This fresh Peach Bread is soft, moist, and packed with juicy peaches, topped with streusel and sweet glaze. An easy summer recipe perfect for breakfast, snacking, or dessert.
Peach Bread is a delicious way to enjoy the flavors of summer, especially when made with fresh, juicy peaches. This moist, tender quick bread recipe is topped with streusel for a bit of crunch and finished with a sweet vanilla glaze that adds the perfect touch of sweetness.
Whether you serve it for breakfast, dessert, or a mid-day snack, this peach bread is a simple, homemade treat that’s bursting with flavor. For even more delicious peach flavor, try some of these 51 Easy Peach Desserts.
Another quick bread to try is Libby’s Pumpkin Bread Recipe.
What's in this post: Peach Bread
Why We Love This
- Made with fresh peaches – Juicy fruit adds natural sweetness and moisture.
- Moist and tender texture – Soft crumb that stays delicious for days.
- Streusel topping – Adds a satisfying crunch and rich flavor.
- Sweet vanilla glaze – A simple drizzle that makes each slice extra special.
- Perfect for any time of day – Great for breakfast, brunch, or dessert.
- Easy to make – The entire recipe comes together quickly.
Ingredients
Bread
- All-purpose flour – Provides the structure and base of the bread.
- Baking powder – Helps the bread rise for a light and fluffy texture.
- Baking soda – Reacts with the sour cream for extra lift and tenderness.
- Ground cinnamon – Adds a warm, subtle spice that complements the peaches.
- Salt – Enhances all the other flavors and balances the sweetness.
- Unsalted butter – Adds richness and moisture to the bread.
- Light brown sugar – Brings sweetness and a hint of molasses flavor.
- Granulated sugar – Balances the brown sugar for a perfect level of sweetness.
- Egg – Binds the ingredients together and contributes to the bread’s texture.
- Vanilla extract – Adds a warm, sweet depth of flavor.
- Sour cream – Makes the bread extra moist and tender.
- Fresh peaches – Juicy and sweet, they bring a burst of flavor and moisture to every bite.
Streusel Topping
- Light brown sugar – Adds sweetness with a touch of caramel flavor.
- Granulated sugar – Enhances the sweetness and helps with a slight crunch.
- Ground cinnamon – Infuses the topping with cozy, spiced flavor.
- Unsalted butter (melted) – Binds the topping and adds rich flavor.
- All-purpose flour – Creates the crumbly texture of the streusel.
Glaze
- Powdered sugar – Forms the sweet base of the glaze.
- Heavy cream – Adds richness and smooth consistency.
- Vanilla extract – Gives the glaze a warm, classic flavor.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350°F. Then lightly grease a 9×5-inch loaf pan. Set aside for later.
Step 2. Use a medium mixing bowl and whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 3. Get out a separate large mixing bowl and beat the softened butter, brown sugar, and granulated sugar together. The mixture should be light and fluffy. You can use a stand mixer or hand mixer. Then mix in the egg, vanilla extract, and sour cream until combined.
Step 4. Mix together the dry ingredients and the wet ingredients until just combined. Do not over mix or the bread will be dense or tough. Carefully fold in the diced peaches by hand.
Step 5. Pour the batter into the loaf pan.
Step 6. Make the streusel topping by mixing together the brown sugar, granulated sugar, cinnamon, melted butter, and flour.
Step 7. Once combined, sprinkle the streusel over the batter in the pan. Finally, bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8. Let the bread cool fully in the pan before glazing.
Step 9. While the bread cools, make the glaze. Use a small bowl and whisk together the powdered sugar, heavy cream, and vanilla. Remove the bread from the pan and drizzle the glaze over the cooled bread.
Storage
Room Temperature: Store peach bread in an airtight container for up to 2 days. Make sure it’s completely cooled before storing to prevent condensation.
Refrigerator: For longer freshness, refrigerate the bread for up to 5 days. Wrap it tightly in plastic wrap or foil to keep it moist.
Freezer: Wrap the fully cooled loaf in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
Individual Slices: You can also freeze individual slices by wrapping them separately—great for quick, single servings.
To Serve: Thaw at room temperature or in the fridge overnight. Warm slices briefly in the microwave or oven if desired.
Variations
- Add nuts: Fold in chopped pecans or walnuts for extra crunch and flavor.
- Spice it up: Increase the cinnamon or add a pinch of nutmeg or ground ginger for a warmer spice profile.
- Gluten-free: Substitute all-purpose flour with a gluten-free blend for a tasty alternative.
- Dairy-free: Use coconut oil instead of butter and a dairy-free cream or milk for the glaze.
- Crumble topping: Swap the streusel for a crumb topping made with oats and brown sugar for added texture.
- Add citrus zest: Mix in lemon or orange zest to brighten the flavor and complement the peaches.
Expert Tips
- Use ripe, fresh peaches: They add the best flavor and natural sweetness to the bread.
- Dice peaches evenly: Small, uniform pieces help the fruit distribute evenly and bake properly into the loaf.
- Don’t overmix the batter: Mix just until the ingredients are combined to keep the bread tender.
- Cool completely before glazing: This prevents the glaze from melting and running off the top.
- Line your pan with parchment paper: Makes removing the bread easier and helps prevent sticking.
- Check doneness with a toothpick: Insert it into the center. If it comes out clean or with just a few moist crumbs, it’s ready.
More Delicious Peach Recipes
You’re going to love this sweet Peach Bread! Give it a try today, and don’t forget to come back and share your feedback and star rating. I’d love to hear how it turns out.
Peach Bread
Ingredients
For the Bread:
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter softened
- ¼ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 cup fresh peaches peeled and diced (about 2 peaches)
For the Streusel Topping:
- ¼ cup light brown sugar packed
- 1½ teaspoons granulated sugar
- ¾ teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
- ⅓ cup all-purpose flour
For the Glaze:
- 6 tablespoons powdered sugar
- 1½ tablespoons heavy cream
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×5-inch loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy with a stand up mixer or hand held mixer.
- Mix in the egg, vanilla extract, and sour cream until fully combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined—do not over mix. Over mixing can result in a dense or tough bread.
- Gently stir in the diced peaches by hand until evenly distributed throughout the batter.
- Spoon the batter into the prepared pan, filling it about halfway full.
- In a small bowl, combine the brown sugar, granulated sugar, cinnamon, melted butter, and flour. Stir until the mixture becomes crumbly. Evenly sprinkle the streusel over the batter in the pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the bread to cool fully in the pan before glazing.
- Make the glaze. In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla until smooth.
- Remove the bread from the pan. Drizzle the glaze over the cooled bread. Slice and serve.
