Description
This delicious Peach Bread recipe features a moist, tender loaf studded with fresh diced peaches and topped with a sweet, fruity glaze. Perfect for a breakfast treat or afternoon snack, this easy-to-make bread combines simple pantry ingredients with the natural sweetness of ripe peaches. The bread is baked to golden perfection and enhanced with a luscious glaze made of powdered sugar, butter, and peach pieces, creating a delightful balance of flavors and textures.
Ingredients
Units
Scale
For the Bread:
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup 2% milk (4 ounces)
- 1/2 cup canola oil (vegetable or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups diced fresh peaches
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced peaches (peeled and drained of any extra juice)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (optional)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the peach bread, ensuring it reaches the ideal temperature as you mix the ingredients.
- Mix Wet Ingredients: In a medium bowl, stir together the granulated sugar, 2% milk, canola oil, egg, and vanilla extract until the mixture is smooth and well combined, forming the wet base for the bread batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and seasoning throughout the bread.
- Mix Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter, evenly incorporating them without breaking them up too much to retain juicy chunks throughout the bread.
- Prepare the Pan and Bake: Grease a 9″x5″ bread pan and pour the batter evenly into it. Bake at 350ºF for 55-60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool the Bread: Once baked, allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before glazing.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, melted butter, finely diced peaches, and vanilla extract until smooth. Add 1-2 tablespoons of heavy cream or milk if needed to achieve a drizzle consistency suitable for glazing.
- Glaze and Serve: Spread the glaze evenly over the cooled bread. Slice and serve immediately for the best flavor and texture.
- Storage: Store any leftover peach bread in an airtight container in the refrigerator to maintain freshness and prevent spoilage.
Notes
- Use ripe but firm peaches to avoid excess moisture in the batter.
- Ensure peaches for the glaze are peeled and well-drained to prevent a watery glaze.
- Do not overmix the batter to keep the bread light and tender.
- If fresh peaches are unavailable, frozen peaches that have been thawed and drained can be used.
- Adjust the glaze thickness with additional powdered sugar or cream depending on your preferred consistency.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
