Peach Bread Recipe

Loaf of peach bread on wire rack with 3 pieces sliced.

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5 from 1 vote

This delicious Peach Bread Recipe is made with fresh juicy summer peaches and a sweet brown sugar glaze.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Bread

Cuisine: American

Servings:

Calories: 269kcal

Author: Judy Wilson

Ingredients

1 cup fresh chopped peaches
2 teaspoons all-purpose flour (to toss with peaches)
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
⅔ cup brown sugar
2 large eggs
½ cup milk

Glaze Ingredients

2 Tablespoons butter
1 Tablespoon milk
¼ cup brown sugar
1 cup powdered sugar
¼ teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Prepare 8 Inch x 4 Inch Loaf Pan by spraying with a cooking spray then set aside.
In small bowl combine peaches with 2 teaspoons flour. Mix well and set aside.
Combine 1½ cups flour, baking powder and salt together in medium bowl and set aside.
In a large mixing bowl, cream the butter and brown sugar together for 1-2 minutes until smooth.
Add in the eggs and milk to butter mixture and mix well.
Then stir in the flour mixture and mix just until combined. Don't overmix.
Gently fold in the peaches.
Pour batter into prepared loaf pan and spread evenly.
Bake on the center oven rack for 70 to 75 minutes, until a toothpick inserted into the center comes out clean.
Remove from oven and let cool for 10 minutes. Then loosen the edges of the loaf from pan with a butterknife and turn onto a wire rack to cool.
Allow to cool completely.

Make Glaze

In a sauce pan combine the butter, milk and brown sugar. Heat, stirring until butter is melted. Bring to a rolling boil then remove from heat.
Add in the powdered sugar and vanilla. Stir until smooth.
Drizzle over cooled peach loaf and spread evenly, working quickly as glaze sets up fast.

Notes

It's important to make sure that the peaches are ripe for this recipe. They need to be slightly soft to the touch but not mushy.

This peach bread should be stored in the refrigerator in a airtight container. I find that bread made with fresh fruit is best when eaten within 2 to 3 days.

If you prefer to freeze the bread simply wrap in plastic wrap and freeze it in a freezer safe airtight container for up to 2 months. I recommend freezing before adding the glaze. When you are ready to use thaw it in the refrigerator overnight.

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