Peach Bread is a flavorful quick bread with the perfect combination of sweetness, moisture, and peachy goodness, drizzled with a peach glaze. And, it’s made with canned peaches so you can enjoy this bread year-round! Enjoy a slice whenever you crave a tasty and fruity baked treat! If you love everything peachy, I also have a delicious Peach Pound Cake you may want to try. Be sure to check out more Quick Breads, too!

Slices laying flat of Peach Bread from overhead.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

Room Temperature Ingredients: For the best results, use room temperature ingredients, specifically milk and eggs.

Milk: I prefer whole milk to help give the bread its moist texture. However, you could use milk lower in fat like 2% or 1%.

Baking Powder: Baking powder is a key ingredient in quick breads to give them the rise they need (since no yeast is added to quick breads). Double-check the expiration date of your baking powder before using it in this recipe. The bread may not rise properly if it is past its expiration date.

Peaches: Look for a can of peaches to use in this recipe. You will only use 2 cups of the peaches (not the entire can). We did test this recipe using the entire can of peaches, but it made the bread too wet. It also caused the bread to fall while it was baking. Drain the peaches, reserving the peach juice (syrup) to use in the glaze. Then, dice the peaches before folding them into the batter.

Glaze: The glaze is a simple glaze made with confectioners’ sugar and reserved peach juice. Wait until the bread has cooled completely before drizzling the glaze over the bread. The bread is also delicious without the glaze, too!

Raw Peach Bread batter in baking pan.

Can I Use Fresh Peaches?

Yes, you can use fresh peaches when they are in season! To use fresh peaches, first, peel them. Then, dice the peaches before adding them to the batter. You will use the same amount as canned (2 cups). Enjoy the moist and delicious bread!

Drizzling glaze over baked Peach Bread on a white counter.

How To Store Peach Bread

To store peach bread, first, let it cool completely. Then, to maintain freshness, wrap the bread in plastic wrap or aluminum foil. You could also store it in a sealable plastic bag. It will last up to 4-5 days but is best consumed in the first couple of days.

Close up of Peach Bread that has been sliced into showing inside texture.

Freezing Peach Bread

For longer storage, freeze peach bread. I recommend freezing the bread without the glaze. You can always quickly get that made when ready to serve. Wrap the peach loaf tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag. Label it with the date; it will last for two to three months in the freezer. To thaw bread, take it out of the freezer and set it on the counter. Before unwrapping the peach bread, let it come to room temperature. This will allow the bread to reabsorb some of its moisture.

Loaf of Peach Bread on a white counter covered in glaze.
5 from 2 votes

Peach Bread

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Peach Bread is a flavorful quick bread with the perfect combination of sweetness, moisture, and peachy goodness, drizzled with a peach glaze. And, it's made with canned peaches so you can enjoy this bread year-round! Enjoy a slice whenever you crave a tasty and fruity baked treat!

Ingredients

  • ¾ cup (150 g) granulated sugar
  • ½ cup (122.5 g) whole milk, room temperature
  • ½ cup (109 g) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 cups diced canned peaches, drained but reserving peach syrup (I used one 28-ounce can but did have a little left over)

Glaze

  • 1 cup (125 g) confectioners' sugar
  • 2-3 tablespoons reserved peach syrup

Instructions

  • Preheat oven to 350ºF. Spray a 9×5-inch loaf pan with non-stick spray. Set aside.
  • To a medium bowl, add sugar, milk, oil, egg, and vanilla. Stir to combine. Set aside.
  • To a separate medium bowl, add the flour, baking powder, and salt. Whisk to combine.
  • Add the dry ingredients to the wet ingredients. Stir until just combined.
  • Fold in diced peaches. Pour batter into the prepared pan.
  • Bake for 65-70 minutes, or until a toothpick inserted in the center of the bread comes out with a few crumbs but no wet batter.
  • Allow the bread to cool for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
  • While the bread is cooling, prepare the glaze. To a small bowl, add confectioners' sugar and 2 tablespoons peach syrup. Mix until smooth. Add more peach juice as needed until the glaze reaches your desired consistency.
  • Drizzle the glaze over the cooled loaf. Slice and serve.

Video

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This recipe was adapted from Taste Of Lizzy T’s Peach Bread.

What the Test Kitchen had to say about this recipe:

Autumn

I loved this peach bread! It was so tender and moist. The peach glaze is perfectly light and balances out the bread. This would be perfect for brunch or with a hot cup of coffee in the morning!

Elizabeth

Wow, this bread is moist! The peach flavor is definitely tasted in every bite, especially with the peach glaze.

Rachael

Very moist tender bread! This would be great for breakfast, coffee break, or dessert with some whipped cream!

Bella

This bread is so moist that it's nearly spongy! The peaches add a gentle sweetness to the bread. So good!

Annabelle

What a tasty bread! This would be great with tea or coffee!

Selena

This is so tender and moist. Easy to make and really satisfying.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Item for the Red Velvet Cake has been removed. I included a link with this recipe to your web page just as you do when you share someones idea. Sorry it offended you.

  2. I made this bread this weekend and it is so good! Coupled with my fresh from the Farmer’s Market NC peaches and it was absolutely perfect!

  3. 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:(

    1. Oooh. Nasty attitude! Must be hard to post a recipe and then people blame you when they don’t follow directions or use substitutions. I made this and people went “peachy” over it.

  4. 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!

  5. 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?

  6. 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?

  7. 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!

Leave a Reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.