Nothing says summer quite like fresh, juicy peaches, and this Peach Bread Recipe is such a tasty way to enjoy them. Creamy cheese makes it extra soft and tender, and an orange glaze makes it simply delectable!
You can’t beat quick breads when you’re in a hurry. There’s no yeast, so you don’t have to wait for dough to rise. And there are endless flavor variations.
I love adding seasonal fruits to my quick breads, and this peach version is a new favorite. I’ve also made it with nectarines and it’s just as tasty.
Some peach bread recipes call for cinnamon, but I think it masks the peach flavor. I prefer my bread with almond extract, which actually enhances the peach flavor!
If you love the flavor of fresh peaches, you need to try this quick bread recipe ASAP.
Why You’ll Love This Peach Bread Recipe
- Soft, moist, and packed with sweet summer peaches
- No yeast required
- Almond extract brings out the peach flavor
- Great for breakfast, snacks, or dessert
- Freezes beautifully for later
How to Make Peach Bread
- PREP – Spray a 9×5-inch bread pan with cooking spray and line the bottom with parchment. Preheat your oven to 350 degrees.
- WET INGREDIENTS – Combine butter, oil, cream cheese, and sugar in a large mixing bowl. Beat with an electric hand mixer at medium speed for 2-3 minutes. Beat in the eggs and almond extract, then stir in the peeled, diced peaches.
- DRY INGREDIENTS – Gently stir in the flour, baking powder, and salt.
- BAKE – Spread the batter in the prepared pan. Bake at 350° for 35 minutes. Turn the heat down to 325°. Bake for another 25-28 minutes, or until the edges are golden brown and the middle is set.
- COOL – Let bread sit in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- ICING – Whisk all the ingredients together, adding juice as needed. Drizzle over the cool loaf.
You can wait until the icing is set, but we usually eat it right away!
Tips for the Best Peach Quick Bread
- Choose ripe peaches that are fragrant but still slightly firm. Overripe peaches can disintegrate as they bake.
- Make sure you beat the butter, oil, cream cheese, and sugar for at least two minutes at medium speed to allow the sugar to dissolve slightly.
- Avoid overmixing the batter. Stir only until the flour disappears for a tender loaf.
- Let the bread cool completely before adding the icing, or it will slide off.
Can I Make Peach Muffins Instead?
Yes, you can make this bread into muffins instead. It will yield about 14 muffins, so you will need two muffin pans. Bake at 400° for about 7 minutes, then turn down the oven to 325° and bake for another 12-15 minutes.
Can I use frozen or canned peaches?
Frozen peaches work ok, but it’s best to chop them before they thaw and add them frozen. Because they are cold, you will need to increase the baking time by a few minutes. If you prefer, you can let them thaw, then use paper towels to pat them dry.
I personally don’t like the texture of canned peaches for this bread, but you can use them if that’s all you have. Dice them and pat them dry before adding them to the batter.
Delicious Variations:
- Peach Cinnamon Bread – Omit the almond extract and glaze. Add a teaspoon or two of cinnamon with the dry ingredients, and sprinkle the batter with cinnamon sugar before baking.
- Peach Pecan Bread – For a tasty crunch, add 1/2 cup of chopped toasted pecans.
- Peach Crumble Bread – Combine ¼ cup flour, 1/4 cup sugar, and 2 tablespoons butter in a small bowl. Mix with a fork until crumbly. Sprinkle over the top of the batter.
- This bread also works well with nectarines in place of the peaches.
- Try topping a slice of peach bread with a scoop of vanilla ice cream for a light dessert.
More sweet breads:
- Strawberry Bread Recipe
- Sourdough Banana Bread
- Carrot Cake Loaf Recipe
- Pumpkin Bread with Streusel Topping
- Cranberry Cream Cheese Bread
- Chocolate Zucchini Bread Recipe
- Starbucks Lemon Loaf Recipe
- Dutch Apple Bread
Best Fresh Peach Bread Recipe
Equipment
Ingredients
Bread Batter:
- ¼ cup salted butter, softened to room temperature
- 2 Tbsp avocado oil (or vegetable oil)
- 4 ounces light cream cheese, softened to room temperature
- ¾ cup sugar
- 2 large eggs
- ½ tsp almond extract
- 1 ¼ cups fresh peaches, peeled and diced
- 1 ¼ cups all purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
Icing:
- ½ cup powdered sugar
- 1 pinch salt
- 2 drops almond extract
- 1 Tablespoon orange juice (more or less as needed)
Instructions
- Spray a 5×9-inch loaf pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 350°.
- In a large bowl, beat the butter, oil, cream cheese, and sugar for 2-3 minutes, or until pale and creamy. Beat in the eggs and almond extract, then stir in the peach chunks.
- Add the flour, baking powder, and salt. Stir gently, just until barely combined.
- Pour batter into the prepared pan and spread evenly. Bake in a preheated oven at 350° for 35 minutes.
- Turn the oven temperature down to 325°. Continue baking the bread for another 25-28 minutes, or until a toothpick inserted in the middle comes out with no wet batter.
- Let the bread cool in the pan for about 10 minutes, then place on a wire rack to cool completely.
- For icing, whisk all the ingredients together until smooth, adding orange juice as needed. Drizzle over the top of the loaf.
Notes
- If you don’t have orange juice for the glaze, you can use 1-2 tablespoons of finely pureed peach.
- Frozen or canned peaches can be used, but they don’t work quite as well. You can see my notes in the post above.
- We love the flavor almond extract adds, but if you prefer, you can substitute a teaspoon of vanilla extract.
- Bread can be stored at room temperature for 3-4 days in an airtight container.
- If you want to make it ahead of time, you can wrap it in plastic wrap and place it in a freezer ziplock bag. Don’t make the icing until you are ready to serve it. Let it thaw at room temperature.
Nutrition
This easy Peach Bread Recipe is everything you want in a homemade quick bread—moist crumb, perfectly sweet, loaded with juicy peaches, and simple enough for beginning bakers.
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