Sweet and buttery peach bread is the best way to make the most of summer’s favorite fruit. An easy-to-make recipe and a crowd-pleaser, the crunchy streusel topping makes this quick peach bread absolutely irresistible!
This peach bread truly celebrates the peach season. Juicy peaches are studded in a soft, tender crumb, topped with a buttery, cinnamon-spiced crumble! Enjoy it plain, or toasted with a pat of butter, or even cream cheese, or with a scoop of ice cream. This quick bread recipe is a keeper!
Love peaches? Then you must try my peach cheesecake and peach cobbler cake. I even have a delicious peach mozzarella salad and peach cold brewed iced tea!
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Why You'll Love This Recipe
✨ Full of sweet, juicy flavors, this quick bread is lovely way to use fresh seasonal peaches.
✨ Thanks to the fresh peaches and buttermilk, this bread is so soft and moist!
✨ Simple ingredients and prep make this recipe easily doable by anyone, anytime!
✨ It's sweet enough for dessert, a teatime treat or even breakfast!
✨ This peach bread is perfect on its own. But you can easily dress it up with a dollop of cream or ice cream!
Reader Love ❤️
I made this today, it was AMAZING!! Had some extra peaches at home and I didn’t want them to go bad. Will be buying more to keep making this 😄
Recipe Ingredients
Peaches: Use the freshest, ripest fruits because they have the most amazing sweet flavor, and that’s what you need for the bread recipe to shine. If using frozen peaches, please thaw and drain before using. Drain canned peaches thoroughly before using.
Buttermilk: Either buy cultured buttermilk from the store or mix milk and vinegar to make it at home. Buttermilk keeps the peach loaf soft and moist.
Flour: I used all-purpose flour, but you can also use whole wheat flour.
Eggs: Bind the sweet bread ingredients together and give it structure.
Cinnamon powder: enhances the natural sweetness of peaches.
Sugar: I used raw sugar, but brown or regular white sugar also works.
Olive oil: I love the fruitiness it adds to the cake. Swap it with vegetable oil if that’s what you have at hand.
Vanilla extract: Enhances the overall flavor profile of the peach loaf bread recipe. Use store-bought or homemade vanilla extract.
Streusel Ingredients
| Butter | Cinnamon Powder |
| All-purpose Flour | Raw Sugar |
Please see the recipe card below for full information about the ingredients and quantities.
Variations
Eggless: Substitute eggs with flax eggs to make eggless peach bread.
Lemon: Instead of cinnamon, use lemon juice or zest to give this fresh peach bread recipe a lemony, fresh flavor, like my blueberry and lemon bread.
Nuts: Almonds, pecans, walnuts, or even pistachios will add a TON of texture to the bread. Remember to chop the ingredients finely and add them to the batter or streusel.
How To Make Peach Bread
Step 1: Make the streusel topping - Combine sugar, flour, butter, and cinnamon in a small bowl. Refrigerate until later.
Step 2: Make the buttermilk - mix milk and vinegar in a small bowl and keep aside for 5 minutes.
Step 3: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon powder.
Step 4: In another medium-sized bowl, whisk together the eggs and sugar for 1-2 minutes using a balloon whisk or an electric beater.
Step 5: Add the buttermilk, olive oil, and vanilla extract. Mix well.
Step 6: Pour the wet ingredients over the dry ingredients. Avoid over-mixing.
Step 7: Keep aside 2 tbsp of diced peaches, toss the rest with a tsp of flour, and fold into the batter.
Step 8: Transfer the batter to the greased loaf pan and evenly sprinkle half the streusel. Scatter the saved diced peaches on top and the remaining streusel over them.
Step 9: Bake for 55-60 minutes or until a skewer inserted in the center comes out clean.
Step 10: Allow the bread to cool in the pan for 15 minutes, then turn it onto a cooling rack to cool completely.
Step 11: Let the bread cool completely before slicing!
Pro Tips
- Toss the diced peaches in flour to keep them from sinking to the bottom of the loaf.
- Don't overmix the batter. Mix the batter only until the ingredients are combined. This will help make the best peach bread and keep it fluffy and moist.
- Grease your pan well to prevent sticking, especially when using fresh fruit in a bread recipe. Or, line it with parchment paper.
- Allow the peach quick bread to cool completely before slicing. The resting time helps the bread to set properly and gives cleaner slices.
- If your bread starts browning too quickly, tent it loosely with foil.
- Fresh ripe peaches will give you the best flavor. But you can use frozen or canned peaches. Please drain them well, as you don't want excess moisture, which can make the texture gummy.
How To Store
This peach quick bread is best enjoyed fresh the day it's baked. If you have leftovers, wrap them in beeswax paper or plastic wrap and store them in the fridge for up to 3 days. To reheat, microwave the peach loaf cake for 15–20 seconds before serving.
Recipe FAQS
Quick bread doesn’t use yeast. Instead, it uses baking powder, baking soda, or both, which makes the dough rise faster without needing kneading or proofing. This saves time. Quick bread is denser than cake and usually has more add-ins like fruits and nuts.
Peaches have soft skin that disappears while baking, so you don't need to peel them for this old-fashioned peach bread recipe.
Let the bread cool completely before slicing. This is important because warm peach bread is crumbly and will fall apart if cut too soon. Wait at least 2 hours before slicing.
📖 Recipe
Peach Bread Recipe
Ingredients
Streusel Topping
- 3 tbsp Sugar
- 2 tbsp All-purpose flour
- 2 tbsp Butter, softened
- 1/2 tsp Cinnamon powder
Peach Bread
- 1/2 cup Milk
- 1/2 tbsp Apple cider vinegar You can also use white vinegar
- 1 3/4 cup All-purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup + 2 tbsp Sugar
- 2 Eggs
- 1/2 cup Olive oil
- 1.5 tsp Vanilla extract
- 5 Peaches, diced
Instructions
- Preheat the oven to 180 C / 350 F. Grease a 9"x5" loaf pan.
Streusel Topping
- Combine all the ingredients - sugar, flour, butter, and cinnamon powder in a small bowl. Mix with a fork until a crumbly mixture forms. Keep in the refrigerator for later use.3 tbsp Sugar, 2 tbsp All-purpose flour, 2 tbsp Butter, softened, 1/2 tsp Cinnamon powder
Peach Bread
- Make the buttermilk - mix milk and vinegar in a small bowl and keep aside for 5 minutes.1/2 cup Milk, 1/2 tbsp Apple cider vinegar
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon powder.1 3/4 cup All-purpose flour, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt, 1 tsp Cinnamon powder
- In another medium-sized bowl, whisk together the eggs and sugar for 1-2 minutes using a balloon whisk or an electric beater.2 Eggs, 1/2 cup + 2 tbsp Sugar
- Add the buttermilk, olive oil, and vanilla extract. Mix well.Buttermilk, 1/2 cup Olive oil, 1.5 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients and mix well. Avoid over-mixing.
- Keep aside 2 tbsp of diced peaches, toss the rest of the peaches with a tsp of flour, and fold into the batter.
- Transfer the batter to the loaf pan and evenly sprinkle half the streusel over it. Scatter the saved diced peaches on top and the remaining streusel over them.
- Bake at 180 C / 350 F for 55-60 minutes or until a skewer inserted in the center comes out clean.
- Allow the bread to cool in the pan for 15 minutes, then turn it out on a cooling rack to cool completely.
- Let the bread cool completely before slicing it. Serve and enjoy!
Video
Notes
- Toss the diced peaches in flour to keep them from sinking to the bottom of the loaf.
- Don't overmix the batter. Mix the batter only until the ingredients are combined. This will help make the best peach bread and keep it fluffy and moist.
- Grease your pan well to prevent sticking, especially when using fresh fruit in a bread recipe. Or, line it with parchment paper.
- Allow the peach quick bread to cool completely before slicing. The resting time helps the bread to set properly and gives cleaner slices.
- If your bread starts browning too quickly, tent it loosely with foil.
- Fresh ripe peaches will give you the best flavor. But you can use frozen or canned peaches. Please drain them well, as you don't want excess moisture, which can make the texture gummy.
Jewel says
Hi, can one use yogurt instead of buttermilk?
Tia
Natasha Minocha says
Hi, yes you can!
Eliza says
Hi i really love it
Natasha Minocha says
Thank you! xx
Tracy says
So so good!!
Tracy says
I made this today, it was AMAZING!! Had some extra peaches at home and I didn’t want them to go bad. Will be buying more to keep making this 😄
Natasha Minocha says
Thank you so much Tracy! This makes me very very happy! Have a great weekend xx