Our Peach Bread is loaded with chunks of sweet peaches and pecans in a cinnamon-spiced quick bread. Don’t forget that luscious peach glaze on top!
This delicious Peach Bread recipe has been waiting in the wings over here at A Family Feast for almost a year. We went to a local farm for apple picking one weekend last Fall, and alongside the apples, they were selling end-of-season peaches.
The peaches were ‘seconds’ – slightly bruised or mis-shaped – but still totally edible. So, we bought a ten-pound box of a mix of both regular and white peach varieties at an incredibly low price, then we made this Peach Bread.
I promise, this Peach Bread was worth the wait – it’s fantastic!
How do you make Peach Bread?
This Peach Bread is a quick bread – so no yeast required. An easy, sweet batter of sugar, eggs, milk, baking powder, salt, and flour is mixed up – then flavored with almond extract, cinnamon, nutmeg and allspice.
Chunks of peeled, chopped peach and pecans are also stirred into the batter – then the Peach Bread is baked in the oven.
While the bread bakes, we pureed a peach with an immersion blender – then mixed it with powdered sugar, melted butter and a touch more of almond extract. This created a really luscious peach sauce that we spooned over the bread after it cooled out of the oven.
Can I swap in other fruits?
Sure! This recipe would work well with other stone fruits such as nectarines or plums.
You may enjoy these other Peach recipes:Print
4 tablespoons butter, softened
½ cup granulated sugar
½ cup brown sugar
2 whole eggs
1/3 cup whole milk
½ teaspoon almond extract
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground allspice
1 ½ cup peeled, chopped peaches
½ cup chopped pecans
1 single ripe peach, peeled and stone removed
1 cup confectioners’ sugar
1 tablespoon melted butter
¼ teaspoon almond extract
Preheat oven to 350 degrees F.
Butter and flour a standard size glass loaf pan.
In a large bowl, or in a stand mixer with the paddle attachment, beat butter until smooth then add both sugars and beat to combine.
Add in one egg at a time and beat, then add milk and extract and beat again.
In a separate medium bowl, whisk flour, baking powder, cinnamon, nutmeg and allspice.
Stir dry into wet.
Fold in peaches and nuts and scrape into the prepared pan.
Bake for 55-60 minutes or until a toothpick comes out clean and the top bounces back when touched. If you take it out too early, the center will sink as it cools. Our bread baked for exactly 58 minutes.
While the bread is baking, puree one peach with an immersion blender that has stone and skin removed. Puree just until the peach is in small pieces, about rice size. Set aside.
In a medium bowl, mix powdered sugar with melted butter and extract then add the pureed peach. If the mixture is too runny, add more powdered sugar. It should pour out of the bowl when tipped but not be watery.
Cool the bread on a wire rack until room temperature then cover with half the glaze. Dust the top with powdered sugar.
To serve, slice into 8, 10 or 12 slices then top each piece with the remaining glaze as you serve.
Keywords: peach bread