Peach Bread (Quick and Easy)

Three slices of peach bread resting on a white plate.

Peach Bread (Quick and Easy)

This easy homemade peach bread is loaded with fresh peaches and baked into a moist, tender loaf that's bursting with summer flavor. Filled with sweet, juicy peaches, this quick bread is simple to make and stays soft for days. It's the perfect way to use fresh peaches when they're in season and makes a delicious breakfast, afternoon snack, or dessert. This recipe makes either 4 mini loaves, or one 8 or 9-inch loaf.

4 from 3 votes

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: slices

Equipment

Ingredients

Peach Filling

28 g unsalted butter (2 tablespoons)
350 g fresh peaches, peeled, pitted, and cubed (about 3 large peaches)
50 g granulated sugar (¼ cup)
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon lemon juice
1 tablespoon cornstarch (8g)

Bread Batter

240 g all-purpose flour (2 cups)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
113 g unsalted butter, softened (½ cup/1 stick)
200 g granulated sugar (1 cup)
2 large eggs (100 g)
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
240 g sour cream (1 cup)

Vanilla Glaze

227 g powdered sugar
1 teaspoon pure vanilla extract
1-2 tablespoons milk (14-28 g)

Instructions

Make the filling: In a saucepan, on medium low heat, melt the butter and allow it to lightly simmer until it begins to turn a light amber color and has a nutty aroma.
28 g unsalted butter
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 until they're tender. Once the filling is thickened, remove the pan from the heat and set it aside to cool completely.
350 g fresh peaches, peeled, pitted, and cubed
50 g granulated sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon lemon juice
1 tablespoon cornstarch
Preheat oven to 350°F/176°C.
Make the bread batter: To a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together to combine. Set aside.
240 g all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
To the bowl of an electric mixer, add the butter and granulated sugar. Using the paddle attachment, beat them together on medium speed until smooth and combined, about 1-2 minutes. Add the eggs, one at a time, and continue to mix until light and fluffy, about 1 minute.
113 g unsalted butter, softened
200 g granulated sugar
2 large eggs
Add the vanilla and almond flavorings and mix to combine.
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract
While on low speed, gradually add the flour while alternating with the sour cream, beginning and ending with flour. Avoid overmixing. The batter should be light and fluffy.
240 g sour cream
Spray pans with nonstick spray. You can make either 4 mini loaves or one 8-inch loaf (see notes for pan dimensions, or see recipe post for links to pans). If making a 8-inch loaf, I suggest lining it with parchment.
Assemble: Now it's time to assemble the bread. You'll be creating three layers of batter, 2 layers of peaches, and top the loaf with a few more peaches. Start by spooning a layer of bread batter to cover the bottom of the pan. Next spread a layer of peach filling. Add another layer of bread batter, followed by one more layer of peach filling. Add one more layer of bread batter to cover the peach layer. Spoon a few peaches on top center of the batter layer. When all assembled, the pan should be 2/3 full. Place filled loaf pan(s) on a baking sheet to catch any spills as the bread bakes.
Bake: Bake on the lower third rack of the oven for 40-45 minutes for small loaves or 45-55 minutes for a larger loaf. Check at 30 minutes - if the loaves are browning too quickly, lightly cover with foil. Check for doneness by inserting a cake tester or knife into the center of the loaf - it should come out clean. The tops will be golden brown.
Place the peach bread on a cooling rack, allowing it to cool in the pan(s) completely before removing, about 45 minutes. Remove the bread from the pans and place on the cooling rack to prepare for icing.
Make the glaze: In a small bowl, whisk 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. Place a piece of parchment under the cooling rack to catch any icing. Drizzle the glaze over the tops of the peach bread and let is set for about 15 minutes before slicing.
227 g powdered sugar
1 teaspoon pure vanilla extract
1-2 tablespoons milk

Notes

When making quick bread like peach bread, I prefer to make them in mini loaf pans (5.75 x 3.25 x 2.25 inches/14.5 x 8.5 x 5 cm). I prefer this option because they cook through to the center better, they're easier to slice, and it feels less indulgent to enjoy a smaller slice. A larger loaf can be made in a 4 x 8 inch pan.
Store leftover bread by wrapping in plastic wrap and keeping in an airtight container for up to 4 days. Extend the freshness by storing in the refrigerator for up to 6 days.
To freeze, wrap in plastic wrap, and store in a freezer zip top bag. Freeze for up to 2 months. Thaw, covered, at room temperature for 3-4 hours.
This recipe is similar to my Cranberry Quick Bread.

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