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This peach bread is a sweet, summery quick bread packed with juicy diced peaches and infused with peach nectar or liqueur for an extra boost of flavor. It’s soft, buttery, and has a warm note of cinnamon and vanilla that makes each slice irresistible.
Enjoy it for breakfast, brunch, or dessert. You can use fresh or frozen peaches, and it’s easy to customize with chopped pecans or a nutty cinnamon sugar topping for extra texture and crunch.
What You’ll Like About This Recipe
Rich peach flavor. Simmering the peaches with nectar or liqueur intensifies the fruity flavor throughout the bread.
Moist and tender. Butter and fresh fruit create a soft, delicate crumb that stays moist for days.
Versatile and seasonal. Use fresh or frozen peaches and enjoy it in summer or year-round.
Easy to customize. Add nuts or a cinnamon sugar topping for a delicious twist.
Ingredient Notes
- Peaches: Use fresh ripe peaches or thawed frozen peaches—no need to peel if you prefer skin-on.
- Peach nectar or liqueur: Adds depth and enhances the fruit flavor. Try peach schnapps for a grown-up twist.
- Butter: Softened butter helps create a tender, rich crumb.
- Cinnamon: A warm spice that pairs beautifully with peach.
- Flour and leavening: Standard quick bread dry ingredients—measure carefully for the best texture.
Steps to Make Moist Peach Bread
- Start by heating your oven to 350°F and greasing a 9×5-inch loaf pan. You can also dust it with flour for easier release.
- Dice the peaches and simmer them gently in peach nectar or liqueur until tender—this helps infuse them with flavor. Stir in the vanilla and let the mixture cool slightly.
- Cream the softened butter and sugar until fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated.
- Whisk together the dry ingredients separately, then stir them into the creamed mixture, alternating with the peach mixture. Mix gently—overmixing can make the bread tough.
- Spread the batter into the prepared loaf pan and bake for 55 to 65 minutes, or until a toothpick comes out clean. Let it cool before slicing and serving.
Tips
- Let the peach mixture cool slightly before adding it to the batter.
- Stir just until combined to keep the bread tender.
- Check the loaf near the end of baking and tent loosely if the top browns too quickly.
- Cool the bread completely before slicing for the cleanest cuts.
Recipe Variations
- Add chopped nuts. Stir in 1/2 cup of chopped pecans or walnuts for added texture.
- Top with cinnamon sugar. Sprinkle chopped nuts tossed in cinnamon sugar on top before baking.
- Make it boozy. Use peach schnapps or Grand Marnier instead of nectar for a grown-up flavor boost.
- Swap fruit. Try this same base with nectarines or diced apricots.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of honey.
- Pair with iced tea or coffee for a sweet summer snack.
- Add whipped cream or a scoop of ice cream for dessert.
How to Store
Refrigerate: Store peach bread in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days.
Freeze: Wrap the cooled loaf in plastic wrap and foil, then place it in a freezer bag. Freeze for up to 3 months.
To Refresh: Bring slices to room temperature or warm briefly in the microwave before serving.
Moist Peach Bread
Ingredients
- Butter and flour or baking spray, for the pan
- 3 cups diced peaches, about 6 peaches
- ¼ cup peach nectar or peach flavored liqueur
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¾ tsp fine salt
- ½ tsp baking soda
- 1 ½ tsp cinnamon
Recommended Equipment
- Electric hand mixer or stand mixer
Instructions
- Heat the oven to 350°F and grease and flour a 9-by-5-by-3-inch loaf pan or spray it with baking spray.Butter and flour or baking spray
- Put the diced peaches in a saucepan with the peach nectar or liqueur. Bring to a simmer and continue to cook for about 6 to 8 minutes, or until the peaches are tender. Remove the pan from the heat and add the vanilla extract; set aside to cool.3 cups diced peaches | 1/4 cup peach nectar or peach flavored liqueur | 1 tsp vanilla extract
- In a mixing bowl with an electric mixer, beat the softened butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition.1/2 cup unsalted butter | 1 cup granulated sugar | 3 large eggs
- Combine the flour, baking powder, salt, baking soda, and cinnamon in another bowl; stir to blend.2 3/4 cups all-purpose flour | 1 1/2 tsp baking powder | 3/4 tsp fine salt | 1/2 tsp baking soda | 1 1/2 tsp cinnamon
- Add the dry ingredients in 3 additions, alternating with the cooled peach mixture, beginning and ending with the dry ingredients. Stir just until blended.
- Bake the peach bread for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove to a rack and let it cool for 10 minutes before turning it out onto the rack to cool completely.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
