This quick bread is a moist, fruit-forward treat perfect for utilizing seasonal summer peaches. It features a sweet, creamy peach glaze that adds a layer of rich flavor to every slice.

List of ingredients

3/4 cup granulated sugar (150 grams) – provides sweetness and structure.
1/2 cup 2% milk (4 ounces) – ensures a moist crumb.
1/2 cup canola oil (vegetable or coconut oil) – adds tenderness to the bread.
1 large egg – binds the ingredients together.
1 teaspoon vanilla extract – enhances the fruit flavors.
2 cups all-purpose flour (260 grams) – the primary structure of the loaf.
2 teaspoons baking powder – the leavening agent for lift.
1/4 teaspoon salt – balances the sweetness of the peaches.
2 cups diced fresh peaches – the main flavor component.
2 cups powdered sugar – the base for the glaze.
2 tablespoons melted butter – gives the glaze a rich, smooth texture.
1/3 cup finely diced peaches (peeled and drained of any extra juice) – adds fruit pieces to the topping.
1/2 teaspoon vanilla extract – flavors the peach glaze.
1-2 tablespoons heavy cream or milk (optional) – used to adjust the glaze consistency.

step-by-step instructions

Prepare Oven: Preheat your oven to 350ºF. Ensure the oven rack is positioned in the center for even baking.
Mix Wet Ingredients: In a medium bowl, stir together the granulated sugar, milk, oil, egg, and vanilla extract. Mix until the sugar is well combined with the liquids.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and stir until just combined.
Add Fruit: Gently fold the two cups of diced fresh peaches into the batter using a spatula. Avoid overmixing to prevent the bread from becoming tough.
Bake: Pour the batter into a greased 9″x5″ bread pan. Bake at 350ºF for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes. Carefully remove it to a wire rack to cool completely before adding the glaze.
Make Glaze: Combine powdered sugar, melted butter, finely diced peaches, and vanilla extract in a small bowl. Mix until the glaze is smooth.
Adjust Consistency: If the glaze is too thick, add heavy cream or milk one tablespoon at a time until it reaches a drizzle consistency.
Finish and Serve: Once the bread is entirely cool, spread the peach glaze evenly across the top. Slice the loaf and serve immediately.

Peach Preparation Techniques

Blanching Peaches for Easy Peeling

To remove peach skins quickly, bring a large pot of water to a boil. Drop the peaches in for 10-20 seconds, then immediately transfer them to a bowl of ice water. The skins will slip off easily with a small knife.

Draining Excess Fruit Moisture

When preparing peaches for the glaze, ensure they are finely diced and drained of excess juice. This prevents the glaze from becoming too runny or separating. Use a fine-mesh strainer or a paper towel to pat the pieces dry.

Achieving Uniform Dice Sizes

Cut the peaches for the bread into consistent, medium-sized pieces. This ensures that the fruit is distributed evenly throughout the loaf. Uniform pieces also bake at the same rate, preventing some areas from being too soggy.

Essential Baking Tips for Success

Preventing Batter Overmixing

Stir the wet and dry ingredients only until they are just combined. Overmixing develops too much gluten, which results in a dense, tough texture. Use a spatula to gently fold in the peaches at the end.

Preparing the Loaf Pan for Release

Rub shortening over the bottom and sides of the 9″x5″ pan, then dust it with a thin layer of flour. This creates a non-stick barrier that allows the bread to slide out easily. Shake out any excess flour before adding the batter.

Testing for Internal Doneness

Insert a wooden toothpick or a thin skewer into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is done. If wet batter clings to the toothpick, bake for another 5 minutes.

Using Room Temperature Ingredients

Ensure the egg and milk are at room temperature before mixing. This allows the emulsion to form more easily, resulting in a smoother batter. Room temperature ingredients also help the bread rise more consistently in the oven.

Glaze Customization and Application

Managing Glaze Thickness

The glaze may appear very thick initially due to the powdered sugar and butter. Continue mixing and allow it to sit for a few minutes, as the sugar will naturally draw juice from the peaches. Add cream only if it remains too stiff to spread.

Timing the Glazing Process

Wait until the bread is completely cool before applying the frosting. If the bread is still warm, the butter and sugar in the glaze will melt and run off the sides. A cool surface ensures the glaze stays thick and opaque.

Reducing Sugar in the Topping

For a less sweet version, prepare only half of the glaze recipe. Instead of spreading a thick layer, drizzle the glaze in thin lines across the top. This reduces the total sugar per slice while still providing the peach flavor.

Ingredient Substitutions and Variations

Using Frozen Peaches

Frozen peaches can be used if fresh ones are unavailable. Thaw them completely and drain any excess liquid before folding them into the batter. Avoid adding frozen chunks directly, as they may release too much water and affect the bake time.

Creating a Cinnamon Sugar Topping

If you prefer a topping without glaze, mix cinnamon and granulated sugar together. Sprinkle this mixture over the raw batter before placing it in the oven. This creates a crunchy, caramelized crust on top of the loaf.

Adding Crunch with Nuts

Chopped pecans or walnuts pair exceptionally well with peach flavor. Fold 1/2 cup of chopped nuts into the batter along with the peaches. You can also sprinkle them on top of the cinnamon sugar crust for extra texture.

Alternative Oil Options

While canola oil is recommended, coconut oil is a great substitute for a slight tropical note. Ensure the coconut oil is melted but not hot when adding it to the wet ingredients. Vegetable oil also works as a neutral alternative.

Storage and Preservation

Refrigeration for Fruit-Based Breads

Because this bread contains fresh fruit and a dairy-based glaze, it must be stored in the refrigerator. Place the loaf in an airtight container to prevent it from drying out. Cold storage keeps the fruit pieces fresh and the glaze stable.

Freezing the Bread

This quick bread freezes well, but it is best to freeze it before applying the glaze. Wrap the cooled, unglazed loaf tightly in plastic wrap and then aluminum foil. This prevents freezer burn and maintains the texture.

Thawing and Reheating

Thaw the frozen bread completely in the refrigerator overnight before unwrapping. To serve warm, slice a piece and heat it briefly in a toaster oven. Apply fresh glaze after reheating for the best flavor experience.

Serving Ideas and Pairings

Pairing with Peach Ice Cream

For a decadent dessert, serve a warm slice of peach bread with a scoop of peach or vanilla ice cream. The cold creaminess balances the dense, moist texture of the bread. This turns a simple snack into a complete dessert.

Breakfast and Brunch Presentation

Serve slices of the bread lightly toasted with a side of fresh berries. It works well as a centerpiece for a brunch spread alongside coffee or tea. The sweet glaze makes it an excellent alternative to muffins.

Plating for Guests

Slice the bread into 1-inch thick pieces and arrange them on a platter. Garnish with a few fresh peach slices or a sprig of mint for a professional look. This presentation highlights the fresh fruit used in the recipe.

Troubleshooting Common Issues

Addressing a Sunken Center

A sunken center often occurs if the baking powder is expired or if the oven door was opened too early. Ensure your leavening agents are fresh and avoid peaking during the first 40 minutes of baking. This helps the structure set properly.

Fixing Runny Glaze

If the glaze is too thin, whisk in an additional tablespoon of powdered sugar at a time. This will thicken the consistency without altering the flavor significantly. Ensure the melted butter has cooled slightly before mixing.

Managing Excess Moisture

If the bread feels too wet around the peaches, try patting the fruit drier before adding them to the batter. You can also toss the diced peaches in a tablespoon of flour to absorb excess juice. This creates a better bond between the fruit and the cake.

Frequently Asked Questions

Can I use canned peaches for this recipe?

Yes, you can use canned peaches, but they must be drained very thoroughly. Pat them dry with paper towels to remove excess syrup. Be aware that canned peaches are softer than fresh ones and may sink more during baking.

How long does the peach bread stay moist?

When stored in an airtight container in the refrigerator, the bread stays moist for 4-5 days. The fat from the oil and the moisture from the peaches help preserve the soft crumb. Freezing is the best option for longer storage.

Can I bake this in muffin tins instead of a loaf pan?

Yes, the batter can be divided into greased muffin tins. Reduce the baking time to approximately 18-22 minutes. Check for doneness with a toothpick in the center of a muffin.

Why did my bread take longer than 60 minutes to bake?

Differences in oven calibration or the water content of the peaches can affect bake time. If the top is browning too quickly but the center is raw, cover the loaf with foil. This allows the middle to cook through without burning the crust.

Moist Peach Quick Bread with Fresh Fruit Glaze

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Author: lilycarter
Total Time: 65 minutes
Yield: 10 servings 1x
Diet: General

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Description

This Peach Bread is a wonderful recipe to incorporate summer peaches. Delicious, moist quick bread full of ripe diced peaches with a easy peach glaze.

Ingredients

Scale

3/4 cup granulated sugar
1/2 cup 2% milk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced fresh peaches
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced peaches
1/2 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk

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Instructions

Step: Preheat the oven to 350ºF.
Step: In a medium bowl, stir together the sugar, milk, oil, egg and vanilla.
Step: In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Step: Fold the peaches gently into the batter.
Step: Pour the bread batter into a greased 9"x5" bread pan. Bake at 350ºF for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean.
Step: Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Step: To make the glaze, combine the powdered sugar, melted butter, diced peaches and extract in a small bowl. Mix until it is smooth. Add heavy cream only if needed to get the glaze to a drizzle consistency.
Step: Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

Notes

Store the bread in an airtight container in the refrigerator. To avoid overmixing, mix ingredients by hand rather than using a stand mixer. For easy removal from the pan, rub shortening and dust with flour.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breads
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 397 kcal
Sugar: 42 g
Sodium: 92 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 27 mg