Description
This moist and flavorful Peach Bread combines fresh diced peaches with a tender, lightly sweetened batter, topped with a luscious peach glaze. Perfect for breakfast, snack, or dessert, this bread offers a delightful balance of fruity sweetness and soft texture, enhanced by a creamy glaze that highlights the natural juiciness of summer peaches.
Ingredients
Units
Scale
For the Bread:
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup 2% milk (4 ounces)
- 1/2 cup canola oil (vegetable or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (260 grams)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups diced fresh peaches
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced peaches (peeled and drained of extra juice)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (optional)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the peach bread.
- Mix Wet Ingredients: In a medium bowl, stir together the granulated sugar, 2% milk, canola oil, egg, and vanilla extract until well combined, forming the wet batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Batter: Add the dry ingredients to the wet ingredients and gently stir until just combined, taking care not to overmix to keep the bread tender.
- Fold in Peaches: Gently fold the diced fresh peaches into the batter, ensuring they are evenly distributed without breaking them down.
- Prepare Baking Pan and Bake: Pour the batter into a greased 9″x5″ bread pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Make Glaze: In a small bowl, combine powdered sugar, melted butter, finely diced peaches, and vanilla extract. Mix until smooth. Add 1-2 tablespoons of heavy cream or milk if needed to achieve a drizzleable consistency.
- Glaze the Bread: Once the bread is completely cooled, spread the peach glaze evenly over the top.
- Serve and Store: Slice the bread and serve. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- The glaze consistency may vary depending on how juicy your peaches are; add milk or cream gradually to avoid a runny glaze.
- The glaze thickens initially but will soften as it sits due to the sugar drawing moisture from the peaches.
- For best texture, do not overmix the batter once the dry ingredients are added.
- The bread is best enjoyed within a few days when stored refrigerated.
- Calories and nutrition may vary depending on ingredient brands and portion size.
Nutrition
- Serving Size: 1 slice (1/10 of bread with glaze)
- Calories: 397 kcal
- Sugar: 42 g
- Sodium: 92 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 27 mg
