Easy Peach Bread (with Fresh or Canned Peaches)
This peach quick bread is one of the easiest and tastiest treats, made from scratch with either canned or fresh peaches.
You are going to love this moist peach bread. It’s loaded with real peaches, tastes 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 no-peel peach sorbet, peach sour cream pound cake, peach jam, and peach pie, is one of our favorite peach recipes to celebrate the bounty of summer and use up our fresh peaches.
And when juicy 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 (that’s why it’s on my list of the best recipes made with canned peaches).
The result is a moist, sweet bread that tastes like a peach cobbler bread.
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–it’s the best way to enjoy it for dessert.
Or serve it as a peach breakfast bread–I can’t think of a better way to start the day!
More Quick Breads You Are Sure to Love:
- Pear Bread
- Banana Pear Bread
- Strawberry Banana Bread
- Lemon Poppyseed Bread
- Amish Cinnamon Bread
- Easy Pineapple Bread
Using Fresh Peaches or Canned Peaches
One of the best things about this recipe is that you can easily make peach bread with canned peaches or fresh peaches.
But, I’m not gonna lie. Canned peaches are SO much easier! Especially if you’re wondering what to do with all those cans of peaches you have in your pantry.
That being said, when fresh peaches are in season, this quick bread recipe is a great way to make great use of the juicy bounty.
If you decide to use fresh peaches during peach season, you’ll need about 2 1/2 cups of fresh peeled and chopped peaches.
Using fresh peaches? Here’s how to easily prep them.
The easiest way to accomplish this is by blanching the peaches first.
- 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.
It’s a great alternative when you can’t find sweet summer peaches near you.
Plus, it allows you to make this peach quick bread all year round. I also use them for this cake mix peach bundt cake!
How to Make this Easy Peach Bread Recipe
It’s really easy to make this Southern style peach bread.
Ingredients You’ll Need
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Vegetable oil
- Granulated sugar
- Eggs
- Vanilla extract
- Diced peaches (fresh or canned)
- Powdered sugar
- Peach juice or Milk
How to Make It:
Find the full printable recipe available below
Prepare the Wet Ingredients. First, you’ll mix vegetable oil and sugar in the bowl of a stand mixer (or in a large bowl with an electric mixer) until combined.
Add the eggs one at a time, then add the vanilla and peaches.
Then, you’ll whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg and add those to the wet ingredients, mixing on low speed to combine.
Bake, glaze, and serve. Divide the batter among prepared loaf pans.
Bake the peach loaf cake for 50-60 minutes until a toothpick inserted in the middle comes out clean.
Once the bread has cooled, make a glaze with peach juice (or milk) and powdered sugar.
Drizzle the glaze over the cooled loaves, then let sit for about 10 minutes so the icing can harden.
Once the icing has set up, you can serve and enjoy!
If you’re omitting the glaze, feel free to serve it as-is or with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of ice cream.
Notes and Adaptations:
- Substitute 2 1/2 cups of fresh chopped peaches for the canned peaches if desired. Either way, you’ll have great peach flavor!
- This easy peach loaf is perfect for freezing. Allow the sweet bread to cool completely and wrap it well in plastic wrap or aluminum foil before placing it in a freezer bag. Thaw at room temperature before serving. I recommend freezing without the glaze and making a fresh batch of the glaze when you are ready to serve.
Recommended Equipment
- Stand mixer or electric hand mixer
- Loaf pans
Easy Peach Bread
Ingredients
For the Bread:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 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:
- 1 cup powdered sugar
- 2-4 TBSP reserved peach juice or milk
Instructions
- Preheat oven to 350F and grease two 8×4" loaf pans.
- If using canned peaches, drain the juice, reserving it if you plan to use it in 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 (or in a large mixing bowl with a handheld electric mixer), 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, scraping down the sides of the bowl as needed.
- Divide batter between the prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Remove from oven and let bread cool in the pans for about 10 minutes, then invert onto a cooling rack or serving plate to cool completely.
- Once the bread is cooled, prepare the glaze, if using. Combine powdered sugar and 2 tablespoons of peach juice or milk in a small bowl. Whisk together until smooth. If the mixture is too thick, add more juice or milk, a teaspoon at a time, until desired consistency is reached. Drizzle over bread, then let it sit for about 10 minutes so the icing can harden.
Notes
- The glaze is totally optional. It adds just a bit of additional sweetness, but the bread will still be delicious without it.
- If using canned peaches, I like to gently blot them with paper towels after draining, just to ensure they don’t add too much liquid to the batter.
- This bread freezes well. Simply allow the loaves to cool completely, then wrap the unglazed loaves well in plastic wrap and freeze. To serve, thaw completely at room temperature, then prepare glaze and drizzle over the bread, if desired.
Nutrition
Did you try this recipe?
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I made the bread per the recipe but diced half of the. Anne’s peaches into 1/4” chunks. I added 1 medium ripe banana( smashed well) and reduced the peach juice to half its volume by boiling it for about 15 minutes. I added 1 tablespoon of sugar before boiling it down., After it was done reducing,, I added 1/4 teaspoon of rum extract and 1/4 teaspoon vanilla extract and 2 tablespoons of unsalted butter.,stirred it well until the butter melted., It made a very nice butter rum/light caramel flavored syrup. I then cut the bread in thick slices 1 1/2” thick, and put a scoop of vanilla ice cream on top and drizzled 2 tablespoons of the syrup on top! Excellent! And the bread was very moist! Even though I added the banana , you couldn’t taste it. Thank you fir the recipe! Going to try it with cans of fruit salad next time!
That sounds absolutely delicious! Thanks for sharing your tweaks with us! 🙂
Can you use self rising flour?
Hi Rosemarie! I haven’t personally tested it, but I think it should probably work fine. You would omit the baking powder, baking soda, and salt if you’re using self-rising flour. Enjoy! 🙂
Can this be mixed with a handheld mixer or by hand? I don’t have a stand mixer, much less one with a paddle. This looks delicious and I so want to try ir, so I hope know how I can mix it.
Hi Lisa! Yes, if you have a handheld electric mixer, I’d recommend using that. Otherwise, mixing by hand is fine, too. Enjoy! 🙂
Do the loaves freeze well? I am lookin for a weekend brunch idea that I can make way ahead of time, and just defrost the night before. Also, would you suggest butter or cream cheese spread on the slices (when eaten without the glaze?)
Hi Wendy! Yes, the loaves freeze well. Just cool them completely before wrapping well with plastic wrap. I don’t normally spread anything on them when serving, since they’re sweet, but you can if you’d like. The slices will be soft, almost cake-like, so if you’re adding butter or cream cheese, just make sure the spread is softened, otherwise the slices will fall apart. Butter might be easier, especially if the bread is warm. Enjoy! 🙂
Hi, You mention Loaves vs loaf and dividing the batter between two pans, does this make more than one loaf?
Hi Stephanie! Yes, the recipe makes two loaves. Hope that helps 🙂
Tried this last week and my wife loved it, tried today and used canned apple pie filly and turned out equally good!!!
Hi Terry! I’m so glad to hear that you and your wife enjoyed it. And what a fantastic idea to make it with canned pie filling–I definitely need to try that! 🙂
Didn’t have a few ingredients and made some swaps, but it was still delicious!
I didn’t have baking soda or nutmeg, and I used 2 tsp of cinnamon. I also didn’t have white sugar so I used brown sugar, and canola oil instead of vegetable oil.
For the glaze: I reduced all of the juice left behind from my canned peaches and added honey. No specific amount. It was perfect!
Thank you so much, Stefanie! Your tweaks sound like a great idea, and I’m glad to hear they worked well. I love the idea of reducing the juice with some honey for a simple glaze. Thanks for sharing! 🙂
Hi. I have a couple pounds of fresh donut peaches. Would i still need to peel or can i leave on? Also these are really ripe and juicy do i need to change ingredient amounts do you think? Thanks your bread looks delicious and this is the first time trying this type of recipe since i was really young helping out my grandma. We always made fresh peach almond muffins with a crumb topping. Your bread reminded me of some good memories.
Hi Shawntel! I have never had donut peaches, so I can’t say for sure, but I would personally probably still peel them, but you could leave it on if you prefer. I don’t think you would need to adjust any quantities of any other ingredients. I hope the finished product brings back lots of memories of helping your grandma make muffins–enjoy! 🙂
Hello making it this morning. Using a combo of peaches, nectarines, and apricots. Also will be adding a little more seasoning and adding some other fall spices.
So this was delicious. Added more cinnamon and nutmeg but also added ground ginger and cloves. Made a thicker glaze using peach juice and basic cream cheese glaze recipe. Was awesome. Question: how long is it ok to leave out on counter wrapped? Or should i put what i am not freezing in the fridge?
Can I substitute apple sauce for half the oil?
Thanks
Hi Helaine! I haven’t personally tried it, but I think you probably could do that. Enjoy! 🙂
I just want to say I accidentally found this recipe looking for something to make with canned peaches! I had never heard of Peach bread or even considered it a thing. But OMG I made them & they’re amazing. They are constantly being requested when going to a party, cookout, or just about anything. For Christmas I will be making about 40 mini Loaves for gifts for my regulars @ the bar I work at. Thank you so much! I can’t wait to try your other recipes!
Thank you so much, Michele! I love hearing this recipe has become a favorite. Your customers are in for a treat! 🙂
My elderly aunt had tons of different types of fruit cups that she was not eating (peaches, pears, mixed fruit, apple sauce, mandarin oranges). I hate food waste. I used them all for this bread but made sure the fruit equaled 2 and half cups. Upped the cinnamon to 2 tsp, kept the nutmeg and added 1/4 tsp cloves. It came absolutely delicious! It did not need the glaze. My aunt is now saving her fruit cups so I can mass bake this quick bread . This recipe is adaptable and can literally be made with any fruit you have on hand if you do not have peaches. The whole family loved it! Five stars. Thank you for such an amazing recipe.
Thank you so much, Lisa! I love hearing that you were able to put those fruit cups to use–such a fantastic idea! I’m glad your aunt enjoyed it so much, too! 🙂