A flavorful fresh peach filling cooked in browned butter and cinnamon spices is swirled throughout a super moist sweet bread. Top it off with a delicious vanilla glaze! You’ll love this quick bread that tastes just like a peach cobbler!
Peach Cobbler is perhaps one of the most well-loved peach desserts of all time! And for good reason – it’s full of juicy, cinnamon spiced peaches topped with a vanilla cakey toppping! Scoop up a bowl of hot peach cobbler, plop on a big scoop of vanilla ice cream and I’m in heaven!
This sweet bread is one way to get that amazing peach cobbler flavor, but in a bread form. I love making this into mini loaves – having one or two on my counter for a quick little snack, I can easily walk by and slice a bit of peach heaven any time I need one!
What is a quick bread
Quick breads are some of the easiest bread recipes to make and enjoy. Typically when we hear the word “bread”, we’re thinking about a sandwich loaf or sourdough – something made with yeast and bread dough that takes several hours to make. Quick breads are just that – quick to make! They are typically sweet, more of a dessert bread. You may hear me refer to them interchangeably as either a quick or sweet bread. They get their rise from either baking soda or baking powder, or in this case both.
This quick bread is based off my one of my most popular recipes, my Mom’s Cranberry Bread. It’s a family classic that we enjoy around the holiday times. It’s a definite must-make! You’ll see that the bread batter in this recipe is very nearly the same – so easy to make!
What kind of peaches to use
Any variety of peach will be delicious in this recipe, but it’s the ripeness of the peach that you want to pay attention to. Peaches that aren’t quite ripe yet will be very firm and slice up more like an apple than a soft, juicy fruit. Be sure to use peaches that are soft, juicy and ripe – they have the most flavor and will taste sweeter. The filling for this recipe works best when you cut the peaches into smaller, bite sized pieces.
How to make Peach Cobbler Quick Bread
For this recipe, you’ll be making the peach filling with fresh peaches (warning: it’s highly addictive and you’ll have to use everything in your power not to just eat the filling itself!). You’ll also mix the bread batter with an electric mixer. Once you have the two created, you’ll bring them together!
Since we’re using room temperature ingredients, take those out of the refrigerator about 30-45 minutes before mixing. This would include the butter, eggs and sour cream.
- Prepare the filling first. In a saucepan, on medium low heat, brown the butter. Don’t skip this part! It creates the most wonderful, rich and nutty flavor that adds adds a delicious complexity to your peach filling! Keep an eye on your butter – it browns quickly and can go too far pretty fast.
- Add the peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch. Stir them constantly for 2-3 minutes until the filling thickens. You’re not looking to completely cook the peaches, just get them a little tender. Once the filling is thickened, remove the pan from the heat and set it aside.
- Now it’s time to prepare the bread batter. I use my electric stand mixer for this job. Mix together the butter and sugar until fully incorporated. Add the eggs, one at a time and cream until light and fluffy for 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 it to the bread batter alternately with the sour cream, beginning and ending with the flour. Once you’ve added your flour, try to avoid over mixing – you want to keep this batter light and fluffy. It’s almost like a cake batter!
- Grease your bread pan(s) with nonstick spray. When making quick breads, I prefer to make them in mini loaf pans like these. 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!
- Now it’s time to layer in your peach filling. Make sure it has cooled completely before assembling your breads. You will be creating three layers of peaches and three layers of bread batter, ending with a small amount of peaches on top of your loaf. Keep that in mind as you spoon each layer into your loaves.
- Start by spooning in a layer of bread batter to cover the bottom of the pan. Next spoon some of the peach filling on top of that. Avoid spreading it to the edges of the loaf – keep it in the center to prevent it from oozing out of the side of your baked loaf. Add a second layer of bread batter and smooth it to cover the peaches. Add a second layer of peach filling and top it with the third and final layer of bread batter. At this point, you could stop and move on to fill the next loaf pan, but I like to add just a few more peaches down the center of the top of the loaf. When finished filling, your loaf pan should be about 2/3 full.
- Place your filled loaf pans on a baking sheet to keep any spillage from making a mess in your oven. Hopefully that doesn’t happen, but it’s your insurance in case any of your pans got a little too full.
- Bake in a fully preheated 350°F oven, on the lower third rack for 40-45 minutes. Check with a cake tester or toothpick to make sure it’s baked all the way through. If it comes out clean, it’s ready. The tops will be a golden brown color.
- 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.
- Once cooled, drizzle on the vanilla glaze and let it set for about 15 minutes before slicing.
Why you’ll love this Peach Cobbler Quick Bread
You will love slicing into this sweet bread and seeing the beautiful golden swirls of juicy peaches! The bread portion of this loaf is so rich, it’s almost like cake! The addition of the vanilla glaze gives it that element of vanilla ice cream on top of your peach cobbler. Enjoy this sweet bread! If you love peach cobbler, it’s got everything you want all in a loaf form!
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Peach Cobbler Quick Bread
Ingredients
Filling:
- 2 Tablespoons butter
- 2 cups fresh peaches cut into bite sized pieces
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 Tablespoon cornstarch
Bread:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup 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 Glaze:
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 Tablespoons milk as needed
Instructions
- Prepare the filling: 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. Do not completely cook the peaches, just get them a little tender. Once the filling is thickened, remove the pan from the heat and set it aside to cool completely.
- Preheat oven to 350°F.
- Prepare the bread batter: To the bowl of an electric mixer add the 1/2 cup butter and granulated sugar. Mix on medium speed until fully combined. Add the eggs, one at a time and cream until light and fluffy for 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. Once you’ve added these ingredients, avoid over mixing – you want to keep this batter light and fluffy, like a cake batter!
- Grease bread pan(s) with nonstick spray. This recipe makes either 4 mini loaves or 1 8-inch loaf. *(see note)
- Assembling your breads: You will be creating three layers of peaches and three layers of bread batter, ending with a small amount of peaches on top of your loaf. Keep that in mind as you spoon each layer into your loaves.
- Start by spooning a layer of bread batter to cover the bottom of the pan. Next spoon some of the peach filling on top of that. Avoid spreading the filling to the edges of the loaf – keep it in the center to prevent it from oozing out of the side of your baked loaf. Add a second layer of bread batter and smooth it to cover the peaches. Add a second layer of peach filling and top it with the third and final layer of bread batter. At this point, you could stop and move on to fill the next loaf pan, but I like to add just a few more peaches down the center of the top of the loaf. When finished, the loaf pan should be about 2/3 full. Place filled loaf pans onto a baking sheet to keep any spillage from making a mess in the oven.
- Bake in a fully preheated 350°F oven, on the lower third rack for 40-45 minutes. Check with a cake tester or toothpick to make sure it’s baked all the way through. If it comes out clean, it’s done. The tops will be a golden brown color.
- 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 Glaze: Once cooled, prepare the vanilla glaze 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 glaze over the tops of the loaves and let it set for about 15 minutes before slicing.
- Enjoy!
Notes
- *When making quick 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!
- This recipe is similar to my Mom’s Cranberry Bread recipe – you’ve got to try this one too!
[…] Peach Filling: This filling is incredible! It’s made with fresh peaches, cooked in browned butter and spiced to perfection! If you love this filling, you’ll also love using it in my Peach Cobbler Quick Bread. […]
[…] Peach Cobbler Quick Bread […]
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!!