Glazed Peach Bread
Glazed peach bread is a soft, moist quick bread packed with sweet peaches and finished with a simple powdered sugar icing. It’s an easy bake that’s perfect for a sweet breakfast or brunch, snacks, or a light dessert.
If you love a good quick bread and want to try something different from banana bread, then this glazed peach bread is for you.
It’s simple just like other quick bread recipes and dotted with juicy peaches in each bite.
Plus, if you are a peach lover, it gives you a way to enjoy them that’s a little different than cobbler or crisps.
The bread itself is sweet, tender and full of peach.
And the glaze adds just the right finishing touch.
It’s one of those recipes that works just as well for a quick breakfast as it does for an afternoon snack with coffee.
Ingredients
To make this you’ll need:
- Flour– All purpose
- Leavening Agents– Both baking soda and baking powder
- Spices– Ground cinnamon, ground nutmeg, and salt
- Sugar– Granulated
- Butter– Melted
- Egg– Let it come to room temperature first
- Sour cream– Full fat will give you the best results
- Vanilla extract– Real is best.
- Peaches– Drained, canned, diced peaches or the equal amount of peeled and diced fresh peaches.
- Glaze ingredients– Powdered sugar and milk
How to Make
This glazed peach bread is so easy to make!
Just whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a mixing bowl.
Set the bowl of dry ingredients aside.
Then beat the sugar and butter together with a hand mixer in a separate bowl until the mixture is smooth and creamy.
Once the sugar and butter is nice and creamy, beat in the egg.
After the egg is incorporated, mix in the sour cream and vanilla, until the wet ingredients are completely combined.
Stir the dry ingredient mixture into the wet ingredients until everything is evenly combined and there are no dry patches remaining.
Then fold in the prepared peaches with a spatula until they are evenly incorporated.
Pour the batter into a 9×5″ loaf pan that you’ve lightly sprayed with nonstick cooking spray, smoothing it out into an even layer.
Bake the peach bread at 350° for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Carefully remove the hot pan from the oven and set it aside to cool for 10 minutes.
After 10 minutes, run a butterknife around the edges of the pan to ‘release’ the peach bread and transfer it to a serving plate or cutting board.
Set the bread aside while you whisk the glaze ingredients together in a small bowl until they are smooth.
Pour the glaze overtop of the bread.
Let the glazed peach bread rest for 10 minutes to give the glaze a chance to set.
Slice, serve, and enjoy!
Storing
To store it, let it cool completely first so the glaze can set and the bread doesn’t get soggy.
Then wrap it tightly in plastic wrap or put it in an airtight container and keep it at room temperature for up to 2–3 days or store it in the refrigerator for up to 5 days.
If you choose to store it in the fridge, be aware that the bread may firm the longer it sits.
Freezing Instructions
For longer storage, let the bread cool complete.
Then wrap the loaf or slices of the loaf tightly in plastic wrap and put in a freezer safe bag in the freezer for up to 2–3 months.
When ready to enjoy, thaw it at room temperature and, if you’d like, warm it slightly to soften the bread and freshen it up.
Tips and Tricks
- Let the egg and sour cream sit out on the counter to come to room temperature before baking. This helps them emulsify better.
- Don’t over mix the batter. You want to stir the dry ingredients into the wet ingredients just until there are no dry spots remaining.
- If you are using fresh peaches, about 1 large fresh peach or 2 medium peaches will equal 1 cup after they are peeled and diced.
Other Quick Breads
Glazed peach bread is a delicious sweet summer quick bread that is perfect with morning coffee or as a sweet afternoon pick me up.
Make it and enjoy!
Looking for other quick bread recipes?
Try these:
If you’ve tried this GLAZED PEACH BREAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Glazed Peach Bread
Ingredients
For The Bread
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch salt
- 1 cup sugar
- 1/2 cup butter melted
- 1 large egg
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 1 cup drained, diced canned peaches can substitute the equivalent amount of diced fresh peaches
For The Glaze
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a mixing bowl. Whisk them together until evenly combined. Set aside.2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, pinch salt
- To another mixing bowl add the sugar and butter. Using a hand mixer beat them together until smooth & creamy.1 cup sugar, 1/2 cup butter
- Add the egg and mix again until evenly incorporated.1 large egg
- Add the sour cream and vanilla, blending again until completely incorporated.3/4 cup sour cream, 1 tsp vanilla extract
- Add the dry ingredient mixture to the wet bowl and stir together until evenly combined, without any dry patches remaining.
- Add the prepared peaches and, using a spatula, fold them in until evenly incorporated.1 cup drained, diced canned peaches
- Lightly spray a 9x5" loaf pan with nonstick cooking spray. Pour the batter into the greased pan and smooth it out into an even layer.
- Bake at 350° for 60-65 minutes, until a toothpick inserted into the center comes out clean.
- Carefully remove the hot pan from the oven and set it aside to cool for 10 minutes.
- Run a butterknife around the edges of the pan to 'release' the peach bread, then transfer it to a serving plate (or cutting board).
- Add the glaze ingredients to a small bowl and whisk together until evenly combined. Pour the glaze overtop of the bread then let it rest, undisturbed, for 10 minutes.1 cup powdered sugar, 2 tbsp milk
- Slice, serve, and enjoy!
Notes
- Let the egg and sour cream sit out on the counter to come to room temperature before baking. This helps them emulsify better.
- Don't over mix the batter. You want to stir the dry ingredients into the wet ingredients just until there are no dry spots remaining.
- If you are using fresh peaches, about 1 large fresh peach or 2 medium peaches will equal 1 cup after they are peeled and diced.
Nutrition
