This Delicious Peach Bread Recipe is quite easy to make. All I did was alter my Cinnamon Sugar Zucchini Bread recipe to a peach bread recipe. It came out fantastic! It is nice and soft with bits of peaches to bite into. The peaches are complimented well by vanilla and cinnamon sugar flavors.
Just recently, my cousin gave me a huge bag of fresh peaches. I didn’t have the time this week for canning. So, we were eating and incorporating them into as many recipes as quickly as I could.
I was making zucchini bread and banana bread the other day and I decided to try making peach bread. It turned out amazing. I had multiple people try this delicious peach bread recipe and they all really loved it.
Although this is a great recipe for late summer, early fall when ripe peaches are in abundance, you can use canned peaches too. I think fresh yield the best result, but canned peaches work great too.
Please notice that you omit 1/4 C liquids if you use canned peaches due to the excess liquid canning infuses into the peaches.
INGREDIENTS
3/4 C. vegetable oil
1/4 C applesauce (or additional 1/4 C. oil if you don’t have applesauce)—Omit this 1/4 C liquid if you are using canned peaches
1 3/4 C. sugar
2 teaspoons vanilla extract (I always use Mexican vanilla—it’s seriously the best!)
3 eggs
3 C. (8 full fresh peaches) diced fresh or 3 C diced canned & drained peaches
3 C. all-purpose or bread flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 Cup chopped walnuts (optional)
Instructions
1. Dice peaches and set them to the side.
2. Beat eggs in a mixer on low for a minute. Then mix in oil, sugar, and vanilla on medium speed.
3. In a separate bowl, use a whisk to sift flour, baking soda, baking powder, cinnamon, and salt together.
4. Gradually add the dry ingredients to the mixer on medium speed; mix just to combine.
5. Stir in peaches. Stir in optional 1/2 C chopped nuts if desired.
6. Pour into greased and floured bread pans. This recipe makes two loaves.
7. Bake 1 hour at 350 F until toothpick comes out clean. After 40 minutes of baking, add tinfoil over the top of the loaves/pans for the last 20 minutes.
This prevents the top from browning too quickly. I just simply opened the oven and set a sheet of tin foil loosely over the top. That worked great!
8. Allow bread to cool slightly. Remove from pan.
Serve warm or chilled. I find it is best served warm so the butter melts. Some of my other family members like it toasted and then butter applied. Another family member suggested we chill it and frost it with this amazing cream cheese frosting for more of a cake-like-dessert.
Refrigerate for up to 2 days or freeze immediately.
Supply List:
Knife
Mixing bowls—my favorite found here
- ¾ C. vegetable oil
- ¼ C applesauce (or additional ¼ C. oil if you don't have applesauce)—Omit this ¼ C liquid if you are using canned peaches
- 1¾ C. sugar
- 2 teaspoons vanilla extract (I always use Mexican vanilla—it’s seriously the best!)
- 3 eggs
- 3 C. (8 full fresh peaches) diced fresh or 3 C diced canned & drained peaches
- 3 C. all-purpose or bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- ½ Cup chopped walnuts (optional)
- Dice peaches and set them to the side.
- Beat eggs in a mixer on low for a minute. Then mix in oil, sugar, and vanilla on medium speed.
- In a separate bowl, use a whisk to sift flour, baking soda, baking powder, cinnamon, and salt together.
- Gradually add the dry ingredients to the mixer on medium speed; mix just to combine.
- Stir in peaches. Stir in optional ½ C chopped nuts if desired.
- Pour into greased and floured bread pans. This recipe makes two loaves.
- Bake 1 hour at 350 F until toothpick comes out clean. After 40 minutes of baking, add tinfoil over the top of the loaves/pans for the last 20 minutes.
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