Sweet Peach Bread

5 from 1 vote

A delicious loaf of bread dotted with sweet peaches and topped with a crumb topping. This bread is delicious with fresh peaches and makes the perfect breakfast or snack on a summer day.

Prep Time30

Cook Time1 5

Total Time1 35

Course: Breakfast, Snack

Cuisine: American

Servings: slices

Author: Amy Coyne

Equipment

Ingredients

Sweet Peach Bread

300 grams all-purpose flour about 2 cups
170 grams brown sugar about 3/4 cup
15 grams baking powder about 1 Tablespoon
7 grams salt about 1 teaspoon
380 grams ripe peaches peeled & chopped, about 2 cups, see recipe notes
120 grams milk, 2% or whole about 1/2 cup
115 grams vegetable oil or substitute melted, unsalted butter
1 large egg about 50 grams
4 grams vanilla extract about 1 teaspoon
4 grams almond extract about 1 teaspoon, optional

Crumb Topping

30 grams unsalted butter softened, about 2 Tablespoons
30 grams brown sugar about 2 Tablespoons
35 grams all-purpose flour about 1/4 cup
2 grams ground cinnamon about 1/2 teaspoon
pinch of nutmeg
pinch of salt

Instructions

Preheat oven to 350ºF. Line a 9 by 5 loaf pan with parchment paper and set aside.
To a mixing bowl, add the flour, brown sugar, baking powder and salt. Whisk together to combine.
Peel and chop the peaches into 1/2 inch chunks. Add the peaches on top of the flour mixture and toss, coating and dispersing the peaches throughout the flour mixture. Set aside.
Note: Choose peaches that are starting to soften and ripe if you want to use a peeler to peel them.
To a small bowl whisk together the milk, oil, egg, vanilla and almond extract. Pour the liquid ingrdients on top of the peach/flour mixture and stir gently to combine until a 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 loaf pan. Top with the crumb topping.
Bake in a preheated 350ºF oven 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!

Notes

Canned Peaches: I haven't tried this recipe with canned peaches, though I think it would work well. To substitute them, drain as much juice as possible, chop and use in the recipe.

Nutrition