Peach Bread Recipe – Moist, Easy, and Full of Fresh Flavor

When I first moved from Kyoto to California, peaches instantly felt like home. They reminded me of the soft-skinned, juice-dripping summer fruits I’d pick with my grandmother at Kyoto’s Nishiki Market. She taught me that the best recipes don’t hide fruit—they celebrate it. One day, flipping through the weathered pages of her wooden recipe box, I found a simple loaf recipe scribbled in fading ink. With a few California twists, it became the peach bread recipe I now bake every summer.

This peach bread is moist and softly spiced, with chunks of juicy fruit tucked into a tender crumb. It’s a recipe that feels like sunshine in every slice—and one that never lasts more than a day in our house. Whether you’ve got a few too-ripe peaches on your counter or you just love baking with fruit, this recipe is your new go-to.

I’ve made it with fresh, frozen, and even canned peaches (yes, it works), and every version reminds me why I keep coming back to it. It’s simple, honest, and full of memory—just like my grandmother would’ve made it.

What You’ll Need to Make This Peach Bread Recipe Shine

Fresh, Ripe, and Simple Staples

This peach bread recipe uses basic ingredients you probably already have, plus juicy peaches that bring it all together. Here’s everything you’ll need:

Can I use frozen or canned peaches?

Absolutely. Just be sure to thaw frozen peaches and drain canned ones. If you’re using syrup-packed canned peaches, reduce the sugar by a tablespoon or two.

For more fruit loaf ideas, you’ll love this blueberry and lemon bread—a bright twist on a similar method. And if you’re planning a peach-themed brunch, don’t miss this refreshing peach iced tea as a pairing idea.

How to Make the Best Peach Bread Recipe Step by Step

Quick Prep, Rich Flavor

The beauty of this peach bread recipe lies in its simplicity. You don’t need a mixer or fancy techniques—just two bowls, a spoon, and maybe your favorite playlist playing in the background. I like to think of baking as a slow ritual, especially with recipes like this that feel like a gentle nod to summer.

Let’s break it down so your peach bread turns out soft, moist, and packed with flavor every single time.

1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). To start, grease a 9×5-inch loaf pan or line it with parchment paper This helps ensure your peach bread slides out easily when it’s done baking.

2. Combine Dry Ingredients
In a large bowl, whisk together:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

You can also add a pinch of nutmeg if you like a warm, spiced note. Mix the dry ingredients to create the foundation for a tender crumb.

3. Mix Wet Ingredients
In another bowl, whisk:

• 2 large eggs
• 3/4 cup sugar
• 1/2 cup milk (or buttermilk for tang)
• 1/3 cup neutral oil (or melted butter)
• 1 tsp vanilla extract

Mix until smooth. The oil gives moisture, while the eggs and milk give structure and richness.

4. Fold in the Peaches
Gently stir the wet mixture into the dry until just combined. Don’t overmix—this helps keep your bread soft and light.

Now fold in 1½ cups chopped fresh peaches. If they’re super juicy, toss them in 1 tsp flour first to prevent sinking. This trick works wonders for even peach distribution throughout the loaf.

Optional: stir in 1/3 cup chopped walnuts or pecans for crunch.

5. Bake to Golden Perfection
Pour the batter into the greased or lined pan and level the top. If you like a slightly crunchy top, sprinkle with 1 tbsp brown sugar before baking.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too fast, cover it loosely with foil for the last 15 minutes of baking.

After baking, let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice only when fully cooled for clean cuts—though I admit, warm peach bread with melting butter is heavenly.

Karino’s Kitchen Tip:

Always let quick breads cool before storing. This keeps the crust from becoming soggy and helps the flavors settle beautifully.

If you’re new to quick breads, my baking tips for light and fluffy loaves can help you avoid common mistakes like overmixing or underbaking. It’s the kind of kitchen wisdom my grandmother always passed down to me over a cup of tea.

Need storage advice for fruity breads? Check out GreatYRecipes.com for expert suggestions on keeping peach bread fresh longer.

Peach Bread Serving Tips for Every Occasion

Cozy Breakfast or Afternoon Tea Favorite

Once your peach bread is cool and ready, it’s not just a baked good—it’s a moment. Whether you’re serving slices for a lazy Sunday breakfast or wrapping them up as thoughtful gifts, this peach bread recipe has a way of turning any day into something special.

I still remember sending a loaf to a friend back in film school in LA—wrapped in parchment, tied with twine. She called it “the best mail she’d ever received.” And that’s exactly what this bread is: simple, homemade comfort in a slice.

Ways to Serve Peach Bread

• Breakfast on the go: Toast a thick slice and spread it with butter or almond butter. Add a dash of cinnamon sugar for extra warmth.
• Brunch centerpiece: Serve slightly warmed with a dollop of whipped cream or Greek yogurt and a few extra peach slices on the side.
• This bread pairs well with a glass of cold peach iced tea or hot green tea. It’s a nostalgic pairing that reminds me of summer in Kyoto.
• Dessert mode: Turn a slice into a sundae base—top with vanilla ice cream, honey drizzle, and crushed pecans. Trust me, it’s unforgettable.
• Gifting idea: Wrap cooled slices in parchment paper, tuck into a reusable tin, and include a handwritten note. Peach bread makes a charming edible gift.

Storage Tips

To keep your peach bread fresh and moist:

• Store at room temperature in an airtight container for up to 2 days.
• Refrigerate for up to 5 days (best when warmed slightly before serving).
• Freeze individual slices wrapped in plastic wrap and foil. Just thaw overnight or microwave gently.

If you love this flavor combo, you might also enjoy baking blueberry and lemon bread—a similar easy loaf with bright berry flavor.

Want healthier swaps for your loaf? GreatYRecipes.com has a fantastic breakdown of how to substitute whole wheat flour or reduce sugar while keeping flavor intact.

Peach Bread Recipe: What’s Inside Each Slice?

Light, Fruity & Balanced

This peach bread recipe isn’t just delicious—it’s surprisingly balanced, too. Each slice offers a satisfying bite of fruit, fiber, and comfort without feeling heavy or overly sweet. In our house, it’s the kind of snack that gets requested after school, during Sunday brunch, and even as a late-night treat with tea.

When my grandmother taught me to bake, she always said: “Good food is about harmony, not perfection.” And that’s exactly what this peach bread is—a gentle balance of sweetness, softness, and soul.

Peach Bread Nutritional Highlights (per slice, approx. 12 slices total)
(Based on standard recipe with oil and white sugar)

Healthy Tweaks You Can Try

• Use half whole wheat flour instead of all-purpose to add more fiber.
• Use unsweetened applesauce or mashed banana in place of half the oil.
• Reduce sugar by 2 tablespoons if using very sweet canned peaches.
• Use Greek yogurt for added protein and moisture.
• Sprinkle with seeds or oats on top instead of brown sugar for a more wholesome finish.

Looking for more fruit-forward ideas that balance flavor and nourishment? You’ll love my Healthy Japanese Desserts collection—where traditional ingredients meet simple techniques and clean taste.

You can also check GreatYRecipes.com for a detailed guide on nutrition facts and comparison across fruit-based quick breads.

Frequently Asked Questions

What is peach bread made of?
Peach bread is a moist quick bread made with simple baking staples—flour, sugar, eggs, oil or butter, baking powder, and cinnamon—along with chopped peaches that add moisture, natural sweetness, and bursts of fruity flavor. Optional ingredients include vanilla extract, nuts, or a brown sugar topping for texture.

Can I use canned or frozen peaches for peach bread?
Yes, both work well. If you use canned peaches, drain and pat them dry first. For frozen peaches, thaw completely and blot excess moisture. adjustments in sugar depending on how sweet your peaches are.

Is peach bread similar to banana bread?
Very much so. Like banana bread, peach bread is a type of quick bread made without yeast. While banana bread is dense and rich, peach bread is slightly lighter and more delicate in flavor, thanks to the high water content of peaches and their gentle sweetness.

How ripe should peaches be for baking?
Ideally, use peaches that are ripe but still firm—they should yield slightly when pressed but not be mushy. Overripe peaches may make your loaf soggy, while underripe peaches won’t provide enough natural sweetness or juiciness. A ripe peach that’s fragrant and just a bit soft is perfect for this peach bread recipe.

Peach Bread Recipe – Moist, Easy, and Full of Fresh Flavor

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• Author: Karino Kada
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (12 slices) 1x
• Diet: Vegetarian

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Description

A moist and flavorful peach bread recipe made with fresh peaches, cinnamon, and pantry staples. Perfect for summer breakfasts, tea time, or gifting.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3/4 cup sugar

2 large eggs

1/2 cup milk or buttermilk

1/3 cup neutral oil or melted butter

1 tsp vanilla extract

1 1/2 cups chopped fresh peaches

Optional: 1/3 cup chopped walnuts or pecans

Optional: 1 tbsp brown sugar for topping

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.

2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate bowl, whisk eggs, sugar, milk, oil, and vanilla until smooth.

4. Gently fold wet mixture into dry ingredients. Do not overmix.

5. Add chopped peaches (tossed in flour if overly juicy). Fold gently.

6. Pour batter into prepared pan. Top with brown sugar if desired.

7. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.

8. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Notes

Use firm-ripe peaches for best texture.

Can substitute canned or frozen peaches (well-drained).

Add chopped nuts or streusel topping for extra crunch.

Wrap well for freezing. Thaw overnight before serving.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Oven
• Cuisine: American Japanese Fusion

Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 13g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1.5g
• Protein: 3g
• Cholesterol: 30mg