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

Scale

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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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.

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.