Peach Bread

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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.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Peach Bread

Servings: (1 loaf)

Calories: 220kcal

Author: Carrie Barnard

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

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Instructions

Preheat the oven to 350°F. Lightly grease a 9x5-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.

Notes

Peach bread can be stored at room temperature for up to 2 days. Just make sure it's completely cooled, then place it in an airtight container to keep it moist and fresh. For longer storage, you can refrigerate the bread for up to 5 days. Wrap it tightly in plastic wrap or foil to prevent it from drying out.

If you'd like to freeze it, wrap the fully cooled loaf in plastic wrap and place it in a freezer-safe bag or container. It can be frozen up to 3 months. You can also freeze individual slices by wrapping them separately for quick, easy portions. When you're ready to enjoy, thaw the bread at room temperature or in the refrigerator overnight. For a warm slice, just reheat briefly in the microwave or oven.

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