Peach Quick Bread

This cake-like and moist peach quick bread comes together with a simple batter, juicy peaches, and a brown sugar crumb topping. Mix the peaches with cinnamon and sugar before layering and swirling into the batter just like you do when making peach bundt cake. While there’s a few bowls to dirty, you just need a handful of basic ingredients and there’s no mixer required.

peach quick bread

Is it bread? Crumb cake? Dessert cake? This recipe dances a few lines because it tastes satisfying alongside coffee, as an afternoon treat, or warmed up with a scoop of vanilla ice cream to finish off a meal. I always appreciate a versatile baked good and know you do too!


Peach Bread Details

There are 3 components to this peach bread recipe: Quick Bread Batter, Cinnamon Sugar Peaches, & Crumb Topping.

  • Flavor: If you need a recipe where your freshly-picked peaches will shine, bake this bread. Sweet peaches and cinnamon ripple the center, but even the bites without peaches stand out. I wanted the entire slice to be equally delicious and exciting, so I flavored the bread with vanilla and a touch of almond extract and topped it all with brown sugar cinnamon crumb topping. (It gives peach crumble pie vibes!) There’s lots of fragrant and fresh flavor in each bite. We’ll only use 1/2 teaspoon of almond extract in the batter because the flavor can easily overpower the delicate peaches.
  • Texture: In terms of texture, this peach quick bread is nestled somewhere between banana bread and white cake. I’d say it’s closer to apple cinnamon bread and zucchini bread. It’s not particularly dense, nor is it too light. You’ll enjoy its wonderfully soft crumb that holds up to the heavy peaches inside. The crumb surrounding the peaches is certainly moist and could become wet overtime, so I recommend storing the bread in the refrigerator after day 1.
  • Ease: Peeling and chopping the slippery peaches is probably the hardest part! This is an easy summer baking recipe that bakers of any skill level can complete. While there’s a few mixing bowls required– wet ingredients, dry ingredients, crumb topping, and peaches– you don’t need a mixer. A pastry cutter is helpful for the crumb topping, but you can use a fork or even your hands. Take your time putting the different components together and you’ll be rewarded with a loaf of success.

peach quick bread sliced on cutting board

Recipe Testing This Peach Bread

Before you begin this peach quick bread recipe, let me explain how I put it together. I started testing this recipe with my peach muffins batter as the base, a recipe similar to this blueberry muffin bread. The bread portion was fine, but anywhere there was a peach, it was heavy and wet– not moist– wet. I assure you it was baked through, too. It’s a thinner batter, which did no favors for the heavy peaches.

I switched directions and took a closer look at this peach bundt cake, which is oil-based and a scaled up version of cinnamon swirl quick bread. The crumb is light, but still strong enough to hold up the fruit. I played around with the leaveners and 1 teaspoon baking powder + 1/2 teaspoon baking soda produced a lovely springy crumb. Sour cream adds moisture without thinning out the batter. The peaches stay elevated and while the crumb around the peach chunks is moist, it’s not wet. (As long as you bake the bread long enough.)


In Pictures: How to Make Peach Bread

In the printable recipe below, I recommend making the crumb topping first and placing it in the refrigerator until you need it. The colder it is, the more likely it will hold its crumbly texture. If the crumb topping is warm going into the oven, it will melt and virtually disappear into the bread’s top crust. After that, prepare your quick bread batter and peaches, and then assemble the bread before baking.

brown sugar cinnamon crumb topping

The most important step of this peach bread recipe is layering and swirling in the peaches. As noted in the printable recipe below, mix the peach chunks with some sugar and cinnamon. Spread half of your quick bread batter into the prepared loaf pan, all of the peaches (with any liquid they produced), and then the remaining batter. Swirl everything together so you have this delicious ribbon of cinnamon, sugar, and peaches throughout. This is exactly how we assemble apple cinnamon bread, too.

quick bread batter in bowl and in loaf pan

peaches layered into bread batter

peach crumb bread before baking

peach quick bread in loaf pan

Feel free to skip the crumb topping (or leave it!) and top the baked and cooled bread with vanilla icing.


Peach Quick Bread Success Tips

  1. Best ripeness: The best fresh peaches for peach quick bread are slightly firm (not hard) with zero bruises or soft spots. Your best bet is to purchase or pick about 4 firm peaches, then let them sit in a paper bag for 1-2 days to ripen. Some may have soft spots after this time, so that’s why I suggest having a couple more than you need. Eat the others!
  2. Cut peaches into bite-size pieces and do not mix them with flour. There’s only about 2 peaches in this bread but if you chop them up small enough, you’ll enjoy dozens of chunks throughout. I recommend peeling and chopping the peaches into bite-size 3/4 inch pieces. Do not mix the peach chunks with flour in an effort to keep them drier or elevated inside the bread– the bread will be gooey.
  3. The bread will fall apart if you slice it warm. Peaches make these bread delicate, so the bread slices will fall apart if you cut it warm. Let the bread cool completely before slicing and serving. If you want to enjoy it warm, heat up the slices in the microwave.
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peach quick bread

Peach Quick Bread

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours (includes cooling)
  • Yield: 1 loaf
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This cake-like and moist peach quick bread comes together with a simple batter, juicy peaches, and a brown sugar crumb topping. Feel free to turn this recipe into muffins or mini loaves. See recipe notes below.


Ingredients

Crumb Topping

  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 3 Tablespoons (24g) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons (30gunsalted butter, cold and cubed

Bread

  • 2 cups (250gall-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150ggranulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (120g) sour cream (or plain yogurt/Greek yogurt), at room temperature*
  • 1/2 cup (120ml) whole milk, at room temperature*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract

Peach Layer

  • 1 and 1/2 cups (about 230g) peeled and chopped peaches (about 2 medium-large peaches)
  • 1 Tablespoon (12g) granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  2. Crumb Topping: Make the crumb topping first. Mix the brown sugar, flour, and cinnamon together. Add the cold butter and using a pastry cutter or fork, cut butter into the brown sugar mixture until pea-size crumbles form. You can also use your hands to mix it together. Refrigerate (or freeze) until ready to use in step 5. (The colder it is, the less likely it will sink down into the bread and lose its crumbly texture.)
  3. Bread: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter.
  4. Peaches: Mix the peach layer ingredients together.
  5. Pour/spread half of the batter into prepared loaf pan. Spoon/spread the peaches (and any juices) evenly on top. Carefully pour/spread remaining batter evenly on top. Using a knife, swirl the batter down the center of the loaf pan. Evenly sprinkle crumb topping on top.
  6. Bake the bread for 60-65 minutes, covering loosely with foil about halfway through to prevent the top from over-browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool bread completely in the pan set on a wire rack.
  7. Once completely cooled, slice and serve. The portions of bread around the peaches can taste gummy since peaches are so wet, but warming a slice up in the microwave for 10 seconds helps. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Baked and cooled bread freezes well up to 3 months. Thaw at room temperature or in the refrigerator.
  2. Peaches: Cut peeled peaches into (about) 3/4 inch chunks. Here is the vegetable peeler I use and love. Fresh peaches are best, but you can use frozen chopped peaches if desired. For best results, thaw peaches first. Blot dry as much as you can before mixing with sugar and cinnamon in step 4. Feel free to substitute nectarines or apricots. Do not use canned peaches because they are too wet.
  3. Sour Cream & Milk: It’s best to use a mix of sour cream (or yogurt) and whole milk here. I do not recommend using 1 cup buttermilk to replace both because the batter will be thin and the bread will taste wet. Lower fat or nondairy milks work as a substitute for the 1/2 cup (120ml) whole milk in a pinch.
  4. Muffins: Feel free to try my peach streusel muffins, which are exceptionally cake-like and buttery. You could also use today’s bread batter to make peach muffins. Grease a 12-count muffin pan or line with liners. You will need a 2nd pan for 2-3 additional muffins because this recipe yields around 14-15. (Or bake in batches.) Instead of mixing the peaches with cinnamon and sugar and swirling into the batter as noted in the recipe above, mix the chopped peaches with only the cinnamon and fold directly into the batter after you mix the wet and dry ingredients together in step 3. Fill muffin liners to the top with peach batter. Press crumb topping lightly into the tops of each. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes, give or take. Cool muffins for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Makes 14-15 muffins.
  5. Mini Loaves: You can use this batter to make mini peach breads. Follow the recipe above as written, dividing the batter/peaches/topping between your mini loaf pans. Swirl batter and peaches together as instructed above. Bake time and yield depends on the size of your mini loaf pan. Use a toothpick to test for doneness.

Keywords: peach bread

peach bread slices

40 Comments

  1. Why not mix the peaches with cinnamon sugar for muffins? Does it make them too juicy for the small breads? But you say to use it for the mini breads… I’m most likely to make this as muffins, so I’m curious.

    1. Muffins are typically smaller than mini loaves, so it would be very hard to swirl those cinnamon sugar peaches into such a tight space. Mix them with cinnamon, then fold into the batter. (Or mix the cinnamon in with the dry ingredients– doesn’t matter either way.)

      1. Can you lightly fold the peaches into the batter instead of layering and swirling so they are more evenly distributed through the bread?

      2. Hi Wilma, you certainly could but I find the peaches are more likely to sink to the bottom of the loaf during bake time that way.

  2. Can Cup for Cup gluten free flour work?

    1. Hi Judy, I’m unsure. Let me know if you test anything!

  3. Rebecca Curry says:

    Can you use canned or frozen peaches?

    1. Hi Rebecca, see recipe note. Frozen peaches work in a pinch.

  4. This looks incredible – I am so excited to try it! We have loved every single one of your recipes. I know this will be a huge hit as well. Thank you!

  5. If it’s best for the crumble to be as cold as possible, can I freeze it and then use it, rather than just refrigerating it?

    Can’t wait to try this!

    1. Absolutely! Either the refrigerator or freezer would be fine.

  6. Hi Sally, can I use cake flour instead..???for this recipe?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Barbara, cake flour is a little too light for this recipe. Best to stick to all-purpose flour! If you’re interested, here are all of our recipes with cake flour.

  7. Can this be made dairy free? If so, what options do I use?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Judy, We have not tested this with dairy free alternatives but you could try using a dairy free butter, dairy free yogurt (in place of sour cream), dairy free milk, and flax eggs instead of eggs. If you try anything, let us know how it goes. And, if you are interested, here are all of our dairy free recipes!

  8. Lois Skiffington, Oshawa, Ontario says:

    Sally, I was taught that in order to peel peaches easily, I should treat them the same as tomatoes, by pouring boiling water over them. They shouldn’t be allowed to stay over-long because we don’t want them cooked.

    Do you know any reason why this would not be a good idea?

    1. That’s definitely a handy way to remove the peel from peaches. I usually just use a vegetable peeler but whichever you prefer would be fine!

  9. This was delicious!! I added some blackberries and drizzled the bread with brown butter icing from your Bundt cake recipe- highly recommend!

  10. I made this today with ingredients as listed. We can hardly stop eating it.

  11. We loved this peach bread Sally!! Great flavor with the cinnamon and crumble topping.
    Making another loaf this weekend.

  12. Hello do you have any muffin recipes that use whole wheat or 50/50 flour and (fresh) peaches (or apricots)? TIA

    1. Hi! Here are all of my published recipes using whole wheat flour. A few muffins in there where you could definitely add peaches. Or try these peach muffins and substitute half of the all-purpose flour with whole wheat.

      1. Thank you so much for the quick reply! I’ll check them out now 🙂

  13. I made this bread the day after it was posted to the website. It was worth all the bowls it took to make it. The bread is so incredibly yummy and moist. I bought some more peaches from the farmer’s market today so I can make some more. Thanks for another great recipe!

  14. Just made this today and everyone loved it! I love, love fresh peaches!

  15. Leslie McDonough says:

    Easy to prepare, and delicious to eat! This quick bread was enjoyed by all who tried it! I will make again, for sure. Sally always delivers a great recipe that I must try!

  16. Stacy Halterman says:

    Thank you for including frozen peaches note. I really appreciate that.

    1. Hi Sally. I made this recipe and it was a huge hit. I will definitely make it again. Have you ever used mangos in place of peaches?

      1. Trina @ Sally's Baking Addiction says:

        Hi Toni! We haven’t tested it but let us know if you do! Should be a great swap.

  17. I just made this bread for the first time with local peaches. I live in Ohio. It’s delicious! I made three small loaves. I know I’ll be making it again.

  18. I don’t usually rave over recipes, but this one was EXCELLENT! I would actually give it a 6 star rating on the first day it is made. The second day it is a five star rating and after that it is still good, but a little more moist and heavy than the first day. I would recommend storing in the fridge if it lasts any longer than one or two days.

  19. This recipe was delicious. I made it three times. Once I left out an ingredient but it still turned out just as good. 5 stars!.

  20. Maureen Teoh says:

    I just made the Peach Quick Bread today and it is a winner just like all of the recipes I have tried from Sally’s . I made the bread following the recipe completely and did not make any changes with the exception of using 1% milk instead of whole milk . The bread took one hour to bake and it is a hit ! Thank you again Sally for another winning recipe .

  21. I love this recipe and it’s easy to make. Question, do you think I can substitute apples for the peaches and still make this work? I think we are at the end of the peach season and would love to welcome fall with using apples.

    1. Absolutely! Feel free to add more cinnamon or even a little nutmeg to the batter itself.

  22. Thanks for an excellent recipe! I am not a great fan of crumb, would the baking time change if I don’t use the crumb topping?
    Thanks again

    1. Lexi @ Sally's Baking Addiction says:

      Hi Suhas, you can leave the crumb off with no other changes — same time and temperature. Enjoy!

  23. Hi Sally, can you omit the almond extract without too much of an adverse effect on the recipe? I like it but my family doesn’t. Can you taste it in the bread?

    1. Lexi @ Sally's Baking Addiction says:

      Hi L, it’s not overpowering, but you can omit (or reduce) the almond extract if desired. Hope your family enjoys the bread!

  24. Thanks for the recipe—wanted to use up 3 cups of slightly overripe peaches, and this fit the bill! Doubled the recipe with a few minor tweaks: used buttermilk (didn’t have whole milk); added pinches of cinnamon, nutmeg, ginger and cardamom to the batter, and subbed brown sugar for about 1/4 cup if the white; drained the peach chunks a bit after adding the cinnamon sugar/before adding to the leaf pan (too juicy!); added a bit of nutmeg to the crumble, and increased the amounts by 1/3 (to ensure complete coverage). Loved the tip of keeping the crumble in the freezer until needed. Baked exactly 60 minutes, and the loaves turned out perfectly…not overly sweet and not mushy…was a little worried when I saw the amount of peaches in each pan, but your recipe was bang on—thanks!

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