Peach Bread

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This Peach Bread is a wonderful recipe to incorporate summer peaches. Delicious, moist quick bread full of ripe diced peaches with a easy peach glaze.

Today I am sharing an out of this world peach quick bread filled with my favorite fruit, PEACHES! Every summer The Peach Truck comes to our town with fresh Georgia peaches. They’re AMAZING…and although it’s hard not to just eat them all, I love baking fresh peach recipes with them.

loaf of glazed peach bread

This easy quick bread is crazy moist. It’s so, so good…pretty much like a cake, but since we call it quick bread it makes it 100% acceptable for breakfast, brunch or dessert.

About this Easy Peach Bread Recipe:

  • Flavor: This quick bread recipe has a sweet flavor that allows the peaches to shine. It’s not overly sweet on its own, but the glaze adds melt-in-your-mouth flavor.
  • Texture: This bread is super moist and stays soft. It’s like a soft muffin texture rather than light and fluffy.

How to Peel Peaches

The first step to making any fruit dessert is to peel the peaches. How do you easily peel peaches? You blanch them.

What does blanching mean? Here’s how you do it.

  • You put a large pot of water on to boil.
  • Once the water is boiling, drop the fresh peaches into the water and allow them to sit for 10-20 seconds. This is enough time for the peach skin to soften slightly and pull away from the peach. Some people use a knife to mark a small “x” on the bottom of the peach before placing them in the pot of water. This can help it peel a little easier, but I usually don’t bother with this step.
  • After you’ve boiled the peaches for 10-20 seconds, place them in a bowl of ice cold water. This will stop the cooking process and allow you to handle the peaches easily to remove the skin.
  • Use a small knife to peel away the skin. It’s that easy!
the best peach bread loaf

Tips on How to Make Peach Bread

  • The first step to making this peach bread is preparing the loaf pans. I like to rub shortening all over the pans until the bottom and sides are covered. Then, dust the pans with flour. This should allow your bread to be removed easily! 
  • The most important thing to remember when making quick bread is not to over mix the batter. There’s no need to use a stand mixer, but rather mix by hand. Mix wet ingredients, then whisk dry ingredients in a separate bowl. Combine the two and gently fold the peaches into the mixture.
  • Bake for about 55-60 minutes. The top will be golden brown and a toothpick inserted in the center should come out clean.
baked peach bread on a wire rack

Peach Glaze

We used ⅓ cup of freshly diced peaches in this powdered sugar glaze. A couple of tips about the glaze:

  • Allow the bread to cool completely before you add the glaze or it will melt everywhere.
  • We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your peaches. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy glaze as shown below. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the peaches. Keep this in mind when adding milk and don’t add too much!
  • If you’d like less calories per slice, make ½ a recipe of the glaze and just drizzle it overtop. We make enough to make it a thick icing because…well..we love frosting!
  • Because of the fresh fruit in the glaze, you’ll want to store the bread in the fridge in an airtight container.

don’t want glaze? try a cinnamon topping.

Sprinkle a cinnamon sugar mixture on top of the bread before baking, then sprinkle with chopped pecans or walnuts.

Can you freeze peach bread?

Yes, this bread freezes well, but I recommend freezing without the glaze so it is easy to wrap. Allow the bread to thaw completely before unwrapping it, which will help keep it fresh.

Would you rather have muffins? Try our homemade peach crumble muffins.

loaf of glazed peach bread
loaf of glazed peach bread

Peach Bread

4.56 from 311 votes
This Peach Bread is a wonderful recipe to incorporate summer peaches. Delicious, moist quick bread full of ripe diced peaches with a easy peach glaze.
Servings 10
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients
 

For the Bread:

  • 3/4 cup granulated sugar 150 grams
  • 1/2 cup 2% milk 4 ounces
  • 1/2 cup canola oil (vegetable or coconut oil)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 260 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups diced fresh peaches

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup finely diced peaches (peeled and drained of any extra juice)
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream or milk** (optional)

Instructions
 

  • Preheat the oven to 350ºF.
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • Fold the peaches gently into the batter.
  • Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, diced peaches and extract in a small bowl. Mix until it is smooth. Add heavy cream only if needed to get the glaze to a drizzle consistency.
  • Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
  • Store the bread in an airtight container in the refrigerator.

Video

Notes

**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your peaches. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy peach-ish glaze as shown. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the peaches. Keep this in mind when adding milk and don’t add too much!
***The calories shown are based on the bread being cut into 10 pieces (and all of the frosting used), with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 397kcal | Carbohydrates: 62g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 198mg | Fiber: 1g | Sugar: 42g | Vitamin A: 255IU | Vitamin C: 2.4mg | Calcium: 57mg | Iron: 1.4mg
Course Breads
Cuisine American
Calories 397
Keyword breakfast bread, breakfast cake, peach dessert

Love quick breads? Our cookbook is for you.

Bonus!!! We’ve included our top 5 tips for making any type of quick bread. These will be sure to give you success every time!

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Crystal
1 year ago

5 stars
Made this morning, with fresh nectarines. Delicious, it’s dessert, like a cake. I used coconut yogurt with the milk. Husband liked icing, but I ate it without. Also, switched to almond instead of vanilla. Yum. Thanks for your recipe

Last edited 1 year ago by Crystal
Sophie
1 year ago

5 stars
Yummy way to use up some fresh peaches!!

Kathy
1 year ago

5 stars
What can I use in stead of the egg?

Melinda
1 year ago

1 star
I made this recipe as stated. While it was moist and had excellen texture, it has almost no flavor. The icing tastes like powdered sugar with no depth of flavor. Very disappointed.

Dianne Melton
1 year ago

5 stars
Thanks for the great recipe! We run an Airbnb and I made it for our guests and they loved it!

Grace
1 year ago

It was really good love the glaze did have to add heavy cream though! I also add abt of a tsp of cinnamon to the glaze!

Maggie
1 year ago

Looks delish! hope to make it soon

Gwen
1 year ago

Do you think doubling the recipe and baking in a tube pan will work?

Barbara
1 year ago

5 stars
This was a HUGE hit! IT’s on the Favorites List now. Thank you!

Don
3 months ago

5 stars
I made two loafs. One for the Indio California Highway Patrol office and one for my neighbors and friends (ok, I kept some for myself). Everyone thought bread was terrific. I made one variation on recipe. All of my peaches didn’t ripen by baking time, so I supplemented with a few frozen peaches, without a problem. I will definitely make again, as long as peaches are in season. Thank you for this recipe, it’s a keeper!

Susana
3 months ago

This turned out very good! I used nectarines instead of peaches because it’s what I had. I substituted some of the ingredients because of dietary restrictions and it still turned out amazing! Coconut oil (instead of canola) Gluten free flour 1/2 cup maple syrup (instead of 3/4 cup sugar) Oat milk (I did a bit less than half a cup to make up for the liquid from the maple syrup) It baked closer to 65 minutes total and I covered it with aluminum foil at 45 minutes. My husband ate 3 pieces when it came out of the oven! He… Read more »

Barbara Guest
3 months ago

5 stars
Now that our Colorado peaches are in season I’ve started making this recipe. I doubled it since I make mini breads. I don’t understand how you can pour this batter into baking pans since it is a very heavy dough. I have to spoon it in. It does make a very delicious bread and freezes well too.