Have you ever had fresh Georgia peaches? Twice a summer the peach truck stops in our little town bringing fresh Georgia peaches to all who want a 25 pound box. Twenty five pounds is a lot of peaches. I had dreams of all the baking I would do with these beauties which were quickly dashed as my son ate 12 peaches on that first day! Slow down kiddos! I couldn’t really blame them though. Ripe peaches are what summer dreams are made of. Sweet, juicy and if you’re lucky you can save a few of them to make this absolutely perfect peach bread. What more could you ask for?
Are the Peaches Ready?
Part of the beauty of this peach bread is how the peaches just melt into the bread giving a beautiful moist texture and delicious flavor. To get this texture and flavor, it’s important to use very ripe and soft peaches. I often let my peaches ripen on the countertop for a few days until they are very soft and even start to wrinkle. Then I chop them up to use in the bread. These slightly over-ripe peaches seem to have the best peach flavor and texture for the perfect peach bread. I’ve only ever used fresh, ripe, peaches, though I think that canned peaches would work as long as they are well drained.Jump to Sweet Peach Bread Recipe
Peeled or Un-Peeled?
Do you have a preference? We love eating peaches with the skins on and I truthfully don’t mind the peach skin on peaches in my peach cobbler, but for this perfect peach bread, I prefer the texture using peeled peaches. I know you can throw the peaches into some boiling water to help remove the skins, but I don’t ever do that. I use very ripe peaches that pucker a bit on the skin. Then I will gently cut the peach into quarters and peel the skin back, using a paring knife and my fingers to separate the peach from the skin. Dice the peaches into chunks until you have two cups worth of ripe peaches for this recipe.
Coat Peaches in Flour Mixture
This peach bread can be made all in one bowl and a liquid measuring cup (my favorites linked, affiliate link). I whisk together the dry ingredients first. Then add the diced peaches to the flour mixture and coat the peaches in the flour mixture. This flour coating helps suspend the peaches throughout the bread and keeps them from all sinking to the bottom. Definitely don’t skip this step! I’ve found this method works great for blueberry breads or anytime you are adding a mix in to a quick bread. Giving it a quick toss in the dry mixture before adding the liquid ingredients helps make the perfect loaf. After coating the peach chunks in the flour mixture, whisk the liquid ingredients together in a liquid measuring cup, pour on top and stir until just combined.
Basically, any quick bread is better with a crumb topping. It gives a little extra sweetness and sets this bread apart from a more traditional loaf. Mix together the butter, brown sugar, flour and spices with a fork or your fingers and sprinkle over the top of the loaf. If you want to omit this step, you can. I like a little extra sweetness to the top of my bread.
Line your pan with parchment paper and thank me later. The first time I made this peach bread the flavor was delicious but we were scooping it out of the pan because it stuck to the edges. I love my nonstick USA pans, but whenever I make something sticky like this swirled brioche or this cinnamon chip bread, I always line my pan with parchment paper. It’s a small step but you will be happy when you can pull the whole loaf out of the pan to cool and it looks perfect! One other note about this recipe, it works best in a 9 by 5 pan which is slightly bigger than my trusty USA bread pans. Check out this pan (affiliate link) if you’re looking for another good option.
We love peach season at our house and this peach bread has made its way into our yearly rotation. It is moist, flavorful and really the perfect peach bread.
Sweet Peach Bread
Fresh Peach Bread
- 2 cups fresh, ripe peaches peeled & chopped (13.5 oz)
- 2 cups all purpose flour (11 oz)
- 3/4 cup brown sugar (6 oz)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional, but delicious
- 2 Tablespoons unsalted butter softened
- 2 Tablespoons brown sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- pinch of salt
- Preheat oven to 350 degrees.
- Choose peaches that are very soft, ripe and feel like the skin will come off easily when cut open. Peel and chop the peaches until you have 2 cups worth. I like using a liquid measuring cup (affiliate link) to measure the chopped peaches and later to whisk my liquid ingredients together.
- To a mixing bowl, add the flour, brown sugar, baking powder and salt. Whisk together to combine.
- Pour the peaches on top of this flour mixture and lightly coat the peaches in the flour mixture until dispersed throughout.
- To a liquid measuring cup (affiliate link), add the oil, milk, egg, vanilla and almond. Use a fork or whisk to mix it all together.
- Add the liquid ingredients to the peach/flour mixture and stir gently to combine until a thick batter is formed.
- Make the crumb topping by mixing together with a spoon or your fingers, the softened butter, brown sugar, flour and spices. Set aside.
- Pour the batter into the parchment-lined pan. Top with chunks of the crumb topping.
- Bake for about 60-70 minutes until a toothpick is inserted in the middle and comes out clean. Let rest for 5 minutes in the pan and then pull out and cool on a cooling rack. Let the bread cool to room temperature. Slice and enjoy!
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