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! It reminds me of my Sourdough Peach Cobbler recipe!
- 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
Lemon Blueberry Sourdough Bread
Equipment
- 1 banneton (proofing basket)
- 1 bread lame for scoring
Ingredients
- 4 g lemon zest 2 teaspoons
- 50 g granulated sugar 1/4 cup
- 350 g water, divided around 1 1/2 cups
- 100 g ripe sourdough starter, bubbly and thick around 1/2 cup
- 500 g bread flour around 4 1/4 cup
- 10 g salt 2 teaspoons
- 130 g fresh blueberries 1 cup
Instructions
Prepare your starter
- About 12 hours before mixing your dough, feed your starter with 12g starter, 60g flour, and 60g water. Stir together until combined and let rest for 12 hours. I usually do this the night before. This will give you enough for the recipe, plus some extra to feed your main starter.
Mix the dough
- To a small bowl, add the lemon zest and granulated sugar. Rub it together with your fingers to release the lemon flavor. Set aside.
- In a large bowl, add 330g of the water and 100g sourdough starter (reserve the remaining 20g of water for later). Mix it together with your hands to break up the starter. Add the lemon sugar mixture and the 500g of bread flour. Mix with a Danish dough whisk or pinch it together by hand. Make sure no dry bits of flour remain. Cover and let rest 30 minutes.
- Sprinkle the 10g of salt and the remaining 20g of water over the dough. Pinch it together with your fingers to fully incorporate. Cover and let rest 30 minutes.
Stretch and Fold
- Fold 1: Remove the cover from the bowl. Wet your fingers with water to prevent the dough from sticking as you handle it. Stretch one side of the dough up and fold it over. This is called a stretch and fold. Rotate the bowl a quarter of a turn and repeat. Continue until you’ve performed a stretch and fold on all four sides of the dough. Cover the dough and let it rest 30 minutes.
- Fold 2: Add the blueberries over the dough and perform a second set of stretch and folds. This will help to distribute the blueberries all throughout the dough. Cover and let rest 30 minutes.
- Fold 3: Perform a third and final set of stretch and folds to the dough.
Bulk Fermentation
- Cover the dough and let it bulk ferment (rise) until it has risen about 50% in volume. It should be domed with a few bubbles on top and throughout the dough. At a dough temperature of around 78°, bulk fermentation can take 2-4 additional hours, depending on the warmth of your kitchen.
Shape
- Prepare a 9-inch round proofing basket with a linen liner. Lightly dust with flour. Set aside.
- Lightly flour your work surface. Turn the dough out of the bowl. Shape a round loaf by pulling opposite sides of the dough towards the center and overlap them. Repeat all around the dough, forming a tight, round loaf. Turn the loaf over and round it out a few times, tightening the outside of the loaf. Scoop it up and flip it over, into the proofing basket. The seam side is now facing up.
Final Proof
- Cover the loaf with a plastic shower cap or bread bag and let cold proof in the refrigerator for 12 to 24 hours.
Bake
- When ready to bake, place a Dutch oven on the middle rack of your oven and preheat to 450°F. Preheat for at least 30 minutes.
- Remove the loaf from refrigerator. Uncover and place a piece of parchment paper over top. Holding the parchment with the bowl, flip it over, releasing the loaf from the basket. The loaf should now be smooth side up on the parchment paper.
- Using a bread lame or sharp knife, cut an X on top of the loaf, about 1/2-inch deep. Lift the loaf with the parchment into the hot Dutch oven. Replace the lid and place it in the oven.
- Bake with the lid on for 35 minutes. Reduce the oven temperature to 425°F and remove the lid. Bake an additional 5-15 minutes, until the loaf is lightly golden brown. It should have an internal temperature of 205°F.
- Remove the loaf and place it onto a wire cooling rack. Let the loaf cool completely before slicing, at least 2 hours.
Notes
- Baking without a Dutch oven: You can bake sourdough without a Dutch oven. The main idea is to create steam in your oven to help it rise nice and tall. You can bake it on a baking sheet or preheated baking stone. Place a deep pan on the bottom of your oven and preheat it with your oven. Carefully add boiling water to the hot pan and close oven door. Let the oven steam up for about 5 minutes before baking the loaf. Bake with the steam for all but the last 10 minutes of the bake time. *To be safe, place a towel over the glass oven door while adding and taking out the hot water.
- Stretch and Folds: You can do coil folds instead of stretch and fold – use whichever technique you prefer.
- Ripe Sourdough Starter: Make sure you use your starter when it’s bubbly and active. For me, I use my starter in the morning at feeding time – I add what I need to my recipe, making sure I have enough left over to feed with.
- Temperature: Both dough temperature and climate temperature play a big role in how your dough develops. My kitchen is usually around 76°F. I use room temperature water…so my dough is typically around 76-78°F. My recipe is written taking these factors into account. Warmer temperatures speed up the fermentation process and colder temperatures slow it down. Depending on your kitchen and water temperature, your dough may develop at a different rate than mine. Use your baker’s intuition to look for the signs of the completion of bulk fermentation.
- Same Day Baking: You can bake this loaf the same day. Instead of chilling after shaping, let it rest at room temperature for about 1-2 more hours. It should rise a bit more and when pressed with your fingertip, it should leave an indent that slowly springs back.
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!