peach bread recipe
The Best peach bread recipe
This recipe is perfect for any occasion—whether you’re hosting a brunch for friends or just want something fresh and homey for dinner. The peaches add a bright, fruity touch that balances the richness of the bread, making it feel light yet satisfying. And honestly, it’s not just a treat for the taste buds; the fiber and natural sugars from the peaches give you a steady energy boost, while the whole wheat flour keeps it nutritious without being too heavy. My family loves that it’s easy to make ahead and keeps well in the fridge, so you can have it ready whenever you need it. Plus, it’s a great way to use up summer peaches before they turn mushy—no waste, no fuss. It’s that kind of recipe that feels like a no-brainer, but it’s always a joy to pull out and serve.
Classic Peach Bread
A moist and fragrant bread infused with the sweet taste of ripe peaches, perfect for breakfast or a snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk, warmed
- 4 ripe peaches, peeled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- 1 tsp lemon zest
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. -
2
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. -
3
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with warm milk, starting and ending with the dry ingredients. Mix until just combined. -
4
In a small bowl, mix sliced peaches with sugar, lemon juice, and vanilla extract. Pour the peach mixture evenly into the prepared loaf pan. -
5
Pour the dough over the peach filling, spreading it evenly. If using, sprinkle powdered sugar and lemon zest on top. -
6
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🔧Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Baking pan (9×5-inch loaf pan)
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra moisture, add ¼ cup Greek yogurt to the dough.
- Use overripe peaches for a sweeter filling.
- Substitute milk with almond milk for a dairy-free option.
- Let the bread cool before slicing to maintain structure.
Variations
- Add ½ cup chopped walnuts or pecans to the dough for crunch.
- Replace peaches with a mixture of blueberries and raspberries.
Watch Video Of How Classic Peach Bread Works
❓ Frequently Asked Questions About Peach Bread
1. What is the best way to store leftover peach bread?
Store leftover peach bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze it wrapped tightly in plastic wrap or aluminum foil. Thaw at room temperature before serving.
2. Can I substitute the fresh peach puree with canned peaches?
Yes! You can use canned peaches (unsweetened or lightly sweetened) for a similar texture. Drain and blend them into a smooth puree, then mix it with the other ingredients. Just be aware that canned peaches may contain added sugar, so adjust sweetness if needed.
3. How do I make the bread extra moist and tender?
To ensure extra moisture, consider adding 1–2 tablespoons of melted butter or a splash of milk (whole milk works best) to the dough before baking. Additionally, brushing the baked loaf with a little melted butter or honey after cooling can enhance softness.
4. What if my peaches are overripe? Can I still use them?
Absolutely! Overripe peaches are perfect for baking—they’ll still add natural sweetness and juiciness. Just mash or blend them until smooth, removing any large seeds if desired. The extra softness will make the bread even more tender.
5. How can I make this peach bread gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). For better texture, add 1–2 tablespoons of xanthan gum or psyllium husk to the dry ingredients. Follow the same recipe, but adjust baking time slightly (usually 10–15 minutes longer).
