Buttery Peach Quick Bread

If you ask me, peach quick bread is one of summer’s best baking projects.

This easy loaf captures fresh peaches at their peak and turns them into a sweet, tender bread that’s perfect for breakfast or an afternoon snack. Juicy peach chunks get tossed with a bit of cornstarch to keep things from getting soggy, then they’re folded into a simple batter spiked with vanilla and almond extract.

A buttery brown sugar crumble gets sprinkled on top before baking, creating a sweet, crunchy crust. Inside, you get soft, moist bread studded with pockets of fruit.

It’s the kind of recipe that makes your kitchen smell amazing and disappears fast once it comes out of the oven.

What Kind of Peaches Should I Use?

Fresh peaches are ideal for this quick bread, and you’ll want to choose ripe ones that give slightly when you press them gently. If your peaches are too firm, they won’t have as much flavor or juice to work into the bread. You can absolutely use frozen peaches if fresh aren’t in season – just make sure to thaw them completely and drain off any excess liquid before chopping and adding them to your batter. Whether you go with yellow or white peaches is totally up to you, as both varieties will work beautifully in this recipe.

Options for Substitutions

This peach quick bread is pretty forgiving when it comes to swaps. Here are some options if you need to make changes:

• Peaches: Fresh peaches are best, but frozen peaches work too – just thaw them completely and drain any excess liquid before chopping. You can also try nectarines or even apricots for a similar stone fruit flavor.
• Sour cream: Plain yogurt or Greek yogurt work perfectly as the recipe suggests. You can also use buttermilk, but reduce the milk to 1/4 cup to keep the right consistency.
• Vegetable oil: Canola oil, melted coconut oil, or melted butter all work well here. If using melted butter, let it cool slightly before mixing.
• Whole milk: 2% milk, almond milk, or oat milk can step in without much difference in the final bread.
• Almond extract: If you don’t have almond extract or aren’t a fan, just use an extra 1/2 teaspoon of vanilla extract instead.
• All-purpose flour: This is the backbone of the bread, so stick with all-purpose flour for the best texture. Whole wheat flour would make it too dense for a quick bread.

Watch Out for These Mistakes While Baking

The biggest mistake when making quick breads is overmixing the batter once you combine the wet and dry ingredients, which develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the flour disappears and you still see a few streaks.

Make sure your peaches are well-drained and patted dry with paper towels before adding them to the batter, as excess moisture can make the bread gummy and prevent it from cooking through properly.

Don’t skip the toothpick test at the 60-minute mark by inserting it into the center of the loaf – it should come out with just a few moist crumbs, not wet batter, and if your bread is browning too quickly on top, tent it loosely with foil for the last 15-20 minutes of baking.

Finally, resist the urge to slice into the bread right away, since letting it cool completely in the pan helps it set up and makes cleaner slices.

What to Serve With Peach Quick Bread?

This peach quick bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it up and spreading a little softened butter or cream cheese on top while it’s still slightly warm – the butter melts right into all those peachy pockets. It also makes a great dessert served with a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving it for brunch, pair it with some scrambled eggs and crispy bacon to balance out the sweetness.

Storage Instructions

Store: This peach quick bread stays moist and delicious for several days at room temperature. Just wrap it tightly in plastic wrap or aluminum foil, or keep it in an airtight container for up to 3 days. If you want it to last a bit longer, pop it in the fridge where it’ll keep for up to a week.

Freeze: Quick breads freeze really well, which makes this perfect for baking ahead. Wrap the cooled loaf tightly in plastic wrap, then again in foil, and freeze for up to 3 months. You can also slice it first and freeze individual pieces with parchment paper between them for easy grab-and-go portions.

Thaw: When you’re ready to enjoy your frozen peach bread, just leave it on the counter for a few hours to thaw completely. If you froze individual slices, they’ll thaw in about 30 minutes at room temperature, or you can warm them in the microwave for 15-20 seconds for a fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 28-34 g
• Fat: 80-90 g
• Carbohydrates: 370-400 g

Ingredients

For the crumb topping:

• 3 tbsp brown sugar
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 1/4 tsp cinnamon
• 2 tbsp butter (cold and cut into 1/4-inch cubes)

For the bread batter:

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 egg (room temperature, about 70°F)
• 3/4 cup sugar
• 1/3 cup oil (I recommend Wesson vegetable oil)
• 1/2 cup sour cream (I prefer Daisy brand for a richer texture)
• 1/2 cup milk
• 1 tsp vanilla
• 3/4 tsp almond extract

For the peach layer:

• 1.5 cups peaches (peeled and diced into 1/2-inch pieces)
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 tsp cornstarch (to absorb excess moisture)

Step 1: Prepare the Pan and Make the Crumb Topping

• 3 tbsp brown sugar
• 3 tbsp flour
• 1/4 tsp cinnamon
• 2 tbsp butter

Preheat your oven to 350°F and grease a 9×5 inch loaf pan or 8×8 inch baking dish with butter or cooking spray.

While the oven heats, make the crumb topping by combining the brown sugar, flour, and cinnamon in a small bowl.

Add the cold butter cubes and use your fingertips to work the mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout.

Set the topping aside—having it ready before you start the batter ensures you won’t have idle time later.

Step 2: Combine Dry Ingredients

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Make sure the baking soda and baking powder are fully distributed throughout the flour to ensure even leavening.

Set this dry mixture aside—you’ll combine it with the wet ingredients in the next step.

Step 3: Mix the Wet Ingredients

• 1 egg
• 3/4 cup sugar
• 1/3 cup oil
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tsp vanilla
• 3/4 tsp almond extract

In a large bowl, whisk together the room-temperature egg, sugar, oil, sour cream, milk, vanilla, and almond extract until smooth and well combined.

The sour cream adds richness and tender crumb, so make sure it’s fully incorporated into the wet mixture rather than leaving streaks.

Take your time whisking to create an emulsion between the oil and the dairy components.

Step 4: Prepare the Peach Filling

• 1.5 cups peaches
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 tsp cornstarch

In a small bowl, toss the diced peaches with the sugar, cinnamon, and cornstarch.

The cornstarch will absorb excess moisture from the peaches as they bake, preventing a soggy center in your quick bread.

Let this sit for a minute while you finish the batter preparation.

Step 5: Combine Wet and Dry, Then Layer with Peaches

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2
• peach filling from Step 4

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Gently fold together with a spatula until just combined—do not overmix, as this will develop gluten and create a tough, dense bread.

Spread half of the batter into your prepared pan, then scatter the peach filling from Step 4 evenly over the batter.

Top with the remaining batter, spreading it gently to cover the peaches.

I like to use a gentle hand when spreading so I don’t disturb and compress all those peaches—you want them distributed throughout the final bread.

Step 6: Create a Swirl and Add the Topping

• crumb topping from Step 1

Using a butter knife or small offset spatula, gently swirl through the batter a few times to create a marbled pattern and distribute the peaches more evenly—swirling also creates pockets of peach flavor throughout the bread.

Sprinkle the crumb topping from Step 1 evenly over the surface, distributing it so you get crumbles in every bite.

Step 7: Bake and Cool

Bake at 350°F for 60–65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

The top should be golden brown.

Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Cooling it slightly in the pan helps it set and hold together, but turning it out to the rack prevents the bottom from becoming soggy.

Buttery Peach Quick Bread

Delicious Buttery Peach Quick Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 8 slices

Calories 2400 kcal

Ingredients

  

For the crumb topping

• 3 tbsp brown sugar
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 1/4 tsp cinnamon
• 2 tbsp butter (cold and cut into 1/4-inch cubes)

For the bread batter

• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 egg (room temperature, about 70°F)
• 3/4 cup sugar
• 1/3 cup oil (I recommend Wesson vegetable oil)
• 1/2 cup sour cream (I prefer Daisy brand for a richer texture)
• 1/2 cup milk
• 1 tsp vanilla
• 3/4 tsp almond extract

For the peach layer

• 1.5 cups peaches (peeled and diced into 1/2-inch pieces)
• 1 tbsp sugar
• 1/2 tsp cinnamon
• 1 tsp cornstarch (to absorb excess moisture)

Instructions

 

• Preheat your oven to 350°F and grease a 9x5 inch loaf pan or 8x8 inch baking dish with butter or cooking spray. While the oven heats, make the crumb topping by combining the brown sugar, flour, and cinnamon in a small bowl. Add the cold butter cubes and use your fingertips to work the mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout. Set the topping aside—having it ready before you start the batter ensures you won't have idle time later.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure the baking soda and baking powder are fully distributed throughout the flour to ensure even leavening. Set this dry mixture aside—you'll combine it with the wet ingredients in the next step.
• In a large bowl, whisk together the room-temperature egg, sugar, oil, sour cream, milk, vanilla, and almond extract until smooth and well combined. The sour cream adds richness and tender crumb, so make sure it's fully incorporated into the wet mixture rather than leaving streaks. Take your time whisking to create an emulsion between the oil and the dairy components.
• In a small bowl, toss the diced peaches with the sugar, cinnamon, and cornstarch. The cornstarch will absorb excess moisture from the peaches as they bake, preventing a soggy center in your quick bread. Let this sit for a minute while you finish the batter preparation.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Gently fold together with a spatula until just combined—do not overmix, as this will develop gluten and create a tough, dense bread. Spread half of the batter into your prepared pan, then scatter the peach filling from Step 4 evenly over the batter. Top with the remaining batter, spreading it gently to cover the peaches. I like to use a gentle hand when spreading so I don't disturb and compress all those peaches—you want them distributed throughout the final bread.
• Using a butter knife or small offset spatula, gently swirl through the batter a few times to create a marbled pattern and distribute the peaches more evenly—swirling also creates pockets of peach flavor throughout the bread. Sprinkle the crumb topping from Step 1 evenly over the surface, distributing it so you get crumbles in every bite.
• Bake at 350°F for 60–65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing. Cooling it slightly in the pan helps it set and hold together, but turning it out to the rack prevents the bottom from becoming soggy.