Peaches are one of my favorite fruits. Whether it is peach season or any time of the year, I find myself craving this delicious fruit. If you love peaches also, then you need to try this Peach Bread Recipe. It has all the yummy flavor you expect from peaches, in a moist and sweet bread. It makes a great snack or breakfast.
Why you need to make this recipe
- Made with juicy, ripe peaches
- A nice twist from the traditional quick breads
- Makes a great breakfast or snack, slathered with butter
- baking soda
- baking powder
- vegetable oil
- 1 peach
- powdered sugar
How to make peach quick bread
Preheat oven to 350 degrees. Start by dicing your peaches. I left skin on the peach for easy preparation, but can can peel or blanch if desired. You can also used diced canned peaches that have been drained if peaches are not in season or you can find them locally.
In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Mix until well combined. In a separate bowl, cream together the sugar, eggs, and vegetable oil.
Add the wet ingredients to the bowl with the dry ingredients and mix well until batter forms. Then gently fold in diced peaches.
Pour the batter into a greased loaf pan and bake at 350 for 35 minutes.
Remove this easy quick bread from the oven and let it cool. While it is cooling, start working on the glaze.
To make the glaze, combine powdered sugar and milk in a small bowl until the powdered sugar has dissolved.
Brush or pour the glaze over the peach bread loaf. Slice and serve!
You can refrigerate any leftover peach loaf, though if your family is anything like mine, there won't be many leftovers.
I hope you enjoy this easy peach bread recipe. It goes wonderfully with a cup of coffee!
Peach Bread Recipe
- loaf pan
- ⅓ cup powder sugar
- 2 tbsp milk
- In a large mixing bowl combine the flour, baking soda, baking powder, cinnamon, and salt.
- Mix until well combined.
- In a separate bowl cream together the sugar, eggs, and vegetable oil.
- Add the wet ingredients to the dry and mix well until batter forms.
- Fold in diced peaches.
- Pour into a greased loaf pan and bake at 350 for 35 minutes.
- Once removed from the oven, let cool and make the glaze.
- For glaze: In a small bowl combine powdered sugar and milk until powdered sugar has dissolved.
- Brush or pour over loaf.
- Slice and serve!
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
Frequently asked questions
I just work with a sharp paring knife, carefully removing the skin. If you think you'd rather not do that, you can always peel peaches easily by boiling them. Here is a good tutorial on how to peel peaches.
My general rule of thumb involves picking up a peach and squeezing it. If the peach has no give, it will not work in this recipe. If your fingers sink into the peach a bit, the peach is ripe enough for this recipe.
Yes, simply wrap in saran wrap and place in a zip top bag. You can freeze the bread for up to 3 months. Thaw it overnight in the refrigerator.
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