Description
This delightful Peach Bread recipe features moist, tender bread bursting with fresh peaches and a warm hint of cinnamon. Topped with a sweet peach juice glaze, it makes a perfect treat for breakfast, snack, or dessert. The loaf is easy to prepare and baked to golden perfection, bringing out the natural sweetness of peaches in every bite.
Ingredients
Fruit
- 1 cup chopped peaches (peeled and pitted)
- 1-2 tablespoons peach juice (collected from cut peaches, or milk as a substitute)
Wet Ingredients
- ¼ cup butter (melted)
- ¾ cup brown sugar
- ½ cup milk
- 2 eggs
Dry Ingredients
- 2 ¼ cups flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons peach juice (reserved from the peaches) or milk
Instructions
- Preheat Oven: Set your oven to 350° F to ensure it reaches the right temperature by the time your batter is ready.
- Prepare Peaches: Peel, pit, and chop the peaches into approximately ½ inch cubes for even distribution in the bread.
- Collect Peach Juice: Place the chopped peaches in a sieve over a bowl to catch the juice, which will be used later for the glaze. Reserve the juice carefully.
- Mix Wet Ingredients: In a large bowl, blend the melted butter, brown sugar, milk, and eggs until combined smoothly.
- Add Dry Ingredients: Sprinkle the flour evenly over the wet mixture. Then add baking powder, cinnamon, and salt on top of the flour. Stir the dry ingredients together first, followed by mixing everything until just combined without overmixing.
- Fold in Peaches: Gently fold the chopped peaches into the batter, ensuring even distribution without breaking the fruit pieces.
- Prepare the Baking Pan: Lightly grease a 9×5-inch loaf pan and line it with parchment paper along the bottom and two longer sides for easy bread removal. If you don’t have parchment paper, grease the pan thoroughly.
- Bake the Bread: Pour the batter into the prepared pan and bake in the preheated oven for 55 to 65 minutes until the bread is fully cooked through and golden on top. Test doneness with a toothpick inserted into the center; it should come out clean.
- Cool Bread: Allow the bread to cool in the pan for 5 to 10 minutes before removing. Then transfer the bread to a wire rack to cool completely before glazing.
- Make Glaze: While the bread cools, mix the powdered sugar with the reserved peach juice (or milk if juice is insufficient) until smooth and pourable.
- Glaze Bread: Once the bread is fully cooled, drizzle the glaze evenly over the top. Allow the glaze to harden for 5 to 10 minutes before slicing and serving.
Notes
- Using fresh peaches enhances the flavor, but canned peaches can be used in a pinch—drain them well and reduce added liquid accordingly.
- Be careful not to overmix the batter, which can make the bread dense and tough.
- If peach juice is insufficient for the glaze, milk is a suitable substitute for thinning the powdered sugar.
- Letting the bread cool completely before glazing prevents the glaze from melting and running off.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.