Best Peach Bread Recipe

There’s nothing quite like the aroma of warm, freshly-baked peach bread wafting through your kitchen—sweet, fragrant, and utterly irresistible. If you’ve ever been disappointed by soggy bottoms, sinking fruit, or lackluster flavor, your search ends here. This definitive guide to making perfect fresh peach bread will transform how you bake with summer’s juiciest fruit. Whether you prefer a classic loaf or one topped with buttery streusel, I’ll walk you through every critical step for consistently amazing results.

Why Fresh Peaches Are Worth It

Fresh peaches deliver an unmatched natural sweetness and bright flavor that truly elevates your bread. When selecting peaches, look for fruits that yield slightly to gentle pressure—ripe but still firm enough to hold their shape when diced. Freestone varieties (where the pit separates easily from the flesh) are easier to work with than clingstone peaches, but either type will deliver delicious results.

Preparing Your Peaches: The Critical First Step

How to Easily Peel Peaches

1. Score an X at the bottom of each peach with a paring knife
2. Blanch in boiling water for 30-45 seconds
3. Transfer immediately to an ice bath
4. Peel the skin away—it should slip off effortlessly

For the perfect peach bread texture, dice your peaches into ½-inch cubes. This size ensures they distribute evenly throughout the batter without disappearing completely during baking.

Preventing Sinking Peaches & Soggy Bottoms

This is where many peach bread recipes fail! Here’s the secret: coat your diced peaches in flour before folding them into your batter. This creates a protective barrier that prevents excess moisture from seeping into the bread while also helping the fruit pieces remain suspended throughout the loaf instead of sinking to the bottom.

The PERFECT Peach Bread Recipe

Yield: 1 standard 9×5-inch loaf
Prep Time: 20 minutes
Bake Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Difficulty: Easy

Ingredients

For the Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup (1 stick) unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup buttermilk or plain yogurt
• 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
• 2 tablespoons all-purpose flour (for coating peaches)

For the Streusel Topping (Optional):

• ⅓ cup all-purpose flour
• ⅓ cup brown sugar, packed
• ½ teaspoon cinnamon
• 3 tablespoons cold unsalted butter, cubed
• ¼ cup chopped pecans (optional)

Step-by-Step Instructions

Prepare the Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
3. In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-4 minutes. This creates air pockets for a tender crumb.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients (3 additions of dry, 2 of buttermilk). Mix just until combined after each addition. Overmixing leads to tough bread!
6. Toss diced peaches with 2 tablespoons of flour until evenly coated.
7. Gently fold the floured peaches into the batter using a rubber spatula. Be gentle to avoid crushing the fruit.
8. Pour the batter into the prepared loaf pan, smoothing the top with your spatula.

For the Streusel Topping:

1. Combine flour, brown sugar, and cinnamon in a small bowl.
2. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Stir in chopped pecans if using.
4. Sprinkle the streusel evenly over the batter in the loaf pan.

Baking Instructions:

1. Bake in the middle rack of your preheated oven for 60-70 minutes. After 45 minutes, check if the top is browning too quickly—if so, tent loosely with foil.
2. Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (no wet batter).
3. Cool in the pan for 15 minutes before removing to a wire rack to cool completely—at least 1 hour before slicing for the best texture.

Troubleshooting Your Peach Bread

Beyond the Basic Recipe

Flavor Variations

• Add nuts: Fold in ½ cup chopped walnuts or pecans
• Spice it up: Add ¼ teaspoon of cardamom, nutmeg, or ginger
• Simple glaze: Mix 1 cup powdered sugar with 2-3 tablespoons peach juice or milk

Storage & Shelf Life

• Counter: Tightly wrapped, 2-3 days
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months (wrap in plastic, then foil)

To freeze individual slices, place them on a parchment-lined baking sheet until frozen, then transfer to a freezer bag for easy single servings.

Frequently Asked Questions

Do I have to peel the peaches?
While not absolutely necessary, peeled peaches create a better texture. The skin can become tough during baking.

Can I use frozen peaches?
Yes! Thaw completely, drain well, and pat dry before coating with flour. Expect a slightly different texture.

How do I know when my bread is done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs, but no wet batter.

Can I make muffins instead of a loaf?
Absolutely! Fill muffin cups ¾ full and bake at 350°F for about 20-25 minutes.

Equipment Checklist

• 9×5-inch loaf pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Wire cooling rack
• Parchment paper (optional but recommended)

There you have it—the ultimate guide to creating perfect fresh peach bread every single time. With these techniques, you’ll never again suffer from soggy bottoms or sinking fruit. The combination of juicy peaches, tender crumb, and optional crunchy streusel topping makes this peach bread recipe a guaranteed crowd-pleaser. Whether you’re enjoying a slice with your morning coffee or serving it as a summer dessert, this recipe is bound to become a seasonal favorite in your home.

Happy baking!

The PERFECT Peach Bread Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Course Breakfast

Servings 1 standard 9×5-inch loaf

Ingredients

  

• For the Bread:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup 1 stick unsalted butter, room temperature
• ¾ cup granulated sugar
• ¼ cup brown sugar packed
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ⅓ cup buttermilk or plain yogurt
• 2 cups fresh peaches peeled and diced (about 3 medium peaches)
• 2 tablespoons all-purpose flour for coating peaches
• For the Streusel Topping Optional:
• ⅓ cup all-purpose flour
• ⅓ cup brown sugar packed
• ½ teaspoon cinnamon
• 3 tablespoons cold unsalted butter cubed
• ¼ cup chopped pecans optional

Instructions

 

• Step-by-Step Instructions
• Prepare the Batter:
• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• Combine dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, and cinnamon. Whisk together and set aside.
• In a large bowl, cream together the butter and both sugars until light and fluffy, about 3-4 minutes. This creates air pockets for a tender crumb.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients (3 additions of dry, 2 of buttermilk). Mix just until combined after each addition. Overmixing leads to tough bread!
• Toss diced peaches with 2 tablespoons of flour until evenly coated.
• Gently fold the floured peaches into the batter using a rubber spatula. Be gentle to avoid crushing the fruit.
• Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
• For the Streusel Topping:
• Combine flour, brown sugar, and cinnamon in a small bowl.
• Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
• Stir in chopped pecans if using.
• Sprinkle the streusel evenly over the batter in the loaf pan.
• Baking Instructions:
• Bake in the middle rack of your preheated oven for 60-70 minutes. After 45 minutes, check if the top is browning too quickly—if so, tent loosely with foil.
• Test for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs (no wet batter).
• Cool in the pan for 15 minutes before removing to a wire rack to cool completely—at least 1 hour before slicing for the best texture.

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