Can you freeze peach bread?

Yes, peach bread freezes very well for up to two months. Let the loaf cool completely, then wrap individual slices in plastic wrap and place them in a labeled zip-top freezer bag. Thaw at room temperature for about an hour or warm in a 300°F oven for 8 minutes to bring back the fresh-baked texture.

Should peach bread be refrigerated?

It depends on how quickly you plan to eat it. At room temperature in an airtight container, peach bread stays moist and fresh for up to three days. If you need it to last longer, refrigerate it for up to five days. Bring refrigerated slices back to room temperature before eating for the best texture, since cold can make the crumb feel dense.

Can I use canned or frozen peaches instead of fresh?

Canned or frozen peaches work in a pinch. If using canned, drain them thoroughly and pat very dry with paper towels to remove as much syrup as possible, then reduce the granulated sugar in the batter by 2 tablespoons since canned peaches are sweeter. For frozen peaches, thaw them completely, drain all liquid, and pat dry before folding into the batter. Fresh ripe peaches still give the best flavor and texture.

How do I know when my peach bread is done baking?

The most reliable test is a toothpick inserted into the center of the loaf. It should come out with a few moist crumbs but no wet batter. The top should be a deep, even golden brown and the crumb topping should feel firm and crunchy, not soft or doughy. An instant-read thermometer inserted into the center of the loaf should read between 200°F and 205°F.

Peach Bread Recipe with Fresh Peaches and Cinnamon

Name: The Best Peach Bread Recipe (Fresh, Moist, and Ready in 78 Minutes)
Prep time: 20 min
Cook time: 58 min
Total time: 1 h 18 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (spooned and leveled); 3/4 cup granulated sugar; 1/4 cup brown sugar (packed); 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine salt; 1 teaspoon ground cinnamon; 2 large eggs (room temperature); 1/3 cup vegetable oil (or melted, cooled unsalted butter); 1/2 cup full-fat sour cream; 1 teaspoon pure vanilla extract; 1 1/2 cups fresh peaches (peeled, pitted, diced into 1/2-inch pieces, about 2 medium ripe peaches, patted dry); 1/3 cup all-purpose flour; 3 tablespoons brown sugar (packed); 1/2 teaspoon ground cinnamon; 2 tablespoons cold unsalted butter (cut into small cubes); 1 pinch fine salt; 1/3 cup toasted pecans (roughly chopped); 1/4 teaspoon ground nutmeg

Description

A moist, tender quick bread made with fresh diced peaches, sour cream, and warm cinnamon, topped with a crunchy brown sugar crumb topping. It comes together in about 20 minutes of hands-on prep and bakes up golden and fragrant. Great for summer mornings, afternoon snacking, or gifting to a neighbor with a good peach tree.

Ingredients

Scale

For the bread:

1 1/2 cups all-purpose flour (spooned and leveled)

3/4 cup granulated sugar

1/4 cup brown sugar (packed)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

2 large eggs (room temperature)

1/3 cup vegetable oil (or melted, cooled unsalted butter)

1/2 cup full-fat sour cream

1 teaspoon pure vanilla extract

1 1/2 cups fresh peaches (peeled, pitted, diced into 1/2-inch pieces, about 2 medium ripe peaches, patted dry)

For the cinnamon crumb topping:

1/3 cup all-purpose flour

3 tablespoons brown sugar (packed)

1/2 teaspoon ground cinnamon

2 tablespoons cold unsalted butter (cut into small cubes)

1 pinch fine salt

Optional add-ins:

1/3 cup toasted pecans (roughly chopped)

1/4 teaspoon ground nutmeg

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Instructions

1. Preheat your oven to 350 degrees F. Grease a standard 9×5-inch loaf pan, then line it with a parchment paper sling that overhangs both long sides so the baked loaf lifts out cleanly.

2. Make the crumb topping first: combine the flour, brown sugar, cinnamon, and salt in a small bowl, then press in the cold butter cubes with your fingertips until the mixture resembles coarse, clumpy wet sand with visible pea-sized butter bits. Refrigerate the topping while you prepare the batter.

3. Peel, pit, and dice the peaches into roughly 1/2-inch pieces. Spread them on a paper towel, press another towel on top, and let them sit for 5 minutes to draw out excess juice.

4. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.

5. In a separate medium bowl, whisk the eggs until smooth, then add the vegetable oil, sour cream, and vanilla extract and whisk until the mixture looks glossy and fully combined.

6. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined and no dry flour streaks remain. The batter will be thick. Do not overmix or the loaf will be tough.

7. Add the patted-dry peach pieces (and pecans if using) to the batter and fold in with 3 or 4 gentle strokes until distributed throughout.

8. Scrape the batter into the prepared loaf pan and smooth the top. Remove the crumb topping from the refrigerator and scatter it evenly over the batter, pressing very lightly so it adheres.

9. Bake at 350 degrees F for 58 minutes, until the top is deep golden brown, the crumb topping feels firm and crunchy, and a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.

10. Let the loaf cool in the pan for 15 minutes, then use the parchment sling to transfer it to a wire rack. Wait at least 30 minutes before slicing so the crumb sets fully and slices come out clean.

Notes

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days. Freeze individual slices wrapped in plastic wrap inside a zip-top bag for up to 2 months. Thaw at room temperature for 1 hour or warm in a 300 degree F oven for 8 minutes.

For the best flavor, use fully ripe peaches that are fragrant and slightly soft at the stem end. Under-ripe peaches are starchy and will not give sweet, jammy pockets in the finished loaf.

Patting the diced peaches dry is not optional. Skipping this step causes excess moisture in the batter, which leads to a gummy center and prevents the loaf from setting fully.

Full-fat sour cream works best here. Low-fat versions carry too much extra water and change the crumb texture. Full-fat plain Greek yogurt is the closest substitute if you need one.

Prep Time: 20 min
Cook Time: 58 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 268 kcal
Sugar: 22 g
Sodium: 178 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 42 mg