This moist and flavorful Peach Bread is full of ripe, juicy peaches and salty roasted pecans. It’s a wonderful way to enjoy summer’s best peaches!
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 like to bake with peaches, this is a must-try recipe. I’ve been making it for years, and always get great feedback on it. Make this Peach Bread now, while the peaches are at their peak of summer sweetness!
*Here are a few more peach recipes I’m loving right now: This Peach Streusel Coffee Cake in a Skillet is great for a summer brunch. My family loves these Almond Peach Squares. And nobody makes a fresh peach pie like my mom, it’s my favorite pie in the world: Mom’s Peach Pie.
Bake peach bread with sweet summer peaches
I baked up a couple loaves of this peach bread a few days ago and was reminded of why I had drawn such a big smiley face beside this recipe in my file.
And an easy way to enjoy a baked treat utilizing peaches. Especially when you don’t know what to do with overripe peaches!
Use ripe, juicy peaches for peach bread
This peach quick bread is a dense one.
The batter itself starts out quite thick. So thick, that I get quite alot of comments from readers asking me if the recipe is written correctly.
And, yes. The recipe is correct.
But it’s very important to note that the #1 thing you should do in this recipe – is to use the ripest, juiciest peaches you can find. This helps to add moisture to the super thick batter, and loosens it up a bit.
Just trust me – the recipe works perfectly when you do this.
** RECIPE UPDATE! This continues to be a very popular recipe here on the blog, and feedback has been split about 50/50. So many of you love this recipe as-is, and I believe those people are using the very ripest peaches they can find – because that DOES make a difference. The other 50% say this recipe is a bit dry. So I have played around with the recipe and provided an alternative that is lighter in texture, a bit more moist. You’ll find BOTH options 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.
I especially love the texture of this quick bread’s top.
It’s almost chewy, with just a bit of crisp to it. And under that top is a moist and flavorful center, with chunks of ripe peaches adding tender bites of sweetness.
The best peach bread recipe
And the nuts, ohhhhhhh the nuts!
I like to use roasted and salted pecans. They add just a little somethin’-somethin’ extra that makes this the best peach bread recipe.
Roasted nuts always add deeper flavor than non-roasted. And nearly every baked good recipe is made just that much better with a simple little touch of salt.
(In complete contrast to what I just said, I must share that our girls prefer this recipe withOUT the nuts. Yes, the recipe still works if you don’t fold in the nuts!)
There are so many ways to enjoy fresh summer peaches…
*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!
To save this Peach Bread recipe, pin it!
- 3 c. all-purpose flour
- 1 T. baking powder
- 1-1/2 T. cinnamon
- 1 tsp. kosher salt
- 3 large eggs
- 1-1/2 c. sugar
- 1/2 c. canola oil
- 1 T. pure vanilla extract
- 2-1/4 c. peeled and chopped, fresh VERY JUICY peaches, cut into 1/2" pieces, divided
- 1 c. chopped toasted and salted pecans (I like Trader Joe's "Toasted and Salted Pecan Halves".)
** RECIPE UPDATE! This continues to be a VERY popular recipe here on the blog, yet feedback has been split about 50/50. 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. The other 50% say this recipe is a bit dry, and I'm 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. Go to the bottom of this recipe card for the alternate instructions!
- Preheat oven to 325° F.
- Lightly spray the insides of two smaller loaf pans - I use these 8" x 4" loaf pans with 3/4-pound capacity, which is a slightly smaller version than the regular 8" x 4" loaf pans with a 1-pound capacity. But this slightly smaller size is my favorite - I've been baking with them "forever". Set prepared pans aside.
- In large mixing bowl, stir together flour, baking powder, cinnamon, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.
- Add egg mixture to dry ingredients, stirring until just moistened, taking care to not over mix. Fold in nuts and 2 cups of the peaches. Spoon batter into the prepared pans - and then add remaining 1/4 c. peach pieces to top of batter, pressing them in just a bit. Bake for 55 to 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out just barely 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. Wrap and store overnight for easier slicing.
ALTERNATE INSTRUCTIONS: Delete canola 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.
Adapted from Midwest Living magazine – originally from Sue Landon, owner of The Homeridge Bed and Breakfast near Jerseyville, IL.
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Amount Per Serving: Calories: 366Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 335mgCarbohydrates: 63gFiber: 2gSugar: 38gProtein: 5g
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.
This post was originally published in 2010, and has been a popular reader favorite. Some of the photos and some of the text were updated in 2018.
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