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 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.
looking for more peach desserts?
- Brown Sugar Peach Cake
- Fresh Peach Shortcake
- Easy Peach Cobbler
- The Easiest Peach Buckle Recipe!
- Ripe Peach Popsicles
this foolproof peach bread 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.
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.
pro tips for really good spiced 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.
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.
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
Peanut Butter Chocolate Chip Bread
Spiced Peach Bread
Equipment
- 9×5 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 9×5 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.
- 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.
- 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.)
- 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.
I made this and checked it with a wooden pick it seemed to be done, but when it cooled and I cut it the bottom looks not done. Any suggestions.?
Yum! Made this today with some jarred vanilla peaches. I only had light brown sugar and it still came out great! Will make again for Thanksgiving. Thanks for the recipe!
Amazing! The texture, the flavour was amazing!
I can’t remember if I already posted this or not but this bread is wonderful!!!!
Can you use Almond flour or Coconut flour in this?
Sue I had everything to make this this morning just after I read your email and wow! I’m having a warm slice as I write, thank you for my new favorite peach recipe!!
I made this yesterday with fresh frozen peaches I had put away last summer. Iโm a pretty good baker but found this bread to be quite dry. It had great flavor but the other spices overwhelmed the peach flavor. I suppose if I were to bake it again, I would add more peaches and possibly leave the chunks a bit larger. Maybe even a butter milk glaze would help.
Dry results in a bread like this usually come from a little too much flour, or accidentally over-baking (which can sometimes happen when an oven temp is off.) Possibly the frozen peaches were less juicy than fresh…just a few thoughts.
Can I use canned peaches?
Yes, drain them well.
Omg! So good! I made it with swerve โbrown sugarโ and replaced all spices with cinnamon (I donโt like nutmeg and ginger). It tastes like peach pie. I did have to bake it longer. Around 65 minutes.
Hi made this loaf this afternoon and I have to admit I was skeptical about it turning out as the batter was sooo thick but I cooked it a bit longer and it turned out great. My peaches were a bit firmer but the bake made them perfect. They did sink a little but that’s okay. I will make this again with firm peaches as I’ll save the riper ones for pie.