Calling all peach lovers! This Peach Bread is a quick bread recipe that is loaded with fresh peaches in every single bite. A moist, light, and loaded with peaches bread that takes minimal time to prep and bake.
Hi everyone, it’s Nicky from Kitchen Sanctuary here, wondering if I’ve broken the world record for how much peach you can get into one bread! You are going to love how moist and fruity this Peach Bread is.
Peaches are always welcome in our home. There is something about that tender fruit that offers incredible sweetness with each bite. If you are looking for a way to use up some fresh peaches, give this recipe a try.
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How Many Peaches Do You Need for Peach Bread
Yep, this bread contains 5 peaches!
The addition of all that peach means the bread is so moist and tender. The coconut oil, buttermilk and ground almonds all contribute to that tenderness too, so it’s fair to say it takes a little while to cook (about an hour).
The time it spends in the oven means the top is beautifully browned and a little crunchy – which works really well with the sticky brown sugar glaze.
So we’ve got moist, tender, crunchy and sticky all in one bread. Why not drizzle it with some thick cream too and you’ve got a dessert with everything
How to Make Peach Bread
Start by preheating the oven to 350F. Line a loaf pan with parchment paper. It will be easier to remove then.
Chop up two of the peaches into slices and set aside. Chop the other three peaches into small chunks.
Mix the egg and sugar in a large bowl. Add the oil and stir. Now add in vanilla, ground almonds and buttermilk and stir. Add in the flour, baking powder, and baking soda. Stir until combined. Stir in chopped peaches. Pour into loaf pan.
Arrange the peach slices on the top of the loaf. Sprinkle with 1 tsp brown sugar. Place in the oven to cook for 5o to 60 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the loaf pan for 10 minutes before removing to continue to cool on a cooling rack.
When the loaf is cooling, prepare the glaze. Add the butter and milk into a bowl and heat in the microwave for a few seconds until it’s hot. Stir in the brown sugar until it dissolves. Add in 3 tbsp confectioner’s sugar and whisk to combine. Add in more confectioner’s sugar, a spoonful at a time, to make a thick paste.
Once the loaf is cooled, brush the glaze on top.
For a savoury peach recipe, try this yummy Peach Chicken.
Can I Use Frozen Peaches in Peach Bread Recipe
I don’t see why you couldn’t use frozen peaches. What I would do is dice up the peaches frozen for the batter part, and then allow the peaches you place on top to thaw beforehand to help draw off any excess liquid.
It will change the texture slightly to use frozen, but the flavor should be just as good. Peaches are generally frozen at their peak so they should be full of sweet flavor just like fresh.
Brown Sugar Glaze
What I love about this glaze is it totally transforms your bread. The brown sugar glaze has butter, milk, butter, and confectioner sugar. The brown sugar adds incredible flavor that offers a buttery flavor to the bread almost. It helps elevate the flavor over a classic white glaze.
How to Store Peach Bread
The best way to store this bread is in the refrigerator. The reason being is when you cook with fresh fruit you have to be aware that it will go bad first. So if you wrap up in aluminum foil, plastic wrap, sealable bag or however and tuck this bread into the fridge you will add a day or two more to the length of the life of this bread.
You can store your bread in the fridge for up to five days. If you want that fresh out of the oven flavor, slice and then warm up in the microwave or toaster oven for a quick reheat.
Variations to Peach Bread Recipe
- Fruit | May dice up and toss in some chopped strawberries, raspberries or even blueberries into the bread batter for added flavor.
- Nuts | You could easily add in a 1/2 cup of nuts like pecans or almonds to give this bread a nice crunch factor if you wanted to.
- Dried Fruit | Another idea would be dried fruit. Maybe some craisins or dried cranberries would pair nicely next to the peach.
Give this peach bread a try today. It is great for that early morning breakfast, a snack to break up the day, and we can’t overlook those tasty midnight snacking sessions.
- 5 fresh ripe, but not too soft, peaches (the peaches shouldn’t be too big – approx 3 ½ to 4 oz each - otherwise it can make the mixture too wet. You need to have about 16 oz of peach pieces after you’ve chopped and removed the stones).
- 1 large egg
- 2/3 cup light brown sugar plus one heaped tsp for sprinkling)
- ½ cup + 2 tsp (130ml) virgin coconut oil (or vegetable oil), melted
- 1 tsp vanilla extract
- 2/3 cup ground almonds
- ¾ cup buttermilk
- 1 and 2/3 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
Brown Sugar Glaze
- 1 tbsp salted butter
- 2 tbsp milk (whole milk or semi-skimmed is fine)
- 3 tbsp brown sugar
- 3-6 tbsp sieved confectioner’s sugar
- Preheat the oven to 350F and line a 1lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.
- Chop two of the peaches into slices and put to one side. Chop the other three peaches into small chunks. Put to one side.
- Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it’s not too hot or it’ll cook the egg) and stir. Add the vanilla, ground almonds and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined, then stir in the chopped peaches. Pour into the prepared baking tin.
- Arrange the peach slices on top of the cake and sprinkle the extra 1 tsp brown sugar on top. Place in the oven to cook for 50-60 minutes (until and inserted skewer comes out clean). Take out of the oven and leave to cool in the tin for 10 minutes then remove from tin and allow to cool further on a cooling rack.
- Whilst the cake is cooling, make your glaze. Place the butter and milk into a medium bowl and heat in the microwave or a pan for a few seconds until hot. Stir in the brown sugar until dissolved. Add in 3 tbsp. of confectioner’s sugar and mix with a whisk. Then add in more confectioner’s sugar a spoon at a time and whisk until you have a nice thick, paste. Once the cake is nearly cool, brush the glaze over. You may not need all of the glaze, but you can keep any you don’t use and serve it with the cake. Eat straight away, or you can leave the glaze to set before eating.
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Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 366Total Fat: 20.6gSaturated Fat: 13gTrans Fat: 0.1gUnsaturated Fat: 6.4gCholesterol: 29.9mgSodium: 131.8mgCarbohydrates: 42.5gFiber: 1.4gSugar: 28.7gProtein: 5g