Easy Spiced Peach Bread




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spiced peach bread, sliced on parchment paper

My Spiced Peach Bread straddles the best of summer and fall, it’s got chunks of juicy ripe peach warmed up with cinnamon, allspice, and nutmeg. This easy quick bread became an instant family favorite at our house so I’m pretty sure your gang will love it too.

Spiced peach bread, sliced

This peach bread is inspired by my mom’s spiced peaches

You don’t see old fashioned spiced peaches anymore, and the only reason I’ve ever experienced them is that my mom kept her mom’s tradition alive at Thanksgiving, and we always had a little bowl of them on the holiday table. But it doesn’t take much imagination to conjure up their flavor, and then it’s a short mental hop to this deliciously moist quick bread.

a slice of spiced peach bread with fork

This foolproof quick bread batter was adapted from my ever popular lemon buttermilk bread

Whenever I riff off that recipe I know it’s going to be good, the texture is amazing. The key is creaming the butter and (in this case dark brown) sugar really really well, and then doing the same when the eggs are added.  The batter becomes light and silky and bakes up with the perfect crumb. It does help to have a stand mixer, but electric beaters will work too.

making batter for peach bread

The last step is key!

A quick sprinkle of sparkling sugar just before baking  gives the bread a twinkle and a lovely crunch.

I love to use this coarse sugar on top of breads like this, as well as cookies, and cakes. You’ve seen it on my cranberry breakfast cake ~ it’s a simple step that adds a lot to the finished product, and it’s essential for holiday baking.

peach bread ready for the oven

Pro tips for really good peach bread

  • Peach season is June through September, but off season you can used drained canned peaches, or thawed frozen peaches, also drained.
  • Use ripe but firm peaches for this bread.
  • Peaches can turn brown after they’re cut, so I dice them shortly before folding them into my batter. Tossing with a little lemon juice will prevent browning in other cases.
  • I don’t peel my peaches for this bread, the skins add color and flavor, so leave ’em on!
  • Be sure to use a full sized standard 9×5 loaf pan for this recipe, there’s a good amount of batter.

 

spiced peach bread in a loaf pan, just out of the oven

Always important when baking quick breads…

They can take a while to cook because the batter is thick and the shape of the pan is deep and narrow. Give it the time it needs to get that all important center cooked through.  I will very often place a loose sheet of foil over the top of the bread towards the end of cooking so the crust doesn’t get too brown before it’s had a chance to completely cook through.

The toothpick test isn’t always accurate…use visual cues, too.  If the center is not fully risen, or is sunk down, keep cooking.  If you see wet batter in the cracks on the top of the bread, let it go a little longer.

a stack of peach bread slices

Quick breads are some of the easiest (and most comforting) bakes on the planet

And that’s why tvfgi has loads of recipes for them, you can’t go wrong with any of these…

Lemon Poppy Seed Zucchini Bread

Amish Cinnamon Bread

Peanut Butter Chocolate Chip Bread

Cranberry Orange Bread

Double Chocolate Banana Bread

spiced peach bread, sliced on parchment paper
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5 from 4 votes

Spiced Peach Bread

My Spiced Peach Bread straddles the best of summer and fall, it's got chunks of juicy ripe peach warmed up with cinnamon, allspice, and nutmeg. This easy quick bread became an instant family favorite at our house so I'm pretty sure your gang will love it too.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Yield 12 servings
Calories 302kcal

Equipment

  • 9x5 loaf pan

Ingredients

  • 1 cup dark brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 large eggs, at room temperature (you can also use extra large eggs)
  • 1 3/4 cups cake flour (you can also use all purpose flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup cultured buttermilk
  • 2 cups diced peaches, skin on. For me this was 3 smallish peaches.
  • 1 tsp coarse sparkling sugar

Instructions

  • Preheat oven to 350F Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
  • Put the brown sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Make sure to get all the lumps out of the sugar.
  • Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The batter will be light and fluffy.
  • Whisk together the flour, baking powder, salt and spices and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat. Fold in the peaches.
    batter for spiced peach bread
  • Turn the batter into your prepared pan. Spread out evenly, and sprinkle the top lightly with sparkling sugar. You can use regular granulated or raw sugar if you like.
    peach bread ready for the oven
  • Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
    peach bread cooling on a wire rack
  • Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles. You can slice while it's still warm, or wait for it to cool.

Notes

See full notes and tips in the blog post.
If you don't have cake flour you can use regular all purpose flour, or make your own cake flour: to make a cup of cake flour take a cup of regular flour and remove 2 tablespoons, replacing it with 2 tablespoons of cornstarch.  Sift everything together twice.

Nutrition

Calories: 302kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 189mg | Fiber: 1g | Sugar: 21g | Vitamin A: 621IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

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8 Comments

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  • Reply
    linnea
    September 14, 2020 at 9:20 am

    can you make this keto by using brown sugar swerve and coconut or almond flour??

    • Reply
      Sue
      September 14, 2020 at 10:14 am

      I haven’t tried so I can’t say, but it’s worth the experiment, Linnea, especially if you’re experienced with keto cooking.

  • Reply
    Monica
    September 6, 2020 at 1:29 pm

    Hi thanks for sharing this recipe it looks really good. Can I use oil instead of butter in this bread?

    • Reply
      Sue
      September 6, 2020 at 3:21 pm

      I haven’t tried that Monica, I think it should work, though.

  • Reply
    France
    August 31, 2020 at 6:13 am

    Good morning. Have you ever tried substituting different fruits in this recipe? Thank you.

    • Reply
      Sue
      August 31, 2020 at 6:18 am

      This bread is a recent creation so I haven’t experimented with it…yet! But any stone fruit would work beautifully, just make sure they’re firm. Pears would be nice.

  • Reply
    Gerry Golub
    August 31, 2020 at 5:50 am

    Sue- how would you recommend making this recipe gluten free? What flour or flours do you recommend substituting for the all purpose what flour?

    • Reply
      Sue
      August 31, 2020 at 6:17 am

      I haven’t tried this, but I usually suggest going with a good quality gf baking mix, I like Bob’s Red Mill or King Arthur Flour, myself.