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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.
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!
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.
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.
1/3cupfinely diced peaches(peeled and drained of any extra juice)
1-2tablespoonsheavy cream or milk**(optional)
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.
**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.
The first time I made this was because my husband mistakenly picked up the larger bag of peaches at the farm stand and I didn’t want the extra peaches to spoil. Last week I told him to get the big bag again so we could have this again. What a treat! I’m seriously thinking about cutting up more peaches and freezing them in recipe portions to have to make holiday loaves for gifts.
I used Palisade peaches from Palisade Colorado, oh my, yummy!
Made this peach bread recipe exactly and baked in two 8×4 pans for 55 minutes. Covered with foil for the last 10 minutes. For the icing I used the syrup from the canned peaches instead of heavy cream and added 1/2 tsp of cinnamon. This bread came out amazing!!! Thank you so much for this recipe! ❤️🍑🍞
COULD YOU USE 1/4 CUP OF APPLESAUCE AND 1/4 OF OIL INSTEAD OF 1/2 CUP OF OIL?
just curious why does the recipe call for milk? how does milk interact with ingredients?? was very very good – loved it and will make again…
i bake banana bread all the time and thought i could use that recipe and sub peaches for bananas.. was afeaid of messing up bread so i stuck with the recipe minus 1/4/cup of sugar…. can i use banana bread recipe???
I’ve been teaching my husband to cook and he’s learned so much. He’s 75. He made the bread and icing. When I proofed the icing, it was full of powdered sugar lumps. If you’re a baker, or a “good teacher”, you know to sift your dry ingredients.Lesson learned! Since we had used all of our peaches we pulled out a new jar of peach jam that we had made last week and strained off the liquid. PERFECT! I cant wait for the bread to cool.
This was a HUGE hit! IT’s on the Favorites List now. Thank you!
Made this with peaches from my tree. Very moist and sweet! I think I would add some extra salt or spices as it was a touch bland. Maybe my peaches didn’t have enough flavor as my tree is very young. I puréed the peaches for the glaze instead of dicing them.
Made it today with fresh local peaches.
I reduced the sugar to 1/2 cup, and found it sweet enough.
Dispensed with glaze; loved it plain.
Thanks for the recipe!
Can you use frozen peaches?
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 »
I really was not too happy with this recipe. The bread was pretty dry and would just crumble to pieces when I’d try to cut it. It also smelled a lot like play dough, rather than a sweet bread. Flavor-wise it was pretty bland, the glaze was the only thing that gave it moisture and flavor. I will not be trying this recipe again.
Would like to make this in small loaf pans for freezing and gifts. Suggestions on baking time for the mini loaves?
I followed the recipe as written and this bread came out amazing! I wouldn’t alter the recioe at all,
forgive the confusion …. at the start you mention Saigon Cinnamon but that is not listed anywhere in the bread or glaze recipe ???????????????????????????