Description
This Cinnamon Peach Bread is a moist, flavorful quick bread packed with juicy diced peaches and warm cinnamon spice. Topped with a crunchy turbinado sugar crust and a sweet powdered sugar glaze, it’s perfect for breakfast or an afternoon treat. The bread is easy to make with simple ingredients and bakes to golden perfection in under an hour.
Ingredients
Units
Scale
Bread
- 1/3 cup salted butter, softened
- 2 cups ripe peaches, diced
- 1/2 cup + a little extra turbinado sugar (can substitute granulated sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk (can substitute dairy free milk)
- 1.5 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Easy Glaze
- 1/4 cup powdered sugar
- 1-2 tsp whole milk
Instructions
- Preheat Oven and Prepare Peaches: Preheat your oven to 350°F (175°C). Dice the peaches into small bite-sized pieces, peeling them if desired.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter together with 1/2 cup of turbinado sugar until smooth and combined.
- Add Eggs and Liquids: Beat in the eggs one at a time until fully incorporated. Then add the whole milk and vanilla extract, mixing well until combined.
- Fold in Peaches: Gently stir the diced peaches into the wet mixture using a wooden spoon to distribute them evenly without breaking them down.
- Sift and Combine Dry Ingredients: Using a sifter, sift together the all-purpose flour, cinnamon, baking powder, baking soda, and salt directly into the bowl. Gently fold the dry ingredients into the wet mixture using a wooden spoon, careful not to overmix to keep the bread tender.
- Prepare Pan and Add Batter: Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter in and gently spread it out evenly. Sprinkle a generous amount of turbinado sugar over the top for a crunchy crust.
- Bake the Bread: Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out mostly clean with a few crumbs.
- Cool the Bread: Let the bread cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze: Once the bread is fully cooled, mix 1/4 cup powdered sugar with 1-2 teaspoons whole milk to create a smooth glaze. Adjust the milk or sugar to reach the desired consistency.
- Glaze and Serve: Drizzle the glaze generously over the bread. For extra indulgence, serve with a dab of butter and a drizzle of honey. Enjoy!
Notes
- For a dairy-free version, substitute whole milk with your choice of plant-based milk and use a dairy-free butter alternative.
- You can peel peaches if preferred, but leaving the skin on adds texture and nutrients.
- Be careful not to overmix the batter once the flour is added to keep the bread tender.
- Turbinado sugar topping adds a nice crunchy texture; you can substitute with coarse sugar if unavailable.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy thawing and serving.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
