If you love peaches, this peach bread belongs on your baking list! It’s incredibly moist, packed with sweet peaches, and topped with a peach glaze that makes every slice even more irresistible.
Peach Lovers, This One’s for You
- A Peach Lover’s Dream: If you love peach recipes, this loaf is another delicious way to enjoy one of summer’s best flavors.
- Perfectly Soft and Moist: The combination of sour cream, milk, and oil gives this loaf a tender texture that’s just like something from a fancy bakery.
- The Glaze Seals the Deal: A simple peach glaze adds a sweet, glossy finish and an extra burst of fruity flavor to every slice.
Peach Loaf Ingredients
- Peaches: I used canned peaches for convenience, but you can also use fresh or thawed frozen peaches.
- For a Protein Boost: You can swap the sour cream for Greek yogurt.
- For the Glaze: Use the canned peach juice or syrup, or milk if using fresh peaches.
How to Make Peach Bread
This peach loaf doesn’t last long in my house! It comes out of the oven smelling like summer, and my kids are hovering by the counter before I even have the glaze finished. If you’re on a peach kick, my peach cobbler or peach smoothie should be next!
Peach Loaf
- Mix Wet Ingredients: Preheat the oven to 350ºF, then spray a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. In a large bowl, add sugar, oil, eggs, sour cream, whole milk, and vanilla extract. Whisk to combine.
- Whisk Dry Ingredients and Combine: In a small bowl, combine all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.
- Add Peaches: Gently fold in chopped peaches.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean. Once baked, let the peach loaf cool for 15 minutes, then transfer to a wire rack to finish cooling.
Peach Glaze
- Whisk: To make the glaze, whisk together powdered sugar, peach syrup, and vanilla extract until smooth.
- Drizzle: Pour the glaze evenly over the loaf. Let the glaze set before cutting into slices
What Pan to Use
- One Loaf: Use a 9-x-5-inch loaf pan.
- Two Smaller Loaves: Divide between two 8 x 4½-inch loaf pans.
- Muffins: 12 muffins bake for 15–20 minutes.
Must-Have Tools For This Recipe
- Loaf Pan: A light-colored aluminum loaf pan bakes most evenly. If using a glass or dark metal pan, reduce the temperature to 325°F and bake for 5–10 minutes longer.
- Mixing Bowls: One for the batter and a small bowl for mixing the dry ingredients and the glaze.
- Whisk: Combines the wet ingredients and mixes the glaze.
Peach Loaf
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Ingredients
- 1 cup sugar
- ½ cup oil
- 2 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups canned chopped peaches drained and juice reserved
Glaze
- 1 ½ cups powdered sugar
- 3-4 tablespoons peach syrup or milk
- 1 teaspoon vanilla extract
Instructions
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Preheat the oven to 350 degrees Fahrenheit, then spray a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper.
-
In a large bowl, add 1 cup sugar, ½ cup oil, 2 large eggs, ½ cup sour cream, ¼ cup whole milk, and 1 tablespoon vanilla extract and whisk to combine.
-
In a small bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt.
-
Add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in 2 cups canned chopped peaches.
-
Pour the batter into the prepared loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.
-
Once baked, let the loaf cool for 15 minutes, then transfer to a wire rack to finish cooling.
Glaze
-
Whisk 1 ½ cups powdered sugar, 3-4 tablespoons peach syrup, and 1 teaspoon vanilla extract together until smooth.
-
Pour the glaze evenly over the loaf. Let the glaze set before cutting into slices.
Notes
- Fridge: Store leftovers in an airtight container at room temperature for up to 4 days.
- Freezer: Cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze whole or sliced for up to 3 months.
- Make Ahead: Assemble the batter in the loaf pan, cover, and refrigerate for up to 24 hours before baking. Add about 5 minutes to the bake time.
Nutrition
More Delicious Quick Bread Recipes to Try
If you love fruit-filled quick breads, be sure to try my 5-ingredient blueberry bread next! Here are a few more delicious loaves to bake.
