Glazed Peach Bread

No ratings yet

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.

Prep Time10

Cook Time1 5

Rest Time20

Total Time1 35

Course: Bread, Breakfast, Brunch, Dessert

Cuisine: American, Southern

Servings:

Calories: 299kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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