I did a thing this year.
I purchased Georgia peaches from the Peach Truck.
We ate some. I made jam with some. And, I baked with some:
I made Fresh Peach Yogurt Cake, Peach Crumb Bars, and this delicious peach quick bread.
Tips to help make the best Peach Bread recipe:
Making peach bread is easy, as long as you follow some of the rules of successfully making a good quick bread:
- Do not overwork the batter. This is key to a successful quick bread. You want to barely combine the dry and wet ingredients, and it's actually ok to have a few spots of flour that haven't been worked in. Overmixing will make your quick bread tough.
- Fold in any fruit (in this case peaches) or additions gently. Again, this is to avoid overmixing the batter.
- Size matters! Use the right sized loaf pan. If the recipe calls for an 8 inch pan, then use an 8 inch pan. If it calls for a 9 inch pan, then use that. Using the correct sized pan will avoid any spills in your oven while baking. Here's a great chart to use for pan to batter ratio reference if you aren't sure.
- Grease your pan(s) well according to the recipe's directions and/or use a parchment "sling" to avoid the bread from sticking to the bottom and sides of the pan(s).
- Use ripe, but firm peaches in this fresh peach bread recipe. You can also make this peach bread with canned peaches instead of fresh if you like.
- If you are having difficulty removing the peach skins, you can follow this easy tutorial on removing peach skins without a knife.
How do you make this easy Peach Bread?
Begin making this peach bread made with fresh peaches by purchasing peaches. Look for firm peaches, without blemishes in the skin. When you get the peaches home, wash them, dry them and set them out on the counter until they have a little bit of give. Generally, 1 to 2 days, but this will depend on the temperature of your kitchen. When the peaches have a bit of give, they are almost completly ripe, but not quite there yet. This degree of ripeness is perfect for baking.
If you want to ripen peaches more quickly, place your peaches in a paper bag and roll it closed at the top. The natural ethylene gas peaches emit will be trapped and hasten the ripening process.
Once your peaches are ripe enough, peel them and chop them into 1 inch pieces. You'll need about 4 - 5 medium peaches for this peach bread recipe.
Preheat your oven as instructed below and follow the recipe directions to make the batter and then gently fold the cut peaches into the batter.
I think this bread is better the next day, after the flavors have a chance to meld. But sometimes, it's too hard to wait that long!
Can I freeze Peach Bread?
Like any quick bread, this bread will freeze well. After the bread is completely cooled, wrap tightly in foil and freeze for up to 3 months for best flavor.
What other ingredients can I add to this Peach Bread?
You can add pecans or walnuts. Fresh blueberries or raspberries would be excellent too! Just substitute 1/2 cup of peaches for the other fruit. If adding nuts, no need to reduce the amount of peaches. Just add in 1/2 cup chopped.
Are there any other quick bread recipes on this blog?
Yes! There are several other great quick bread recipes here on this blog:
More easy dessert recipes to love!
Pin "Peach Bread" to your Pinterest Boards to save for later!
Yield: 8 servings
Peach Bread
Prep time: 15 MinCook time: 1 H & 10 MTotal time: 1 H & 25 M
Making a quick bread with peaches, Peach Bread, is a wonderful way to enjoy the season's harvest. This Peach Bread recipe produces a moist and tender crumb. It's studded with fresh peaches and flavored with cinnamon and nutmeg.
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. (or less if you like) nutmeg
- 1/3 cup canola, vegetable, or corn oil
- 2 large eggs, room temperature
- 1/2 cup buttermilk
- 1 tsp. pure vanilla extract
- 1 1/2 cup chopped fresh peaches
Instructions
- Preheat oven to 350 degrees F. Spray 8 inch x 4 inch loaf pan with cooking spray. You can add a parchment sling if you like. (parchment paper cut to hang over 2 sides of the pan to help from sticking and make removal easier).
- In large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt cinnamon and nutmeg.
- In another large bowl or glass measure, combine the wet ingredients: oil, eggs, buttermilk, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until the batter just comes together. It's ok if you have a few dry spots.
- Gently fold in the peaches, being careful not to overmix the batter.
- Pour the batter into the prepared pan. You can add a few sliced peaches on the top if you like (like in the picture above), but it's optional.
- Bake for 60 - 70 minutes, or until a toothpick comes out clean when inserted into center.
- Allow to cool on wire rack in pan for 15 minutes, then remove to wire rack and allow to cool completely before slicing.
- Store bread wrapped tightly in foil or plastic wrap in refrigerator.
Notes:
You can add pecans or walnuts. Fresh blueberries or raspberries would be excellent too! Just substitute 1/2 cup of peaches for the other fruit. If adding nuts, no need to reduce the amount of peaches. Just add in 1/2 cup chopped.
Nutrition Facts
Calories
240.85Fat (grams)
3.39Sat. Fat (grams)
0.78Carbs (grams)
48.00Fiber (grams)
1.60Net carbs
46.40Sugar (grams)
28.53Protein (grams)
5.00Sodium (milligrams)
256.59Cholesterol (grams)
47.11Nutritional Information provided is an estimate.
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