This Peach Quick Bread is one of the easiest and tastiest breads you can make from scratch.
You are going to love this moist Peach Bread. It’s loaded with real peaches, tastes just like peach cobbler and couldn’t be easier to make!
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Quick bread makes the world go round! Well, maybe not really, but when you’re indulging in a moist slice of easy-to-make peach bread, it kind of feels like it does.
We’re big fans of quick bread around here, and we’re big fans of peaches.
This easy peach bread, along with my Instant Pot Peach Jam, peach sour cream pound cake, and Deep Dish Peach Pie, are some of our favorite ways to celebrate the bounty of summer and use up our fresh peaches.
And when peaches aren’t in season, canned peaches are a delicious and EASY stand-in.
In fact, canned peaches provide a simple shortcut in this super simple scratch-made fresh peach bread recipe.
The result is a moist bread that tastes just like peach cobbler. You could even serve a slice warm, topped with a scoop of vanilla ice cream if you want to take a walk on the wild side! 😉
More Quick Breads You Are Sure to Love:
Using Fresh Peaches
I love that you can make peach bread with canned peaches or fresh peaches!
But, I’m not gonna lie. Canned peaches are SO much easier! That being said, when fresh peaches are in season, this bread is a great way to make great use of the juicy bounty.
If you decide to use fresh peaches, you’ll need about 2 1/2 cups of fresh peeled and chopped peaches. The easiest way to accomplish this is by blanching the peaches first. It sounds complicated, but it’s not.
- Use a knife and cut a small X into the skin on the bottom of each peach.
- Drop the peaches into boiling water for about 10-20 seconds.
- Remove and place in a bowl of ice water. (This stops the cooking process.)
- When the peaches are cool enough to handle, use a paring knife to peel off the skins.
But you know what? There is no shame in using canned diced peaches. Plus, it allows you to make this Peach Quick Bread all year round.
How to Make Easy Peach Bread
It’s really easy to make this Southern peach cobbler bread.
Ingredients You’ll Need:
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Vegetable oil
- Granulated sugar
- Vanilla extract
- Diced peaches
- Powdered sugar
- Peach juice
How to Make It:
(Full printable recipe is available below)
Prepare the Wet Ingredients. First, you’ll mix vegetable oil and sugar in a stand mixer until combined. Add the eggs one at a time, then add the vanilla and peaches.
Prepare the Dry Ingredients. Next, you’ll whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Make the Batter. Next, you’ll slowly add the dry ingredients into the wet until well combined. Pour into prepared baking pans.
Bake, Glaze and Serve. Last, you’ll bake the bread for 50-60 minutes until a toothpick inserted in the middle comes out clean. While the bread is cooling, make a glaze with peach juice, vanilla and powdered sugar. Drizzle the glaze over warm bread and serve.
Notes and Adaptations:
- Substitute 2 1/2 cups of fresh chopped peaches for the canned peaches if desired.
- This easy peach loaf is perfect for freezing. Allow it to cool completely and wrap it in foil before placing it in a freezer bag. Thaw at room temperature. We recommend freezing without the glaze and making a fresh batch when you are ready to serve.
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 15-oz cans diced peaches in juice, drained and juice reserved (or about 2 1/2 cups fresh peeled and chopped peaches)
- For the Glaze (optional):
- 1 cup powdered sugar
- 2-4 TBSP reserved peach juice
- 1/2 tsp vanilla extract
- Preheat oven to 350F and grease two 8x4" loaf pans.
- If using canned peaches, drain the juice, reserving it if you plan to make the glaze.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together vegetable oil and sugar on medium speed.
- Reduce speed to low and add eggs, one at a time, mixing well after each addition.
- Add vanilla extract and diced peaches, mixing to combine.
- With the mixer still on low speed, gradually add the flour mixture to the wet ingredients, mixing just until fully incorporated.
- Divide batter among prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- While the bread is cooling, prepare the glaze, if using. Begin by adding 2 TBSP peach juice and vanilla extract to the powdered sugar, whisking well. Add more juice as needed to achieve your desired consistency. Drizzle over bread that is still warm.
The glaze is totally optional. It adds just a bit of additional sweetness, but the bread will still be delicious without it. If you want to make a glaze but used fresh peaches (and therefore don't have peach juice), fresh lemon juice is a good substitute.
Amount Per Serving: Calories: 299Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 230mgCarbohydrates: 46gFiber: 1gSugar: 30gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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