Sweet and buttery peach bread is the best way to make the most of summer’s favorite fruit. An easy-to-make bread recipe and a crowd-pleaser, the crumbly streusel topping makes this impossibly tasty quick peach bread recipe irresistible!
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Why you'll love peach bread?
- A really lovely way to use peaches
- A great alternative to the well-loved banana bread
- Quick and easy peach bread recipe
- Anytime snack, perfect for breakfast, brunch, and dessert!
- Enjoy it on its own, with a dollop of whipped cream, or alongside a cup of tea or coffee
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.
Buttermilk: Either buy cultured buttermilk from the store or mix milk and vinegar to make it home. Buttermilk keeps peach loaf soft and moist.
Flour: While I prefer all-purpose flour, you can use whole wheat flour too.
Leavening agents: Baking powder and baking soda help the peach quick bread rise well.
Eggs: Bind the sweet bread ingredients together and give it structure.
Cinnamon powder: enhances the natural sweetness of peaches.
Sugar: I prefer raw sugar, but brown or regular white sugar also works.
Salt helps balance the flavors.
Olive oil: I love the fruitiness it adds to the bread crumb. Swap it with vegetable oil if that’s what you have at hand.
Vanilla extract: rings a warm, sweet aroma that enhances the overall flavor profile of the peach loaf bread recipe.
Streusel ingredients
| Butter | Cinnamon Powder |
| All-purpose Flour (swap with whole-wheat) | Raw Sugar |
How to make peach quick 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: Mix well with 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 on a cooling rack to cool completely.
Step 11: Let the bread cool completely before slicing!
Final step: Serve and savor.
Pro tips
- Toss the diced peaches in flour to keep them from sinking to the bottom of the loaf.
- Don't overmix the batter; this makes the best peach bread and keeps 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.
Variations
Eggless: Substitute eggs with flax eggs to make peach bread without eggs.
Lemon: Instead of cinnamon, use lemon juice or zest to give this fresh peach bread recipe a lemony, fresh flavor.
Nuts: Almonds, pecans, walnuts, or even pistachios will add a TON of texture to the bread. Remember to chop finely and add to the batter or streusel.
Chocolate: Fold white chocolate into the peach bread batter along with fruit to make it more decadent.
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.
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.
Yes, you can make a peach bread recipe with canned peaches. Just make sure they are drained thoroughly. Pat them dry. There should be no excess liquid in the batter.
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.
More quick breads
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this peach bread as much as we do!
📖 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.
Peach Bread
- Make the buttermilk - mix milk and vinegar in a small bowl and keep aside for 5 minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 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.
- Add the buttermilk, olive oil, and vanilla extract. Mix well.
- 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!
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