Peach Bread
Table of Contents
This moist and flavorful Peach Bread recipe features ripe, juicy peaches, salty roasted pecans, and the warmth of cinnamon. It’s a wonderful way to enjoy summer’s best peaches!
Peach Bread, An Easy Quick Bread Recipe
This time of year has me all crazy, trying to enjoy the massive amounts of especially awesome fresh produce. The beautiful fruits and vegetables – I wish we could have these choices all year ’round!
If you’ve ever wondered what to do with peaches, this easy quick bread recipe is a favorite. I’ve been making it for years and always get great feedback on it. Make this Peach Bread recipe NOW, while the peaches are at their peak of summer sweetness!
Another easy fresh peach recipe is this Perfect Peach Cake – have you made it yet?!
Ingredients
Besides a couple of peaches and a handful of pecans, you’ll only need a few standard baking items to make this peach quick bread!
- all-purpose flour
- baking powder
- cinnamon – I amped up the cinnamon in this recipe. It pairs beautifully with peaches!
- kosher salt
- eggs
- sugar
- vegetable oil
- pure vanilla extract
- fresh peaches – For the very best peach bread with moist texture, use only ripe peaches that are sweet and juicy!
- roasted, salted pecans – I like to use these pecans from Trader Joe’s!
How to Make Peach Bread
This is an easy recipe that comes together quickly. Here’s how to make it:
- Prep: Preheat oven to 325° F and spray two loaf pans – these 8″ x 4″ loaf pans with 3/4-pound capacity are my favorite!
- Whisk dry ingredients: Whisk together the flour, baking powder, cinnamon, and salt.
- Stir wet ingredients: Beat the eggs and then stir in the sugar, oil, and vanilla.
- Combine wet & dry: Add wet ingredients to dry ingredients, stirring until just moistened. The batter will be quite thick.
- Add peaches & nuts: Fold in the peaches and pecans, and then spoon batter into the prepared pans. Add some chopped peaches and pecans to the top of the batter for a pretty look, if desired.
- Bake: Bake for 1 hour. Then let peach bread cool in the pans on a wire rack for 10 minutes before removing them from the pans.
This peach bread is scrumptious with tender peach bites. And you won’t believe how wonderful it smells, loaded with warm cinnamon!
Tips & Variations
My #1 tip for this easy bread is to use ripe, sweet peaches – the juicier, the better! You know the kind…where the juice runs down your arm as you’re cutting them!
Along the same line with using juicy peaches, I have added an alternate way to make this peach bread when your peaches are not the ultimate in juiciness. Because the bread just does not have the same wonderful moistness if you don’t use JUICY peaches! You can find those instructions in the recipe card.
Use roasted & salted pecans. Raw and/or unsalted pecans will not give you the same delicious result!
Swap out the nuts. Toasted walnuts would be a great alternative!
If you’re not a fan of nuts in baked goods, just omit the nuts. While I most-of-the-time do not include nuts in much of my baking, this is a recipe where I’m happy to include them!
This recipe would be wonderful with a few more warm spices. How about a pinch of nutmeg? Or cardamom?
How to Peel Peaches
When peaches are perfectly ripe, they usually peel very easily. All you need to do is get a sharp paring knife under the skin and start pulling it away from the peach flesh.
But when the peeling isn’t going so smoothly, I rely on the easy blanching method that Mom taught me when I was young:
- Soak: Place peaches in boiling water for 10 to 20 seconds, or until skin starts to split.
- Cool: With a slotted spoon, remove peaches to an ice water bath to cool them down quickly and stop them from cooking.
- Peel: Use a sharp paring knife to peel away the skin – it should come off very easily. If not, return any stubborn peaches to the boiling water for a few seconds more.
How to Store and Freeze Peach Bread
This peach bread will always be best on the day it’s made. You’ll enjoy a very slight crust on the top, a beautiful contrast to all the tenderness going on inside. But unless we’re serving this to guests, we usually have some leftover peach bread.
To enjoy this peach bread within a day or two, I place it on a platter and cover with foil. Or I place it in the fridge, in a covered container.
This bread freezes perfectly. Just let it cool completely, and then wrap tightly in a layer of plastic wrap. Place the wrapped loaf in a freezer-safe baggie or container for up to 3 months. Let thaw in the fridge or on the counter before enjoying.
More Fresh Peach Recipes
When it comes to recipes that call for fresh peaches, I’m happy to say I have a few more to share with you!
- Peach Streusel Coffee Cake in a Skillet is great for a summer brunch.
- Almond Peach Squares – my family loves fun dessert!
- Mom’s Peach Pie is one of the best peach desserts ever. And nobody makes a fresh peach pie like my mom, it’s my favorite pie in the world!!
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Peach Bread
This moist and flavorful quick bread is full of ripe, juicy peaches, salty roasted pecans, and warm cinnamon. It's a wonderful way to enjoy summer's best peaches!
Ingredients
- 3 ups all-purpose flour
- 1 tablespoon baking powder
- 1.5 tablespoons cinnamon
- 1 teaspoon kosher salt
- 3 large eggs
- 1.5 cups sugar
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 2.25 cups peeled and chopped, fresh VERY JUICY peaches, cut into 1/2" pieces, divided
- 1 cup chopped roasted and salted pecans (I like Trader Joe's "Toasted and Salted Pecan Halves".)
Instructions
RECIPE UPDATE! This continues to be a VERY popular recipe here on the blog, yet feedback is still split. So many of you love this recipe as-is, and I believe those people are using the very ripest, juiciest peaches they can find - because that DOES make a difference. And for those of you who say this recipe is a bit dry, I am assuming that the peaches are not as juicy. So I've played around with the recipe and provided an alternative with a bit more moisture - which also results in a lighter texture. You'll find BOTH options here on the recipe card, as I simply cannot get rid of the original recipe that I know so many of you have grown to rely on (It's the only way I make peach bread!). Go to the bottom of this recipe card for the alternate instructions!
- Preheat oven to 325° F.
- Lightly spray the insides of two 8" x 4" loaf pans. (These loaf pans with 3/4-pound capacity, which are slightly smaller than regular 8" x 4" loaf pans with a 1-pound capacity, are my favorite!) Set prepared pans aside.
- In large mixing bowl, whisk the flour, baking powder, cinnamon, and salt.
- In a medium mixing bowl, beat the eggs. Stir in sugar, oil, and vanilla.
- Add egg mixture to dry ingredients, stirring until just moistened, taking care to not over mix. The batter will be very thick. Fold in nuts and 2 cups of the peaches. Spoon batter into the prepared pans. Then add remaining 1/4 cup peaches to the top of the batter, pressing them in just a bit. Sprinkle with some more chopped nuts, if desired.
- Bake for about 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. My 3/4-pound capacity pans are slightly smaller than a regular 8" x 4" size with a 1-pound capacity, so you may need to adjust baking time according to your own pan size.
- Cool in the pans on wire racks for 10 minutes. Then loosen edges with a bread knife and remove loaves from pans. Cool completely on wire racks.
ALTERNATE INSTRUCTIONS: Delete vegetable oil from Ingredients list and add 1/2 cup unsalted butter. When you start this recipe, gently melt the butter first and let it sit to cool to room temperature while you prepare the recipe. Add the melted butter (cooled to room temperature) along with the sugar and vanilla, and then stir in 1 cup whole milk plain Greek yogurt. Proceed with original recipe instructions. You will need to bake this alternate recipe a little longer, for 65 to 70 minutes.
Notes
Adapted from Midwest Living magazine – originally from Sue Landon, owner of The Homeridge Bed and Breakfast near Jerseyville, IL.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 184mgCarbohydrates: 38gFiber: 1gSugar: 20gProtein: 4g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
*Here are a few more peach recipes I’d like to try: Don’t these Grilled Peaches with Bourbon Brown Butter Sauce from Fifteen Spatulas look wonderful?! Also this Texas Peach Pecan Cobbler from Bake at 350 and Fresh Peach Ice Cream from Big Bear’s Wife!
This post was originally published in 2010, with updates in 2018 and 2021.
This turned out absolutely sensational! Very moist and decadent. I used regular pecans, and chopped up 1/2 c salted cashews for top.
Yay! So glad you liked this!!!
Doubled the recipe and used 8 ripe nectarines. I have 3 larger loaf pans, so they baked a little longer. I left out the nuts, since we don’t like them. This recipe was DELICIOUS. I will absolutely make it again.
So happy to hear this, Leigh! :)
Maybe my peaches weren’t sweet enough because it seems like my bread isn’t sweet enough. It’s not bad though, just not as good as I expected. I don’t usually favor pecans, and I usually buy raw nuts, but I went to Trader Joe’s specifically to buy what was suggested on the recipe. I have to say it’s absolutely crucial to the flavor profile.
Hi Barb – I do talk about using perfectly ripe peaches for this bread – it’s so much better when you use peaches that are sweet and super juicy! So do try this in August when the peaches are super wonderful. So glad you liked the Trader Joe’s roasted salted pecans, they’re SO GOOD!!
Excellent recipe – Thank you!
I followed the original using less sugar (1C instead of 1.5C) It is delicious! Made one loaf and it took about 15 min longer to bake. It was moist and yummy.
This bread was amazing. I had some over ripe peaches I was going to toss but got the email for this peach bread so I gave it a try. Soo glad I did. It was a big hit for us all. I didn’t have roasted pecans so I roasted them myself with some butter and salt. So so good!!!! Thank you!!!
My first time making this; I used the “moister” variation with yogurt and butter. I subbed cashews because I didn’t have pecans. I also added some finely chopped candied ginger per a friend’s suggestion. IMy loaves are bit flatter than the photo because my pans are 9×5. Still, it smells lovely!
I’ve never heard of peach bread before. Banana bread, zucchini bread, but not peach bread. Another way to add moisture is to mix in one-half cup of sour cream.
Can you use frozen store bought peaches instead of ripe peaches? Would bake time be the same?
Your alternate instructions say 1 Cup yogurt . is it an alternate of the milk or is it both??
Amazing!! I used avocado oil and just added 1/2 cup of kefir in addition! Maybe could have used the other 1/2 cup of liquid so I’ll test it out next time!
This is fantastic bread!! I made the changes but used sour cream instead of yogurt because it’s what I had. I also added nutmeg and cardamom. I’ve already eaten almost half of the first loaf, it’s so good!
I was looking for a peach bread, and decided to make your original recipe, since I had VERY ripe peaches, and I wanted the lower cholesterol version which uses oil instead of butter.
The batter was way too thick, and I realized the bread would be dry. So, I added 1 cup of sour cream, after looking at the alternative, since I didn’t have the whole mile plain yogurt.
I made one bundt pan, instead of two loaf pans. Otherwise followed the recipe. It was GREAT! the combination of peaches and Trader Joe’s roasted and salted pecans is FABULOUS! Thanks!!
Used this bread recipe yesterday using butter, vanilla bean Greek yogurt, and stove-top toasted pecans, and also added fresh blueberries and blackberries, along with the peaches. Came out perfectly moist inside, firm and brown outside, and wonderfully delicious! Got 2 breads from this using 9x5x2.75″ pans. Baked for 1 hour, 15 min in my electric oven. Will definitely make again.
I made this last night, yes, it was yummy. I was only to put in one pan though. I thought about adding apples to this recipe, but I had more than enough peaches that needed to be used up. It came out perfecto and oh so scrumptious.
Wonderful recipe! Was online looking for a peach bread recipe, i wanted a good old fashion one that was tried and true.
I searched and I looked at how many likes and ingredients and people’s responses. Your directions along with you descriptions won out. I had several bags of frozen peaches from a year ago. I found bag from 2years ago. After opening and finding the peaches didn’t taste freezer burn I used it.
I followed the recipe exactly as you said just leaving out the nuts
Oh my goodness, this is the BEST recipe ever!
Thank you for sharing it! My husband loves it! I’m giving the second loaf to a man who has been working on our house.
Anyone looking for a good peach bread recipe, you found it!
Best peach bread ever!!
Wow. Good. Tasted it warm from the oven – like peach cobbler but better. I’m collecting bread recipes, and this one is filed under peach pecan.
So happy you liked this, thank you!
Thanks for sharing! Does it freeze well?
Yes!
How do I thaw it after frozen?
Hi Patricia – I would place it in the refrigerator overnight or just let it sit on the counter at room temperature.
This looks so good! Could i use walnuts instead?
Yes!