by 
Homemade Peach Bread is a delicious quick bread filled with juicy chunks of fresh peaches and finished with a simple sweet glaze. Mixed by hand, this easy loaf is a delicious way to make the most of peach season.
At a Glance: Makes 1 loaf • Easy to make and mix by hand • Perfect for Breakfast, Brunch, or Dessert
Easy Homemade Peach Bread
When peaches are in season, I can't resist baking with them. This Peach Bread is one of those recipes that's simple to make and lets the fresh peaches really shine.
This bread comes together easily in just one bowl and is mixed by hand. There's no need for a mixer or other equipment. The peaches add flavor to the bread, and the juice from the peaches is used in the glaze.
It's the kind of loaf that's just as good with a cup of coffee in the morning as it is for an afternoon snack. If you have a few ripe peaches on the counter, this is a great way to use them.
Key ingredients
- Peaches - Use ripe, fresh peaches.
- Butter - I use salted butter.
- Brown Sugar - Adds the perfect amount of sweetness.
- Eggs - Helps add structure to the bread.
- Flour - Use regular, all-purpose flour.
- Baking Powder - Helps the bread rise while baking.
- Cinnamon - Adds some extra flavor and pairs perfectly with the peaches.
- Powdered Sugar - Used for the glaze.
Making peach bread
- Peel, pit, and chop your peaches.
- Place chopped peaches in a sieve over a bowl or measuring cup to collect the juice.
- In a large bowl, combine melted butter, brown sugar, milk, and eggs.
- Place flour on top of the wet ingredients. Then sprinkle baking powder, cinnamon, and salt on top of the flour.
- Stir the dry ingredients together first, then mix everything together just until combined.
- Fold in the peaches.
- Lightly grease a 9x5-inch loaf pan and then line with parchment paper.
- Place batter in pan and bake in a preheated 350°F oven for 55-65 minutes until baked through.
- Allow bread to cool for 5-10 minutes, then remove from loaf pan.
- Cool bread on a baking rack.
- When bread is fully cool, add the glaze.
- Mix powdered sugar and the reserved peach juice together until smooth.
- Drizzle glaze over the top of the bread.
- Allow the glaze to harden before slicing. (5-10 minutes)
Recipe tips
- Use ripe, juicy peaches. They add the best flavor and keep the bread moist.
- Don't overmix the batter. Stir just until everything comes together.
- Peel the peaches first. The skin can become chewy after baking.
- Dice the peaches into small pieces. This helps distribute them evenly throughout the loaf.
- Check for doneness with a toothpick. Insert it into the center of the loaf. It should come out clean or with a few moist crumbs.
- Let the bread cool before glazing. If the loaf is still warm, the glaze will melt and soak into the bread instead of drying on top.
More delicious quick breads to try
- Raspberry Bread
- Rhubarb Bread
- Cranberry Bread
- Zucchini Bread with Chocolate Chips
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious bread recipes!
Peach Bread
Equipment
- 1 Loaf Pan (8.5 x 4.5 or 9 x 5 sized pan)
Ingredients
- 1 cup chopped peaches (peeled and pitted)
- ¼ cup butter (melted)
- ¾ cup brown sugar
- ½ cup milk
- 2 eggs
- 2 ¼ cup flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons peach juice (collected from cut peaches. You could also use milk instead of the juice. )
Instructions
- Preheat oven to 350° F.
- Peel, pit, and chop your peaches into ½ inch cubes.1 cup chopped peaches
- Place chopped peaches in a sieve over a bowl or measuring cup to collect the juice. Reserve the juice to use in the glaze.
- In a large bowl, combine melted butter, brown sugar, milk, and eggs.¼ cup butter, ¾ cup brown sugar, ½ cup milk, 2 eggs
- Place flour on top of the wet ingredients. Then sprinkle baking powder, cinnamon, and salt on top of the flour. Stir the dry ingredients together first, then mix everything together just until combined.2 ¼ cup flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Fold in the peaches. Reserve any juice for the glaze.
- Lightly grease a 9x5-inch loaf pan and then line with parchment paper. I use a narrow piece that covers the bottom and the two longer sides, leaving the ends uncovered. (see image above recipe card)If not using parchment paper, grease your pan well.
- Place batter in pan and bake in a preheated 350°F oven for 55-65 minutes until baked through. Allow bread to cool for 5-10 minutes, then remove from loaf pan. Cool bread on a baking rack.
Glaze
- When bread is fully cool, add the glaze. Mix powdered sugar and the reserved peach juice together until smooth.Drizzle glaze over the top of the bread.
- Allow the glaze to harden before slicing. (5-10 minutes)
Notes
- Use ripe, juicy peaches. They add the best flavor and keep the bread moist.
- Don't overmix the batter. Stir just until everything comes together.
- Peel the peaches first. The skin can become chewy after baking.
- Dice the peaches into small pieces. This helps distribute them evenly throughout the loaf.
- Check for doneness with a toothpick. Insert it into the center of the loaf. It should come out clean or with a few moist crumbs.
- Let the bread cool before glazing. If the loaf is still warm, the glaze will melt and soak into the bread instead of drying on top.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leave a Reply