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Peach Bread with Canned Peaches

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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.

glaze being poured from a spoon onto sweet peach bread

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

ingredients for peach bread, including milk, salt, eggs, almond extract, butter, flour, Brown sugar, vanilla, sour cream, peaches, and sugar
ingredients for homemade peach bread

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

glaze in a bowl

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

golden buttery glazed peach bread loaf
  • 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. 
peach bread stacked on a plate with flowers in the background
golden, buttery peach bread

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.
sliced load of peach bread with a butter knife and a pink linen

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!

glaze pouring over peach bread slices

Peach Bread (with glaze)

Peach bread is even better with a delicious sweet glaze. Try this easy peach bread recipe for summer cookouts, gatherings or as a treat with ice cream or coffee.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 28 minutes
Servings: 8
Calories: 241kcal
Author: Amber

Equipment

Ingredients

Bread

Glaze

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

Storage: Peach bread may be stored in an airtight container or baggie in the fridge for up to 4 days.

Nutrition

Calories: 241kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 399mg | Potassium: 153mg | Fiber: 1g | Sugar: 22g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg

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