Peach Bread (Quick and Easy)
This peach bread, full of fresh peaches, is the perfect summer treat. It’s packed full of a flavorful fresh peach filling, cooked in browned butter and cinnamon spices. Top off this super moist sweet bread with a delicious vanilla icing! This super moist quick bread tastes just like peach cobbler, but in a sliceable loaf cake!
One reader named Hannah, says: “This peach bread is incredible! It was so moist and yummy with my fresh summer peaches! My family loves it! I’ve made it 3 times and making again this weekend! Thank you for this yummy recipe!”
Why you’ll love this easy peach bread recipe
- Quick and Easy – If you love good sweet quick bread recipes, you’ll love this recipe! Sweet breads are easy to mix up quickly. There’s little effort with a big reward!
- Ripe peaches – Yummy peach recipes like my Perfect Peach Crisp are so good with ripe, seasonal peaches.
- The peach filling – With the addition of browned butter, cinnamon, and nutmeg, this makes the best peach bread you’ve ever had!
- Mini loaves – This recipe makes 1 large 9-inch loaf, or you can opt to make 4 mini loaves. Mini loaves are my preference – they bake a little faster, each slice is a little less decadent, and they’re the perfect size for gifting. I share the links for my favorite pans down further in this post!
- Freezes well – My sweet breads, like my Sourdough Banana Bread or Lemon Coconut Loaf freeze really well. You can make a bunch of peach bread while peaches are in season, and then freeze them to enjoy later.
Table of contents
A note about peaches: Ripe peaches make the best summer dessert recipes like Peach Crumble Pie and Peaches and Cream Cinnamon Rolls. If your peaches are too firm, place them in a paper bag and roll it closed. Leave the peaches in the bag for 1-3 days, until the peaches feel slightly softer.
Ingredients
Fresh peach dessert recipes are the best part of summer…
- Peaches: Use fresh, ripe peaches when they’re in season. Especially with my Vanilla Almond Granola sprinkled on top! So good! If you have more summer peaches than you can use up, make the filling and freeze it to use later.
- Warm, cozy flavors: Mixing the peaches with browned butter, cinnamon, and nutmeg, make a warm and cozy flavor that makes this recipe above any other!
- Sour Cream: This addition to the bread batter yields a bread that is fluffy, tender and has a slight tang. It balances out the sweetness of the peach filling and vanilla icing perfectly. I love how it tender it makes this Cranberry Sweet Bread too!
- Almond flavoring: If you haven’t tried the combination of almond flavoring with fresh fruit, like peaches, it is a game changer. It really brings out fruity flavors and gives a unique taste!
Substitutions
- Peaches – I’ve only used fresh peaches for this recipe, but you could use frozen or canned peaches too. If using canned peaches, make sure you drain off the juices. If using frozen peaches, allow them to thaw first and then drain off any excess juice.
- Sour Cream – Just like with my Banana Bread with Crumb Topping recipe, you can substitute the sour cream with plain Greek yogurt. It will still give you that tender crumb and slight tang.
How to make Peach Bread
Prepare the peaches
Step 1: Peel, pit, and cut up the peaches. Smaller chunks of peaches work best.
Step 2: Combine the peaches with the brown butter, sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Simmer until it thickens. Then set aside to cool.
Prepare the bread batter
Step 3: Begin preparing the bread batter by creaming together the butter and sugar with an electric mixer. Add the eggs one at a time and whip until light and fluffy. Add the vanilla and almond flavorings.
Step 4: Add the sour cream and flour mixture alternately. Mix on low speed to combine, but avoid overmixing. It should be light and fluffy.
The best peach filling: I like to put the peach filling in the refrigerator to cool it down more quickly. This also helps to firm it up a little bit better. You can make it ahead of time and keep it in the refrigerator. This is the same delicious peach filling I use for my Peach Cinnamon Rolls.
Assembling the bread
Step 6: Prepare your bread pans. I prefer to use mini loaf pans, but you can also use a 9-inch loaf pan. If using a 9-inch pan, line it with parchment paper with about an inch hanging over the sides. This makes it easier to lift the loaf out of the pan.
Step 7: Time to layer. Start by spreading a portion of the bread batter over the bottom of the pan.
Step 7: Add a layer of the peach filling. Leave a small border close to the pan.
Step 8: Add another layer of bread batter. Repeat again. You’ll end up creating 3 layers of bread batter and 2 full layers of peaches.
Baking
Step 9: Add a few more peaches on top of the bread. Arrange the pan(s) on top of a baking sheet. Baking the peach bread like this will prevent any possible messes in the oven.
Step 10: Bake the peach bread on the lower third rack of your oven, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan for 20 minutes before transferring to a wire cooling rack.
Step 11: After the bread has cooled completely, drizzle the vanilla icing over the top. I use the parchment from baking and place it underneath the cooling rack for easier cleanup.
Storing options
- Store in an airtight bag. I like to use either a ziplock bag, or a cellophane bag – especially great for gifting mini loaves. I use these for other mini loaves like my Sourdough Banana Bread. I’ve stored my peach bread at room temperature for up to 3-4 days with no issues.
- Store in the refrigerator if you want to be sure there are no issues with the peaches going bad.
Frequently Asked Questions
I get the best results from using fresh peaches. Canned peaches usually have additional sugar. You can use frozen peaches. Let them thaw first and drain any extra juices.
Yes. Just divide the batter into a lined muffin tin, layered with peach filling, and bake at the same temperature for 18–22 minutes.
Yes. After the peach bread cools completely on a wire cooling rack, wrap it in plastic wrap and then place in a freezer ziplock bag. You can freeze it for up to 4 months. Wait until thawed to add the icing.
More Quick Bread recipes to try
Peach Bread (Quick and Easy)Recipe
Peach Cobbler Quick Bread
Equipment
- 4 mini loaf pans (5-3/4 inches by 3-1/4 inches by 2-1/4 inches)
Ingredients
Filling:
- 2 Tablespoons unsalted butter
- 2 cups fresh peaches about 3 medium peaches
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 Tablespoon cornstarch
Bread Batter:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
Vanilla Icing:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 Tablespoons milk as needed
Instructions
- Prepare the peach filling:Peel the peaches. Remove the pit. Cut the peaches into small chunks. Set aside.
- In a saucepan, on medium low heat, brown the 2 Tablespoons of butter – melt and allow it to lightly simmer until it starts to brown. It should have a slightly nutty aroma.
- Add the peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Stir constantly for 2-3 minutes until the filling thickens. Remove from heat and set aside to cool completely. (Place in the refrigerator to speed it up.)
- Preheat oven to 350°F.
- Prepare the bread batter:To the bowl of an electric mixer add the butter and granulated sugar. Mix on medium-low speed until fully combined. Add the eggs, one at a time and mix until light and fluffy, about 3 minutes.
- Add the vanilla and almond flavorings and mix to combine.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the bread batter alternately with the sour cream, beginning and ending with the flour. Mix until combined. Avoid over-mixing.
- Grease bread pan(s) with nonstick spray. This recipe makes either 4 mini loaves or 1, 9-inch loaf. *(see note) If making the 9-inch loaf, I suggest placing a piece of parchment paper inside the loaf pan with a little overhang. This makes it easier to lift the bake peach bread out of the pan.
- Spoon a layer of bread batter to cover the bottom of the pan. Next, spread some of the peach filling on top of that. Leave a border – do not place peaches to the edge of the pan. Add a second layer of bread batter and smooth it to cover the peaches. Add a second layer of peach filling. Top it with the third and final layer of bread batter. Add a few more peaches to the top center of the loaf (see pictures in post). Whichever pan size you're using, the pan should be about 2/3 full.
- BakePlace filled loaf pans onto a baking sheet to keep any possible spillage from making a mess in the oven. Bake on the lower third rack for 40-45 minutes for mini loaves and 55 to 60 minutes for a 9-inch loaf. A toothpick or cake tester inserted into the center of the loaf should come out clean.
- Place the loaves on a wire rack to cool in the pans completely before removing. Removing them too soon might cause them to fall apart.
- Top with Vanilla Icing:Once cooled, prepare the vanilla icing by whisking together the powdered sugar, vanilla and milk. Add just enough milk to create a thick glaze that has a steady stream when you spoon it. Drizzle the icing over the tops of the loaves and let it set for about 15 minutes before slicing. Enjoy!
Video
Notes
- *When making sweet breads, I prefer to make them in mini loaf pans (5-3/4 inches by 3-1/4 inches by 2-1/4 inches). This is for several reasons – they will cook through a lot more efficiently, they are easier to slice and it feels much less indulgent when enjoying a slice here and there!
- See recipe post for step-by-step pictures and extra pro tips.
Nutrition
This was so good and my 2nd time in a week making it! Wonderful recipe!
So glad you’re enjoying it! This is one of my favorite recipes!
This sounds really good! I’ve been craving peach cobbler for the last few days since my son knocked over a jar of peaches while helping my husband take an old dryer to our dumpster rental, making our whole kitchen smell like peaches. I’ve been looking at recipes for peach cobbler but saw this and I’m really excited to try it! Thanks for sharing it!
Is it the same baking time for the small loaves and the large loaf?
Great question! I’d cut the baking time down by 10 minutes. Check and see how it’s doing. If the center is still not baked, continue to bake another 5 minutes and check again.
can I use my frozen peaches?
Yes, absolutely!
Can peaches as well?
Yes, you can use canned peaches. Drain them first before making the filling.
Hi! I’m curious as to how to store this bread? Would it be be okay wrapped and set on the counter for a few days?
Hi Tracy, yes you can wrap it in plastic wrap and keep it at room temperature for about 4-5 days. You could also wrap it in plastic wrap and place in a zip top freezer bag and freeze for up to 3 months.
Um, this was delicious!! My family loved it!
So glad to hear it!!
Hi a am making this bread as I type and my 8 inch bread pan has over flowed I think next time if bread is up to everyone’s taste, it does smell delicious I will make it in my 9×5 bread pan as I eas thinking of doing till I saw you had put an 8 inch pan
Oh wow, okay, yes I do usually bake it in my 8-inch pan, but that’s a great idea if yours is overflowing. Hope you enjoyed!
This peach bread is incredible! It was so moist and yummy with my fresh summer peaches! My family loves it! I’ve made it 3 times and making again this weekend! Thank you for this yummy recipe!
So glad you love it Hannah! It’s one of my favorite peach recipes!