pressing them in just a bit. Sprinkle with some more chopped nuts, if desired.

Bake for about 60 minutes, or until a wooden...

Bake for about 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. My 3/4-pound capacity pans are slightly smaller than a regular 8" x 4" size with a 1-pound capacity, so you may need to adjust baking time according to your own pan size.

Cool in the pans on wire racks for...

Cool in the pans on wire racks for 10 minutes. Then loosen edges with a bread knife and remove loaves from pans. Cool completely on wire racks.

Peaches &amp; Cream Cheese Loaf 

oz cream cheese (1 package), softened

butter, 1 stick

lemon zest

¼ cups all purpose flour

cinnamon (optional)

milk

peaches,

Preheat oven to 375 degrees F and grease a standard bread loaf pan.

In a large bowl, cream together the cream cheese and butter. Add sugar, eggs, and lemon zest and beat until light and fluffy.

In a small bowl, combine flour, baking powder, salt, and cinnamon. Once thoroughly combined, slowly add the dry ingredients and milk to the wet ingredients and fold in the peaches.

Transfer batter to the prepared loaf pan and bake for 50-55 minutes or until an inserted toothpick comes out clean.

This cake-like and moist peach quick bread comes together with a simple batter, juicy peaches, and a brown sugar crumb topping. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.

Peach Quick Bread

Tablespoons (25 grams) packed light or dark brown sugar

Tablespoons (24 grams) all-purpose flour

Tablespoons (30 grams) unsalted butter,

(250 grams) all-purpose flour (spoon & leveled)

teaspoon baking powder

baking soda

teaspoon salt

1 large egg,

cup (150 grams) granulated sugar

milliliters) vegetable oil

(120 grams) sour cream (or plain yogurt/Greek yogurt),

(120 milliliters) whole milk,

teaspoon pure vanilla extract

almond extract

Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.

Crumb Topping

Make the crumb topping first. Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. You can also use your hands to mix it together. Refrigerate (or freeze) until ready to use in step 5. (The colder it is, the less likely it will sink down into the bread and lose its crumbly texture.)

Bread

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.

Peaches

Mix the peach layer ingredients together.

Pour/spread half of the batter into prepared loaf pan. Spoon/spread the peaches (and any juices) evenly on top. Carefully pour/spread remaining batter evenly on top. Using a knife, swirl the batter down the center of the loaf pan. Evenly sprinkle crumb topping on top.

Bake the bread for 60-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.

Once completely cooled, slice and serve. The portions of bread around the peaches can taste gummy since peaches are so wet, but warming a slice up in the microwave for 10 seconds helps. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Delicious recipe! I cut the sugar in the bread dough and the peach layer, and topped it with coarse sugar instead of the crumb topping. Tastes delicious warmed in a toaster oven.

This was delicious!, and easy to make. 
If I made it a littler sweeter would that affect the other ingredients and what would you recommend as additional sweetener- just add more sugar?

This is fantastic.  I used fresh frozen peaches……bought last summer and frozen sliced.  I defrosted them about 80% on paper towels and dried from the top.  I spread the peach pieces on half the batter then sprinkled the cinnamon/sugar on them and finished the recipe.  That way the sugar did not have time to juice the fruit.  Worked perfectly.  Love every recipe of yours I   make.

Tablespoons (28 grams) unsalted butter, cold and cubed

(250 grams) all-purpose flour (spooned & leveled)

Preheat oven to 350°F (177°C). Spray a 9&#215;5-inch loaf pan with nonstick spray.

This wasnt quite sweet enough for me but i added a drizzle on top so im hoping that helped.  Maybe next time i will add a full cup? Good texture and it was pretty and white.  I did leave out the little cinnamon since im not a fan of peaches and cinnamon together.

This recipe is amazing!!! Tried it and had to make it again because the first loaf went so quickly!
Unfortunately fresh peaches don't last forever, but it's a fantastic base for other fruit loaves! My family has thoroughly enjoyed the version I've made with coffee, dried dates and walnuts

This turned out very delicious.  Next time I will make sure the peaches are yellow and freestone.  I bought three white peaches, intending to eat them.  Then I saw this recipe and decided to bake instead.  The peaches would not come apart so I had to cut them around the stone.  The almond flavor lent a nice subtle touch and so did the strudel.  Thanks, Sally for another terrific recipe.  Kathy

This Peach Quick Bread tastes amazing, and it's easy to make!  I've made it several times, and it turns out perfect every time.  Thanks for sharing, Sally!

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Top 4 peach bread recipes from across the web

The most viewed peach bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Peach Bread

Peaches &amp; Cream Cheese Loaf

Peach Quick Bread

Peach Quick Bread

The most viewed peach bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Peaches & Cream Cheese Loaf