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Peach Bread is the moist, tender quick bread that tastes like summer in a slice, studded with juicy fresh peaches and finished with a sweet vanilla glaze. I baked a loaf on a sunny July morning when the peaches were perfectly ripe, and Maddie and Lizzie polished off half before it had even cooled. If you love an easy summer bake, you will also love our ice cream bread.
Sour cream keeps it incredibly moist, and the glaze takes it right over the top.
Peach Bread Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 1 hour 5 minutes
- ⏳ Total Time: 1 hour 15 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 298kcal
- 🌶️ Flavor Profile: Moist, tender, and lightly spiced with sweet juicy peaches
- ✋ Difficulty: Easy, a simple stir-together quick bread, like our ice cream bread
Quick Answer
Whisk the dry ingredients in one bowl. In another, whisk together sugar and melted butter, then the egg, sour cream, and vanilla. Stir the dry ingredients into the wet until just combined, then fold in diced fresh peaches. Pour into a loaf pan and bake at 350 degrees F for 55 to 65 minutes until a toothpick comes out clean. Cool, then drizzle with a simple powdered sugar glaze before slicing.
Jump to:
Why This Recipe Works
Click to see the technique science
- Sour cream means moist bread. Sour cream adds richness and moisture, giving the loaf a tender, melt-in-your-mouth crumb.
- Fresh peaches shine. Folding in diced fresh peaches puts juicy bursts of summer flavor in every slice.
- Warm spices add depth. A little cinnamon and nutmeg complement the peaches without overpowering them.
- The glaze finishes it. A simple powdered sugar glaze adds sweetness and a bakery-style look.
- It is a simple stir-together. No mixer required, just two bowls and a spoon for an easy quick bread.
Why You’ll Love This Recipe
- It is an easy, no-mixer quick bread that comes together in minutes.
- Fresh peaches and sour cream make it incredibly moist and full of flavor.
- It is perfect for summer mornings, right alongside our peach tea.
Key Ingredients
Here is what goes into this peach bread. See the recipe card below for exact amounts.
- Fresh peaches: Small-diced ripe peaches are the star. Canned and drained peaches work when fresh are out of season.
- Sour cream: The secret to an ultra-moist, tender loaf.
- Butter and sugar: Melted butter keeps it simple and adds richness while sugar sweetens.
- Cinnamon and nutmeg: Warm spices that make the peaches taste even cozier.
- Powdered sugar and milk: Whisked into a quick glaze to drizzle over the cooled loaf.
See recipe card for exact quantities.
Variations and Substitutions
This peach bread is easy to make your own. Here are a few ideas.
- Add nuts: Fold in chopped pecans or walnuts for crunch.
- Make it streusel-topped: Add a brown sugar crumble before baking instead of the glaze.
- Use frozen peaches: Thaw and drain well, then fold in as usual.
- Spice it up: Add a pinch of ginger or cardamom for extra warmth.
- Serve a slice with a glass of our peach tea for the ultimate peach pairing.
How to Make Peach Bread
- Mix the dry ingredients. Stir together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt; set aside.
- Cream sugar and butter. In a large bowl, whisk the sugar and melted butter until smooth.
- Add the wet ingredients. Whisk in the egg, then the sour cream and vanilla, until smooth.
- Combine the batter. Stir the dry ingredients into the wet until just combined with no dry patches.
- Fold in the peaches. Gently fold the diced fresh peaches through the batter.
- Bake and glaze. Bake in a loaf pan at 350 degrees F for 55 to 65 minutes. Cool, then drizzle with the powdered sugar glaze and serve.
Recipe Tips & Tricks
- Do not overmix. Stir just until combined to keep the bread tender, not tough.
- Dice peaches small. Small pieces distribute evenly and keep the loaf from getting soggy.
- Tent with foil. Cover loosely halfway through baking to prevent over-browning.
- Cool before glazing. A warm loaf will melt the glaze right off.
- Check for doneness. A toothpick in the center should come out clean; quick breads vary by oven.
- Drain canned peaches well. If using canned, pat them dry so the batter is not too wet.
Serving Ideas and Suggestions
This peach bread is delicious any time of day. Enjoy a slice for breakfast with coffee, as an afternoon snack, or as a light dessert with a scoop of vanilla ice cream.
It is wonderful served slightly warm with a pat of butter, or alongside other summer treats. Pair it with our peach tea or set it out next to our banana nut muffins for a brunch spread.
Store the cooled, glazed loaf wrapped at room temperature for up to three days or in the fridge for up to five. It also freezes well, unglazed, for up to two months; thaw and glaze before serving.
Peach Bread FAQs
Yes. Fresh ripe peaches give the best flavor, but canned (drained well) or frozen (thawed and drained) peaches work too. Pat them dry so they do not add too much moisture to the batter.
It is up to you. Peeling gives a smoother texture, but the skins are thin and fine to leave on if you prefer less work.
This can happen from overmixing, too much moisture from the peaches, or underbaking. Drain the peaches well, mix just until combined, and bake until a toothpick comes out clean.
Yes. Divide the batter into a lined muffin tin and bake at 350 degrees F for about 18 to 22 minutes, until a toothpick comes out clean.
Store the glazed loaf wrapped at room temperature for up to three days or refrigerated for up to five. Unglazed, it freezes well for up to two months.
Absolutely. The bread is delicious on its own or with a streusel topping. The glaze just adds extra sweetness and a pretty finish.
Love summer bakes? Try our ice cream bread next.
Peach Bread
Ingredients
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg optional
- pinch salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 large egg
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup small-diced fresh peaches or canned and drained peaches
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- In a medium-sized bowl, stir the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.2 & 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, pinch salt
- In a large bowl whisk together the sugar and butter until smooth.1 cup granulated sugar, 1/2 cup unsalted butter
- Add the egg and whisk until smooth.1 large egg
- Add the sour cream and vanilla, whisk until smooth.3/4 cup sour cream, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet and stir it in until combined with no dry patches.
- Fold in the peaches.1 cup small-diced fresh peaches
- Pour the mixture into the loaf pan and smooth out the top.
- Bake for 55-65 minutes, until golden brown and a toothpick inserted into the center comes out clean. Add a foil tent over the pan halfway through to prevent too much browning.
- Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool completely on a wire rack.
- When the bread is cool, make the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.1 cup powdered sugar, 2 tablespoons whole milk
- Pour the glaze over the bread and let it sit for about 10 minutes. Slice and serve.
Notes
- Use Ripe Peaches: Make sure your peaches are ripe and juicy for the best flavor and texture.
- Drain Canned Peaches: If using canned peaches, drain them well to avoid adding extra liquid to the batter.
- Cool Completely: Let the bread cool completely on a wire rack before slicing to prevent it from falling apart.
- Glaze It: Don’t skip the glaze! It adds a delicious sweetness and makes the bread look beautiful.
- Adjust Baking Time: Check the bread at the 55-minute mark. If it’s browning too quickly, cover it with aluminum foil.
- Add Mix-Ins: Feel free to add nuts, chocolate chips, or other fruits to the batter for extra flavor.
Nutrition
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