This quick and easy peach bread recipe is a delicious way to make the most of summer’s favorite fruit. Optional pecans and glaze make it versatile as a snack, dessert or breakfast bread.
Fresh Peaches are a Gift
There is nothing like them, and you can’t duplicate that special flavor. Canned peaches are fine, and so are frozen ones. We eat them all year long and enjoy them, but they are no substitute for the real fresh flavor you can only get in the summer, from the south’s favorite fruit.
We like to think we’ve made a name for ourselves with our peach recipes. They range from classics like Peach Crumble with Butter Pecan Topping and Caramelized Peaches to the more unique ones. Chilled Peach Soup is perfect for a summertime party and Peach Mango Pie combines flavors you may not have thought of before.
Introducing Peach Bread
We have Hummingbird Bread and Blueberry Orange Bread recipes that get a lot of love. So coming up with a quick bread recipe for peaches was a natural progression.
We kept it simple by using self-rising flour but if you don’t keep it on hand you can refer to our 3 Ingredient Buttermilk Biscuit post for the substitution formula.
We add optional pecans because, well because, pecans are the king of nuts around here. Just put that word in the search bar and you’ll find everything from Classic Pecan Pie to Fall Salad with Apples and Pecans.
Peaches and pecans are two classic southern ingredients. If you have an interest in all things southern food you’ll want to read Southern Food: Then and Now. It’s a look at our favorite cuisine’s history and future.
We also added an optional glaze that makes the peach bread just a little bit sweeter. The light icing takes it over the edge towards a dessert, but we actually enjoy the glaze on it even as a breakfast bread. A slice for breakfast is especially wonderful toasted and buttered.
A double punch of peach flavor and moistness comes from pureed peaches. Adding more that are finely diced leaves you with no doubt what is the star of this loaf.
Tips for Making Peach Bread
- Use peaches at their peak of freshness. We have not tested the bread recipe with canned or frozen peaches.
- If adding the pecans toast them lightly in a 350 degree oven for 5-7 minutes. Toasting pecans really brings out the flavor.
- Line your loaf pan with parchment paper that hangs over the edge giving you “handles” to easily remove the loaf. Our Hummingbird Bread recipe has photos of this.
- If glazing allow the glazed loaf to sit out for a bit (30 minutes to 1 hour) before wrapping. This allows the glaze to form a little crust and helps to keep it from getting gooey after you wrap.
- Cook only until a toothpick inserted in the center comes out clean. This will give you perfectly moist, but not dry peach bread.
Note: The recipe has been modified as of August 5, 2021, to make a somewhat smaller loaf. It is still made in a classic 9×5 loaf pan and still full of peach flavor.
For yet another breakfast or brunch recipe using fruit and pecans you’ll want to be sure to check out Banana Pancakes with Pecans. They have an optional splash of another signature ingredient around here (wink, wink).
Fresh Peach Bread Recipe
Ingredients
- ⅓ cup butter room temperature
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup buttermilk
- 2¼ cups self-rising flour
- 2-3 peaches, peeled and pureed (2 large or 3 small – see notes)
- 2-3 peaches, peeled and diced (2 large or 3 small – see notes)
- ½ cup chopped pecans, toasted optional
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs and vanilla and blend well.
- Add flour and blend well.
- Add pureed peaches and buttermilk and blend well.
- Fold in peaches and pecans (optional).
- Pour batter into a 9×5 loaf pan which has been lined with parchment paper and sprayed with a baking spray like Bakers Joy.
- Bake at 350° for 45-55 minutes or just until toothpick inserted in the center comes out clean.
- Cool in pan for 5-10 minutes and then remove to cooling rack.
- Cool completely before glazing, if desired.
For the Glaze
- Blend sugar, vanilla and milk, adding a Tablespoon at a time until desired consistency is reached.
Notes
- You should end up with about 1-1.5 cups of pureed peaches
- You should end up with about 1.5-1.75 cups of diced peaches
- After glazing allow peach bread to sit uncovered at room temperature until glaze forms a light “crust” before covering.
More Summertime Favorites
Air Fryer Fried Okra 
Backyard BBQ Menu Ideas & Tips 
Smoked Mac and Cheese 
Buffalo Rotisserie Chicken Salad 
Pasta Salad with Asparagus 
Mini Key Lime Cupcakes 
Strawberry Basil Cocktails with Gin 
Skillet Potatoes 
Esquites
Lyn says
I love fresh peaches and this recipe was delicious!
Pam says
Thanks for taking the time to let us know and leave a rating, Lyn!
Joyce says
On the recipe why didn’t it say when to add vanilla?
Pam says
Joyce, try as we might to check and double check every detail, we do sometimes miss something. Thanks so much for pointing this out. It’s been corrected now. If your Peach Bread turned out well (and honestly, the vanilla could be added at any point and be fine) we would appreciate your rethinking that star rating. Thanks!
Natalie says
Butter, vanilla, and peaches… omg… I can’t wait to make this. Looks delicious. I bet my family will devour this one. Thanks for sharing your recipe!
Pam says
Hope you enjoy!
Patty at Spoonabilities says
This is on my list to bake up for sure! I’m sure it won’t last in our house! So good.
Pam says
Hope you enjoy, Patty!
Dannii says
I am so bored of banana bread now, so this looks like the perfect alternative.
Pam says
Perfect right now while peaches are in season!
Sara Welch says
Made this this afternoon and it does not disappoint! Easy, delicious and a great way to enjoy summer peaches! Easily, a new favorite recipe!
Pam says
Awww… thanks for letting us know Sara!
Joan says
Can this be frozen and if so, can the glaze be added before freezing.
Pam says
Absolutely, Joan! If you glaze first I would freeze it unwrapped and then wrap it tightly once it’s well frozen. That way the glaze won’t stick to the wrap.
Dina and Bruce says
Oh y’all know we love peach 🍑 everything
Pam says
We do! Thanks for popping in!
Susan says
Was really looking forward to making this. I’ve made this twice and sadly had same results both times. First there is more batter then is required to fill a standard loaf pan. Second, used fresh flavourful peaches and yet this tasted bland, both times. Nothing was omitted from recipe except using nuts. I thought it was me but feedback came back the same. It was a moist bread though. Not sure if using brown sugar instead of white would be better or if you need to add more vanilla, or add spices …but after two tries I will not make this again.
Pam says
We’re so sorry you had this experience, Susan. It does make a full loaf pan (9×5 size), but we have certainly been able to fit it all in. The photos you see are of one loaf made in that size pan. Also hate it that you were disappointed in the flavor. You could add some spices – cinnamon, nutmeg, etc. if you wanted to, but we developed it to be simple and let the peaches be the star.
Thank you for taking the time to leave your comments. It means a lot to us.
Pam says
UPDATE: We have modified the recipe so that it now easily fits in the standard loaf pan. Making it slightly smaller also intensifies the peach flavor.
Emily says
I was excited to try out this recipe for welcoming my mom home since I had some fresh peaches, but it didn’t turn out at all. I used a 9 x 5 loaf pan and followed the instructions correctly, but for some reason my bread was extremely soupy in the middle where it just didn’t cook. I cut it in half length-wise so that it was only half as thick and laid one of the halves in a separate dish so that the middle was directly exposed to the heat. I had to cook it significantly longer for the batter to not be runnny anymore, and then once it was done I didn’t have a loaf, I basically had two long slices. I was determined to make the best of it and just eat it how it was, but it didn’t even have a good flavor; it was way too sweet, and the sugar was all I could taste. 🙁 I wish this would have turned out better.
Pam says
So sorry Emily. I have to wonder if your oven temperature is calibrated correctly. After cutting it in half and baking the halves I’m not surprised that you weren’t happy with the end results. The recipe was definitely developed to be baked in a loaf pan. Lucky you still having fresh peaches this late in the season!
Rosemary falk says
Have you ever tried adding bourbon to this recipe? If so, how much would you add?