Peach nectar or liqueur adds fantastic flavor to this moist, buttery peach bread. Make this delicious quick bread with fresh or frozen peaches and watch it disappear! If you like more texture, feel free to add some chopped pecans to the bread or top it with chopped nuts tossed in cinnamon sugar just before it goes into the oven.
How To Store Peach Bread
- Store peach bread in an airtight container at room temperature for 2 to 3 days, or refrigerate it for up to 5 days.
- To freeze the bread, wrap it in plastic and a sheet of foil. Place the wrapped peach bread in a resealable food storage bag. Label the bag with the name and date and freeze it for up to 3 months. Defrost it in the fridge, and bring slices to room temperature before serving.
Moist Peach Bread
Fresh peaches and peach nectar team up to make this amazing peach bread. The moist bread gets flavor from cinnamon and a splash of vanilla.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Quick Bread
- Method: Bake
Ingredients
Scale
- 6 peaches (about 3 cups diced)
- 1/4 cup peach nectar or liqueur
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 3/4 cups all-purpose flour (12 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
Instructions
- Heat the oven to 350 F.
- Grease a 9-by-5-by-3-inch loaf pan and dust with flour.
- Peel and dice the peaches; you should have about 3 cups of diced peaches. 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.
- 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.
- Combine the flour, baking powder, salt, soda, and cinnamon in another bowl; stir to blend. Stir the dry ingredients into the creamed mixture, alternating with the peach mixture. Stir just until blended; do not overmix.
- Spread the batter in the prepared loaf pan.
- Bake 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.
