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
Units
Scale
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
