Oh, you’re absolutely going to love this Peach Bread with Peach Glaze Recipe! There’s something about fresh peaches woven into a tender, moist bread that just feels like a little slice of sunshine — perfect for breakfast, afternoon snacks, or even a light dessert. I love how the glaze brings out the juicy sweetness of the peaches in such a lovely, creamy topping. It’s not your everyday quick bread, but it’s totally worth the effort when you want a treat that feels homemade and special.
When I first tried baking this peach bread, I was amazed at how the batter comes together so easily, and how the flavors meld into the most comforting loaf. You’ll find that both the bread and glaze are forgiving, so even if you’re not a pro baker, you’ll still impress anyone who tastes it. Plus, it’s a fantastic way to use up fresh peaches before the season ends, and your kitchen will smell heavenly.
Why You’ll Love This Recipe
- Bursting with Fresh Peach Flavor: Using real diced peaches in both the bread and glaze adds a natural sweetness and juicy texture you don’t get from extracts alone.
- Perfectly Moist and Tender: The oil and milk in the batter keep the bread incredibly soft, making every slice a delight.
- Easy to Make, Even for Beginners: The steps are straightforward, and the glaze comes together quickly — no fancy skills required.
- Great for Any Occasion: Whether you’re hosting brunch or just want a homemade snack, this peach bread always hits the spot.
Ingredients You’ll Need
The ingredients in this Peach Bread with Peach Glaze Recipe come together beautifully to create a soft bread with a fruity twist and a sweet, creamy glaze. Using fresh peaches is key — their juiciness and sweetness really shine through, so pick ripe but firm peaches when you shop.
- Granulated sugar: Adds the ideal balance of sweetness to both the bread and glaze without overpowering the peaches.
- Milk (2%): Helps keep the bread tender and moist, but feel free to swap in your favorite milk alternative if needed.
- Canola oil: I love this for its neutral flavor and moisture-locking properties; you can substitute vegetable or light coconut oil.
- Egg: Binds everything together and adds richness — make sure it’s at room temperature for best results.
- Vanilla extract: Enhances the sweetness and adds a warm, aromatic touch that complements the peaches perfectly.
- All-purpose flour: The foundation of this bread; spoon and level it into your measuring cup for accuracy.
- Baking powder: Your rising agent that ensures the bread is light and fluffy instead of dense.
- Salt: Just a pinch to balance the sweetness and bring out the flavors.
- Diced fresh peaches: The star ingredient — peel them if you want, but it’s optional. Just make sure to drain excess juice to keep the batter balanced.
- Powdered sugar: For the glaze’s creamy sweetness that contrasts so well with the fruity topping.
- Melted butter: Adds richness and a glossy finish to the glaze.
- Finely diced peaches for glaze: Gives a fresh burst of peach flavor and texture right on top.
- Heavy cream or milk (optional): To adjust the glaze’s consistency if it feels too thick — add just a splash at a time.
Variations
I like to keep this Peach Bread with Peach Glaze Recipe versatile so you can make it your own. Maybe you want to swap peaches for another stone fruit in fall or add extra spices for warmth. Don’t hesitate to experiment — that’s part of the fun!
- Add Cinnamon or Nutmeg: I once added a teaspoon of cinnamon to the dry ingredients, which gave the bread a cozy, spiced vibe perfect for cooler months.
- Try Stone Fruit Mix: Mixing peaches with sliced plums or nectarines worked beautifully in a summer batch I made for a barbecue.
- Make It Gluten-Free: I haven’t tried it myself yet, but swapping in a 1:1 gluten-free flour blend should work; just watch the batter consistency as GF flours vary.
- Use Greek Yogurt: For a tangier twist, swapping half of the oil for Greek yogurt adds moistness and a subtle tang, which my family loved.
How to Make Peach Bread with Peach Glaze Recipe
Step 1: Mix the Wet Ingredients
Start by combining the sugar, milk, oil, egg, and vanilla extract in a medium bowl. I like to whisk them gently until everything’s just blended — no need to overbeat. This helps the sugar dissolve a bit and prepares your batter for a smooth texture. Using room temperature ingredients here is a great trick I learned to get a better final crumb.
Step 2: Combine Dry Ingredients
In another bowl, sift or whisk together the flour, baking powder, and salt. This step helps distribute the baking powder evenly and prevents clumps, which means your bread rises uniformly. When I skip this, I notice uneven texture, so it’s worth the extra moment.
Step 3: Blend Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mix, stirring gently until just combined. Overmixing at this point can lead to tough bread, so you want to stop as soon as there are no visible patches of flour. A few small lumps? Totally fine.
Step 4: Fold in the Fresh Peaches
Gently fold your diced peaches into the batter. I always make sure to drain any extra juice before adding the peaches to avoid a soggy bread. This step is so satisfying — seeing those peach bits throughout the batter means the flavor will pop in every bite.
Step 5: Bake to Perfection
Pour the batter into a greased 9″x5″ loaf pan and bake at 350ºF for about 55-60 minutes. I like to start checking at 55 minutes by poking the center with a toothpick — it should come out clean or with just a few crumbs attached. Don’t open the oven early or too often, or the bread might sink. Once out, let it cool in the pan for 10 minutes before transferring to a wire rack—this keeps it from getting soggy on the bottom.
Step 6: Whip Up the Peach Glaze
While the bread cools, mix the powdered sugar, melted butter, finely diced peaches, and vanilla extract in a small bowl. At first, the glaze might look thick and a little stubborn — keep stirring! If you find it too stiff to spread or drizzle, add a tablespoon of heavy cream or milk slowly until you get a smooth consistency. I never needed it, but sometimes peaches vary in juiciness, so it’s good to have that option.
Step 7: Glaze and Serve
Once your bread has fully cooled, spread the peach glaze generously on top. The glaze softens a bit as it sits, creating a gorgeous, fruity shine. Slice up, grab your favorite coffee or tea, and enjoy! I promise you’ll get requests for this one again and again.
Pro Tips for Making Peach Bread with Peach Glaze Recipe
- Keep Peaches Well-Drained: Excess juice can make your bread dense or soggy; draining diced peaches before folding them in yields the best texture.
- Don’t Overmix the Batter: Mixing just until combined keeps the bread light and tender — a little flour streak here and there is perfectly fine.
- Use Room Temperature Ingredients: Your egg and milk will blend better, resulting in a smoother batter and evenly risen bread.
- Test for Doneness Early: Start checking with a toothpick at 55 minutes to avoid overbaking, which can dry out the bread.
How to Serve Peach Bread with Peach Glaze Recipe
Garnishes
When I serve this bread, I like to add a few fresh peach slices or a sprinkle of chopped toasted pecans on top of the glaze for an extra crunch and freshness. A light dusting of cinnamon or powdered sugar also adds a lovely touch. These little extras make it feel festive and extra inviting.
Side Dishes
I often pair this peach bread with a side of Greek yogurt or a dollop of whipped cream when serving it as dessert. It also goes surprisingly well with a sharp cheddar cheese slice on the side for a savory-sweet contrast, which my family adores for brunch.
Creative Ways to Present
For special occasions, I’ve made mini peach bread loaves using muffin tins — then glazed each one individually. It’s a great way to serve guests little personal treats. You can also cut the bread into thick slices, toast lightly, and top with whipped mascarpone and peach preserves for a fancy brunch presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover peach bread in an airtight container in the refrigerator to keep the glaze fresh and the bread moist. I’ve noticed it actually tastes better the next day once the flavors have had time to meld a bit. Just make sure it’s wrapped or covered well to prevent drying out.
Freezing
I’ve frozen slices wrapped tightly in plastic wrap and then foil for up to 2 months. When I’m ready to eat, I just thaw them at room temperature or pop them in the toaster oven for a few minutes — they come out almost as good as fresh! Freezing is a great hack if you bake a big batch.
Reheating
To reheat, I prefer a quick 10-15 second zap in the microwave or a low-temperature toast in the oven. This softens the glaze gently without melting it away completely and warms the bread without drying it out. Just be sure not to overheat it!
FAQs
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Can I use canned or frozen peaches instead of fresh ones?
While fresh peaches are ideal for the best texture and flavor in this Peach Bread with Peach Glaze Recipe, you can use thawed frozen peaches if fresh aren’t available. Just be sure to drain and pat them dry thoroughly to avoid excess moisture, which can affect bread texture and baking time.
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How do I know when the peach bread is done baking?
Insert a toothpick or thin skewer into the center of the bread after about 55 minutes of baking. If it comes out clean or with just a few moist crumbs, the bread is done. Avoid waiting too long to check, as overbaking can dry out the bread.
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Why is my glaze too thick or not spreading well?
The glaze can sometimes be thick depending on the juiciness of your peaches and powdered sugar consistency. Keep stirring, and if needed, add heavy cream or milk one tablespoon at a time until you achieve a spreadable drizzle. The glaze also thins out a bit as it sits on the bread.
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Can I make this peach bread vegan?
You can make this recipe vegan by substituting the egg with a flax egg or applesauce, using plant-based milk, and swapping butter for a dairy-free alternative in the glaze. While I haven’t tested this myself fully, these swaps usually work well in quick breads.
Final Thoughts
This Peach Bread with Peach Glaze Recipe is such a heartwarming treat that reminds me of summer afternoons spent in my grandmother’s kitchen. I truly believe you’ll enjoy baking and sharing it as much as my family and I do — it’s approachable enough for first-timers and special enough to impress everyone at your table. So, grab those ripe peaches, dust off your loaf pan, and get ready to enjoy a slice of sweet peachy happiness.
Print
Peach Bread with Peach Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This Peach Bread recipe offers a moist, flavorful quick bread bursting with fresh diced peaches and topped with a creamy peach-infused glaze. Perfect for breakfast, snacking, or dessert, this easy-to-make bread combines the sweetness of ripe peaches with a tender crumb and a luscious glaze that enhances the fruit’s natural flavor.
Ingredients
For the Bread:
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup 2% milk (4 ounces)
- 1/2 cup canola oil (vegetable or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups diced fresh peaches
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced peaches (peeled and drained of any extra juice)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (optional)
Instructions
- Preheat Oven: Preheat the oven to 350ºF (175ºC) to ensure it reaches the perfect temperature for baking the bread evenly.
- Mix Wet Ingredients: In a medium bowl, combine the granulated sugar, 2% milk, canola oil, egg, and vanilla extract. Stir together until the mixture is smooth and uniform, which will help ensure even incorporation of the dry ingredients later.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt, breaking up any lumps to create a well-mixed dry base.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to prevent overmixing, which could make the bread tough.
- Fold in Peaches: Carefully fold the diced fresh peaches into the batter, distributing them evenly to ensure each slice has delicious pieces of fruit.
- Prepare and Bake: Pour the batter into a greased 9″x5″ bread pan, smoothing the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool Bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely for best texture and to avoid sogginess under the glaze.
- Make Glaze: In a small bowl, mix powdered sugar, melted butter, finely diced peeled peaches, vanilla extract, and heavy cream or milk (if needed) until smooth. The glaze should be thick but drizzleable. Add cream or milk 1 tablespoon at a time only if the mixture is too thick to spread.
- Glaze Bread: Once the bread is fully cooled, spread the glaze evenly over the top. Allow it to set slightly before slicing.
- Serve and Store: Slice the bread into 10 pieces and serve. Store leftovers in an airtight container in the refrigerator to keep fresh.
Notes
- Use fresh, ripe peaches for the best flavor and texture in the bread and glaze.
- If your peaches are very juicy, you may need to drain excess liquid before adding to the glaze to avoid thinning it too much.
- Only add milk or heavy cream to the glaze if needed to reach a spreadable consistency; adding too much can make the glaze too runny.
- The bread is best enjoyed at room temperature or slightly warmed.
- Calories and nutritional information are approximate and based on 10 slices per loaf with the glaze included.
- Store the bread in the refrigerator if not consumed within a couple of days, as the peaches can reduce shelf life.
Nutrition
- Serving Size: 1 slice (1/10 of bread with glaze)
- 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
