Peach Bread is an easy quick bread bursting with fresh, juicy peaches. Made with sour cream and a cinnamon crumb topping, this moist, tender peach bread makes a delightful breakfast, snack or dessert.
I’m on a roll with the peach recipes this summer. Have you tried this Easy Peach Cobbler recipe yet?
Today’s recipe brings together two favorite categories of food: peaches and quick breads.
SAVE THIS EASY PEACH BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!
When peach season rolls around, I look forward to filling my kitchen with the tangy aroma of orchard-fresh fruits, and peaches are at the top of my list. Fragrant and juicy, peaches have plenty of natural sweetness and a high moisture content that makes them ideal for baking.
After years of making peach muffins and scones, it was time to create a quick bread recipe with peaches. And, folks, I am SO glad I finally did it!
Why Make Peach Quick Bread
Like the best Banana Bread, this easy fruit bread is moist and perfectly dense. A slice of peach bread has just the right level of sweetness to pass as dessert, while remaining light enough to enjoy with your morning coffee.
Here are a few more reasons why you’re going to be obsessed with this bread recipe:
- It stays moist for days.
- Freezer friendly!
- Real peaches in every bite.
- Crisp cinnamon crumb topping.
- Serve it for breakfast, dessert or anytime!
Now let’s talk about what you’ll need for this peach bread recipe.
Ingredients for Delicious Peach Bread
- Butter – Softened to room temperature.
- Sugar
- All-purpose Flour
- Baking Powder
- Cinnamon
- Baking Soda
- Salt
- Egg
- Pure Vanilla Extract – Or substitute almond extract!
- Sour Cream – Plain Greek yogurt makes a great alternative!
- Peaches – Read my note below.
For the cinnamon crumble topping, you’ll need more of these:
- Butter – COLD this time!
- Nutmeg
- Cinnamon
- Sugar
- Flour
See the recipe card below for the complete list of ingredient amounts and full instructions.
Do I need Fresh or Canned Peaches?
You can use either fresh peaches or canned ones for this quick bread recipe!
When fresh Georgia peaches are in season, I love to put them to use in peach bread. But the beauty of the recipe is that it tastes just as sweet and moist if you use canned peaches. That means you can go ahead and make the bread all year long, even when fresh peaches are difficult to come by.
Whenever you’re substituting canned peaches for fresh peaches in baked goods, make sure to strain the peaches first. Put them in a colander or mesh sieve and let all the extra juices drain out. Give the peaches about 10 minutes to strain completely. If you don’t, you will end up with a runny peach quick bread batter due to the extra liquid.
How to Make Peach Cobbler Bread
The process of making peach bread is simple and straightforward.
First, chop up your peaches.
Then it’s time to make the batter. In a large bowl, cream together your room temperature butter and sugar. Add the egg and vanilla extract. Then fold in the flour mixture and sour cream into the wet ingredients in batches, starting with the flour. Mix it gently just until all ingredients are combined.
Finally, fold in the peach chunks and pour batter into a prepared pan.
For the finishing touch, combine the crumb topping ingredients, and then cut in the cold butter into the dry ingredients with a pastry cutter. Sprinkle the mixture over the top of the unbaked bread. The peach bread needs a baking time of about 1 hour, until baked through and top is lightly golden brown.
While it bakes, enjoy the sweet aroma of baking peaches and cinnamon. It’s going to smell so good that you’ll be tempted to devour the peach bread the second it comes out of the oven. Do NOT make that mistake!
Leave your peach bread in the pan to cool for 20 minutes. Then carefully remove it and let it continue cooling on a wire rack before slicing and eating!
How do I slice quick bread without it crumbling?
We’ve all experienced the disappointment of slicing into a freshly baked loaf of quick bread, only to have it crumble and fall apart. The good news it you can avoid this mishap with a few easy tricks.
- Make sure your bread is completely cool before making that first slice.
- Wrap the bread in foil or plastic wrap and let it rest overnight to cut and serve the next day, if possible. This helps the bread set best to sliceable perfection.
- Use a clean, sharp knife. Wipe the knife with a napkin between slices for smooth, even cuts. I often use a serrated bread knife, too.
- Line your buttered and floured pan with parchment paper before adding the batter. Leave about an inch of parchment paper sticking out over the sides of the pan. You can use it to lift the bread out of the pan in one piece, so it doesn’t risk falling apart while it’s warm.
How can I keep the top from burning?
If the top of your bread is over browning while the center is still soft, cover the bread lightly with a tented sheet of aluminum foil. Keep it covered for the remaining bake time to prevent burning your crumb topping.
Storing and Freezing
Peach Bread with sour cream stays moist, tender and flavorful for up to 5 days after baking. Keep it fresh by wrapping it in plastic wrap or foil and slicing it as you go.
Peach Quick Bread also freezes wonderfully! Wrap it in foil, then slide the loaf into a freezer-safe gallon bag with a zip top. Keep frozen for up to 3 months. You can thaw it in the refrigerator overnight, or at room temperature.
Sometimes I make a double recipe of this peach bread: one to eat right away, and one to freeze for future peach cravings!
More Peach Recipes to Love
If you love today’s easy peach bread, add these Cinnamon Peach Pancakes with lots of peach flavor to your breakfast menu! They’re light and fluffy with the perfect warming hint of cinnamon. For an even easier breakfast indulgence, give my Peaches and Cream French Toast Bake a try this weekend!
Impress your friends and family with this gorgeous Peach Blueberry Galette and serve topped with a scoop of vanilla ice cream. With my recipe, even novice pastry bakers can make fruit desserts that look as good as they taste!
Everyone will fall in love at first bite with these no bake Peaches and Cream Dream Bars. Similar to a layered dessert lasagna, it’s got an Golden Oreo Cookie crust, vanilla cheesecake layer, peaches, and a creamy peach gelatin top.
Cool off with a Frosted Peach Lemonade. A copycat recipe from a popular chicken restaurant, this tasty drink will be perfect for sipping poolside!
Love a peach pie? Try this Peaches and Cream Pie. It’s got a vanilla pudding pie crust, a soft cream cheese layer, uses a can of peaches, and is topped with cinnamon sugar before it’s baked. It’s one of my husband’s favorites, and can be enjoyed all year long.
The Best Quick Breads
Before you go, take a minute to explore some of the other quick bread recipes I’ve shared over the years. It’s more than just banana bread — although we do love our banana breads around here!
Chai Banana Bread puts a spicy twist on a classic, swirling bold chai tea spices into sweet banana bread. Strawberries add an explosion of flavor to the familiar loaf in this Strawberry Banana Bread recipe.
For an even sweeter dessert bread, Chocolate Strawberry Bread is perfection. It’s swirled with melted chocolate for a touch of extra decadence! When I’m in the mood for a lighter sweet treat, a slice of Pineapple Bread is just the thing.
Looking for a pumpkin bread that’s better than anything from a big coffee chain? This Cream Cheese Pumpkin Bread is soft, rich and ideal for pairing with a hot drink on a chilly fall day.
Make the best fresh peach bread recipe with ripe peaches!
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Peach Bread
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream
- 1 ½ cups fresh chopped peaches can use canned peaches SEE NOTE
Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup cold butter
Instructions
Bread
- Preheat oven to 350° F, and generously butter and flour a 9 X 5 loaf pan. Place a rectangular piece of parchment into the pan, so that you can easily lift it out after baking. This will also allow the crumb topping to remain somewhat intact.
- In a mixing bowl, cream butter and sugar until light and fluffy for about 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and mix completely.
- In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- Alternately add the flour mixture and sour cream to the creamed butter, beginning and ending with the flour. Mix the final bit of flour in until just combined.
- Fold peaches into batter, and pour into the prepared pan.
Crumble Topping
- In a medium bowl, whisk together the sugar, flour, cinnamon and nutmeg. Using a pastry cutter or two knives, add the butter and mix until it resembles coarse meal. Sprinkle over the top of the bread.
- Bake for 55 – 65 minutes or until a cake tester inserted into the middle comes out clean. If the top of the bread is browning too quickly, lightly cover it with a tent of aluminum foil.
- Cool bread in pan for 20 minutes. Carefully run a butter knife around the edges of the bread to loosen before lifting it out with the parchment. Allow bread to cool completely on a wire rack. Bread will slice better if the completely cooled loaf has been wrapped in aluminum foil or plastic overnight.
Comments & Reviews
Could you use almond flour
Ronda, I have never used almond flour to bake a bread, and am not sure it can be substituted in a 1:1 ratio for the all-purpose flour. I also don’t have any idea how it would change the end result, so I don’t feel comfortable telling you to use it.
I think it would be best if you googled a peach bread recipe with almond flour or almond flour quick bread that you could add peaches to.
Sorry I can’t be of more help. I hope you find what you’re looking for.