Peach Bread – Moist, Summery Loaf Bursting with Juicy Peaches
This Moist Peach Bread is loaded with juicy, ripe peaches and topped with a sweet peach-infused glaze. Perfectly tender and bursting with summer flavor, this easy quick bread is great for breakfast, snacks, or dessert.
Ingredients
- For the Bread:
- ¾ cup granulated sugar
- ½ cup whole milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 cups fresh peaches diced
- For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup finely diced peaches
- ½ teaspoon vanilla extract
- 1 –2 tablespoons heavy cream as needed for consistency
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together sugar, milk, oil, egg, and vanilla until smooth.
- Add dry ingredients: Stir in flour, baking powder, and salt until just combined—do not overmix.
- Fold in peaches: Gently fold in the diced peaches until evenly distributed in the batter.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the glaze: In a bowl, whisk together powdered sugar, melted butter, diced peaches, and vanilla. Add heavy cream a tablespoon at a time until the glaze reaches your desired consistency.
- Glaze the bread: Drizzle the glaze generously over the cooled peach bread. Let set before slicing and serving.
Notes
- You can substitute fresh peaches with canned (drained) or frozen (thawed) if needed.
- For added texture, fold in ½ cup chopped pecans or walnuts.
- Store tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.