This Cinnamon Peach Bread is packed with fresh, juicy peaches, topped with a crunchy sugary crust, and finished with a perfectly sweet icing glaze. It’s the ultimate treat—whether for breakfast, a snack, or dessert! My love for this recipe stems from two things: my deep affection for fresh, ripe peaches and the fond memories of working at a produce stand during my college years. This bread beautifully combines both passions!
INGREDIENTS
- 1/3 cup salted butter, softened
- 2 cups ripe peaches, diced
- 1/2 cup + extra turbinado sugar (or substitute granulated sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk (or substitute dairy-free milk)
- 1.5 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Easy Glaze
- 1/4 cup powdered sugar
- 1–2 tsp whole milk
INSTRUCTIONS
- Preheat Oven: Preheat your oven to 350°F (175°C). Dice the peaches into small, bite-sized pieces. Peeling them is optional, but not necessary.
- Prepare Wet Ingredients: In a large bowl, use a hand mixer to beat the softened butter and 1/2 cup turbinado sugar until well combined. Add the eggs, one at a time, beating after each addition. Mix in the milk and vanilla extract until smooth. Gently fold in the diced peaches with a wooden spoon.
- Combine Dry Ingredients: Sift the flour, cinnamon, baking powder, baking soda, and salt into the wet mixture. Use a wooden spoon to mix gently until just combined—avoid overmixing.
- Prepare Loaf Pan: Grease a 9×5-inch loaf pan or line it with parchment paper. Pour the batter into the pan and smooth the top. Sprinkle a generous amount of turbinado sugar over the batter for a crunchy topping.
- Bake the Bread: Bake for 50–55 minutes or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine). Allow the bread to cool in the pan for 3–5 minutes before transferring it to a wire rack to cool completely.
- Make the Glaze: Once the bread has cooled, whisk together 1/4 cup powdered sugar and 1–2 tsp milk in a small bowl. Adjust the consistency by adding more powdered sugar if it’s too thin or more milk if it’s too thick.
- Finish and Serve: Drizzle the glaze generously over the cooled bread. For an extra touch, serve with a pat of butter and a drizzle of honey. Enjoy!
