Julie Clark
Updated:
Peach Bread with Peach Glaze
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Peach bread is a sweet, moist quick bread made with diced peaches, flour, sugar, eggs, and oil. It needs no yeast and bakes in about an hour.
This version skips the crumb topping most recipes use and finishes with a fresh peach glaze instead, which home bakers love. You can make it with fresh, canned, or frozen peaches, so it works all year, not just in peach season.
Every summer The Peach Truck rolls into our town with fresh Georgia peaches, and it’s hard not to eat them all fresh before I bake. I have made this loaf dozens of times with drained canned peaches in the middle of winter too, and it is just as moist and just as good as with fresh.
That’s why I keep coming back to this peach bread. It’s just so flexible! If you love baking with peaches, you will also want our peach crumb bars and cinnamon peach bundt cake.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Stacy says, “Made this peach bread recipe exactly. For the icing I used the syrup from the canned peaches instead of heavy cream and added ½ tsp of cinnamon. This bread came out amazing!!! Thank you so much for this recipe! ❤️🍑🍞”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Don says, “I made two loaves of this fruit bread. One for the Indio California Highway Patrol office and one for my neighbors and friends. 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!”
You may also love our raspberry bread, peach crisp, peaches and cream cake, peach rolls and peach bundt cake.
How do you peel peaches?
Blanch the peaches to quickly peel them.
- Put a large pot of water on to boil.
- Drop the fresh peaches into the boiling 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.
- 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. I do this for my peach blueberry cake recipe, too.
Can you make peach bread with canned or frozen peaches?
Yes. Fresh, canned, and frozen peaches all work in this bread.
- For canned peaches, drain them well and pat them dry before dicing, since the extra syrup can make the loaf gummy in the middle.
- For frozen peaches, thaw them completely, drain off the liquid they release, and pat dry the same way.
Fresh peaches give the cleanest flavor in summer, but well-drained canned peaches are the easiest year-round swap and taste just as good in the finished loaf.
Whichever you use, toss the diced peaches in a spoonful of the flour before folding them in so they do not sink to the bottom.
How do you make peach bread?
- The first step to making this peach bread is preparing the loaf pan. I like to rub shortening all over the pan 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.
How do you make the fresh 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.
Does cinnamon pair well with peaches?
Yes! 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, but freeze the bread without the glaze so it is easy to wrap. Allow the bread to thaw completely before unwrapping it, which will help keep it fresh.
Frequently Asked Questions
Does peach bread need to be refrigerated?
Yes, this peach bread should be refrigerated because the glaze is made with fresh peaches. Store it covered in an airtight container in the fridge for up to 4 days.
If you skip the glaze or use a plain powdered-sugar glaze with no fruit, the plain loaf can sit at room temperature for up to 2 days.
What is the best recipe for a peach loaf?
The best peach loaf is moist, holds its peach pieces without turning gummy, and is not overly sweet so the fruit stands out. This one hits that by using oil instead of butter for a softer crumb, folding the peaches in gently, and finishing with a fresh peach glaze instead of a heavy crumb topping.
Why is my peach bread gummy or wet in the middle?
Too much liquid from the peaches is almost always the cause. Drain and pat dry canned or frozen peaches, do not overmix the batter, and check for doneness with a toothpick in the center.
If the top browns before the middle sets, tent it loosely with foil for the last 10 minutes.
Can I use this peach bread recipe to make peach muffins?
Yes! Bake for 18-22 minutes in cupcake tins. Or try our homemade peach crumble muffins.
Peach Bread with Fresh Peach Glaze
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 vegetable 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 peaches (fresh, or well-drained canned, or thawed and drained frozen; pat dry before dicing)
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.¾ cup granulated sugar, ½ cup 2% milk, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- 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.2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 2 cups diced peaches
- Pour the bread batter into a greased 9"x5" bread pan. Bake at 350ºF 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.2 cups powdered sugar, 2 tablespoons melted butter, ⅓ cup finely diced peaches, ½ teaspoon vanilla extract, 1-2 tablespoons heavy cream or milk**
- 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
**heavy cream or milk, only if the glaze is too thick to drizzle
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
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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.
Can I substitute something for the milk?
Obviously no fresh peaches around in the winter but would like to try this recipe … we all love peaches. What is your suggestion for using drained canned peaches or thawed frozen ones? Think it would work?
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.
It calls for 1/2 a cup of oil. I love butter so was thinking to substitute a 1/4 cup of melted butter and use only a 1/4 cup of oil.
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?
This is such a good recipe! I’m lactose intolerant so used Almond milk. The bread was so moist and delicious. I loved the fresh peaches in the bread! Thank you!
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 made this recipe with a little less sugar ( im just so conscious of sugar since peaches are sooo sweet this time of year and it was delicious!!! thank you
Cant I just peel the peaches ready to make the bread!
I made this exactly as directed. I was worried that the glaze may be to sweet but the bread isn’t sweet so it works. I only used half the glaze though. Used fresh, native peaches. It is so good!!
Can u use can peaches
Made it today with fresh local peaches.
Wonderful!
I reduced the sugar to 1/2 cup, and found it sweet enough.
Dispensed with glaze; loved it plain.
Thanks for the recipe!
Could you possibly use this recipe for muffins?