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Peach Cobbler Quick Bread

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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! 

  • Author: Heather Thomas, That Bread Lady
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 mini loaves or 1 large loaf 1x

Ingredients

Scale

Filling:

  • 2 Tablespoons butter
  • 2 cups (350g) of fresh peaches, cut into bite sized pieces
  • 1/2 cup (50g) granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 Tablespoon cornstarch

Bread:

  • 2 cups (240g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) butter, softened
  • 1 cup (198g) granulated sugar
  • 2 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

Vanilla Glaze:

  • 2 cups (227g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2–3 Tablespoons milk, as needed

Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 350°F.
  4. 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.
  5. Add the vanilla and almond flavorings and mix to combine.
  6. 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!
  7. Grease bread pan(s) with nonstick spray. This recipe makes either 4 mini loaves or 1 8-inch loaf. *(see note)
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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!

Find it online: https://thatbreadlady.com/peach-cobbler-quick-bread/