Peach Bread

12 servings
1 hr 5 min

Juicy, fresh summer peaches are moist and flavourful in this easy Peach Bread. A peach glaze tops off this quick bread and adds deliciousness with every bite.

Fresh peaches are a favourite in our house and when we lived in the Niagara, Ontario, Canada region we had a peach tree in the back yard!


Our favourite recipes for fresh peaches include these delicious Peach Cobbler Muffins and this Peach Streusel Coffee Cake.


What stands about this recipe is that is stays moist for days and is the perfect base recipe for quick bread that you can add in variations.


YOU'LL LOVE THIS RECIPE!

  • this is hands-down the best Peach Bread Recipe. Tested many times, it is moist and tastes just as delicious the next day!
  • quick and easy, my two favourite words! No fancy equipment needed and you can make it completely by hand.
  • this is a great recipe for adding in variations such as raspberries, blueberries or any fresh summer fruit!


INGREDIENTS & SUBSTITUTIONS

  • dry ingredients - all-purpose flour, baking powder, baking soda and salt.
  • granulated sugar
  • fresh peaches - juicy, fresh summer peaches are best in this recipe, although you can use canned peaches by draining the liquid and patting them dry with paper towel.
  • egg - take eggs out of the fridge 30 to 60 minutes before baking so that they are at room temperature when you start your recipe.
  • butter - melted & cool. I only recommend using butter in this recipe with no substitutions.
  • orange juice - I've used both fresh squeezed and high-quality bottled orange juice in this recipe with great results.
  • powdered sugar - for the glaze.
  • lemon zest - lemon zest adds delicious flavour to this peach loaf.


HOW TO SELECT PEACHES

Have you ever picked up peaches in the grocery store and been disappointed when you brought them home to discover that they are bland, under ripe and tasteless?


Buying peaches when they are fresh in season is one way to be sure that you will have delicious, juicy, ripe peaches.


Foodland Ontario has this article about fresh peaches and what to look for:


'Look for fruit that's relatively firm, with a smooth skin, sweet aroma and clear peach background colour. Avoid wrinkled skin or a greenish tinge at the end, or excessively soft, bruised or blemished fruit'.


STEP-BY-STEP INSTRUCTIONS

Preheat oven to 350°F. Grease an 8x4-inch loaf pan.


In a large mixing bowl, combine flour, baking powder, baking soda, salt sugar and lemon juice. Stir until all ingredients are combined.

Peel and chop the peaches into bite-sized pieces. Add them to the dry ingredients and stir just until combined.

In a small mixing bowl, beat one egg, the add the melted butter and orange juice. Whisk together until it's well-combined.


Butter should be melted and cooled. Adding hot butter to the egg mixture will cause it to partially cook the eggs and you don't want that!

Add the liquid ingredients to the dry ingredients and stir just until combined with as few strokes as possible. The mixture will be pretty thick.

Turn out and spread into a greased 8x4-inch loaf pan.


Bake in 350°F oven for 50 to 60 minutes or until cake tester (or toothpick) inserted in the centre comes out clean.


Cool for 20 minutes before pouring the glaze over the top.

For the glaze:

For the glaze, chop 1 peach into small bite-sized pieces.


Some peaches are very juicy and can add a lot of liquid to the glaze.


Start by adding 1 tbsp. of the orange juice to 1 cup of icing sugar. Next, stir in the peaches. From there, you will need to either add the remaining orange juice or add a bit more powder sugar.


The glaze should be a pourable consistency.

Place a sheet of parchment paper or plastic wrap under the wire rack and the excess glaze will drip to the bottom. Using a spoon, drizzle the glaze on top of the loaf and allow it to drip down the sides.


I like to coat the sides as well using the glaze that has dripped onto the parchment paper. It makes the loaf moist and extra tasty!


HOW TO STORE PEACH BREAD

Peach bread can be wrapped in plastic wrap and store at room temperature for two to three days. Storing it in the refrigerator will add a few days to how long it will remain fresh. Wrap in plastic wrap and then foil and place in the fridge for up to five days.


HOW TO FREEZE PEACH BREAD

Peach bread can be frozen for up to two months. Allow it to cool completely before wrapping in plastic wrap, then foil. Thaw at room temperature before eating.

PEACH BREAD VARIATIONS

  • add in ½ cup of chopped pecan or walnuts for another layer of flavour.
  • sprinkle slivered almonds on top of the glaze after drizzling.
  • add in ½ cup of raspberries or blueberries for a beautiful combination!


FAQ'S

Can I use canned peaches to make this bread?Many people love to can fresh peaches to enjoy later in the year. Yes, you can use these in this recipe. Simply strain the peaches in a colander, pat dry with a paper towel and dice.


YOU MIGHT ALSO ENJOY THESE RECIPES:

Bakery Style Banana Nut Muffins

Laura Bush's Cowboy Cookies

Raspberry Banana White Chocolate Muffins

Bakery Style Blueberry Peach Muffins

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Recipe

Recipe details

  • 12  servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients


  • 2 cups all-purpose flour
  • 1 and ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup granulated sugar
  • Lemon zest from one lemon
  • 1 cup fresh peaches, peeled and diced (approximately 2 large peaches)
  • 1 large egg, room temperature
  • ¼ cup butter, melted and cooled
  • ½ cup orange juice (fresh squeezed or packaged)
  • Peach Glaze (optional)
  • 1 cup powdered sugar
  • 1 to 2 tbsp. orange juice (freshly squeezed or packaged)
  • ½ cup chopped finely chopped peaches. 

Instructions


Preheat oven to 350°F.
Grease an 8x4-inch baking pan.
In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar and lemon zest. Stir well to combine.
Peel and chop peaches into bite-sized pieces.
Add to dry ingredients and stir just until combined.
In a small mixing bowl, beat one egg, then add the cooled, melted butter and orange juice. Whisk until well-combined.
Add the liquid ingredients to the dry ingredients. Stir to combine, using as few strokes as possible. (mixture will be thick)
Turn into a greased 8x4-inch loaf pan.
Bake in 350°F oven for 50 to 60 minutes or until cake tester inserted into the centre comes out clean.
Cool for 20 minutes before drizzling with glaze.
For the glaze: Add 1 tbsp. of the orange juice to 1 cup of icing sugar.  Stir in the chopped peaches and add enough orange juice to make a pourable glaze. You may need to add a bit more orange juice or powdered sugar to reach the desired consistency. Some peaches are very juicy and add a lot of liquid, so adding a little liquid at a time is best.
Set the cooled loaf on a wire cooling rack with a layer of parchment paper under the rack.  Drizzle the loaf with glaze.  Repeat if necessary with any glaze that has drizzled onto the parchment paper.

Tips

  • Storage Instructions: Peach bread can be wrapped in plastic wrap and store at room temperature for two to three days. Storing it in the refrigerator will add a few days to how long it will remain fresh. Wrap in plastic wrap and then foil and place in the fridge for up to five days.
  • Freezing instructions:Peach bread can be frozen for up to two months. Allow it to cool completely before wrapping in plastic wrap, then foil. Thaw at room temperature before eating.
  • Variations: add in ½ cup of fresh blueberries or raspberries. A ½ cup of chopped pecans or walnuts may also be added to the batter.
Sandra
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