Peach Quick Bread
Total Time
3 hours (includes cooling)
Prep Time
25 minutes
Cook Time
1 hour
Rating
4.9 out of 5 stars
(34)
Ingredients
1 loaf
- Crumb Topping:
- 2 Tablespoons (25g) packed light or dark brown sugar
- 3 Tablespoons (24g) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (28g) unsalted butter, cold and cubed
- Bread:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated 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
How would you rate this recipe?
Preparation
Chef’s notes
Freezing Instructions:
Baked and cooled bread freezes well up to 3 months. Thaw at room temperature or in the refrigerator.
Special Tools (affiliate links):
9×5-inch Loaf Pan | Glass Mixing Bowls | Pastry Cutter | Whisk | Cooling Rack
Peaches:
Cut peeled peaches into (about) 3/4 inch chunks. 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.
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.
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.
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.