🌟 Introduction
There’s something magical about the combination of fresh, ripe peaches and warm cinnamon in a cozy loaf of homemade bread. This Cinnamon Peach Bread is a moist, tender quick bread loaded with chunks of sweet peaches, rich buttery flavor, and a gentle cinnamon swirl that makes every bite comforting and nostalgic.
Perfect for late summer peach season or anytime you’re craving a fruity, spiced bake, this recipe is easy to make and even easier to devour. Serve it for breakfast, enjoy it with coffee, or turn it into a beautiful dessert loaf with a light glaze. 🍑✨
🛒 Ingredients
🍑 Fruit & Dairy
- 2 cups ripe peaches, peeled and diced
- 2 large eggs
- ⅓ cup salted butter, melted
- ⅓ cup whole milk
🧁 Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
🍬 Sweeteners & Flavor
- ½ cup turbinado sugar (or brown sugar)
- ¼ cup powdered sugar (for optional glaze)
- 1 tsp vanilla extract
👨🍳 Directions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Prep the Peaches
Peel and dice 2 cups of ripe peaches. Set aside. If they’re extra juicy, pat them gently with a paper towel to remove excess moisture.
Step 3: Mix Wet Ingredients
In a medium bowl, whisk together:
- Melted butter
- Eggs
- Milk
- Vanilla extract
Stir until smooth and set aside.
Step 4: Combine Dry Ingredients
In a large mixing bowl, combine:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Turbinado sugar
Stir until evenly mixed.
Step 5: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix. The batter should be thick.
Gently fold in the diced peaches.
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan and smooth the top. Optional: Sprinkle with extra cinnamon sugar or turbinado sugar for a crunchy crust.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Optional Glaze:
Whisk together ¼ cup powdered sugar with 1–2 teaspoons of milk. Drizzle over the cooled loaf for a simple, elegant finish.
⏱️ Servings & Time
- Servings: 8–10 slices
- Prep Time: 15 minutes
- Bake Time: 55 minutes
- Total Time: 1 hour 10 minutes
🍽️ Serving Suggestions
- Breakfast: Toast a slice and serve with butter or cream cheese.
- Brunch: Pair with fruit salad and coffee for a beautiful spread.
- Dessert: Add vanilla ice cream or whipped cream and a drizzle of honey.
- Snack: Perfect with afternoon tea or iced coffee.
🔄 Variations
🍫 Chocolate Chip Peach Bread
Add ½ cup dark or white chocolate chips to the batter for a sweet twist.
🌾 Whole Wheat Version
Substitute half of the all-purpose flour with whole wheat flour for added fiber.
🥥 Coconut Peach Bread
Add ¼ cup shredded coconut and swap milk with coconut milk for tropical vibes.
🧁 Muffin Style
Scoop the batter into a muffin tin and bake for 20–25 minutes for easy peach muffins.
🧂 Savory Twist
Reduce sugar to ¼ cup and add a sprinkle of fresh thyme or rosemary for a savory-sweet loaf.
🧊 Storage & Reheating
Storage
- Store the loaf in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days for longer freshness.
Reheating
- Warm slices in the microwave for 15–20 seconds.
- Toast lightly and spread with butter or jam.
Freezing
- Wrap tightly in plastic wrap, then foil. Freeze whole or sliced for up to 2 months.
- Thaw overnight in the fridge or at room temperature.
❓ 10 Frequently Asked Questions
1. Can I use canned peaches?
Yes! Drain them well and pat dry before chopping.
2. Can I leave the peel on the peaches?
You can, but peeled peaches give a softer texture.
3. Why is my bread soggy in the center?
You may need to bake it longer, or your peaches were too juicy. Pat them dry next time.
4. Can I make this dairy-free?
Yes. Use plant-based milk and dairy-free butter.
5. What if I don’t have turbinado sugar?
Use brown sugar as a substitute. White sugar works too but gives a lighter flavor.
6. Can I use frozen peaches?
Yes! Thaw and drain them before chopping and folding into the batter.
7. Do I have to use cinnamon?
No — you can swap with cardamom, nutmeg, or allspice.
8. Can I double the recipe?
Yes! Use two loaf pans and check for doneness after 50–55 minutes.
9. What if my batter is too thick?
It should be thick but spreadable. If it’s too dry, add 1 tbsp more milk at a time.
10. How do I keep the bread moist?
Don’t overbake, and store it wrapped well to retain moisture.
💡 Pro Tips for the Best Cinnamon Peach Bread
- Use ripe but firm peaches — too soft and they’ll fall apart in the batter.
- Don’t overmix the batter — stir until just combined to avoid a dense loaf.
- Cool completely before slicing for the cleanest cuts.
- Use a light metal loaf pan for even baking and browning.
- Try a sugar crust topping for extra texture and sparkle.
🏁 Conclusion
This Cinnamon Peach Bread is the kind of recipe that brings warmth to your kitchen and smiles to every face. With its fruity bursts of peach, rich cinnamon spice, and moist buttery texture, it’s perfect for any occasion — from cozy mornings to elegant brunches.
It’s easy, impressive, and deeply satisfying — everything a homemade baked good should be. 🍑💛
Make it once, and you’ll be baking it all peach season long.
Cinnamon Peach Bread – Moist, Fruity, and Spiced to Perfection
Ingredients
🍑 Fruit & Dairy
- 2 cups ripe peaches peeled and diced
- 2 large eggs
- ⅓ cup salted butter melted
- ⅓ cup whole milk
🧁 Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
🍬 Sweeteners & Flavor
- ½ cup turbinado sugar or brown sugar
- ¼ cup powdered sugar for optional glaze
- 1 tsp vanilla extract
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Prep the Peaches
- Peel and dice 2 cups of ripe peaches. Set aside. If they’re extra juicy, pat them gently with a paper towel to remove excess moisture.
Step 3: Mix Wet Ingredients
- In a medium bowl, whisk together:
- Melted butter
- Eggs
- Milk
- Vanilla extract
- Stir until smooth and set aside.
Step 4: Combine Dry Ingredients
- In a large mixing bowl, combine:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Turbinado sugar
- Stir until evenly mixed.
Step 5: Combine Wet and Dry
- Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix. The batter should be thick.
- Gently fold in the diced peaches.
- Step 6: Pour and Bake
- Pour the batter into your prepared loaf pan and smooth the top. Optional: Sprinkle with extra cinnamon sugar or turbinado sugar for a crunchy crust.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Optional Glaze:
- Whisk together ¼ cup powdered sugar with 1–2 teaspoons of milk. Drizzle over the cooled loaf for a simple, elegant finish.
Notes
Breakfast: Toast a slice and serve with butter or cream cheese. Brunch: Pair with fruit salad and coffee for a beautiful spread. Dessert: Add vanilla ice cream or whipped cream and a drizzle of honey. Snack: Perfect with afternoon tea or iced coffee. 🔄 Variations
🍫 Chocolate Chip Peach Bread
Add ½ cup dark or white chocolate chips to the batter for a sweet twist. 🌾 Whole Wheat Version
Substitute half of the all-purpose flour with whole wheat flour for added fiber. 🥥 Coconut Peach Bread
Add ¼ cup shredded coconut and swap milk with coconut milk for tropical vibes. 🧁 Muffin Style
Scoop the batter into a muffin tin and bake for 20–25 minutes for easy peach muffins. 🧂 Savory Twist
Reduce sugar to ¼ cup and add a sprinkle of fresh thyme or rosemary for a savory-sweet loaf. 🧊 Storage & Reheating
Storage
Store the loaf in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. Reheating
Warm slices in the microwave for 15–20 seconds. Toast lightly and spread with butter or jam. Freezing
Wrap tightly in plastic wrap, then foil. Freeze whole or sliced for up to 2 months. Thaw overnight in the fridge or at room temperature. ❓ 10 Frequently Asked Questions
1. Can I use canned peaches?
Yes! Drain them well and pat dry before chopping. 2. Can I leave the peel on the peaches?
You can, but peeled peaches give a softer texture. 3. Why is my bread soggy in the center?
You may need to bake it longer, or your peaches were too juicy. Pat them dry next time. 4. Can I make this dairy-free?
Yes. Use plant-based milk and dairy-free butter. 5. What if I don’t have turbinado sugar?
Use brown sugar as a substitute. White sugar works too but gives a lighter flavor. 6. Can I use frozen peaches?
Yes! Thaw and drain them before chopping and folding into the batter. 7. Do I have to use cinnamon?
No — you can swap with cardamom, nutmeg, or allspice. 8. Can I double the recipe?
Yes! Use two loaf pans and check for doneness after 50–55 minutes. 9. What if my batter is too thick?
It should be thick but spreadable. If it’s too dry, add 1 tbsp more milk at a time. 10. How do I keep the bread moist?
Don’t overbake, and store it wrapped well to retain moisture. 💡 Pro Tips for the Best Cinnamon Peach Bread
Use ripe but firm peaches — too soft and they’ll fall apart in the batter. Don’t overmix the batter — stir until just combined to avoid a dense loaf. Cool completely before slicing for the cleanest cuts. Use a light metal loaf pan for even baking and browning. Try a sugar crust topping for extra texture and sparkle. 🏁 Conclusion
This Cinnamon Peach Bread is the kind of recipe that brings warmth to your kitchen and smiles to every face. With its fruity bursts of peach, rich cinnamon spice, and moist buttery texture, it’s perfect for any occasion — from cozy mornings to elegant brunches. It’s easy, impressive, and deeply satisfying — everything a homemade baked good should be. 🍑💛 Make it once, and you’ll be baking it all peach season long.