The scent of warm cinnamon and sweet peaches wafting through the kitchen always takes me back to my grandmother’s cozy farmhouse. She had this incredible peach bread recipe that she would whip up every summer when the local orchards were overflowing with juicy, ripe peaches. It wasn’t just a bread; it was a taste of sunshine, a reminder of lazy summer afternoons spent picking fruit, and the feeling of being surrounded by family.

I remember one particular summer, I tried to “help” her by adding extra cinnamon – let’s just say the loaf came out a bit… intense! But even that slightly-too-spicy bread couldn’t diminish the magic of baking with her. Now, years later, I’ve tweaked her recipe to make it my own, adding a few personal touches while still honoring the delicious simplicity of her original.

This peach bread is incredibly moist, perfectly spiced, and bursting with fresh peach flavor. Even on my busiest days, the aroma alone is enough to transport me back to those cherished summer memories. And honestly, who can resist a warm slice of peach bread slathered with butter? It’s a guaranteed crowd-pleaser! I can’t wait for you to try this recipe – it’s become such a staple in our house!

Ingredients

Here’s what you’ll need to create this delightful peach bread:

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2 cups all-purpose flour: This forms the base of our bread, providing the structure it needs. I always use unbleached flour for a slightly nuttier flavor.

1 teaspoon baking soda: This is our leavening agent, giving the bread its rise and light texture.
1/2 teaspoon ground cinnamon: Cinnamon adds warmth and complements the peach flavor beautifully. If you’re feeling adventurous, you could add a pinch of nutmeg too!
1/4 teaspoon ground ginger: Just a touch of ginger adds a subtle spicy kick that balances the sweetness of the peaches.

1/2 teaspoon salt: Salt enhances the other flavors and helps control the yeast activity.
3/4 cup granulated sugar: This provides sweetness and helps create a tender crumb.
1/2 cup packed light brown sugar: The brown sugar adds moisture and a caramel-like flavor that pairs perfectly with the peaches and cinnamon.

1/2 cup (1 stick) unsalted butter, softened: Butter adds richness and tenderness to the bread. Make sure it’s softened but not melted!
2 large eggs: Eggs bind the ingredients together and contribute to the bread’s structure and moisture.
1 teaspoon vanilla extract: Vanilla extract enhances the other flavors and adds a touch of sweetness.

1 cup sour cream: This is the secret ingredient for extra moistness! You can substitute plain Greek yogurt if you don’t have sour cream on hand.
2 cups diced fresh peaches: The star of the show! Use ripe but firm peaches for the best texture and flavor. If you don’t have fresh peaches, you can use frozen or canned (drained well).
Optional: 1/2 cup chopped walnuts or pecans: For added crunch and flavor. My family loves it with walnuts!

A quick tip: I often buy peaches in bulk when they’re in season and freeze them for later use. Simply peel, slice, and freeze them in a single layer on a baking sheet before transferring them to a freezer bag. This way, I can enjoy peach bread all year round! If you are using canned peaches, make sure to drain them well. Peaches are not only delicious but also packed with vitamins and antioxidants, making this bread a treat you can feel good about.

Step-by-Step Instructions

Alright, let’s get baking! Here’s how to make this scrumptious peach bread:

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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This step is super important to prevent the bread from sticking. I usually add a parchment paper sling for extra insurance! Consider using baking spray with flour for an even easier non-stick solution.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. This ensures that all the dry ingredients are evenly distributed. A proper whisking will prevent clumps and ensure a consistent texture throughout the bread.
In a separate bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. I use my stand mixer for this, but a hand mixer works just as well. You want the mixture to be smooth and creamy. This step is crucial for incorporating air into the batter, leading to a lighter, more tender bread.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Incorporating eggs gradually helps to emulsify the batter, creating a smoother and more stable mixture.
Add the dry ingredients to the wet ingredients alternately with the sour cream, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix! Overmixing can lead to a tough bread. The alternating addition of dry and wet ingredients ensures that the batter remains smooth and prevents the gluten from developing too much, which would result in a tougher bread.
Gently fold in the diced peaches and nuts (if using). Be careful not to crush the peaches. Folding is a gentle technique that helps to incorporate the peaches and nuts without deflating the batter. This keeps the bread light and airy.

Pour the batter into the prepared loaf pan and spread evenly. An even distribution of batter ensures that the bread bakes uniformly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. Ovens can vary, so it’s always best to err on the side of caution. If the top of the bread starts to brown too quickly, you can tent it with foil. Using a skewer to check for doneness is a reliable way to ensure that the bread is fully baked.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is the hardest part – waiting! But it’s important to let the bread cool completely before slicing, or it will be crumbly. Cooling the bread in the pan allows it to set and prevents it from collapsing.

Baking tip from Grandma: Always use room temperature ingredients for the best results! It helps the ingredients blend together more easily and creates a more even texture. Using room temperature ingredients ensures that they emulsify properly, resulting in a smoother and more consistent batter.

Serving Ideas

Now for the best part – enjoying your freshly baked peach bread! Here are a few serving ideas to get you started:

Classic Slice: A warm slice of peach bread slathered with butter is a simple and satisfying treat. This is my go-to way to enjoy it!

Cream Cheese Dream: Spread a generous layer of cream cheese frosting on top for an extra decadent dessert. You can even add a sprinkle of chopped pecans or walnuts for a finishing touch.
Grilled Goodness: Grill a slice of peach bread for a few minutes on each side for a warm, caramelized treat. Serve with a scoop of vanilla ice cream for the ultimate summer dessert.
Brunch Staple: Serve peach bread as part of a brunch spread alongside eggs, bacon, and fresh fruit. It’s a guaranteed crowd-pleaser!

Peachy Parfait: Crumble peach bread into a parfait glass and layer with yogurt, granola, and fresh peaches for a delicious and healthy breakfast or snack.
Coffee Companion: A slice of peach bread is the perfect accompaniment to your morning coffee or afternoon tea.

Family Serving Suggestion: My kids absolutely love this bread warmed up with a scoop of vanilla ice cream! It’s their favorite after-dinner treat, especially during the summer months.

FAQs

Here are some frequently asked questions about peach bread:

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

A: Absolutely! Just make sure to thaw the frozen peaches completely and drain off any excess liquid before using them. I usually pat them dry with a paper towel to remove any extra moisture. Frozen peaches are a great option when fresh peaches are not in season.

Q: Can I use canned peaches?

A: Yes, you can use canned peaches, but make sure to drain them well. Canned peaches tend to be softer than fresh or frozen peaches, so the bread may be a bit more moist. Opt for peaches canned in juice rather than syrup to control the sweetness.

Q: Can I make this bread gluten-free?

A: Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Just be sure to use a blend that contains xanthan gum, as this will help bind the ingredients together. Gluten-free baking can be tricky, so follow the blend’s instructions carefully.

Q: Can I make this bread ahead of time?

A: Yes, peach bread is even better the next day! Wrap it tightly in plastic wrap or store it in an airtight container at room temperature. The flavors meld together even more overnight, enhancing the taste.

Q: How do I store peach bread?

A: Store peach bread at room temperature in an airtight container for up to 3 days. You can also freeze it for longer storage. Wrap the bread tightly in plastic wrap and then place it in a freezer bag. It will keep in the freezer for up to 2 months. Properly stored bread will maintain its moisture and flavor.

Q: My peach bread is sinking in the middle. What did I do wrong?

A: There are a few reasons why your peach bread might be sinking in the middle. It could be that your oven temperature is too low, you overmixed the batter, or you didn’t use enough leavening agent (baking soda). Make sure to follow the recipe carefully and use a reliable oven thermometer to ensure accurate baking temperatures. Oven temperature and proper mixing are key to a well-risen bread.

Q: What can I substitute for sour cream?

A: Plain Greek yogurt is a great substitute for sour cream. It has a similar texture and tangy flavor. Greek yogurt also adds a boost of protein!

Q: Can I add a streusel topping to this bread?

A: Absolutely! A streusel topping would be delicious on top of this peach bread. Simply mix together flour, butter, sugar, and cinnamon and sprinkle it over the batter before baking. A streusel topping adds a delightful crunch and extra sweetness.

Conclusion

This peach bread recipe is more than just a bread; it’s a slice of summer, a taste of nostalgia, and a reminder of the simple joys of baking. Whether you’re using fresh, frozen, or canned peaches, this bread is sure to be a hit with your family and friends.

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Remember to grease and flour your pan thoroughly to prevent sticking. This is a step you definitely don’t want to skip! Don’t overmix the batter – gently fold in the peaches to keep the bread tender. And finally, let the bread cool completely before slicing – I know it’s hard to resist, but it’s worth the wait!

My family enjoys this peach bread in so many different ways. My son loves it toasted with a dollop of whipped cream, while my daughter prefers it plain with a glass of milk. I personally love it with a smear of cream cheese and a sprinkle of cinnamon. No matter how you choose to enjoy it, I hope this peach bread brings as much joy to your kitchen as it does to mine.

Now it’s your turn! Gather your ingredients, preheat your oven, and get ready to bake a loaf of delicious, homemade peach bread. And I’d love to hear how it turns out for you and what you think! Share your experiences in the comments below!

Happy baking! And may your kitchens always be filled with the aroma of warm peach bread!

Here are some other bread recipes I know you’ll love; check out my cottage cheese bread recipe and my sourdough sandwich bread recipe!

For more information on baking breads check out this Baking Breads article. If you want more information on the nutritional value of peaches, here is an article from the USDA – Peach Nutritional Information

Peach Bread: A Taste of Summer Memories

Print Recipe

Discover the secrets to baking the most amazing peach bread you’ve ever tasted. This guide will take your baking to the next level!

Author: Kiera
Prep Time: 15 minutes
Cook Time: 55 minutes

Total Time: 1 hour 10 minutes
Yield: 1 loaf
Category: Bread

Method: Baking
Cuisine: American

Ingredients

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3 ripe peaches, pitted and diced

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs

1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan.

In a large bowl, combine flour, baking soda, and salt.
In a separate bowl, mix together sugar, oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.

Gently fold in the diced peaches.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add 1/2 cup of chopped nuts or a sprinkle of cinnamon to the batter.