Peach Bread

Sweet + decadent EASY Peach Bread is tender and delicious. It’s studded with ripe juicy peaches in every bite!

Peach Bread is a delicious quick bread filled with vibrant flavor. It is perfect for spring, but by using canned peaches, can be enjoyed as a delicious breakfast or dessert any time of the year!

pops of peaches

Peaches would have to be one of my favorite fruits. I love the smell of ripe peaches! Juicy peaches are perfect for eating, putting in smoothies, or using in some of my favorite recipes.

Peach Quick Bread is similar to banana bread, but is filled with canned peaches and peach flavor! This easy Peach Bread recipe can be served with a cup of Double Hot Chocolate as a morning treat, with a glass of lemonade as a sweet afternoon snack or even top a slice with whipped cream and fresh peaches and serve as a dessert.  

This delicious Peach Bread recipe is simple and can be made and enjoyed all year long!

Quick + easy peach bread

PREP. Preheat oven to 350°F. Grease and flour two 8 x 4 inch loaf pans.

WET INGREDIENTS. Beat eggs in a large bowl, Add sugars, oil and vanilla and mix well.

DRY INGREDIENTS. In another bowl whisk flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to wet ingredients and stir until just combined.

PEACHES. Fold in peach chunks and pour batter into greased pans.

TOPPNG + BAKE. Make topping by mixing sugar and cinnamon and sprinkling over batter. Bake for 1 hour or until a toothpick inserted into the middle comes out clean.

Change up the Size

Mini Loaf Pans. Depending on the size of your mini pans you can make 4-6 mini loaves. Grease and flour each pan. Fill and bake at 350 degrees for 30+ minutes. Watch carefully and check with a toothpick.

Muffins. Grease a muffin pan, or line it with paper cups. Fill the tins 2/3-3/4 of the way. Bake at 350° for 20-25 minutes or a toothpick inserted in the center come out clean.

Peach tips

Fresh peaches. This recipe uses a can of peaches, but you easily use fresh peaches. The peaches need to be ripe and hover between firm and soft when you squeeze it with your fingers. Be sure that you peel and slice the peaches into chunks and measure out 2 cups.

Frozen peaches. Frozen peaches will also work in this recipe. Just thaw, chop enough to measure 2 cups and then drain all the excess juice.

Ripen Peaches. If your peaches are as hard as a rock, you can place the peaches in a brown paper bag along with an apple or banana. Fold the top over and let it sit at room temperature. The peaches will ripen within a day or two.

More Peach Recipes:

• Peach Crumb Bars
• Peach Cobbler
• Peach Salsa
• Peach Smoothie
• Classic Peach Pie

Bread tips

Muffin Method. Over mixing will cause the gluten to overactive which results in a tougher chewier bread. This is why quick breads utilize the muffin method, which just means that the wet ingredients and dry ingredients are mixed in separate mixing bowls. This ensures all of the dry ingredients are sufficiently combined and decreases the amount of mixing you need to do once the dry and wet ingredients combine.

Room temperature eggs will incorporate easier into the other ingredients.

Drain. Before starting the bread, empty the can of peaches into a colander so that all of the juices can be drained before you chop the slices.

Drizzle a powdered sugar glaze over the baked bread.

Cool. Be sure to let the bread cool and set on a wire rack before slicing.

Grease and flour a bread pan. Coat the bread pan with cooking spray and then add 1/4 cup of flour to the pan. Gently rotate the pan around to allow the flour to coat all of the surfaces. Discard excess flour.

Storing info

STORE. Wrap tightly or store in an-airtight container in the fridge for up to a week.

FREEZE. Freeze the bread for up to 3 months. Be sure to wrap each loaf with plastic wrap and again with foil. Label and freeze.

for more Quick Breads:

• Blueberry Bread
• Lemon Poppy Seed Bread
• Zucchini Bread
• Banana Nut Bread
• Pumpkin Bread