Peach Bread

Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+

I don't want much TV, but I have a couple channels that are a go-to for me if its on.  One of them is Food Network.  

And since I seem to be on the computer more then I am in front of the TV, you can see why I might like the FN Dish blog!

Each summer the fabulous folks over at FN Dish put together "Summer Fest" in which they share tips and recipes about season produce.

This week is peach!


There is something so comforting about a fresh juicy peach in the summer time.  

Confession? Sometimes I wish I was a Southern Belle.  Its tough being a Yankee.

Now go laugh amongst yourselves.


I decided to do a peach bread.  This bread is similar to a banana bread, but so distinctive in its savour.  The first bite is sweet with a smooth crumbly texture, but after a moment the peach really makes itself known, and your taste buds are infused with the luscious soothing flavor.


Sometimes 'good' is just not good enough for me… so I went ahead and made a peach simple syrup to drizzle over the bread.  The recipe was so simple, but the effect was amazing!

Peach Simple Syrup

1 cup sugar

1 cup water

1 peach peeled and sliced

Bring ingredients to a boil then remove from heat and let cool.


I had a small amount of batter left over, so decided to make a couple muffins* as well.

*I used my favorite muffin tin that has this beautiful intricate design, but this bread did not show that off well.  I think the pan would be best used with a more sturdy batter.


These little guys were perfect after being slightly warmed then drizzled in a sugary glaze.

Peach Glaze Icing

1 cup confectioners sugar

1 tbsp peach simple syrup (can use as much as needed to reach desired texture)

Mix together until you reach a smooth pouring consistency.


Peach Bread adapted from

2 cups white sugar

1/4 cup packed brown sugar

1 cup room temperature butter

2 cups AP flour

3 eggs

2 1/2 cups peaches peeled and sliced (about 5 peaches)

1 tsp salt

1/2 tsp cinnamon

1 tsp baking soda

Preheat oven to 350

Cream together butter and both sugars.  Add beaten eggs, peaches, salt, cinnamon, flour, and baking soda.  Stir until combined.

Pour into prepared dish.

I used mini loaf pans and baked them for about 45 minutes.  Remove from oven and drizzle with approximately a tablespoon of simple syrup.


Tips for success:

Watch baking times closely.  I would start checking the bread at 35 minutes.  I also covered the bread with aluminum foil at about 40 minutes to prevent further browning on top.

Use some big chunks of peach.  I used a potato masher to crush the peaches, which left me with some larger clumps.  These ended up being the most tasty bites in the bread, next time I would even consider adding more peach!

If you want to participate in Food Networks Summer Fest you can follow along with #cookingwith on twitter.

Check out more amazing Peach recipes from some great food bloggers!

CIA Dropout: Peachy Keen Panna Cotta

What’s Gaby Cooking: Peach and Blueberry Cobbler

In Jennie’s Kitchen: Easy Peach Preserves

Daily Dishin: Fresh Peaches and Cream No-Bake Pie

Cooking with Books: Peaches and Cream Cheesecake

Cooking With My Kid: Peach & Friends Cobbler Pie

White on Rice Couple: Peach Heirloom Tomato Salad

Cooking With Elise: Bruschetta with Grilled Peach Chutney

FN Dish: Summer Fest: Peach Recipes

Taste With The Eyes: Warm White Peach and Blackberry Cobbler

Recipe Girl: Fresh Peach Pie

A Way to Garden: Farm Fresh Peaches Frozen to Perfection

Napa Farmhouse 1885: Fresh Peach Cookies

Sassy Radish: Peach, Apricot and Blueberry Cobbler with a Cornmeal Crust

Sweet Life Bake: Sweet Peach Ancho Chile Salsa

Indian Simmer: Indian Peach Gujiya

Pinch My Salt: Creamy Peach Smoothie

Dixie Chik Cooks: Peach Cobbler

Food2: 5 Killer Peach Flavored Cocktails

Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches

Cooking Channel: Peaches on the Grill

Add a Pinch: My Grandmother’s Peach Cobbler

And Love It Too: Pan Seared Salmon with Fresh Peach Salsa

The Sensitive Epicure: A Summer Peach Tart, Gluten-Free

From My Corner of Saratoga: Double Caramel Peaches

She Wears Many Hats: Peach Wontons







    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. Mary Pat says

    Sorry but these are terrible – they came out all over my stove. I followed the recipe so I’m not sure what went wrong. Next time I’ll stick to more reputable bakers:(

  2. brie says

    This bread is just heavenly…and *perfect* for summer peaches! We love our peaches here in Texas. Not sure what Mary Pat did above, but the recipe worked perfectly for me. Thank you, Amanda!

  3. says

    I just found this recipe that you posted last year. I made it last night and my boyfriend ate 3/4 of it right away! It was so good! I actually made 2 of them and they both fell in the center.Im curious if anyone else had this trouble?

  4. Janell says

    I think I’m missing something. There are no pan sizes or suggestions about how much this will yield, but I just guessed and used a 9×5 loaf pan and also filled 12 muffin cups. They spilled out all over the oven and are a sunken sticky mess. The bread may come out ok, but there’s no baking time listed here, so I’m hoping about an hour is right?

  5. Meg says

    I just made this. It made enough for three small loaf pans. I haven’t taken them out of the pans yet, but I tested it with a toothpick and it comes out clean. I did have the problem with them sinking in the middle. First just one, then all three. What could be causing this?

    Since I haven’t tasted it yet, I have to say the best part is how good the kitchen smells! Thanks for the recipe!

  6. Julie says

    We made this last night – two loaves and two pans of muffins – and it was amazing!! Yum!! We used a mix of white and yellow peaches and you were right about the chunky bits being delicious.