This Cinnamon Peach Bread is bursting with juicy peach chunks and warm cinnamon spice, finished with a light vanilla glaze for the perfect summer bake. Soft, moist, and ultra-fragrant—this loaf makes a dreamy breakfast, snack, or giftable bake that celebrates fresh seasonal fruit.
Why You’ll Love This Recipe
This quick bread is the essence of summer in every bite. It combines ripe, fresh peaches with the warm comfort of cinnamon, producing a moist and tender crumb that stays soft for days. The simple vanilla glaze adds just the right touch of sweetness, making this loaf equally suitable for brunch tables and afternoon tea. With minimal effort and common ingredients, you can have a bakery-worthy treat that’s perfect for sharing or savoring solo.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Bread:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup melted butter
- ¼ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 ½ cups peeled, diced fresh peaches
For the Glaze:
- ½ cup powdered sugar
- 1–2 tsp milk or cream
- ¼ tsp vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a separate large bowl, mix the brown sugar, granulated sugar, egg, melted butter, Greek yogurt or sour cream, and vanilla extract until smooth and well blended.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the diced peaches.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar, milk or cream, and vanilla until smooth. Drizzle over the cooled bread.
Servings and timing
Servings: Makes 1 standard loaf (approximately 8 slices)
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 30 minutes
Total time: About 1 hour and 45 minutes
Variations
- Nutty Peach Bread: Add ½ cup chopped pecans or walnuts for added crunch.
- Peach Almond Bread: Replace vanilla extract with almond extract for a different flavor profile.
- Spiced Peach Bread: Add a pinch of nutmeg or ginger for additional spice.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend to make the bread suitable for gluten-free diets.
- Mini Loaves: Divide the batter between smaller loaf pans and reduce the baking time accordingly.
Storage/Reheating
Store the cooled bread in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate for up to 1 week. For best flavor, bring refrigerated slices to room temperature before serving. You can also warm slices slightly in the microwave or toaster oven for a freshly baked texture.
FAQs
Can I use canned or frozen peaches instead of fresh?
Yes, but drain canned peaches thoroughly and thaw and drain frozen peaches to prevent excess moisture.
Can I make this bread without the glaze?
Absolutely. The bread is flavorful on its own, but the glaze adds a touch of sweetness and a polished finish.
Why is my peach bread too dense?
Overmixing the batter or using too much fruit can make the bread dense. Fold in peaches gently and mix only until combined.
Can I make this recipe into muffins?
Yes, divide the batter into a muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.
How do I keep the bread moist?
The Greek yogurt or sour cream helps retain moisture. Be careful not to overbake, as that can dry it out.
Is it possible to freeze this bread?
Yes, wrap the fully cooled loaf tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
What kind of peaches are best for baking?
Freestone peaches are ideal as they’re easier to pit and chop. Choose ripe but firm peaches for best texture.
Can I use a different type of sugar?
Yes, coconut sugar or all brown sugar can be substituted for a slightly different flavor.
Do I need to peel the peaches?
Peeling is recommended for a smoother texture, but you may leave the skins on if you prefer a more rustic result.
Can I make this dairy-free?
Yes, use dairy-free yogurt or sour cream and a plant-based butter alternative. For the glaze, use a non-dairy milk.
Conclusion
This Moist Cinnamon Peach Bread with Glaze is a delicious celebration of summer’s best fruit. Simple to prepare and irresistibly fragrant, it’s a versatile treat that works for breakfast, dessert, or anything in between. Whether you bake it for loved ones or enjoy it with a cup of tea, this loaf offers comfort and flavor in every bite.
PrintMoist Cinnamon Peach Bread with Glaze
This Cinnamon Peach Bread is bursting with juicy peach chunks and warm cinnamon spice, finished with a light vanilla glaze. Moist, soft, and fragrant—perfect for summer breakfasts, snacks, or gifting.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Bread:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup melted butter
- 1/4 cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 1/2 cups peeled, diced fresh peaches
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a separate bowl, mix brown sugar, granulated sugar, egg, melted butter, yogurt, and vanilla extract until smooth.
- Stir dry ingredients into the wet mixture until just combined. Fold in the diced peaches gently.
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mix glaze ingredients and drizzle over the cooled bread before serving.
Notes
- Add chopped pecans or walnuts for extra texture and flavor.
- Don’t overmix after adding peaches to keep the loaf soft and tender.
- Store at room temperature for up to 3 days, or in the fridge for up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg