Description

This sweet and tangy peach bread is a moist quick bread made with ripe peaches, flour, and a hint of cinnamon and nutmeg. Perfect for breakfast or dessert, it pairs well with yogurt or tea.

Ingredients

2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¾ tsp salt
¾ cup granulated sugar (or honey/maple syrup)
1¼ cups milk (or non-dairy milk)
1 tbsp vanilla extract
½ cup unsalted butter, softened (or applesauce)
4 ripe peaches (500g), peeled and diced
2 tbsp granulated baking sugar (optional for crust)
Lemon zest, for topping

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch loaf pan.
In a bowl, whisk together flour, baking powder, cinnamon, and salt.
In a separate bowl, mix sugar and milk until smooth. Stir in vanilla and softened butter until fully incorporated.
Gradually fold in dry ingredients until just combined. Do not overmix.
Peel and dice 4 ripe peaches. Pat dry with paper towels. Fold peaches gently into the batter.
Pour batter into the prepared pan. Sprinkle optional baking sugar on top to create a crust.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
If desired, brush top with reserved peach juice for extra flavor and sprinkle lemon zest for brightness.
Let bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool fully before slicing.

Notes

For a gluten-free version, use gluten-free flour.
To replace butter without losing richness, use applesauce or oil.
Non-dairy milk works but may slightly thicken the batter.
Fresh lemon zest is essential for added brightness; dried zest is not recommended.
Store in an airtight container at room temperature for up to 3 days.

Prep Time: 30
Cook Time: 55
Method: Baking
Cuisine: American