This delicious peach bread recipe makes an easy, tasty treat starring one of my favorite summer fruits. Moist, sweet, loaded with peaches then brushed with peach syrup and drizzled a peach glaze.
The bread is quick and easy to make and your whole family will love it!
I have a thing for tea bread. Because they don’t need yeast, they’re much simpler to prepare. They’re like a simplified cake without the frosting. Because they’re called bread, I have no guilt about eating them for breakfast. LOL!
I’ve tried many recipes for peach bread and this is hands down my favorite. When you make tea bread with fresh fruit, you’re limited to how much fruit you can add and still have the loaf bake up properly (not raw in the middle), not sink too much in the center, and not completely fall apart when you remove it from its baking pan.
So, in order to achieve a strong enough peach taste, I decide to brush it with a peach syrup (really just a simple syrup made with peach juice instead of water) and then drizzle it with a peach glaze. It’s, of course, important for you to use ripe, juicy peaches, otherwise, the flavor of the bread will disappoint.
Peach desserts are one of the best things about summer! I hope you try more of my favorite peach recipes. Here are a some of the most popular on the site!
- Peach Crisp -Truly out of this world delish. Oh and that buttery topping!
- Peach Bars – Straight from my Grandma’s recipe box.
- Peach Cobbler – Lotsa peaches and the best fluffy cake topping. Huge reader favorite!
- Peaches And Cream Pie– Fresh peaches, sweet cream filling and with a streusel topping.
What Ingredients You’ll Need For Peach Bread
- Peaches: Let’s start with the star ingredient. As mentioned above, ripe and juicy is the key here!
- Butter: With almost all of my baked goods I use unsalted butter. Unsalted butter contains less water than salted does and that’s an important factor because excess water can interfere with the development of gluten and also result in mushier baked goods. I also believe it’s generally fresher than the salted version.
- Eggs: I use large eggs and have them at room temperature. They mix in better at room temp. If you forget to set them out, here’s how to expedite the process.
- Peach Juice: I used the brand “Simply Peach” fruit juice drink. It’s in the refrigerator section at my local Krogers market.
- All-Purpose Flour Does the brand you buy matter. Well, the type of flour you buy matters more, but even within the category of all-purpose flours, the protein levels vary. In recipes like this, I like to use a moderate-protein all-purpose flour, like Gold Medal All-Purpose Flour. It’s also readily available at most grocery stores. Here’s an interesting article about this.
- Baking Powder: This pantry staple doesn’t last forever! It loses its potency and effectiveness if it’s stale. Generally, its shelf life is 6-12 months. If you’ve had flat baking goods in the past, your baking powder may be the culprit.
Do I Need To Peel Peaches?
I peel peaches whenever I use them in baked goods. If you don’t, as they bake, the skins will separate from the fruit and create an unpleasant texture.
- How To Peel Peaches:
- Bring a large pot of water to a rolling boil.
- Make a small (1/2 inch) X through the skin of the peach on the bottom or the fruit, using a sharp pairing knife.
- Carefully lower the peaches into the boiling water, one or two at a time (not all at once because you don’t want the water temperature to drop too low), for about 30 seconds. Remove with a slotted spoon. The interior corners of the X should easily begin to peel.
- Plunge peaches into a bowl filled with ice and water.
- Using your thumb or the tip of the paring knife, grab the edge of the skin at the X and peel.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This peach bread recipe will last for 3-5 days in the fridge.
- Can You Freeze This? Yes, wrap it in plastic wrap and place a freezer bag. This will last for 2-3 months.
- Make-Ahead Tips Bake the whole bread and place it in the fridge without the glaze. Add it on the day you want to serve it.
- Serving Recommendations
- Use canned or frozen peaches. Make with canned or frozen peaches instead of fresh to enjoy this peach bread with canned peaches all year long. Make sure you thaw then very well so you don’t add extra moisture to the recipe.
This peach bread recipe is wonderful with coffee, tea, or a big ol’ glass of milk! Have an excess harvest of peaches? Make some cocktails! Peach moonshine is the perfect candidate for that.
More Peach Recipes
- Bisquick Peach Cobbler
- Peach Pound Cake
- Peach Dump Cake
- Peach Bourbon Upside Down Cake
- Roasted Peach Halves with Crumb Topping
- Peaches And Cream Pie
How To Make Peach Bread Recipe
- Cream together butter and 1 1/4 cup granulated sugar until light and fluffy. Add eggs, 1 at a time (oops forgot to get a pic)
- Add eggs, 1 at a time (forgot to get a pic of eggs going in!) beating after each addition until yolk disappears. Photo is what batter looks like when you are done adding them all.
- Add the peach juice and both extracts.
- Combine flour, baking soda, baking powder, and salt,
- Gradually add flour mixture to the creamed mixture.
Fold in peaches.
Happy Baking, Friends!!! 🙋🏼♀️
- 1/3 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1/3 cup peach juice
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups peaches, peeled and diced
- 1/4 cup peach juice
- 1/4 cup granulated sugar
- 1 cup confectioners sugar
- 1-2 tablespoons peach juice
- Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan; set aside.
- In a large mixing bowl, cream together butter and 1 1/4 cup granulated sugar until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition until yolk disappears.
- Add 1/3 cup peach juice, vanilla extract, and almond extract and mix until combined.
- In a medium mixing bowl, combine flour, baking soda, baking powder, and salt; gradually add to the creamed mixture.
- Fold in peaches.
- Pour into prepared baking pans and bake in preheated oven for 50-55 minutes or until a skewer inserted into the center of the bread comes out clean.
Make the Peach Syrup:
- Meanwhile, as the bread bakes, prepare the peach syrup; In a small saucepan cook the peach juice and sugar over low heat until the sugar dissolves. When the bread comes out of the oven, generously brush the tops with the syrup. Let the bread cool in its pan for 10 minutes, glazing the tops a few more times while it cools. Remove the bread from the loaf pan and set it on a wire rack set over a baking tray or a piece of aluminum foil to catch drips. Brush the sides and top of the bread with the remaining syrup, waiting a couple of minutes between brushings to allow syrup to absorb into the bread until the syrup is gone. Cool the bread completely.
Make the Glaze:
- Make the glaze by adding the powdered sugar and 1 tablespoon peach juice to a medium bowl. Using a hand-held electric mixer mix until smooth. Add more peach juice, a teaspoon or so at a time, as needed to reach a thick but pourable consistency. Pour the glaze over the bread. Let the bread sit out until the glaze has dried well. Wrap with plastic wrap and store in the refrigerator.
Fans Also Made:
- Peaches: Let's start with the star ingredient. As mentioned above, ripe and juicy is the key here!
- Butter: With almost all of my baked goods I use unsalted butter. Unsalted butter contains less water than salted does and that's an important factor because excess water can interfere with the development of gluten and also result in mushier baked goods. I also believe it's generally fresher than the salted version.
- Eggs: I use large eggs and have them at room temperature. They mix in better at room temp. If you forget to set them out, here's how to expedite the process.
- Peach Juice: I used the brand "Simply Peach" fruit juice drink. It's in the refrigerator section at my local Krogers market.
- All-Purpose Flour Does the brand you buy matter. Well, the type of flour you buy matters more, but even within the category of all-purpose flours, the protein levels vary. In recipes like this, I like to use a moderate-protein al- purpose flour, like Gold Medal All-Purpose Flour. It's also readily available at most grocery stores.
- Baking Powder: This pantry staple doesn't last forever! It loses its potency and effectiveness if it's stale. Generally, its shelf life is 6-12 months. If you've had flat baking goods in the past, your baking powder may be the culprit.
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