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–+ servings
Sliced peach bread recipe on a cutting board.
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5 from 15 votes

Peach Bread Recipe

This Peach Bread is soft, tender, loaded with sweet peaches, and topped with cinnamon sugar for an easy homemade treat.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Servings: 24 slices
Author: Kristyn Merkley

Equipment

  • 2 8x4 inch bread pans

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.

Video

Notes

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.
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.

Nutrition

Serving: 1slice | Calories: 132kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 154mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg