Peach Bread – Moist, Summery Loaf Bursting with Juicy Peaches

There’s something magically nostalgic—and refreshing—about biting into a slice of peach bread. With every forkful, you taste sunshine-ripe fresh peaches nestled in a soft buttery crumb, all dressed up in a peach-infused vanilla glaze. This loaf feels like summer weekend mornings, picnic baskets, and carefree late afternoons. What’s even better? It’s a quick bread: no yeast, no fuss, and ready to go from bowl to baked in under an hour.

Whether you’re harvesting peaches from your garden, shopping at the local farmer’s market, or craving a fruit-forward twist on banana bread, this recipe delivers. The simplicity keeps it accessible—perfect even for novice bakers—while the bright flavor and moist texture give it a bakery-quality feel. If you’ve tried our lemon zucchini bread or the lemon white chocolate muffins, you’ll find this peach loaf just as versatile, comforting, and gift-worthy.

This recipe is ideal for food lovers who want dessert-like sweetness combined with fruit-forward freshness—and did I mention it freezes beautifully, too?

Why You’ll Love This Peach Bread

• Exceptionally moist texture thanks to oil (not butter), milk, and fresh fruit
• Sweet, summery peach flavor, amplified by the vanilla glaze
• Quick and effortless—no stand mixer required
• Customizable loaf—mix in berries, nuts, or spices to suit your taste
• Family-friendly—kids love the soft crumb and sweet glaze
• Great recipe for meal prep—freeze slices for grab-and-go snacks
• No leftover bananas or zucchini needed—this loaf celebrates peaches all on its own

Whether it’s for morning coffee, afternoon tea, or a light dessert, this loaf checks all the boxes: easy to make, easy to love, and beautiful on any serving table.

Ingredients You’ll Need

Gather these simple ingredients to ensure success:

For the Bread:

• ¾ cup granulated sugar (can reduce to ⅔ cup if peaches are very sweet)
• ½ cup whole milk
• ½ cup vegetable oil (neutral – like canola or sunflower)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 cups fresh peaches, diced small (about 2–3 medium peaches)—skin optional

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons unsalted butter, melted and slightly cooled
• ⅓ cup finely diced peaches (very small pieces)
• ½ teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk for thinning if needed

Pro Tip: For the brightest color and flavor, choose peaches at peak ripeness. If skin is soft you can leave it on to add visual interest and fiber.

How to Make Peach Bread

Step 1 – Mix the Wet Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×5‑inch loaf pan or line it with parchment. In a large bowl, whisk together sugar, milk, oil, egg, and vanilla until completely smooth and integrated. No mixer needed—just whisk or stir by hand.

Tip: Mixing by hand helps prevent overworking the batter, giving a tender crumb texture.

Step 2 – Stir in Dry Ingredients and Peaches

Add the flour, baking powder, and salt directly into the wet mixture. Stir gently until the flour disappears—don’t overmix! Fold in the diced peaches with a spatula, mixing just until evenly distributed. If your peaches are juicy, blot them with a paper towel or toss them lightly in flour to avoid soggy batter or uneven sinks.

Step 3 – Bake and Cool

Transfer batter to the loaf pan and smooth the top. Bake for about 50–60 minutes, rotating halfway through if your oven has hot spots. Loaf is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Allow the bread to cool in the pan for at least 10 minutes before carefully turning it out onto a wire rack. Let the loaf cool completely before glazing—otherwise the glaze will melt into nothing.

Step 4 – Prepare and Drizzle the Glaze

Mix powdered sugar, melted butter, diced peaches, vanilla extract, and optional heavy cream in a bowl until smooth. If thicker than desired, add a little milk or cream. The glaze should be thick but drizzleable. Pour or drizzle over the top of the cooled loaf, letting it drizzle over edges and melt into little pools at the base.

For a rustic finish, leave it slightly uneven so peach pieces peek through.

Pro Tips for the Best Peach Bread

• Use ripe but firm peaches—they hold up better in the batter.
• Gently blot peaches to remove excess moisture—this prevents sogginess.
• Fold ingredients, don’t beat—to maintain a tender crumb.
• Allow complete cooling before glazing to avoid melting.
• Add texture and flavor by folding in chopped nuts like pecans or almonds.
• Customize spice with a pinch of cinnamon or ground ginger for warmth.
• Freeze extras—slice and freeze individually for quick snacks later.

Variations & Substitutions

Here are ways to mix up the recipe depending on what you’re in the mood for:

• Peach Almond Bread: Add ½ teaspoon almond extract and top with sliced almonds before baking.
• Peach Blueberry Bread: Fold in up to ½ cup fresh or frozen blueberries. Use slightly less milk if batter becomes too wet.
• Cinnamon Peach Loaf: Add ½ teaspoon ground cinnamon or pumpkin spice for cozy flavor.
• Whole Grain Version: Substitute up to ½ cup white whole wheat or spelt flour.
• Vegan Version: Use plant-based milk, egg replacer (like flax egg), and vegan butter or oil.
• Sugar Swap: Replace sugar with coconut sugar or 3/4 cup honey; reduce milk by ¼ cup when using honey.
• Muffin Twist: Spoon batter into muffin tins, bake at 350°F for around 20 minutes.

This recipe is flexible, forgiving, and lends itself to many creative spins.

What to Serve With Peach Bread

Perfect on its own, peach bread also pairs well in these ways:

• With coffee, tea, or peach iced tea for a light breakfast or afternoon snack
• Sliced and spread with whipped cream or mascarpone cheese for dessert
• With yogurt and granola for a balanced brunch dish
• At bake sales, potlucks, or gifts—wrapped in parchment and ribbon
• As part of a summer brunch board with fruit, cheese, and herbal tea
• Light dessert with a scoop of vanilla ice cream or a dollop of whipped cream

It works as a snack, gift, party addition, or anytime treat.

Storage & Reheating

• Room Temp: Wrap loaf tightly in plastic wrap and store at room temperature for up to 3 days.
• Refrigerator: Keeps best for up to 5 days in airtight containers or well-wrapped.
• Freezer: Once cooled and unglazed, wrap in plastic and then foil, freeze for up to 3 months. Glaze slices just before eating.
• To Reheat: Microwave individual slices for 10–15 seconds or warm in toaster oven for a minute. Re-glaze if desired.

This bread holds up beautifully—even days later, it’s moister than most bar cookies or cakes.

Frequently Asked Questions

Can I use canned peaches instead of fresh?
Yes—just drain them very well and pat dry. They may add more moisture so reduce milk slightly.

Can I skip the glaze?
Yes! The loaf is delicious without it. If you prefer less sweetness, just dust with powdered sugar or leave plain.

How do I prevent peaches from sinking to the bottom?
Toss diced peaches lightly in flour before folding in; this helps suspend them evenly.

Do I need to peel the peaches?
Not necessary—peach skin softens during baking and adds fiber. Peel if you prefer a smoother texture.

Why did my loaf sink in the middle?
This can happen if the peaches were too wet or the loaf was underbaked. Ensure proper bake time and drain excess moisture.

Nutrition Facts Table

Nutrient	Per Slice (1/10 of loaf)
Calories	310 kcal
Carbohydrates	45 g
Sugars	27 g
Protein	3 g
Fat	13 g
Saturated Fat	2.5 g
Fiber	1 g
Sodium	150 mg

Conclusion

This peach bread is summer baked into a loaf—soft, richly flavored, and generously glazed with fruity sweetness. Whether you’re enjoying a quiet morning slice or sharing it at a gathering, this recipe brings warmth and nostalgia. It’s easy to make, fridge- and freezer-friendly, and versatile enough to adapt with seasonings or mix-ins.

Bake a loaf, slice and freeze some for later, and wrap one up as a thoughtful gift. Summer mornings never looked—or tasted—so good. If you try this recipe, share your favorite fruit swap, glaze variation, or best serve idea in the comments—I’d love to hear your peaches-in-the-kitchen creativity!