Peach Bread

This Peach Bread is moist, sweet, loaded with fresh peaches then brushed with peach syrup and drizzled a peach glaze. It's quick and easy to make!

Course Bread

Cuisine American

Keyword How Do I Make Peach Bread Recipe, How To Make Peach Bread Recipe, Peach Bread, Peach Bread Recipe

Prep Time 20

Cook Time 50

Cooling TIme 10

Total Time 1 20

Servings slices

Calories 268kcal

Author Kathleen

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.

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 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.

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.