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peach bread seems to come up at every family brunch or potluck, but maybe you’re tired of baking loaves that come out bland, too dry, or, weirdly, super soggy in the middle. Yep, I’ve been there. It took me a bunch of tries (and a lot of peach mishaps) to finally nail a peach bread recipe that’s actually moist and full of flavor. By the way, if you’re a peach dessert fan, try these peach cobbler cookies – so good with coffee. But okay, let’s get to the good stuff.

How to Peel Peaches

First things first: peeling peaches can be a total mess. If you’ve ever tried it with just a knife, you know what I mean – slippery city. Here’s my trick. Boil a big pot of water and score a tiny X at the bottom of each peach. Drop them in for about 30 seconds (don’t walk away or you’ll forget). Take them out, pop them straight into ice water for a minute, then those skins basically slide right off.

Why bother? Well, trust me. Leaving the skins on can make the loaf a little tough, and the texture messes with that dreamy, soft bite that makes peach bread special. Smooth peeled peaches melt into the bread, making every bite perfect.

My grandma always said, “Don’t fight your fruit!” (She also said “Don’t let the dog in the kitchen,” but, well, that’s a different story.)

Tips on How to Make Peach Bread

Let me be real here: peach bread LOVES mistakes. Slightly uneven batter? Still works. But for truly deliciously moist peach bread every time, here’s what I do…

First, don’t overmix. The moment your flour disappears, stop stirring. Lumps, believe it or not, are totally normal.

Another thing – use super ripe peaches. They should feel a little soft when you squeeze them. Hard ones won’t give you that juicy, sweet flavor.

Toss the peach chunks in just a little flour before they go in the batter. This keeps them from sinking down to the bottom. And if you want some extra pizzazz, a bit of cinnamon or ginger makes a huge difference (don’t hate me for loving ginger in almost everything).

Baking is kinda finicky with ovens, so I always check my bread around the 45-minute mark with a toothpick. Clean toothpick? Done. Sticky? Needs a few minutes more.

“I tried this peach bread for Sunday breakfast, and it turned out so fluffy and packed with peach flavor. My kids were fighting over the last slice – big win!” – Jamie R.

Important Ingredients

Let’s break down the must-haves for stellar peach bread. Ripe fresh peaches make all the difference – canned ones can work, but fresh gives it this almost… backyard BBQ vibe. You need all-purpose flour, of course, good old baking powder, and just a pinch of salt.

I always throw in a generous scoop of brown sugar for that caramel-y taste, and plain yogurt or sour cream to keep it moist. Butter (not margarine, just… don’t do it), is key for richness. And don’t forget, a splash of vanilla – I use real vanilla extract ’cause the fake stuff just isn’t the same.

If you’re feeling fancy, sprinkle chopped pecans on top before baking. Sometimes I drop in white chocolate chips, but that’s 100% optional.

Honestly, if you swap out anything, watch the wet to dry ratio, or your bread can end up more like a peach brick. Been there. Not fun.

How to Store Leftovers

So – is it just me, or does peach bread always disappear in like, three seconds? But for those rare times you actually have leftovers: wrap the loaf tightly in plastic wrap or foil and toss it in the fridge. It’ll stay good for about four days.

If you want to freeze it (sometimes I bake two loaves just for that), slice it up first, wrap those slices separately, then freeze. Pop a piece in the toaster for a quick treat – it’ll taste just as fresh. One thing: avoid storing it out on the counter unless you’re eating it the same day… peaches get funky quick in the heat.

Peach Glaze

Now, the icing on the bread – literally! Peach glaze totally takes peach bread from “yum” to “save me another slice, please!” If you’ve never made a fruit glaze, no panic. Stir together a tablespoon of peach preserves with a cup of powdered sugar and just a splash of milk. Drizzle on when the bread’s cool.

The glaze sets a little, kinda like that perfect donut shop topping. Or, skip it if you’re not a glaze fan – the bread REALLY stands up on its own. But I mean, who refuses a little extra?

Serving Suggestions

Serve slices warm with a little butter for breakfast (honestly, it’s almost better than pancakes).
Try a scoop of vanilla ice cream on top for dessert – trust me, it’s a five-star restaurant move.
Pair with a cup of coffee or tea during a midday snack break.
For a fun twist, use leftover peach bread to make French toast the next day.

Common Questions

How ripe should the peaches be?
Best results come from peaches that yield a bit when squeezed. Too firm, and you’ll miss that real “peachy” flavor.

Can you use canned peaches?
You sure can. Just drain them super well (and maybe pat dry with a towel), or peach bread will come out a little too wet.

Is it okay to add nuts?
Definitely. Pecans or walnuts are awesome. I just sprinkle ’em right on top or stir them in.

Does peach bread freeze well?
Yes – just slice it and wrap each slice individually. That way, you can grab and go whenever.

Should the bread be refrigerated?
If you’re eating it in a day, room temp in a sealed bag is fine. Any longer, toss it in the fridge.

Give Peach Bread a Try – You Won’t Regret It

There’s just something cozy about baking peach bread, and with these tips (and, honestly, a little practice), you’ll have a loaf that actually turns out every time. If you’re eager to expand your fruit-baking adventures, check out Peach Bread Recipe {Easy Quick Bread} | Tastes of Lizzy T for another great method, or dig into Peach Quick Bread (Loaf Cake) – Sally’s Baking Addiction for more inspiration. And don’t miss this creative watermelon bread recipe for another fun fruity bake. Seriously, let yourself experiment, and happy baking!

Peach Bread

Author: hamidkom
Total Time: 70 minutes
Yield: 1 loaf
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful peach bread recipe that’s perfect for brunch or a snack.

Ingredients

2 ripe fresh peaches, peeled and diced
2 cups all-purpose flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/2 cup plain yogurt or sour cream
1/2 cup unsalted butter, melted
1 tsp vanilla extract
Optional: chopped pecans or white chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
Boil a pot of water and score a small X at the bottom of each peach. Blanch peaches for 30 seconds, then transfer them to ice water to peel.
In a large bowl, mix flour, baking powder, and salt.
In another bowl, whisk together brown sugar, yogurt, melted butter, eggs, and vanilla extract.
Combine wet and dry ingredients, being careful not to overmix. Fold in the diced peaches.
Pour batter into a greased loaf pan. Sprinkle optional nuts or chocolate on top.
Bake for 45-55 minutes, checking for doneness with a toothpick.
Let cool before applying peach glaze if desired.

Notes

Store leftover bread tightly wrapped in plastic in the fridge for up to four days or freeze sliced for longer storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Deliciously Moist Peach Bread You’ll Want to Make Again!