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.

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 1 vote

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.

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.

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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. 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.

  2. I made this bread yesterday and not too happy about the outcome. Your recipe calls for baking soda – I think it was supposed to have baking powder – was quite mushy. Won’t use this one again. Betty W in Albuquerque, NM

  3. I added tsp of vanilla. Chopped the peaches up. Baked at 350. For about an hour and watched the load after that till it was done. I made this in a Cake pan as well.

  4. All your peach recipes say the recipe has no ingredients/instructions. I also tried through Pinterest.

    1. Hi, Geri! I work with iambaker and am happy to help with questions. We are planning to retest the Peach Bread recipe, but be sure to check out the other peach recipes on the site. Have a great day!

  5. I’ve made this recipe before and love it. I never wrote it down though and now it says there is no ingredients and no instructions. Can you fix this please?!

    1. Hi, Michelle! I work with iambaker and am happy to help with questions. We are planning to retest this recipe. Have a great day!

    1. Hi, Vivian! I work with iambaker and am happy to help with questions. We are planning to retest that recipe. Have a great day!

  6. I made this today using 3 pints of my home canned peaches. This bread is delicious! I didn’t want the big loaf so I made 4 mini loaves with the recipe as written. I started checking the time after 20 min but took at least 40 or so. Thanks for the great Recipe!

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