Peach Bread
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Homemade peach bread is perfect for breakfast, brunch or a snack. Made with canned peaches it will become your favorite year-round recipe for quick bread.
The recipe uses simple ingredients and basic tools. Not even a hand mixer is needed.
Ingredients you’ll need
- Flour
- Sugar
- Baking powder
- Eggs
- Lemon zest
- Olive oil
- Canned peaches
- Greek yogurt
Tools you’ll need
- Strainer or colander
- Cutting board and knife
- Medium mixing bowl
- Wooden spatula
- Baking parchment paper
- Loaf pan – 9.5 x 5-inch/24.5 x 11-centimeter
- Cooling rack – recommended but can do without
- Measuring cups and spoons – or a scale
How to make peach bread
First, drain the peaches and finely dice them. Set them aside.
Get a medium or large mixing bowl. To this add flour, baking powder and sugar and stir well. Then you just add beaten eggs, yogurt and oil. Again, mix well until everything is well combined. Finally you add lemon zest and peaches. Mix again.
Pour the mixture in a loaf pan lined with parchment paper.
The loaf is baked at 350 Fahrenheit/180 Celsius for 45-50 minutes and then at 320 Fahrenheit/160 Celsius for further 10 minutes or until it’s ready.
You know it’s done when you insert a wooden skewer and it comes out clean. Also, the top of the loaf should be nice golden brown.
Note: This is only a quick breakdown of the process. A full recipe card is at the bottom of this post.
Serving ideas
- Butter and jam – We like homemade peach jam but any preserve will work!
- Glaze of your choice – a simple one with powdered sugar and little milk or leftover juice from peaches.
- Maple syrup or honey are other sweet options.
FAQs
Yes, you can. Let it cool down completely, then slice. Place a piece of baking parchment paper in between each slice and transfer to a resealable bag and put in the freezer.
In this recipe the canned fruit works the best. It adds moisture to the batter.
The best is to wrap it in a clean kitchen towel and store at room temperature. Or, place it in an airtight container and keep it in the fridge.
Expert tips and possible substitutions
Instead of Greek yogurt, you can use natural yogurt – unsweetened and without any flavor.
If you don’t have lemon on hand, don’t worry. Simply omit it!
You can slightly reduce the quantity of sugar. The recipe calls for 1 cup which is about 210-220 grams. Take off a tablespoon or 2 to make it less sweet.
For best results use eggs at room temperature!
Olive oil can be substituted with sunflower or vegetable oil.
This sweet bread loaf will stay moist up to 3 days but can be enjoyed within 5 days (when stored in the fridge). If you find it a bit hard, try toasting it.
More quick bread recipes you might like
Peach Bread
Ingredients
- 1 can peaches drained, (14-oz/400-gram), see note 1
- 2 cups all-purpose flour (280 grams), see note 2
- 4 teaspoons baking powder (12 grams)
- 1 cup granulated sugar (220 grams)
- 3 eggs , large, at room temperature
- ½ cup unsweetened Greek yogurt (120 grams), see note 3
- ¼ cup olive oil (50 milliliters), see note 4
- 1 lemon , zest only
Instructions
- Preheat oven to 350 Fahrenheit/180 Celsius.
- Drain the peaches, cut them into small pieces and set aside.
- In a large bowl, mix together flour, baking powder and sugar using a wooden spoon.
- To this, add beaten eggs, Greek yogurt and olive oil. Stir until well combined. Lastly, stir in peaches and lemon zest.
- Pour the batter in a 9.5 x 5-inch/24.5 x 11-centimeter loaf pan lined with baking parchment paper.
- Bake in a preheated oven at 350 Fahrenheit/180 Celsius for 50 minutes, then reduce to 320 Fahrenheit/160 Celsius and bake for a further 10 minutes or until an inserted skewer comes out clean.
- When ready, take out and transfer onto a cooling rack.
- Enjoy as is or with butter, jam or honey.
Notes
- Peaches: You will need 1 small can – 14-ounce/400-gram in weight. When drained, the peaches will weigh about 8.5 ounces/240 grams. When finely chopped, you should get 1 cup heaped of peach pieces.
- Do not use heaped cups. The batter will turn out too dry. All-purpose flour (US) = Plain flour (UK).
- Use unsweetened Greek yogurt or natural yogurt.
- Olive oil is the best option but if you don’t have it on hand, you can use vegetable or sunflower oil or any mild, flavorless oil.
- This loaf yields 12 slices. This should be plenty for 6 people. Let cool completely before storing.
- Freezer: Slice and place a piece of baking parchment paper between individual slices. Transfer into a resealable freezer friendly bag and freeze.
- Fridge: Store in an airtight container for up to 5 days.
- Kitchen counter: Store wrapped in a clean kitchen towel for 3 days. Use either measuring cups and spoons or a scale!
- The nutritional information is calculated for 1 slice!
Can I use butter instead of yogurt?
I have not tried it so I am not sure. This recipe was developed with yogurt so I would stick to it unless you want to experiment and see for yourself it that works.
This is the second time I tried this recipe and I think it has become my go to quick bread. Definitely a keeper!
Yay! That’s so good to hear!