Peach Bread is one of those recipes we make when we’ve got a can of peaches in the pantry and want something sweet that feels a little special, but is still super easy. This bread bakes up soft and moist with warm cinnamon, and those little peach chunks throughout make every slice so good.
My favorite part is that it makes two loaves, which is perfect because one usually gets sliced for breakfast and snacks, and the other is great to share with a neighbor or tuck in the freezer for later. And that simple cinnamon sugar topping on top gives it the best bakery-style finish without any extra work.
If you love homemade breads and fruit-filled treats, you should also try our Banana Bread, Blueberry Bread, and Lemon Blueberry Bread.
Why you’ll love it + Why it works:
- Great Use for Peaches: This recipe turns canned peaches into a homemade treat everyone loves.
- Warm Flavor: Cinnamon and brown sugar add just the right amount of sweetness.
- Simple Mixing Method: Mixing just until combined helps create a soft bread every time.
Peach Bread Ingredients
- Eggs (3): Adds structure and helps hold the bread together while creating a soft texture.
- Granulated Sugar (1 cup): Sweetens the bread and adds moisture.
- Brown Sugar (¾ cup, packed): Adds sweetness with a richer flavor and helps keep the bread moist.
- Vanilla Extract (2 teaspoons): Adds warm flavor that pairs perfectly with peaches and cinnamon.
- Vegetable Oil (1 cup): Keeps the bread soft and moist for days.
- Diced Canned Peaches (2 cups, well drained and chopped into small chunks): Adds sweet peach flavor and moisture throughout the bread.
- All-Purpose Flour (3 cups): Creates the structure of the bread.
- Baking Powder (1 teaspoon): Helps the bread rise and become light.
- Salt (1 teaspoon): Balances the sweetness and enhances flavor.
- Baking Soda (1 teaspoon): Helps with rise and texture.
- Ground Cinnamon (1 teaspoon): Adds warm flavor that makes the peaches stand out.
- Sugar (1 tablespoon): Creates a sweet topping with a little crunch.
- Cinnamon (1 teaspoon): Adds extra flavor to the topping.
How to Make Peach Bread
PREP. Preheat oven to 350°F. Grease and flour two 8 x 4 inch loaf pans.
BATTER. Beat eggs in a large bowl, Add sugars, oil, and vanilla and mix well.
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.
Use Fresh Peaches Instead
Just peel and dice about 2 cups of ripe peaches (about 2–3 medium peaches). If they’re extra juicy, pat the pieces dry with a paper towel before folding into the batter so the loaf doesn’t get soggy.
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.
Kristyn’s Recipe Tips
- Drain canned peaches very well so that extra liquid does not affect the bread texture.
- Mix the batter just until combined to keep the bread soft and tender.
- Cut peaches into small pieces so they distribute evenly throughout the loaves.
- Tent loosely with foil during baking if the tops begin browning too quickly.
- Mini Loaf Pans. Bake 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 until a toothpick inserted in the center comes out clean.
Peach Bread Recipe
Equipment
- 2 8×4 inch bread pans
Video
Ingredients
- 3 eggs
- 1 cup granulated sugar
- ¾ cup brown sugar packed
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 2 cups diced canned peaches well drained and chopped into small chunks
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Topping
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Grease and flour two 8 x 4 inch loaf pans.
- Beat eggs in a large bowl, Add sugars, oil and vanilla and mix well.
- In another bowl combine flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to wet ingredients and mix until just combined.
- Fold in peach chunks and pour batter into greased pans.
- 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.
Notes
- Drain canned peaches very well so that extra liquid does not affect the bread texture.
- Mix the batter just until combined to keep the bread soft and tender.
- Cut peaches into small pieces so they distribute evenly throughout the loaves.
- Tent loosely with foil during baking if the tops begin browning too quickly.
- Mini Loaf Pans. Bake 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 until a toothpick inserted in the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap tightly or store in an airtight container in the fridge for up to a week.
Freeze the bread for up to 3 months. Be sure to wrap each loaf with plastic wrap and again with foil. Label and freeze.
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Best recipe ever I use it often but I make a glaze from the peach syrup it is so good!!
That sounds amazing! The peach glaze idea is such a delicious touch.