This quick bread uses a combination of pureed and diced peaches to ensure a moist crumb and vibrant fruit flavor. It is an ideal treat for breakfast or a light dessert during the peak of summer.
List of ingredients
- 1/3 cup butter, room temperature – essential for proper creaming.
- 3/4 cup sugar – provides sweetness and structure.
- 2 eggs – binds the batter together.
- 1 teaspoon vanilla – enhances the natural fruit aromas.
- 1/3 cup buttermilk – adds acidity for a tender texture.
- 2 1/4 cups self-rising flour – contains the necessary leavening agents.
- 2-3 peaches, peeled and pureed (approx 1-1.5 cups) – ensures moisture in every bite.
- 2-3 peaches, peeled and diced (approx 1.5-1.75 cups) – provides chunky fruit pieces.
- 1/2 cup chopped pecans, toasted (optional) – adds a nutty contrast.
- 1 cup confectioners sugar – the base for the sweet glaze.
- 1/2 teaspoon vanilla – flavors the topping.
- 1-2 Tablespoons milk – used to adjust the glaze thickness.
step-by-step instructions
- Cream the base: Beat the room temperature butter and sugar together in a large mixing bowl until the mixture is light and fluffy.
- Add wet ingredients: Blend in the eggs and vanilla extract until the batter is smooth and well combined.
- Incorporate flour: Mix in the self-rising flour, blending until just combined to avoid overworking the gluten.
- Add peach puree: Stir in the pureed peaches and buttermilk until the batter is smooth and consistent.
- Fold in textures: Gently fold the diced peaches and toasted pecans into the batter using a spatula.
- Prepare the pan: Pour the batter into a 9×5 inch loaf pan that has been lined with parchment paper and greased with baking spray.
- Bake: Place in a preheated oven at 350°F and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Initial cooling: Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire cooling rack.
- Final cooling: Let the loaf cool completely on the rack to ensure the glaze does not melt off.
- Apply glaze: Blend confectioners sugar, vanilla, and milk, adding milk one tablespoon at a time until the desired consistency is reached, then drizzle over the bread.
Essential Preparation Techniques
Selecting the Best Peaches
Choose peaches that are fragrant and slightly soft to the touch but not mushy. Ripe peaches provide the necessary natural sugars and juices that define the flavor of the bread. Avoid peaches that are too firm, as they will not puree smoothly or soften sufficiently during the baking process.
Toasting the Pecans for Flavor
Place chopped pecans on a baking sheet and toast them at 350°F for 5 to 7 minutes. Stir them occasionally to ensure even browning and to prevent burning. Toasting releases the natural oils in the nuts, providing a deeper, more complex flavor that complements the sweet peaches.
Preparing the Loaf Pan for Easy Release
Line the bottom and two long sides of the 9×5 pan with parchment paper, leaving an overhang on the sides. After lining, spray the pan with a non-stick baking spray to fill in any gaps. The parchment handles allow you to lift the entire loaf out of the pan without damaging the edges.
Ingredient Substitutions and Alternatives
Creating a DIY Self-Rising Flour
If you do not have self-rising flour, you can make a substitute by combining 2 1/4 cups of all-purpose flour, 2 1/4 teaspoons of baking powder, and 1/4 teaspoon of salt. Sift these ingredients together thoroughly to ensure the leavening agent is evenly distributed throughout the flour.
Using Canned or Frozen Peaches
Canned peaches should be drained well and patted dry with paper towels to remove excess syrup. Frozen peaches must be completely thawed and drained of excess liquid before being diced or pureed. Be aware that these options may have a slightly different sweetness level than fresh summer peaches.
Dairy-Free Buttermilk Substitutes
To replace buttermilk, add one tablespoon of lemon juice or white distilled vinegar to 1/3 cup of whole milk or a plant-based alternative. Let the mixture sit for 5 to 10 minutes until it curdles slightly. This mimics the acidity of buttermilk, which is necessary to react with the leavening agents in the flour.
Nut-Free Variations
Simply omit the pecans to make this recipe nut-free. If you want to maintain the crunch, you can replace the pecans with sunflower seeds or pumpkin seeds. Alternatively, add a handful of dried cranberries or raisins for a different textural element.
Baking and Cooling Tips
Preventing the Bread from Overbaking
Start checking the bread with a toothpick at the 45-minute mark. Remove the loaf from the oven the moment the toothpick comes out clean or with just a few moist crumbs attached. Overbaking can dry out the crumb and cause the edges to become tough.
The Importance of Full Cooling
Ensure the bread is completely cool to the touch before applying the glaze. If the bread is still warm, the glaze will melt and soak into the crust rather than sitting on top. A fully cooled loaf allows the glaze to set into a distinct, professional-looking layer.
Testing for Doneness Accurately
Insert the toothpick into the absolute center of the loaf, as this is the last part to cook. If the toothpick comes out with wet batter, bake for another 5 minutes. The top should be golden brown and the sides should just begin to pull away from the pan.
Storage and Maintenance
Room Temperature Storage
Keep the glazed peach bread in an airtight container or wrapped tightly in plastic wrap at room temperature. It will remain fresh for up to three days. Store it in a cool, dry place away from direct sunlight to prevent the fruit from spoiling quickly.
Freezing for Long-Term Use
Wrap the unglazed or fully set glazed loaf tightly in plastic wrap and then a layer of aluminum foil. Store the loaf in the freezer for up to three months. Thaw the bread in the refrigerator overnight or at room temperature before serving.
Maintaining Glaze Texture
After glazing, leave the bread uncovered on the cooling rack for 30 to 60 minutes. This allows the sugar to form a light crust, which prevents the glaze from becoming sticky or gooey when wrapped. Once the crust has set, you can safely cover the loaf.
Serving and Pairing Ideas
Warm Serving Suggestions
Slice the bread and lightly toast each piece in a skillet with a small pat of butter. Serve the warm slices with a scoop of vanilla bean ice cream or a dollop of whipped cream. The heat enhances the peach aroma and creates a dessert-like experience.
Breakfast Pairings
Pair a slice of peach bread with a cup of strong black coffee or a glass of cold milk. The acidity of the coffee balances the sweetness of the glaze. For a more substantial meal, serve it alongside fresh Greek yogurt and a handful of berries.
Troubleshooting and FAQ
Why is my peach bread too moist or gummy?
This usually happens if the peaches were overly ripe and released too much juice, or if the bread was not baked long enough. Ensure you use the toothpick test and consider reducing the amount of puree slightly if your peaches are exceptionally juicy.
Can I use a different pan size?
You can use an 8×8 inch square pan, but you will need to adjust the baking time. Smaller, shallower pans typically bake faster, so start checking for doneness at 30 to 35 minutes. The thickness of the batter determines the final bake time.
How do I peel peaches easily?
Use the blanching method by scoring a small X on the bottom of each peach. Place them in boiling water for 30 to 60 seconds, then immediately plunge them into an ice bath. The skins will slip off easily without removing the fruit’s flesh.
What should I do if the glaze is too thin?
Whisk in an additional tablespoon of confectioners sugar at a time until the glaze reaches a thick, pourable consistency. Avoid adding too much milk at once, as it is easier to thicken the glaze than it is to thin it out without adding more sugar.
How do I prevent the diced peaches from sinking?
Toss the diced peaches in a tablespoon of flour before folding them into the batter. The flour coating helps the fruit pieces adhere to the batter, preventing them from settling at the bottom of the loaf during the baking process.
Print
Summer Peach Quick Bread with Sweet Glaze
- Total Time: 75 minutes
- Yield: 1 loaf
- Diet: General
Description
Quick and easy peach bread is a delicious way to make the most of summer’s favorite fruit. Try it with or without pecans and glaze.
Ingredients
- â…“ cup butter, room temperature
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup buttermilk
- 2¼ cups self-rising flour
- 2–3 peaches, peeled and pureed
- 2–3 peaches, peeled and diced
- 1/2 cup chopped pecans, toasted (optional)
- 1 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1–2 Tablespoons milk
Instructions
- Step: Cream butter and sugar together until light and fluffy.
- Step: Add eggs and vanilla and blend well.
- Step: Add flour and blend well.
- Step: Add pureed peaches and buttermilk and blend well.
- Step: Fold in peaches and pecans (optional).
- Step: Pour batter into a 9×5 loaf pan which has been lined with parchment paper and sprayed with a baking spray.
- Step: Bake at 350° for 45-55 minutes or just until toothpick inserted in the center comes out clean.
- Step: Cool in pan for 5-10 minutes and then remove to cooling rack.
- Step: Cool completely before glazing, if desired.
- Step: For the glaze, blend sugar, vanilla and milk, adding a Tablespoon at a time until desired consistency is reached.
Notes
You should end up with about 1-1.5 cups of pureed peaches and about 1.5-1.75 cups of diced peaches. After glazing, allow peach bread to sit uncovered at room temperature until glaze forms a light crust before covering.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Sweet Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg