Description
This Cinnamon Peach Bread Perfection combines juicy, tender peaches with an aromatic cinnamon swirl in a moist, bakery-worthy loaf. Perfect for breakfast, brunch, or dessert, this easy quick bread uses simple pantry ingredients and foolproof techniques to deliver stunning results every time.
Ingredients
1½ cups fresh peaches, diced (about 2–3 medium peaches)
1 tablespoon all-purpose flour (for coating peaches)
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup neutral oil or melted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup milk or buttermilk, room temperature
CINNAMON SWIRL:
3 tablespoons ground cinnamon
½ cup packed brown sugar
2 tablespoons melted butter
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
2. Dice peaches evenly into ½-inch cubes. Toss with 1 tablespoon flour and set aside.
3. Make cinnamon swirl: In a small bowl, mix cinnamon, brown sugar, and melted butter. Let rest for 5 minutes to bloom spices.
4. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
5. In a separate bowl, whisk together sugar, oil, eggs, vanilla, and milk until smooth and well combined.
6. Gently fold wet ingredients into dry ingredients using a rubber spatula, stirring just until no flour streaks remain (15-20 strokes).
7. Fold in flour-coated peaches with 5 gentle turns.
8. Pour half the batter into prepared loaf pan. Sprinkle half the cinnamon swirl mixture over batter.
9. Add remaining batter, then top with remaining cinnamon mixture. Use a butter knife to swirl through layers in a figure-eight motion (2 passes).
10. Bake for 50-60 minutes until top is golden and a toothpick inserted in center comes out clean or with a few moist crumbs.
11. Cool in pan for 10 minutes, then use parchment overhang to lift bread onto a wire rack.
12. Cool completely (30-45 minutes) before slicing for clean, beautiful cuts.
Notes
Don’t overmix the batter – mix just until combined to keep the bread tender.
Coating peaches with flour prevents them from sinking to the bottom of the loaf.
If using frozen peaches, thaw completely and pat dry to remove excess moisture.
Store wrapped tightly at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze individual slices for up to 3 months.
If the top browns too quickly, tent loosely with aluminum foil for the final 15 minutes of baking.
Bread is done when internal temperature reaches 200-205°F.
For muffins: Divide batter among 12 lined muffin cups and bake for 22-28 minutes.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cinnamon peach bread, peach bread recipe, cinnamon swirl bread, summer baking, quick bread, fruit bread, easy peach bread, breakfast bread