This moist quick bread is a versatile treat that works well for breakfast or dessert. It can be prepared using either fresh summer peaches or canned peaches for year-round availability.
List of ingredients
- 3 cups all-purpose flour – provides the main structure of the bread.
- 1 tsp baking soda – helps the bread rise and brown.
- 1 tsp baking powder – adds additional lift for a lighter crumb.
- 1 tsp salt – balances the sweetness of the peaches and sugar.
- 1 tsp ground cinnamon – adds a warm, spicy aromatic quality.
- 1/4 tsp ground nutmeg – complements the flavor of the peaches.
- 1 cup vegetable oil – ensures the bread remains moist and tender.
- 1 3/4 cups granulated sugar – provides sweetness and aids in browning.
- 3 eggs – binds the ingredients and provides structure.
- 1 tsp vanilla extract – enhances the overall flavor profile.
- 2 15-oz cans diced peaches in juice, drained and juice reserved (or about 2 1/2 cups fresh peeled and chopped peaches) – the primary fruit component.
- 1 cup powdered sugar – used to create the sweet glaze.
- 2-4 TBSP reserved peach juice or milk – used to adjust the glaze consistency.
step-by-step instructions
- Prepare Oven and Pans: Preheat your oven to 350F and grease two 8×4″ loaf pans to ensure the bread releases easily.
- Prepare Fruit: If using canned peaches, drain them and reserve the juice for the glaze.
- Combine Dry Ingredients: Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a mixing bowl, then set aside.
- Cream Oil and Sugar: In a stand mixer with a paddle attachment or a large bowl with a handheld mixer, mix the vegetable oil and sugar on medium speed.
- Incorporate Eggs: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition.
- Add Aromatics and Fruit: Stir in the vanilla extract and the diced peaches until they are evenly distributed.
- Mix in Flour: With the mixer still on low speed, gradually add the flour mixture to the wet ingredients. Mix just until fully incorporated, scraping the sides of the bowl as needed.
- Bake: Divide the batter equally between the two prepared pans. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pans for 10 minutes. Invert the loaves onto a cooling rack or plate to cool completely.
- Prepare and Apply Glaze: Combine powdered sugar and 2 tablespoons of peach juice or milk in a small bowl. Whisk until smooth, adding more liquid one teaspoon at a time if it is too thick. Drizzle over the cooled bread and let it set for 10 minutes.
Optimal Peach Preparation Techniques
Blanching Fresh Peaches for Easy Peeling
To remove skins from fresh peaches, cut a small X into the bottom of each fruit. Drop them into boiling water for 10 to 20 seconds, then immediately transfer them to a bowl of ice water. This process loosens the skin, allowing it to be slipped off easily with a paring knife.
Draining Canned Peaches to Prevent Sogginess
Canned peaches contain significant amounts of syrup or juice that can make the batter too wet. Drain them thoroughly in a colander and gently blot the peach pieces with paper towels. This ensures the bread maintains its structure without becoming gummy.
Chopping Peaches for Uniform Distribution
When using fresh peaches, dice them into small, uniform cubes. Consistent sizing prevents the fruit from sinking to the bottom of the pan and ensures every slice has an even distribution of peach pieces.
Ingredient Selection and Substitutions
Replacing Vegetable Oil for Different Textures
If you prefer a richer flavor, you can substitute vegetable oil with melted unsalted butter. For a dairy-free alternative with a slight coconut note, melted coconut oil works well. Keep the measurement at 1 cup to maintain the necessary moisture levels.
Alternative Flour Options
For a heartier bread, you can replace one cup of all-purpose flour with white whole wheat flour. Avoid using 100% whole wheat flour, as it may result in a denser loaf that lacks the desired tenderness.
Sugar Substitutes for Depth of Flavor
Replacing half of the granulated sugar with light brown sugar adds a molasses-like depth to the bread. This substitution enhances the cinnamon and nutmeg notes, giving the loaf a more caramelized taste.
Dairy-Free Glaze Alternatives
To make the glaze entirely plant-based, use the reserved peach juice instead of milk. If the reserved juice is unavailable, a small amount of almond milk or soy milk provides a similar consistency and neutral taste.
Baking Tips for Perfect Texture
Avoiding Overmixing the Batter
Mix the flour into the wet ingredients only until the streaks of flour disappear. Overmixing develops too much gluten, which can lead to a tough, rubbery texture and a peaked top that cracks excessively.
Accurate Doneness Testing
Because fruit breads vary in moisture, always use the toothpick test in the center of the loaf. If the toothpick comes out with wet batter, bake for another 5 minutes. If it has a few moist crumbs, it is typically finished.
Adjusting for Different Pan Sizes
If using a single 9×5″ pan instead of two 8×4″ pans, the baking time will increase. Check for doneness starting at 60 minutes and be prepared to bake for up to 75 minutes, covering the top with foil if it browns too quickly.
Serving and Presentation Ideas
Warm Dessert Style Serving
Serve a slice of the bread warmed in the microwave for 15 seconds. Top the warm slice with a scoop of high-quality vanilla bean ice cream to create a dessert similar to a peach cobbler.
Breakfast Pairing Suggestions
This bread pairs well with a side of Greek yogurt or a dollop of whipped cream. It also complements a hot cup of black coffee or an Earl Grey tea, which balances the sweetness of the glaze.
Glaze Enhancements
For added visual appeal, sprinkle a pinch of ground cinnamon or a few zest shavings from a lemon over the wet glaze. You can also garnish the top of the loaves with thinly sliced fresh peach wedges before baking.
Storage and Preservation Methods
Room Temperature Storage
Store the sliced or whole loaf in an airtight container at room temperature for up to three days. Ensure the bread is completely cooled before sealing to prevent condensation, which can make the crust soggy.
Refrigeration Guidelines
Keep the bread in the refrigerator for up to one week to maintain freshness in humid environments. To restore the soft texture after chilling, warm the slices briefly in a toaster or oven before eating.
Freezing Unglazed Loaves
Wrap unglazed, cooled loaves tightly in plastic wrap and then place them in a heavy-duty freezer bag. This method preserves the bread for up to three months without altering the flavor or texture.
Thawing and Reheating Process
Thaw frozen bread slowly in the refrigerator overnight or at room temperature for several hours. Once thawed, you can apply a fresh batch of glaze for the best taste and appearance.
Common Troubleshooting Solutions
Fixing a Sunken Center
A sunken center usually occurs due to underbaking or using expired leavening agents. Ensure your baking soda and powder are fresh by testing them with vinegar and water respectively before starting the recipe.
Adjusting Glaze Viscosity
If the glaze is too runny, whisk in additional powdered sugar one tablespoon at a time. If the glaze is too thick to drizzle, add the reserved peach juice a teaspoon at a time until it flows smoothly.
Preventing Burnt Edges
If the edges of the bread are browning too quickly while the center remains raw, tent the pans loosely with aluminum foil. This protects the top and sides from direct heat while allowing the center to finish cooking.
Frequently Asked Questions
Can I use frozen peaches?
Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before folding them into the batter to prevent the bread from becoming too moist.
Why is my bread too dense?
Density is often caused by overmixing the batter or using too much flour. Carefully measure the flour using the spoon-and-level method rather than scooping directly with the measuring cup.
Do I have to peel the peaches?
Peeling is recommended for a smoother texture. While the skins are edible, they can create tough bits in the soft crumb of the quick bread.
Can I omit the glaze?
Yes, the glaze is entirely optional. The bread is sweet and moist on its own, though the glaze adds a professional finish and a concentrated burst of peach flavor.
What is the best oil to use?
A neutral-flavored oil like canola, vegetable, or grapeseed oil is best. These oils allow the natural flavor of the peaches and spices to stand out without interference.
Print
Moist and Sweet Peach Quick Bread
- Total Time: 70 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
This peach bread can be made with fresh or canned peaches, allowing you to enjoy the sweetness year round!
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 15-oz cans diced peaches in juice, drained and juice reserved (or about 2 1/2 cups fresh peeled and chopped peaches)
- 1 cup powdered sugar
- 2–4 TBSP reserved peach juice or milk
Instructions
- Preheat: Preheat oven to 350F and grease two 8×4″ loaf pans.
- Drain: If using canned peaches, drain the juice, reserving it for the glaze.
- Whisk Dry: In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet: Mix together vegetable oil and sugar on medium speed.
- Add Eggs: Reduce speed to low and add eggs, one at a time, mixing well after each addition.
- Combine Fruits: Add vanilla extract and diced peaches, mixing to combine.
- Combine All: Gradually add the flour mixture to the wet ingredients on low speed, mixing just until fully incorporated.
- Bake: Divide batter between the prepared pans and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool: Let bread cool in the pans for about 10 minutes, then invert onto a cooling rack to cool completely.
- Glaze: Whisk powdered sugar and peach juice or milk until smooth, then drizzle over cooled bread.
Notes
The glaze is optional. If using canned peaches, gently blot them with paper towels after draining to prevent excess moisture. This bread freezes well; wrap unglazed loaves in plastic wrap and freeze, thawing at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 299 kcal
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 28 mg