There’s just something so comforting about the smell of peach bread baking in the oven. The warm, sweet aroma fills the kitchen, instantly creating a cozy and inviting atmosphere. It’s the kind of smell that brings back memories of summer days, juicy peaches dripping down your chin, and lazy afternoons spent with family. It’s also perfect for a quick breakfast, an afternoon snack, or even a simple dessert. I usually whip up a loaf on Sunday afternoons so we have something special to enjoy throughout the week. With a crazy schedule like ours, having a treat on hand that everyone loves is a lifesaver. I honestly don’t know what I’d do without this easy peach bread recipe!

Trust me, once you try this peach bread, you’ll be hooked! It’s the perfect way to use up those ripe peaches sitting on your counter, and it’s guaranteed to be a crowd-pleaser. Let’s get to it!

INGREDIENTS

Okay, let’s talk ingredients. Here’s what you’ll need to make my go-to peach bread loaf. Don’t worry, nothing too fancy here!

Save

2 cups all-purpose flour: I always use unbleached, but honestly, whatever you have on hand works just fine. For a slightly healthier take, you can swap out up to half the all-purpose flour with whole wheat flour.
1 teaspoon baking soda: Make sure it’s fresh! Old baking soda can leave a funny taste.
1/2 teaspoon ground cinnamon: I’m a cinnamon lover, so sometimes I add a little extra! Feel free to adjust to your taste.
1/4 teaspoon ground nutmeg: This adds a warmth and depth to the flavor that I just adore.
1/2 teaspoon salt: Just a pinch to balance the sweetness.
3/4 cup granulated sugar: You can use brown sugar for a richer flavor.
1/2 cup (1 stick) unsalted butter, softened: Make sure it’s softened, not melted!
2 large eggs: I always use free-range eggs. I swear they taste better!
1 teaspoon vanilla extract: Pure vanilla extract is the best, but imitation works in a pinch.
1 cup buttermilk: This is what makes the bread so moist and tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest with milk to equal 1 cup. Let it sit for 5 minutes before using.
2 cups diced fresh peaches: This is the star of the show! If peaches aren’t in season, you can use frozen peaches (thawed and drained) or even canned peaches (drained and diced). See below for canned peach discussion.
Optional: 1/2 cup chopped walnuts or pecans: For a little crunch!

Now, a little kitchen wisdom: My mom always told me the secret to good baking is using room temperature ingredients. It really does make a difference! So, take the butter and eggs out of the fridge about 30 minutes before you start baking. It will help the ingredients blend together more evenly, resulting in a lighter and fluffier peach bread. The science behind this is that room temperature ingredients emulsify better, creating a smoother batter and a more even bake.

And speaking of peaches, if you’re using fresh peaches, make sure they’re ripe but not mushy. You want them to hold their shape during baking. Also, I’ve used canned peach bread, especially in the winter. Just make sure to drain the canned peaches really well. Nobody wants soggy peach bread! Canned peaches are often packed in syrup, so rinsing them after draining can help reduce the overall sweetness of the bread.

As far as shopping goes, I usually get my flour and sugar in bulk at Costco. It’s way cheaper that way, especially since I bake so much. For the peaches, I try to buy local when they’re in season. Farmers markets are the best place to find fresh, juicy peaches. Supporting local farmers not only gives you the freshest produce but also helps your community thrive.

For storage, leftover ingredients should always be stored properly. I try to store my flours and sugar in air-tight containers. Nuts should always be refrigerated or even frozen. Proper storage ensures that your ingredients stay fresh and don’t attract pests, which is crucial for maintaining the quality of your baked goods.

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get down to business. Here’s how to make my peach bread recipe, step-by-step. Don’t worry, it’s easier than it looks!

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour in it, but you can also grease it with butter or shortening and then dust it with flour. This will prevent the bread from sticking to the pan. I cannot stress this enough. I learned the hard way once making this peach bread! A well-greased and floured pan is your best defense against a loaf that refuses to come out cleanly.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the baking soda and spices are evenly distributed throughout the batter. Whisking dry ingredients helps to break up any clumps and ensures a uniform mixture, which is key for consistent flavor in every bite.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. You can use a stand mixer or a hand mixer for this. If you don’t have a mixer, you can do it by hand, but it will take a little more elbow grease. Creaming the butter and sugar together incorporates air into the mixture, which contributes to the bread’s light and airy texture.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure the eggs are fully incorporated before adding the vanilla. Adding eggs one at a time allows them to emulsify properly with the butter and sugar, creating a stable base for the batter.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Don’t overmix! Overmixing will result in a tough bread. In my kitchen, peach bread batter usually looks a bit lumpy at this stage, and that’s totally fine. Alternating the dry and wet ingredients ensures that the flour is evenly distributed and prevents the gluten from overdeveloping, which leads to a tough bread.
Gently fold in the diced peaches (and nuts, if using). Be careful not to crush the peaches. Folding in the peaches gently prevents them from breaking down and releasing too much moisture into the batter, which can affect the bread’s texture.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking the bread at around 50 minutes. The baking time will vary depending on your oven. If the top of the bread starts to get too brown, you can tent it with foil for the last 15-20 minutes of baking. Your peach bread should smell like a warm hug by this point – sweet, peachy, and slightly spicy from the cinnamon and nutmeg. Tenting the bread with foil prevents the top from burning while ensuring the inside is fully cooked.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and makes it easier to slice. Allowing the bread to cool slightly in the pan before transferring it to a wire rack helps it to retain its shape and prevents it from crumbling.

Hands Preparing Peach Bread in the Kitchen

Save

I learned the hard way with peach bread that patience is key. Don’t try to slice it while it’s still warm, or it will just crumble. Let it cool completely, and then slice it with a serrated knife. I usually pop the loaf out and let it cool on a wire rack. While the peach bread is cooking, I like to tidy up the kitchen or maybe put my feet up and read a book for a few minutes. It’s my little baking ritual. Cooling the bread completely allows the internal structure to set, resulting in cleaner slices and a better overall texture.

Don’t worry if your peach bread cracks on top – that’s perfectly normal! It just means it’s rising nicely. It also adds to the rustic charm, don’t you think?

SERVING

Now for the best part – serving! There are so many delicious ways to enjoy this peach bread. Let me share some of my family’s favorites.

The kids love our peach bread when I spread a little butter on a slice and warm it up slightly. It’s their go-to breakfast on school mornings when we need something quick and easy. For me, I love a slice of peach bread with a cup of coffee or tea in the afternoon. It’s the perfect pick-me-up. The warmth of the bread with a touch of melted butter is a simple yet satisfying treat that appeals to all ages.

As for side dishes, this peach bread pairs well with so many things! It’s delicious served alongside a scoop of vanilla ice cream or a dollop of whipped cream. You can also make a simple glaze by whisking together powdered sugar and milk or lemon juice and drizzling it over the top of the bread. The tartness of the lemon juice complements the sweetness of the peaches beautifully. Or try some Southern Cornbread Poppers.

This peach bread is perfect for brunch, potlucks, or even a simple dessert after dinner. It’s also a great gift to bring to friends or neighbors. Wrap a loaf in cellophane and tie it with a ribbon, and you’ve got a thoughtful and delicious present. I often bake two loaves – one for us and one to share. A homemade loaf of bread is a classic gift that always brings a smile to the recipient’s face.

If you have extra peach bread (which is rare in my house!), you can use it to make French toast or bread pudding. Just slice the bread into cubes, soak it in a mixture of eggs, milk, sugar, and spices, and then bake it in the oven until golden brown and bubbly. Delicious! Transforming leftover bread into French toast or bread pudding is a creative way to reduce food waste and create a new and exciting dish.

For seasonal variations, I sometimes add a handful of dried cranberries or chopped pecans to the batter during the fall months. The cranberries add a nice tartness, and the pecans add a satisfying crunch. In the summer, I like to top the bread with a streusel topping made from flour, butter, sugar, and oats. It adds a lovely texture and sweetness. Experimenting with seasonal variations keeps the recipe fresh and exciting, allowing you to enjoy it year-round.

My friends always ask for this peach bread recipe when I bring it to parties. It’s always a hit! I’ve even had people offer to pay me for a loaf! I always laugh and tell them it’s way easier to just make it themselves.

FAQs

Okay, let’s tackle some of the most frequently asked questions I get about my peach bread.

Q: Can I use canned peaches instead of fresh peaches?

A: Absolutely! As I mentioned earlier, canned peaches work great in this recipe. Just make sure to drain them really well. I usually pat them dry with a paper towel to remove any excess moisture. It’s important to not have too much liquid to avoid a soggy loaf. I’ve used canned peaches many times when fresh peaches aren’t in season, and the bread still turns out delicious. Draining and patting the canned peaches dry is crucial for achieving the right consistency in your bread.

Q: Can I freeze peach bread?

A: Yes, you can! In fact, I often make a double batch and freeze one loaf for later. To freeze peach bread, let it cool completely, then wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator or at room temperature. You can also slice it and toast it straight from the freezer. Freezing bread is a great way to extend its shelf life and have a delicious treat on hand whenever you want it.

Q: My peach bread is dry. What did I do wrong?

A: There are a few reasons why your peach bread might be dry. The most common reason is overbaking. Make sure to check the bread at around 50 minutes and remove it from the oven as soon as a wooden skewer inserted into the center comes out clean. Another reason could be that you used too much flour. Make sure to measure the flour accurately.

I like to use a kitchen scale for this. I learned my lesson on this making an apple bread. I wayyyy over measured the flour and it was inedible. Also, make sure you’re using enough buttermilk. Buttermilk is what keeps the bread moist and tender. Accurate measurements and careful monitoring of baking time are essential for preventing dry bread.

Q: My peach bread sank in the middle. What happened?

A: Sinking in the middle can be caused by a few things. It could be that your oven temperature is too low, or that you didn’t bake the bread long enough. It could also be that you used too much liquid or not enough flour. Make sure to follow the recipe carefully and use accurate measurements. Sometimes, opening the oven door too early can cause the bread to sink, too. Maintaining a consistent oven temperature and avoiding premature opening of the oven are key to preventing a sunken loaf.

Q: Can I add other fruits to this recipe?

A: Absolutely! Feel free to experiment with other fruits. I’ve tried adding blueberries, raspberries, and even chopped apples to this peach bread recipe, and they all turned out great. Just make sure to adjust the amount of fruit accordingly. About 2 cups of fruit total is usually a good rule of thumb. The possibilities are endless when it comes to adding different fruits to this recipe; let your creativity guide you!

Q: Can I make this recipe gluten-free?

A: Yes, you can! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. You may also need to add a little extra liquid to the batter, as gluten-free flours tend to absorb more moisture. Xanthan gum is a crucial ingredient in gluten-free baking, as it helps to mimic the binding properties of gluten.

Q: How can I make this peach bread healthier?

A: There are a few ways to make this peach bread healthier. You can substitute half of the all-purpose flour with whole wheat flour. You can also reduce the amount of sugar or use a sugar substitute. And you can add some healthy fats, like chopped nuts or flax seeds, to the batter. Making these simple substitutions can significantly increase the nutritional value of your bread without sacrificing flavor.

My Final Thoughts

This peach bread recipe holds a special place in my heart because it reminds me of summer, family, and all things good. It’s a simple recipe, but it’s packed with flavor and love.

Finished Peach Bread on a Kitchen Counter

Save

Here are my top peach bread Pro Tips:

Don’t overmix the batter: Overmixing will develop the gluten in the flour, resulting in a tough bread. Mix until just combined.
Use ripe but firm peaches: Ripe peaches will give the bread the best flavor, but make sure they’re not too mushy, or they’ll fall apart during baking.
Let the bread cool completely before slicing: This will prevent it from crumbling.

As for variations, we’ve experimented with quite a few! My husband loves it with a streusel topping, while my daughter prefers it with a lemon glaze. My son is a purist – he likes it plain! Another variation my mother-in-law recommended is adding cardamom, which is absolutely delicious. Each variation adds a unique twist to the classic recipe, catering to different taste preferences.

I hope you enjoy making this peach bread as much as I do. It’s a recipe that’s been passed down in my family for generations, and I’m so happy to share it with you. Feel free to make it your own and add your own personal touch. I really encourage everyone to give this recipe a try. There is something special about peach bread, the way it fills the air with a sweet and comforting aroma, bringing warmth and happiness into our kitchens and homes.

Don’t be afraid to experiment, have fun, and most importantly, enjoy the process! And who knows? Maybe you’ll even create your own family heirloom recipe! This website also has a recipe for peach bread, so if you are still curious about peach bread, check them out. Happy Baking, friend!

Peach Bread: A Deliciously Easy Recipe

Print Recipe

This amazing peach bread recipe is perfect for a summer brunch or a sweet treat any time of day. It’s packed with fresh peaches and has a deliciously moist crumb.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups peeled and diced fresh peaches

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the oil, sugar, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Gently fold in the diced peaches.
Pour the batter evenly into the prepared loaf pans.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve. Enjoy!

Notes

For extra flavor, add 1/2 cup of chopped nuts (such as walnuts or pecans) to the batter. You can also use frozen peaches if fresh peaches are not available. Thaw and drain them well before using.