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Cinnamon Peach Bread Recipe

Cinnamon Peach Bread Recipe
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★★★★★

5.3 from 5 reviews

This Cinnamon Peach Bread is a moist and flavorful quick bread bursting with fresh diced peaches and warm cinnamon spices. Topped with a crunchy turbinado sugar crust and finished with a sweet powdered sugar glaze, it makes an irresistible treat perfect for breakfast, brunch, or afternoon tea. The recipe is easy to follow and uses simple ingredients to create a delicious homemade bread that pleases fruit and spice lovers alike.

Ingredients

Scale

Wet Ingredients

  • 1/3 cup salted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup whole milk (can substitute dairy-free milk)
  • 2 cups ripe peaches, diced (peeled optional)

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

Sweeteners & Toppings

  • 1/2 cup turbinado sugar + extra for topping
  • 1/4 cup powdered sugar (for glaze)
  • 1–2 tsp whole milk (for glaze)

Instructions

  1. Preheat and Prepare Peaches: Preheat your oven to 350°F (175°C). Dice the ripe peaches into small, bite-sized pieces. Peeling them is optional depending on your texture preference.
  2. Cream Butter and Sugar: In a large bowl, use a hand mixer to beat together the softened butter and 1/2 cup of turbinado sugar until the mixture is light and combined. This will incorporate air, helping the bread to be tender.
  3. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Then, mix in the whole milk and vanilla extract until all ingredients are well combined.
  4. Fold in Peaches: Gently stir in the diced peaches with a wooden spoon, being careful not to crush them to preserve their texture in the bread.
  5. Sift and Mix Dry Ingredients: Using a sifter, add the all-purpose flour, cinnamon, baking powder, baking soda, and salt into the wet mixture. Stir gently with a wooden spoon, just until combined—avoid overmixing to keep the bread tender.
  6. Prepare Pan and Add Batter: Grease a 9×5 inch loaf pan or line it with parchment paper. Pour the batter evenly into the pan and sprinkle a generous amount of turbinado sugar over the top to create a crunchy crust.
  7. Bake the Bread: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
  8. Cool the Bread: Let the bread cool in the pan for 3-5 minutes, then remove it and transfer to a wire rack to cool completely before glazing.
  9. Prepare and Drizzle Glaze: Mix the powdered sugar with 1-2 teaspoons of milk to create a smooth glaze; adjust consistency by adding more milk if too thick or more powdered sugar if too thin. Drizzle generously over the cooled bread.
  10. Serve: Slice and serve best with a dab of butter and a drizzle of honey if desired. Enjoy your warm, sweet cinnamon peach bread!

Notes

  • You can peel the peaches if you prefer a softer texture, but leaving the skin adds extra fiber and nutrients.
  • For a dairy-free version, substitute whole milk with almond milk or oat milk, and use a vegan butter alternative.
  • Ensure not to overmix the batter to keep the bread moist and tender.
  • The turbinado sugar on top adds a delightful crunch but can be replaced with coarse sugar if unavailable.
  • Use ripe peaches for maximum sweetness and flavor.
  • Storage: Store leftover bread covered at room temperature for up to 3 days or refrigerate for up to a week. It also freezes well.

Nutrition

Keywords: Cinnamon Peach Bread, Quick Bread, Peach Recipe, Fruit Bread, Breakfast Bread, Cinnamon Bread, Homemade Bread

Find it online: https://victoriablair.com/cinnamon-peach-bread-recipe/