Julie Clark
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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
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!
Could this be made in a muffin tin?
I was recently given 2 bags of fresh peaches, way too many for myself. So I would love to share the love and make some peach bread with it for my bingo buddies on Wednesday.
Someone has used your Peach Bread recipe picture on another website. I have a picture of it if you need it
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.
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 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!
This was a HUGE hit! IT’s on the Favorites List now. Thank you!
Do you think doubling the recipe and baking in a tube pan will work?
Looks delish! hope to make it soon
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!
Thanks for the great recipe! We run an Airbnb and I made it for our guests and they loved it!
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.
What can I use in stead of the egg?
Yummy way to use up some fresh peaches!!
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