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Peach Bread Recipe

Peach Bread

Steven
This Peach Bread is a moist, tender quick bread loaded with juicy peaches and warm spices, all topped with a buttery cinnamon crumble. The sour cream keeps the crumb soft and rich, making it a bakery-worthy loaf that's simple enough for any baker to make.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 10 slices
Calories 320 kcal

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl - for the batter
  • Medium mixing bowl - for the crumble topping
  • Electric hand mixer - or stand mixer (a hand whisk also works)
  • Rubber spatula - for folding the peaches
  • Dry measuring cups
  • Measuring spoons
  • Digital kitchen scale - for precise measurements (optional)
  • Pastry cutter - or two forks (for the crumble)
  • Wooden skewer or toothpick - for testing doneness
  • Parchment paper - to line the pan for easy removal
  • Wire cooling rack - for cooling the loaf after baking

Ingredients
  

  • 1 3/4 cups all-purpose flour - 220g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter - 113g, at room temperature
  • 1 cup granulated sugar - 200g
  • 1 large egg - at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full-fat sour cream - 120g, at room temperature
  • 1 1/2 cups fresh peaches - about 225g, peeled and chopped into 1/2-inch pieces (or well-drained canned peaches)

For the Cinnamon Crumble Topping

  • 1/3 cup all-purpose flour - 40g
  • 1/3 cup granulated sugar - 65g
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter - 57g, cold, cut into small cubes

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the center. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides for easy removal.
  • In a medium bowl, combine 1/3 cup flour, 1/3 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Cut in 1/4 cup cold cubed butter with a pastry cutter until the mixture resembles coarse, damp sand. Refrigerate while you make the batter.
  • In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, 3/4 teaspoon cinnamon, and salt until evenly combined. Set aside.
  • In a large mixing bowl, beat 1/2 cup room-temperature butter and 1 cup sugar with an electric hand mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl as needed.
  • With the mixer on low, add the egg and mix until just combined, about 20-30 seconds. Add vanilla and sour cream, mixing until the mixture is smooth.
  • Pour the dry ingredients into the wet ingredients and gently fold with a rubber spatula until no dry flour streaks remain. Do not overmix. Gently fold in the chopped peaches with 4-5 careful folds until evenly distributed.
  • Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Remove the chilled crumble topping from the refrigerator and scatter it evenly over the batter, gently pressing it down so it adheres.
  • Bake on the center rack for 60-70 minutes, until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Tent with foil after 45 minutes if the topping is browning too quickly.
  • Let the bread cool in the pan for 15 minutes, then use the parchment paper overhangs to lift the loaf out and transfer to a wire cooling rack. Cool for an additional 30-45 minutes before slicing with a serrated knife.

Notes

  • Room-temperature ingredients: Cold butter, eggs, or sour cream will prevent the batter from emulsifying properly. Pull everything out of the fridge 30-45 minutes before you start.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag packs in up to 20% more flour, which dries out the loaf.
  • Don't overmix the batter: Once the flour goes in, switch from the mixer to a spatula and fold gently. Overmixing develops gluten and makes the bread tough.
  • Dry your peaches well: Excess moisture from the fruit is the most common reason quick breads sink in the middle or stay gummy. Pat the fruit dry before folding it in.
  • Refrigerate the crumble: Making it first and keeping it cold while you prepare the batter ensures it stays chunky and crisp when baked.
  • Check for doneness with a skewer: The topping can look golden and done while the center is still wet. Always test with a skewer inserted into the middle.
  • Canned peaches: Drain them thoroughly and pat them dry with paper towels before folding them into the batter to avoid extra moisture.
  • Frozen peaches: Thaw completely, then drain thoroughly and pat very dry. Frozen peaches release significantly more liquid than fresh ones as they bake.
  • Storage: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap, then in foil, and freeze for up to 3 months. Thaw on the counter for about 1 hour.
Keyword fruit bread, peach bread, peach crumble bread, quick bread, summer baking