This moist and cake-like peach bread features a sweet fruit glaze for added flavor. It is a simple dessert that works well with either fresh or frozen peaches.

List of ingredients

1 cup granulated sugar – provides sweetness and moisture.
3/4 cup milk – adds richness to the batter.
3/4 cup canola oil – ensures a tender crumb.
2 large eggs – binds the ingredients together.
1 teaspoon vanilla extract – enhances the fruit flavor.
2 1/2 cup all purpose flour – provides the main structure.
2 teaspoon baking powder – helps the bread rise.
1/8 teaspoon ground cinnamon – adds a subtle warmth.
dash salt – balances the sweet notes.
2 cup fresh peaches, peeled and diced – the primary fruit component.
2 tablespoons melted butter – for the glaze base.
1/3 cup finely diced peaches, peeled and drained – used in the glaze.
1/2 teaspoon vanilla extract – for the glaze flavor.
1-2 tablespoons heavy cream or milk – to adjust glaze consistency.
2 cups powdered sugar – creates the sweet topping.

step-by-step instructions

Prepare Oven: Preheat your oven to 350 degrees F.
Combine Wet Ingredients: In a large mixing bowl, mix the canola oil and granulated sugar until they are creamed together. You may use a stand mixer, hand mixer, or stir by hand.
Add Egg and Vanilla: Mix in the two large eggs and one teaspoon of vanilla extract until well combined.
Incorporate Milk: Pour in the milk and mix until the wet base is smooth.
Mix Dry Ingredients: Add the salt, baking powder, flour, and cinnamon. Stir until the ingredients are just combined; do not overmix.
Fold in Fruit: Gently fold the 2 cups of diced peaches into the batter using a spatula.
Prepare Pans: Grease two 8 by 4 inch bread pans. If using larger pans, note that the bread will be shorter.
Divide Batter: Pour half of the batter into each pan. Optionally, place thinly sliced peaches on top for decoration.
Bake: Place pans on the center rack and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Initial Cooling: Let the bread cool on a wire rack for 20 minutes before removing from the pans.
Prepare Glaze: In a small bowl, whisk together melted butter, finely diced peaches, powdered sugar, vanilla, and heavy cream or milk.
Finish and Store: Drizzle the glaze over the completely cooled bread and let it set. Store any leftovers in an airtight container in the refrigerator.

Peach Selection and Preparation

Choosing the Right Ripeness

Select peaches that are fragrant and give slightly when pressed gently. Overly soft peaches can release too much moisture, which may make the bread soggy. Firm but ripe peaches hold their shape better during the baking process.

Effective Peeling Methods

To remove skins easily, use the blanching method. Score a small X on the bottom of each peach and drop them into boiling water for 30 to 60 seconds. Immediately plunge them into an ice bath to slip the skins off effortlessly.

Dicing for Even Distribution

Cut peaches into uniform, bite-sized pieces approximately 1/2 inch in size. This ensures that the fruit is evenly distributed throughout the loaves. Smaller pieces prevent the fruit from sinking to the bottom of the pan.

Managing Frozen Peaches

Frozen peaches can be used as a direct substitute for fresh fruit. There is no need to thaw them completely before adding them to the batter. This prevents the fruit from releasing excess liquid into the dough.

Baking Best Practices

Preventing Loaf Sticking

Greasing the pans is essential, but lining them with parchment paper provides extra security. Cut a strip of parchment to fit the bottom and sides of the 8×4 pan. This allows you to lift the entire loaf out without risking any breakage.

Verifying Internal Doneness

The toothpick test is the most reliable way to check if the center is cooked. Insert the toothpick into the thickest part of the loaf. If wet batter clings to the wood, bake for another 5 minutes until it comes out clean or with a few moist crumbs.

Optimizing Oven Placement

Always bake the loaves on the center rack to ensure even heat circulation. Placing them too close to the top element can burn the crust before the center is set. Avoid crowding the oven to allow air to flow freely around the pans.

Adjusting for Larger Pan Sizes

Using 9×5 inch pans is possible if 8×4 pans are unavailable. However, because the batter is spread over a larger area, the bread will not be as tall. You may also need to reduce the baking time by 5 to 10 minutes.

Glaze Customization and Application

Achieving the Proper Glaze Thickness

Start by adding the heavy cream or milk one tablespoon at a time. Whisk thoroughly after each addition until the glaze is thick enough to coat the bread but thin enough to drizzle. A glaze that is too thin will run off the sides completely.

The Importance of Complete Cooling

Wait until the bread is entirely cool to the touch before applying the glaze. Applying glaze to warm bread will cause the sugar and butter to melt. This results in the glaze soaking into the cake rather than sitting on top as a distinct layer.

Integrating Fruit into the Topping

Ensure the peaches used in the glaze are diced very finely. This creates a textured, rustic appearance and ensures the fruit remains suspended in the glaze. Drain the diced peaches well to avoid thinning the glaze unintentionally.

Alternative Glaze Variations

For a different flavor profile, you can replace a portion of the powdered sugar with a small amount of maple syrup. This adds a woody sweetness that complements the peaches. Keep the total liquid volume the same to maintain the consistency.

Ingredient Substitutions

Replacing Canola Oil

Melted coconut oil is a suitable alternative for canola oil. It provides a slightly different flavor and a similar moist texture. Ensure the coconut oil is melted but not hot when mixing it with the sugar.

Milk Alternatives for Dairy-Free Options

Unsweetened almond milk or soy milk can be used as a substitute for dairy milk. These alternatives work well in both the batter and the glaze. The flavor remains neutral and does not interfere with the peach profile.

Enhancing with Almond Extract

Adding 1/8 teaspoon of almond extract to the batter can accentuate the fruitiness of the peaches. Almond and peach are classic pairing flavors. Use this sparingly, as almond extract is very potent and can easily overpower the bread.

Flour Alternatives and Adjustments

You can substitute up to half of the all-purpose flour with whole wheat pastry flour. This adds a nuttier flavor and more fiber. Avoid using 100% whole wheat flour, as it may make the bread too dense and dry.

Storage and Freshness

Refrigeration Guidelines

Store the finished bread in an airtight container in the refrigerator. The presence of fresh fruit and a dairy-based glaze makes refrigeration necessary for food safety. The bread will typically stay fresh for 4 to 6 days.

Freezing for Long Term Storage

Wrap unglazed loaves tightly in plastic wrap and then aluminum foil before freezing. This prevents freezer burn and preserves the moisture. Thaw the bread in the refrigerator overnight before slicing.

Preventing Condensation in Storage

If storing the bread in the fridge, place a piece of parchment paper between slices. This prevents the slices from sticking together. Ensure the container is truly airtight to stop the bread from absorbing other odors from the fridge.

Refreshing Stale Bread

If the bread becomes slightly firm after refrigeration, warm a slice in the microwave for 10 to 15 seconds. This softens the fats and restores the moist texture. Do this just before serving for the best experience.

Reheating and Serving Ideas

Warming the Slices

Toasting a slice of peach bread in a toaster oven adds a slight crispness to the edges. This creates a pleasant contrast with the soft, cake-like interior. Lightly butter the toasted side for added richness.

Suggested Accompaniments

Serve a slice of peach bread with a dollop of whipped cream or a scoop of vanilla bean ice cream. The cold creaminess balances the sweetness of the glaze. A sprinkle of fresh cinnamon on top can also enhance the presentation.

Plating for Guests

For a formal presentation, slice the bread into thin pieces and arrange them overlapping on a platter. Garnish the plate with fresh peach slices and a sprig of mint. This highlights the primary ingredient of the dish.

Pairing with Beverages

This bread pairs well with a hot cup of coffee or a glass of cold milk. The acidity of a medium-roast coffee cuts through the sweetness of the glaze. A light herbal tea is also a refreshing companion.

Troubleshooting Common Issues

Solving Fruit Sinking

If the peaches sink to the bottom, try tossing the diced fruit in a tablespoon of flour before folding them into the batter. This creates a surface that the batter can grip, keeping the fruit suspended. Ensure the batter is thick enough to support the fruit.

Preventing a Sunken Center

A sunken center often occurs due to over-mixing the batter or opening the oven door too early. Stir the flour only until combined to avoid developing too much gluten. Keep the oven door closed until at least 45 minutes of baking have passed.

Fixing a Runny Glaze

If the glaze is too thin, whisk in an additional tablespoon of powdered sugar at a time. Continue this process until the glaze holds its shape when drizzled. Avoid adding too much sugar, as this can make the glaze overly sweet.

Avoiding a Dense Texture

Ensure your baking powder is fresh and not expired. Old baking powder loses its leavening power, resulting in a heavy, dense loaf. Check the expiration date or test the powder in warm water to see if it bubbles.

Frequently Asked Questions

Can I use frozen peaches?

Yes, frozen peaches work perfectly. You can add them directly to the batter without thawing, which helps maintain the structure of the bread and prevents excess moisture from leaking out.

Can this be made in a muffin tin?

Yes, the batter can be divided into a greased muffin tin. Reduce the baking time to approximately 20 to 25 minutes, or until a toothpick comes out clean. The glaze can be drizzled on individual muffins once cooled.

Why did my bread overflow the pan?

Overflow usually happens if the pans are too small or if too much baking powder was used. Ensure you are using 8×4 inch pans and measure your leavening agents precisely using measuring spoons.

How long does the glaze stay fresh?

The glaze stays fresh as long as the bread is stored in the refrigerator. Because it contains butter and milk, it should not be left at room temperature for more than a few hours.

Easy Peach Bread Recipe with Peach Glaze

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Author: lilycarter
Total Time: 1 hour 20 minutes
Yield: 2 loaves 1x
Diet: Vegetarian

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Description

Make this amazing peach bread with fresh or frozen peaches. The combination of the soft moist cake like bread with the tender tangy sweet peaches is amazing and the peach glaze on top makes the bread even better!

Ingredients

Scale

1 cup granulated sugar
3/4 cup milk
3/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
2 1/2 cup all purpose flour
2 teaspoon baking powder
1/8 teaspoon ground cinnamon
dash salt
2 cup fresh peaches peeled and diced
2 tablespoons melted butter
1/3 cup finely diced peaches (peeled and drained)
1/2 teaspoon vanilla extract
1–2 tablespoons heavy cream or milk
2 cups powdered sugar

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Instructions

Preheat: Preheat your oven to 350 degrees F.
Mix Wet Ingredients: In a large mixing bowl mix together your oil and sugar until creamed together, then add eggs, vanilla, and milk and continue to mix.
Add Dry Ingredients: Add your salt, baking powder, and flour and stir until just combined.
Fold in Peaches: Add your diced peaches and fold them into the batter.
Prepare Pans: Grease 2 8 by 4 bread pans.
Fill Pans: Pour half the batter into one pan and the other half into the other.
Bake: Bake on the center rack in the oven for 50-60 minutes or until a toothpick comes out clean.
Cool: Let the bread cool for about 20 minutes on a wire rack before removing them from the loaf pans.
Prepare Glaze: Whisk together the melted butter, milk, powdered sugar, vanilla and peaches in a small bowl.
Glaze and Serve: Drizzle the glaze over the entire top of the bread and let it set up.

Notes

You can use fresh or frozen peaches. Line the bread pans with parchment paper to prevent sticking. Chop peaches into bite-sized pieces for even distribution. Let the bread cool completely before adding the glaze to prevent it from melting off. Optional: add 1/8 tsp almond extract to the bread recipe.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 38 g
Sodium: 310 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 55 mg