Easy Peach Bread Recipes

Peach bread is banana bread’s sun-kissed cousin who shows up late, smells amazing, and somehow still gets invited back. It’s a soft, moist quick bread crammed with juicy peaches, cinnamon, and a crisp sugared top that makes you feel like you tried way harder than you did. Is it breakfast? Dessert? A “snack” you slice every time you walk by the counter? Yes.

Last time I made it, my husband asked if “room temperature butter” meant “leave it on the porch in July.” Meanwhile, I used a loaf pan that was absolutely too small, poured confidently anyway, and baked it on a sheet pan like it was my plan all along. Did it bubble over? Of course. Did I learn? Also no. Yes, this pan is too small. No, I won’t wash fewer dishes. The kids ate the slightly lopsided loaf with their hands like it was a feral picnic, and honestly, 10/10 vibes.

Time-Saving Hacks

– Use canned or frozen peaches. Rinse, drain, pat dry, pretend you planned it.
– Don’t peel the peaches. The skins melt in and you save approximately six years of your life.
– Microwave the butter in 10-second bursts. Is it soupy? Stir and call it “softened.”
– Whisk wet ingredients right in a large measuring cup; add to dry. Measuring cup suddenly equals “mixing bowl.”
– Line the loaf pan with parchment sling. Lift and go—no stick, fewer tears.
– Make muffins instead of a loaf. Bakes in 18–22 minutes, aka kid attention span.
– Sprinkle sugar on top pre-bake for a crackly lid that convinces people you know things.

Serving Ideas

– Morning: thick slice + Greek yogurt + honey. Congratulations, it’s “balanced.”
– Afternoon: iced coffee, peach bread, silence. Precious, endangered silence.
– Dessert: warm slice with vanilla ice cream. Optional drizzle of bourbon if the day was… a day.
– Fancy-ish: grill a slice with butter until toasty and serve with a squeeze of lemon. Dinner party, who?
– Chaotic neutral: eat it over the sink. No plate, no crumbs to admit to.

What to Serve It With

– Scrambled eggs and salty bacon for a brunch that screams “I’m thriving.”
– Sharp cheddar or a smear of tangy goat cheese—sweet + salty = magic.
– Fresh berries, lemon curd, or a dollop of whipped mascarpone when you want applause.
– Drinks: cold brew, hot tea, or something bubbly. If the kids drove you wild, make that bubbly fermented.

✔Tips & Mistakes

– Measure the flour right. Fluff, spoon, level. Or weigh it if you’re that person (I love you).
– Don’t overmix. Stir until you stop seeing flour, then stop like you mean it.
– Toss peach chunks with a spoonful of flour so they don’t sink like tiny fruity anchors.
– Pan matters: 8.5×4.5 bakes taller, 9×5 bakes faster. Start checking at 45 minutes.
– If it’s browning too fast, tent with foil. If it’s pale and sad, keep baking; center should hit about 200°F.
– Rest 15 minutes before slicing. Or don’t, and accept the crumbly chaos you created.
– Using canned peaches? Drain aggressively and pat dry. We’re making bread, not soup.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: wrapped tight, 2 days.
– Fridge: up to 5 days, re-warm slices in the toaster.
– Freeze: wrap slices individually; freeze up to 3 months. Perfect for future you who makes good choices.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add-ins: blueberries, raspberries, or chopped toasted pecans/almonds.
– Spice switch: cinnamon + cardamom + a whisper of ginger = bakery-core.
– Extracts: vanilla is classic; almond extract gives big “peach cobbler” energy.
– Brown butter the butter. You’ll feel like a chef and your house will smell outrageous.
– Toppings: cinnamon-sugar sprinkle or a quick lemon glaze.
– Dairy-free: use oil or dairy-free butter. Gluten-free: a 1:1 baking blend usually behaves.

Frequently Asked Questions

Easy Peach Bread Recipes

This easy peach bread is ultra-moist, bursting with juicy peaches, and warmly spiced with cinnamon. It mixes up in minutes and bakes into a tender, fragrant loaf perfect for breakfast, brunch, or snacking.

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Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 2 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp kosher salt
• ▢ 1 tsp ground cinnamon
• ▢ 0.25 tsp ground nutmeg
• ▢ 2 large eggs at room temperature
• ▢ 0.5 cup sour cream full-fat recommended
• ▢ 0.25 cup milk
• ▢ 0.5 cup vegetable oil
• ▢ 2 tsp vanilla extract
• ▢ 1 tsp lemon zest finely grated
• ▢ 2 cup peaches peeled and diced
• ▢ 0.5 cup chopped pecans optional
• ▢ 1 tbsp coarse sugar optional, for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling.
• In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a large bowl, whisk sugar and eggs until slightly frothy. Whisk in sour cream, milk, oil, vanilla, and lemon zest until smooth.
• Add dry ingredients to the wet ingredients and stir gently just until a few streaks of flour remain.
• Pat the diced peaches dry with paper towels. Fold peaches and pecans (if using) into the batter until evenly distributed.
• Scrape batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if desired.
• Bake for 55 to 65 minutes, until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
• Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
• Slice and serve. Store leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

Use fresh or frozen peaches. If using frozen, thaw and drain well, then pat dry to avoid excess moisture. For extra peach flavor, add 0.5 tsp almond extract. This loaf freezes well: wrap tightly and freeze up to 2 months.