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a loaf of homemade peach bread on a serving plate, with two slices cut from the loaf, showing the moist interior dotted with pieces of peaches.

Easy Peach Bread

Chrysti Benner
This peach bread can be made with fresh or canned peaches, allowing you to enjoy the sweetness year round!
4.44 from 139 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 20 Servings
Calories 299 kcal

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 8x4" 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

Serving: 1gCalories: 299kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 10gCholesterol: 28mgSodium: 230mgFiber: 1gSugar: 30g
Keyword desserts with canned peaches, easy pear bread, homemade pear bread recipe, peach bread, peach bread with canned peaches, peach bread with fresh peaches, peach cobbler bread, peach loaf, peach quickbread, southern peach bread
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