Peach Bread
This peach bread recipe uses two cups of diced ripe peaches folded into a butter and sour cream batter, with a cinnamon crumb topping that bakes over the top until golden and set.
Equipment
- 9x5 inch loaf pan
- Hand mixer or stand mixer
- Pastry cutter or fork - for the crumb topping
- Kitchen scale - for gram measurements
- Parchment paper - for lining the pan
- Paring knife - for peeling and dicing peaches
- Oxo Good Grips Swivel Peeler - recommended
- USA Pan Aluminized Steel Loaf Pan - recommended
- KitchenAid Hand Mixer - recommended
- Pastry blender - recommended
- Fine-mesh strainer - optional, to catch excess peach juice
Ingredients
- 2 cups all-purpose flour - 250g, plus 1 tablespoon (8g) more for tossing the peaches
- 1 teaspoon baking powder - 5g
- 1/2 teaspoon baking soda - 3g
- 1/2 teaspoon salt - 3g
- 1 teaspoon ground cinnamon - 2g
- 1/2 cup unsalted butter - 115g, softened
- 3/4 cup granulated sugar - 150g
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract - 5ml
- 1/2 cup sour cream - 120g
- 2 cups fresh peaches - about 3 medium or 300g, peeled and diced (approximately 1/2 inch pieces)
For the Crumb Topping
- 1/3 cup granulated sugar - 65g
- 1/3 cup all-purpose flour - 40g
- 1/2 teaspoon ground cinnamon - 1g
- 1/4 teaspoon ground nutmeg - 0.5g
- 3 tablespoons cold unsalted butter - 42g, cubed
For the Optional Peach Glaze
- 3/4 cup powdered sugar - 90g
- 2 tablespoons milk - 30ml, or reserved peach juice
- 1/4 teaspoon vanilla extract - 1ml
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick spray and line with parchment paper, leaving an overhang on the long sides.
- Peel the peaches using a swivel peeler or paring knife. Cut each peach in half, remove the pit, and dice the flesh into 1/2 inch pieces. Toss the diced peaches in the reserved 1 tablespoon of flour until lightly coated, then set aside.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for 2 to 3 minutes, until pale and fluffy. Scrape down the sides of the bowl partway through.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined and smooth.
- Add the dry flour mixture to the wet ingredients in two batches, stirring by hand with a spatula until just combined. Stop mixing as soon as no dry streaks of flour remain.
- Gently fold the flour-coated peaches into the batter using a spatula, turning the bowl as you go rather than stirring vigorously.
- In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg for the topping. Add the cold, cubed butter and cut it in with a pastry cutter or fork until the mixture looks like coarse, pea-sized crumbs.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the crumb topping evenly over the batter, pressing it in very lightly so it adheres. Bake for 55 to 65 minutes, tenting the top loosely with foil after 40 minutes if the crumb topping is browning too quickly. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the loaf cool in the pan for 15 minutes, then use the parchment overhang to lift it onto a wire cooling rack. Cool for at least 30 minutes before slicing. If using the glaze, whisk the powdered sugar, milk, and vanilla together, then drizzle over the cooled loaf.
Notes
- Use peaches that give slightly under gentle pressure—underripe peaches stay firm and starchy after baking.
- Pat diced peaches dry with a paper towel if they seem especially juicy, to avoid excess liquid pooling in the batter.
- Do not skip tossing the peaches in flour—this keeps the fruit distributed evenly through the loaf instead of sinking to the bottom.
- If using canned peaches, drain them thoroughly and pat dry, since canning syrup adds extra moisture the batter isn't built to absorb.
- If using frozen peaches, thaw and drain them completely, then pat dry before dicing and flouring.
- Check the loaf at the 45 minute mark—ovens vary, and a crumb topping can brown faster than the batter underneath finishes baking.
- Let the loaf cool for at least 30 minutes before slicing, since quick breads continue to set as they cool.
- Store the cooled loaf tightly wrapped to prevent the top from drying out overnight—wrap the cut side tightly against plastic wrap.
- This loaf freezes well for up to three months when wrapped tightly in plastic wrap and placed in a freezer bag.
- For a cream cheese swirl version, beat 4 ounces of softened cream cheese with 2 tablespoons of sugar and swirl it through the batter before adding the crumb topping.
Nutrition
Serving: 1sliceCalories: 235kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 48mgSodium: 190mgPotassium: 150mgFiber: 1gSugar: 19gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 6mg
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