Heavenly Peach Bread

Nothing beats the sweet smell of fresh peach bread baking in my kitchen on a lazy summer afternoon.

When I spotted those gorgeous, juice-dripping peaches at the farmer’s market last week, I knew exactly what had to happen.

You know that feeling when you bite into a perfectly ripe peach and the juice runs down your chin? That’s exactly what inspired me to create the most tender, moist peach bread that captures all those summer flavors in every single bite.

Why My Peach Bread Is a Must in Peach Season

I’ve been perfecting my peach bread recipe for years, and honestly, it never gets old. You’re going to fall head over heels for how incredibly moist and fluffy each slice turns out.

My family practically fights over the last piece, and I love how the natural sweetness of the peaches shines through without being overpowering.

It’s so simple that even your teenagers can whip it up when they’re craving something homemade.

When I’m in a peach-baking mood, I can’t help but make a whole peach feast!

My easiest peach financiers are absolutely divine for an elegant afternoon treat, and you should definitely try my fresh peach scones for the most delightful breakfast spread.

Trust me, your kitchen will smell like pure summer heaven.

Ingredients You Need for Peach Bread

Here’s what you’ll need to make my signature peach bread – and don’t worry, most of these pantry staples are probably already in your kitchen:

For the Bread:

• 3/4 cup granulated sugar (I prefer organic when possible)
• 1/2 cup whole milk (2% works perfectly too)
• 1/2 cup vegetable oil (canola or melted coconut oil work beautifully)
• 1 large egg (room temperature mixes better)
• 1 teaspoon pure vanilla extract (never skip the good stuff!)
• 2 cups all-purpose flour (I always spoon and level for accuracy)
• 2 teaspoons baking powder (check your expiration date!)
• 1/4 teaspoon salt (enhances all the flavors)
• 2 cups fresh peaches, diced (about 3-4 medium peaches)

For the Glaze:

• 2 cups powdered sugar (sifted for smoothness)
• 2 tablespoons melted butter (unsalted is my preference)
• 1/3 cup finely diced peaches (save the juiciest pieces for your glaze)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (only if needed)

How to Make Peach Bread

Step 1: Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan. I like to dust mine with a little flour too – it helps prevent sticking.

Step 2: In a medium mixing bowl, whisk together the sugar, milk, oil, egg, and vanilla until everything is beautifully combined. The mixture should look smooth and creamy.

Step 3: In a separate bowl, whisk together your flour, baking powder, and salt. Here’s my secret: I always whisk dry ingredients separately to avoid any lumps in my peach bread.

Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix – a few lumps are perfectly fine! Overmixing leads to tough bread, and we want tender, fluffy results.

Step 5: Carefully fold in your diced peaches. I love seeing those beautiful golden chunks throughout the batter.

Step 6: Pour the batter into your prepared loaf pan and bake for 55-60 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before glazing.

Step 8: For the glaze, mix the powdered sugar, melted butter, diced peaches, and vanilla until smooth. Add cream only if you need to thin it out. The natural peach juices usually provide enough moisture.

What Works for Me Every Time I Bake Peach Bread

The secret to my perfect peach bread is all in the peaches themselves. I always choose peaches that give slightly when pressed but aren’t mushy.

Before dicing, I peel them by dropping them in boiling water for 30 seconds, then plunging them into ice water – the skins slip right off!

Also, don’t skip the cooling time before glazing. Hot bread will melt your beautiful glaze faster than you can say “peach season.”

Can I use frozen peaches in my peach bread?

I use frozen peaches all the time when fresh ones aren’t available.

Just thaw them completely and drain any excess liquid before folding into your batter. The flavor is still incredible.

How should I store my peach bread?

Because of the fresh fruit glaze, I always store my peach bread in the refrigerator in an airtight container. It stays fresh for up to 5 days, though it rarely lasts that long in my house!

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Can I freeze peach bread?

Yes! I recommend freezing it without the glaze for best results. Wrap it tightly in plastic wrap, then aluminum foil. It freezes beautifully for up to 3 months.

Thaw completely before adding the glaze.

What can I substitute for the oil?

You can use melted butter, applesauce, or even Greek yogurt for a lighter version. Each will give you a slightly different texture, but all are delicious options.

If you love my peach bread as much as I do, don’t forget to save it to your Pinterest boards! You can find all my favorite recipes on my Pinterest.

I’d love to see your beautiful creations too!

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How I Love to Serve My Peach Bread

There’s nothing quite like serving warm slices of peach bread on a Sunday morning with my family gathered around the kitchen table.

I love making it for summer brunch gatherings, and it’s become my signature contribution to potluck dinners.

Sometimes I’ll serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert.

The combination of the tender bread and that sweet peachy glaze never fails to make everyone smile.