why make this recipe
Peach Bread is a delicious way to enjoy the taste of summer! This sweet and moist loaf is perfect for breakfast, snacks, or even dessert. Using fresh or canned peaches, this recipe brings a delightful fruity flavor that pairs well with coffee or tea. It’s also a great way to use up ripe peaches during the harvest season. Plus, it’s simple to make and brings joy to any gathering.
how to make Peach Bread
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced peaches (fresh or canned)
- 1/2 cup chopped nuts (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, followed by vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in diced peaches and nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
how to serve Peach Bread
You can serve Peach Bread warm or at room temperature. For a special touch, spread a bit of butter on top or serve it with whipped cream. It’s also delightful with a sprinkle of powdered sugar or a drizzle of honey for extra sweetness.
how to store Peach Bread
Store your Peach Bread in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze slices of Peach Bread for up to three months. Just wrap them tightly in plastic wrap and place them in a freezer bag.
tips to make Peach Bread
- Ensure your butter is softened to room temperature for easy creaming with sugar.
- If using canned peaches, drain them well to avoid excess moisture in the batter.
- Consider adding a little cinnamon or nutmeg for added warmth and spice.
- To check if your bread is done, insert a toothpick in the center; it should come out clean.
variation
You can experiment with this recipe by adding spices like cinnamon or nutmeg. You can also substitute walnuts with pecans or omit the nuts altogether for a nut-free version. Adding blueberries or raspberries can give a berry twist to the classic Peach Bread.
FAQs
1. Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches. Just thaw them and drain off any extra liquid before adding them to your batter.
2. How can I tell when the bread is done baking?
The bread is done when a toothpick inserted in the center comes out clean or with just a few crumbs.
3. Is it okay to double the recipe?
Absolutely! You can double the ingredients and bake two loaves at once. Just make sure to adjust the baking time as necessary if you’re using larger pans.
Peach Bread
A sweet and moist loaf that captures the taste of summer with fresh or canned peaches.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced peaches (fresh or canned)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar in a separate bowl until light and fluffy.
- Add the eggs one at a time, followed by vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in diced peaches and nuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to three days or refrigerate for up to a week. Freeze slices for up to three months.
