Soft, thick, lightly sweet bread packed with soft, chopped, canned peaches that add texture as well as moisture to this amazing loaf. Topped with a thin vanilla glaze, this peach bread is the perfect brunch treat.
Contents
peach loaf with canned peaches
This recipe is inspired by summer brunch in the south. The great thing about this easy peach bread is it can be served year round with a cup of coffee or as a quick, scrumptious dessert. My family loves this recipe because…
- it’s an easy to make peach bread using canned peaches
- moist cake, full of peachy flavor
- thick, dense peach loaf that’s silky and sweet
ingredients
Bread
- 1 ½ c flour
- 1 tsp salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅓ c sugar
- ¼ c butter, room temperature
- 3 Tbs brown sugar
- 2 Tbs shortening
- 2 eggs + 1 yolk
- ¼ c milk
- 2 Tbs sour cream
- 1 tsp vanilla
- ½ tsp almond extract
- 2 c chopped, canned peaches
Glaze
- ⅓ c powdered sugar
- 2-3 Tbs milk
- ½ tsp vanilla
how to make peach bread
Who doesn’t love an easy peach dessert? This recipe has 3 parts: prep, bread and glaze.
1. prep
- Preheat the oven to 350 F. Prepare a loaf pan by lining it with parchment paper for ease of removal after baking. Spray with baking spray and set aside.
- To make the bread batter, start by whisking the flour, salt, baking powder and baking soda together in a medium sized bowl. Set aside.
2. bread instructions
Once baked, remove from the oven and place onto a cooling rack to cool for about 30 minutes.
3. glaze instructions
To make the glaze, add all of the ingredients to a medium sized bowl. Whisk well until a smooth, thin glaze has formed.
Once the bread has cooled sufficiently, spoon the glaze over the top, let set for 5 minutes to allow the glaze to soak in then slice and serve.
expert tips
- Tip #1: Parchment is essential to prevent sticking
- You may also use shortening and flour to prevent sticking.
- Tip #2: Don’t over mix
- Once the flour is added to the batter, do not overmix as this will cause the gluten to over develop which can create a crumbly bread in the end.
- Tip #3: If the glaze becomes too thin
- simply whisk in 1-2 Tbs powdered sugar until the desired consistency has been achieved. If the glaze becomes too thick, whisk in 1-2 tsp milk until it is thin enough. In either case, be sure to whisk well after each addition.
faq
- Substitutions
- Shortening – use room temp butter instead.
- Sour cream– use plain or Greek yogurt as a substitute.
- Almond extract – omit completely, or use vanilla as a substitute.
- Fresh peaches– fresh, ripe peaches are perfect for this recipe.
- Can I use other fruit for this bread?
- customize this bread with your favorite summer fruit; I like blueberry, blackberries or strawberries.
leftovers
Store leftover peach bread in an airtight container or baggie in the fridge for up to 4 days.
what to serve with peach bread
Serve this peach bread with coffee, tea, ice cream or more glaze, of course!
Peach Bread (with glaze)
Equipment
Ingredients
Bread
- 1½ cup flour
- 1 tsp salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- ⅓ cup granulated sugar
- ¼ cup butter room temperature
- 3 tbsp brown sugar
- 2 tbsp shortening
- 2 eggs
- 1 egg yolk
- ¼ cup milk
- 2 tbsp sour cream
- 1 tsp vanilla
- ½ tsp almond extract
- 2 cup canned peaches chopped
Glaze
- ⅓ cup powdered sugar
- 2 tbsp milk *add another tbsp if too thick
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350 F. Prepare a loaf pan by lining it with parchment paper for ease of removal after baking. Spray with baking spray and set aside.
- To make the bread batter, start by whisking the flour, salt, baking powder and baking soda together in a medium sized bowl. Set aside. To the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar, butter, brown sugar and shortening on high speed for 1-2 minutes or until fluffy and slightly lighter in color. Next, beat in the eggs until well incorporated, about 30 seconds. Add the milk, sour cream, vanilla and almond extract and mix until the ingredients are well combined. Add the flour mixture and mix only until incorporated. Lastly, fold in the peaches.
- Pour the batter into the prepared loaf pan. Place the pan into the oven to bake for 1 hour 15 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool for about 30 minutes.
- To make the glaze, add all of the ingredients to a medium sized bowl. Whisk well until a smooth, thin glaze has formed.
- Once the bread has cooled sufficiently, spoon the glaze over the top, let set for 5 minutes to allow the glaze to soak in then slice and serve.
Notes
Nutrition
PEACH RECIPES…
Peach Fritters
Cake Mix Peach Cobbler
Instant Pot Peach Bread Pudding
Monica Vann
Used some of the drained peach juice in the Glaze and chopped up peacons into glaze . Very good. Also had to use a little cinnamon and fresh nutmeg into dry ingredients.
My daughter took butter, cream cheese and some of that peach syrup whipped together w/peach preserves and used that as a Spread for the bread. Yum yum yum!!!!!
Thank You for Sharing🧡 Great warmed with you Coffee or Tea on these cool mornings and nights🤗👍🏽🧡