This peach bread recipe is perfect for sweet summer days. It’s simple to make, smells amazing while baking, and tastes even better. You’ll love this moist, fruity bread!
Key Ingredients & Substitutions:
- Ripe Peaches: Fresh is best! Canned peaches (well-drained) can work in a pinch.
- All-Purpose Flour: Use gluten-free all-purpose flour for a GF option.
- Granulated Sugar & Brown Sugar: Sweetens the bread and adds moisture. You can adjust slightly to your preference.
- Eggs: Binds everything together.
- Oil (Vegetable or Canola): Keeps the peach bread moist. Applesauce can be a healthier alternative, but the texture will be denser.
- Baking Powder & Baking Soda: Help the bread rise.
- Cinnamon & Nutmeg: Classic warming spices that complement peaches perfectly.
Ingredients:
For the Peach Bread:
* 1½ cups all-purpose flour
* ¾ cup granulated sugar
* ¼ cup packed light brown sugar
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground nutmeg
* ¼ teaspoon salt
* 2 large eggs, lightly beaten
* ½ cup vegetable oil
* 1 teaspoon vanilla extract
* 1½ cups peeled and diced ripe peaches (about 2-3 medium peaches)
Optional Topping (Crumble):
* ¼ cup all-purpose flour
* 2 tablespoons granulated sugar
* 2 tablespoons packed light brown sugar
* 2 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 50-60 minutes
- Total time: 65-75 minutes
- Servings: 8 slices
- Calories per serving: ~280 kcal
- Tools needed: 9×5 inch loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your peach bread won’t stick.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Make sure there are no clumps and everything is well combined. This sets the foundation for your delicious peach bread.
3. Combine Wet Ingredients
In a separate medium bowl, whisk the beaten eggs, vegetable oil, and vanilla extract until smooth. This liquid mixture will add moisture and richness to your peach bread.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Don’t overmix; a few lumps are okay. Gently fold in the diced peaches.
5. (Optional) Make the Crumble Topping
If you want a crumble topping, combine the flour, granulated sugar, brown sugar, and cold butter in a small bowl. Use your fingertips or a fork to mix until crumbly. Sprinkle this mixture evenly over the batter in the loaf pan. This adds a lovely texture to your peach bread.
6. Bake the Peach Bread
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the peach bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage Instructions:
Store leftover peach bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices of peach bread for up to 3 months. Thaw at room temperature or gently warm in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I use frozen peaches for peach bread?
A: Yes, you can! Thaw them completely and drain any excess liquid before dicing and adding to the batter.
Q: Why is my peach bread dry?
A: This usually happens from overbaking. Keep an eye on your baking time and test for doneness with a skewer.
Q: Can I add nuts to this peach bread?
A: Absolutely! Walnuts or pecans would be a delicious addition. Fold in ½ cup of chopped nuts with the peaches.
Q: How do I know if my peaches are ripe enough?
A: Ripe peaches will be slightly soft to the touch and have a sweet aroma.
Q: Can I make this into muffins instead of a loaf?
A: Yes, bake at 375°F (190°C) for 20-25 minutes, or until a skewer comes out clean. This recipe makes about 12 muffins.
Q: My peach bread top browned too quickly, but the inside isn’t done. What happened?
A: This can happen if your oven runs hot. Loosely tent the top of the loaf pan with foil for the remaining baking time to prevent further browning.