Peach bread recipe lovers, you’re in the right place. Whether you’re craving a cosy baked good that celebrates juicy peaches or looking for a new quick bread to add to your baking lineup, this one checks all the boxes. Moist, flavorful, and subtly sweet, this peach bread is perfect for breakfast, brunch, or a snack that feels just a little indulgent. And the best part? It works whether you’re using fresh, frozen, or even canned peaches. We’re going to break down everything you need to know—from ingredients to storage—to help you make the best peach bread every single time.
Table of Contents
Why You’ll Love This Recipe
This peach bread recipe isn’t just easy—it’s versatile, forgiving, and packed with warm flavours. It delivers that nostalgic, from-scratch taste without requiring hours in the kitchen or any fancy techniques. One of the best things about this recipe is how it captures the essence of ripe peaches, especially when they’re at their peak in summer. But thanks to a few handy swaps, you can make this year-round.
Here’s why people keep coming back to this peach bread recipe:
- It uses pantry staples plus just a couple of add-ins.
- You can make it ahead—it actually tastes better the next day.
- It freezes well for those moments when you want a slice of something homemade but don’t want to bake.
- The texture strikes a great balance between fluffy and moist, never dry or too dense.
There’s something about fruit bread that feels both homey and elegant, and this one is no exception. Whether you’re a beginner or a seasoned baker, you’ll appreciate how reliable and adaptable this recipe is.
Detailed Ingredients and Instructions
Let’s break this peach bread recipe down step by step so you can get it right the first time.
Step 1: Prepare Your Peaches
If using fresh peaches, peel and chop them into small chunks. For frozen, make sure they’re thawed and well-drained. Canned peaches should be drained thoroughly and patted dry with a paper towel to remove excess syrup or juice. You want the peach chunks to be moist, not wet.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, baking powder, baking soda, salt, and cinnamon. If you like a little warmth, a pinch of nutmeg or ginger adds a nice kick without overpowering the peaches.
Step 3: Cream the Wet Ingredients
In a separate bowl, beat together eggs, granulated sugar, and brown sugar until the mixture is smooth and pale. Add in the oil and a splash of vanilla extract. You want this to be well-combined but not overmixed.
Step 4: Combine and Fold
Pour the wet ingredients into the dry and gently mix with a spatula or wooden spoon. Just before the batter fully comes together, fold in the peaches. Don’t overmix—this helps keep the bread tender. If you’re feeling adventurous, this is also the time to fold in extras like chopped pecans, walnuts, or even a handful of shredded coconut.
Step 5: Bake It Up
Pour the batter into a greased loaf pan and smooth the top. Bake in a preheated oven until a toothpick inserted into the centre comes out clean. Oven times vary, so keep an eye on it toward the end.
Step 6: Cool Before Slicing
Once baked, let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack. Allow it to cool completely before slicing—this helps the bread set and makes slicing easier and cleaner.
You can serve this bread warm with butter or at room temperature. Either way, it’s a guaranteed hit.
Tips, Variations, and Storage Options
When it comes to making the most out of this peach bread recipe, a few smart tweaks and storage strategies can really take it to the next level. Whether you’re adjusting for dietary needs or simply want to switch things up, here’s how to do it.
Pro Tips:
- Don’t skip draining: If you’re using canned or frozen peaches, draining and drying them helps avoid excess moisture, which can make your bread soggy or gummy in the centre.
- Use room-temperature eggs: This makes mixing easier and helps create a more even texture throughout the loaf.
- Toss your peaches in flour: Before folding chopped peaches into the batter, give them a quick toss in a little flour. This helps prevent them from sinking to the bottom during baking.
Tasty Variations:
- Peach Almond Bread: Add almond extract instead of vanilla and toss in some sliced almonds for a nutty twist that pairs beautifully with peaches.
- Peach Cream Cheese Swirl: Layer in a simple cream cheese mixture (softened cream cheese, a little sugar, and a touch of vanilla) in the centre of the batter for a cheesecake-like surprise.
- Peach Ginger Spice: Add ground ginger and a bit of clove for a spicy, aromatic version that’s especially nice in cooler months.
- Gluten-Free Version: Use a 1-to-1 gluten-free flour blend. The texture will be slightly different but still delicious.
Storage Options:
- Counter: Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container. It keeps well for up to two days at room temp.
- Refrigerator: To extend freshness, refrigerate for up to five days. Please bring it to room temperature or lightly toast slices before serving.
- Freezer: Slice the bread and freeze the slices individually. Wrap them tightly in foil or freezer wrap and place them in a freezer bag. They’ll keep for up to three months. Just thaw at room temp or toast straight from frozen.
Peach bread is one of those baked goods that’s actually better the next day. The flavors have time to deepen, and the texture becomes even more tender.
Equipment Needed
You don’t need any special gadgets to make this peach bread recipe. Just a few basic tools and you’re good to go:
- Mixing bowls: You’ll need at least two—one for wet and one for dry ingredients.
- Loaf pan: A standard 9×5-inch loaf pan works best.
- Whisk and spatula: For mixing without overworking the batter.
- Measuring cups and spoons: Accurate measuring makes all the difference.
- Cooling rack: Helps the bread cool evenly and avoids sogginess on the bottom.
Optional but helpful: A hand mixer for creaming the eggs and sugar and parchment paper to line the loaf pan for easy removal.
Related Recipes
If you love this peach bread recipe, you might want to explore a few similar bakes that share that same homemade, comforting vibe. Here are a few ideas:
- Banana Nut Bread: A moist classic that’s ideal for overripe bananas and always a crowd-pleaser.
- Blueberry Lemon Loaf: Bright, tart, and sweet—a great option for spring and summer.
- Apple Cinnamon Bread: Fall in a Loaf. Perfect for cosy mornings and pairs great with coffee.
- Zucchini Bread: A sneaky way to get some veggies in and still enjoy a slice of something sweet.
- Strawberry Muffins: Lighter but just as flavorful, these are perfect for brunch or snacks on the go.
- Zucchini Muffins: A grab-and-go way to sneak in veggies while still tasting like a treat—moist, lightly spiced, and perfect with coffee.
Each of these recipes plays with fruit and spices in different ways, but they all share that easy-to-make, bake-and-share spirit.
Pairing/Serving Suggestions
The beauty of this peach bread recipe is how flexible it is. You can dress it up or keep it simple, depending on the occasion. Here are some serving and pairing ideas that bring out the best in this loaf:
For Breakfast or Brunch:
- Warm it slightly and spread with a pat of butter or a spoonful of peach preserves.
- Serve it alongside scrambled eggs and fresh fruit for a full plate.
- Toast it and top with ricotta cheese and a drizzle of honey.
As a Snack or Dessert:
- Enjoy a slice with hot tea or a latte for an afternoon treat.
- Pair with vanilla ice cream and a sprinkle of cinnamon sugar.
- Make it into French toast—seriously, it’s amazing and totally unexpected.
This bread also makes a thoughtful homemade gift. Wrap it in parchment, tie it with twine, and you’ve got a present anyone would be happy to receive.
Frequently Asked Questions
Can I use canned or frozen peaches in this peach bread recipe?
Absolutely. Canned and frozen peaches both work well. Just be sure to drain them thoroughly and pat them dry to avoid extra moisture that could affect the texture of your bread.
Do I need to peel the peaches?
If you’re using fresh peaches, peeling is recommended for a smoother bite, but it’s not strictly necessary. The skin softens during baking and can add a rustic texture some people enjoy.
Can I make this bread vegan?
Yes, you can adapt this peach bread recipe to be vegan. Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use plant-based milk and oil. Make sure any sugar used is certified vegan if that’s important to you.
What kind of oil is best to use?
Neutral oils like vegetable, canola, or sunflower oil work best. They keep the texture moist without overpowering the flavour of the peaches. If you prefer, melted coconut oil can be used, but expect a slight coconut undertone.
Why is my bread too dense or underbaked in the middle?
This often happens if there’s too much moisture or if the batter is overmixed. Double-check your peach prep and make sure your oven is fully preheated. Also, insert a toothpick into the centre—if it comes out with wet batter, give it more time in the oven.
How do I know when it’s done baking?
The top should be golden and slightly cracked, and a toothpick inserted in the centre should come out clean or with just a few moist crumbs. Also, the loaf should pull slightly away from the edges of the pan when fully baked.
Nutrition Information
Here’s a general overview of the nutrition per slice (based on 10 slices per loaf). Note that actual values may vary based on the ingredients used.
- Calories: Around two hundred fifty
- Carbohydrates: About thirty-four grams
- Protein: Roughly three grams
- Fat: Around ten grams
- Fiber: Approximately one gram
- Sugar: Roughly sixteen grams
You can lighten the bread by using less sugar, swapping oil for applesauce, or using a blend of whole wheat and white flour. On the other hand, if you want it more decadent, try adding a glaze or topping it with a cinnamon-sugar streusel before baking.
Seasonal and Occasion Variations
This peach bread recipe adapts beautifully to different seasons and occasions. A few simple ingredient swaps or additions can make it fit right in, whether it’s summer, fall, or the holiday season.
Spring/Summer Twist:
- Use fresh, ripe peaches at their peak.
- Add a handful of blueberries or raspberries for a burst of colour and tartness.
- Drizzle with a light lemon glaze for brightness.
Fall Favorite:
- Amp up the spices: cinnamon, nutmeg, and clove make it feel cosy.
- Serve warm with apple butter or a side of spiced tea.
- Toast slices and top with a pat of cinnamon maple butter.
Holiday Style:
- Add chopped candied ginger or a few tablespoons of spiced rum to the batter.
- Dress it up with a powdered sugar glaze and a sprinkle of toasted pecans.
- Package small loaves as edible holiday gifts—perfect for hosts or neighbours.
Birthday or Brunch Events:
- Serve with whipped cream or a scoop of vanilla bean ice cream for dessert.
- Bake the batter in mini loaf pans or muffin tins for a portable version.
The base recipe is simple enough to customize but strong enough to hold up with whatever twist you want to throw at it. That flexibility is what makes this a year-round staple.
My Recipe Tips
These are the tips I swear by to get the absolute best results from this peach bread recipe every single time:
- Don’t overmix: It’s tempting to keep stirring, but just mix until everything is combined. Overmixing develops too much gluten, making the bread tough.
- Let it rest overnight: If you can resist slicing into it right away, wait until the next day. The flavours meld, and the bread becomes more moist and delicious.
- Test multiple spots for doneness: Sometimes, the outer part bakes faster than the center. Insert a toothpick in a few areas to be sure it’s baked through.
- Use ripe peaches when in season: Nothing beats fresh, in-season fruit. The flavour and natural sweetness are unbeatable.
- Double the batch and freeze one: This freezes like a dream. Make one for now and one for a future lazy Sunday.
These little habits can be the difference between good and “can I get the recipe?” good.
Conclusion
This peach bread recipe delivers a big flavor with simple, everyday ingredients. It’s the kind of bake that feels cosy and homemade, whether you’re enjoying a slice with your morning coffee, packing it for lunch, or sharing it at brunch with friends. With its tender crumb, juicy fruit, and just the right amount of sweetness, it’s a versatile, forgiving loaf that deserves a spot in your baking rotation.
What makes it stand out isn’t just how easy it is—it’s how easily it fits into your life. Whether you’re using fresh fruit in the summer, canned goods from the pantry, or freezer staples on a cold winter day, this recipe adjusts with you. You can tweak the spices, toss in a handful of nuts, or even transform it into muffins without losing that moist, peach-filled magic.
The beauty of this recipe lies in its simplicity. No fancy techniques. No niche ingredients. Just a solid, reliable, quick bread that lets the flavor of peaches shine through.
And now that you’ve got all the know-how—tips, variations, serving ideas, and troubleshooting advice—there’s no reason not to go for it. Whether you’re baking for your household, your coworkers, or just yourself, this peach bread will hit the mark. So grab those peaches, preheat that oven, and get baking.
If you loved this recipe and want more like it, be sure to check out the related recipes above. They’re equally simple, equally delicious, and just as satisfying to bake from scratch. Happy baking!
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh peaches, peeled and diced
1/2 cup sour cream or Greek yogurt
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine wet and dry: Alternately add the dry ingredients and sour cream (or yogurt) to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Add peaches and nuts: Gently fold in the diced peaches and nuts if using.
Bake: Pour the batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
