Peach Bread
Calling all peach lovers! This Peach Bread is a quick bread recipe loaded with fresh peaches in every bite—moist, light, and packed with peaches; this recipe 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 fresh peaches, try this recipe.
How to Make Peach Bread
Start by preheating the oven to 350°F. 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 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.
How Many Peaches Do You Need?
Yep, this bread contains 5 peaches!
Adding 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
Can I Use Frozen Peaches?
I don’t see why you couldn’t use frozen peaches. I would dice up the peaches 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, and confectioner sugar. The brown sugar adds incredible flavor that offers a buttery flavor to the bread. It helps elevate the flavor over a classic white glaze.
How to Store
The best way to store this bread is in the refrigerator. When you cook with fresh fruit, you have to be aware that it will go bad first. So if you wrap it up in aluminum foil, plastic wrap, a sealable bag, or whatever and tuck this bread into the fridge, you will add a day or two more to 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 it and warm it up in the microwave or toaster oven for a quick reheat.
Variations
- Fruit | You may dice up and toss some chopped strawberries, raspberries, or even blueberries into the bread batter for added flavor.
- Nuts | You could easily add in ½ 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.
Quick Bread Recipes
- Pineapple Cheese Bread
- Zucchini Bread
- White Chocolate Cherry Banana Bread
- Pumpkin Ribbon Bread
- Lemon Zucchini Bread
- Chocolate Zucchini Bread
- Blueberry Bread
You’ll also like Peach Cobbler Dump Cake. For a savory peach recipe, try this yummy Peach Chicken.
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Peach Bread
Ingredients
- 5 fresh ripe peaches but not too soft, peaches, chopped
- 1 large egg
- ⅔ cup light brown sugar plus one heaped tsp for sprinkling
- ½ cup + 2 tsp virgin coconut oil or vegetable oil), melted
- 1 tsp vanilla extract
- ⅔ cup ground almonds
- ¾ cup buttermilk
- 1 ⅔ 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
Instructions
- Preheat the oven to 350°F and line a 1 lb 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Made this as per recipe. Pretty uneventful without the glaze, which I had hoped to avoid using as I wanted to freeze the loaf. Needs some spice perhaps? Looks awesome though!
Did anyone else notice that peaches are not even mentioned in the printed recipe? Plus, the size of the peaches or how many cups of peaches would have been extremely helpful! My loaf fell apart after cooking much longer than the recipe called for, so I just served it as a peach bread pudding and it was delicious!
This recipe was amazing! I purchased a flat of medium-sized peaches that were bruised in some places and started going soft quickly. I didn’t want to just toss them out and was so happy to find a recipe using 5 peaches and didn’t require the skin to be peeled – a waste of nutrients and time.
I followed the recipe exactly and added some Almond extract. The addition of ground almond was brilliant to reduce the heaviness! I also sifted the dry ingredients into the wet which may have helped give it a lovely texture and soft light crumb. I used my oven’s convection setting but it still required about 15 more minutes.
I will be making this again the next time I have too many peaches! Thanks for the recipe.
I was reading through the comments and wondering if the bread did not set for others due to differences in altitude? I came across this problem with another recipe from a different blog where I had to bake for a lot longer or reduce moist ingredients. I was going to try this but worried the same thing might happen to me since i am in a higher altitude. The bread looks amazing though!
Changed mine up to be gluten free. Used Bob’s GF Baking flour as a substitute. Also swapped ground flax seed for the almonds simply because I was missing that ingredient. Regardless, the bread set up just fine and taste wonderful. Thanks for the inspiration!
While mine took longer than a normal bread would to bake (by maybe 15 minutes), I had no problems getting the bread to set and it looks almost exactly like the picture. And, of course, it tastes delicious, too!
Thanks for the recipe!