Can I use canned peaches instead of fresh peaches for Peach Bread?

Yes. Canned peaches work very well in Peach Bread and are a convenient option throughout the year. Be sure to drain them thoroughly and gently pat them dry before adding them to the batter. Removing excess liquid helps maintain the proper texture and prevents the bread from becoming soggy.

How do I keep Peach Bread moist?

To keep Peach Bread moist, measure the flour accurately, avoid overmixing the batter, and do not overbake the loaf. Store the cooled bread in an airtight container at room temperature for up to three days or refrigerate it for up to one week. Wrapping the loaf tightly also helps preserve its freshness.

Can I freeze Peach Bread?

Absolutely. Peach Bread freezes very well. Allow the loaf to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the refrigerator or at room temperature before serving. If you plan to glaze the bread, add the glaze after thawing for the best appearance and texture.

Easy Peach Bread Recipe Everyone Will Love

Name: Peach Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups diced peaches (fresh or well-drained canned); 1 cup powdered sugar (optional glaze); 2-3 tablespoons peach juice or milk (optional glaze)

Description

This moist and easy Peach Bread is a delicious homemade quick bread made with juicy peaches, warm cinnamon, and a tender crumb. Perfect for breakfast, brunch, a snack, or dessert, it can be made with fresh or canned peaches and finished with an optional sweet peach glaze.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups diced peaches (fresh or well-drained canned)
1 cup powdered sugar (optional glaze)
2-3 tablespoons peach juice or milk (optional glaze)

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Instructions

Preheat the oven to 350°F (175°C) and grease two loaf pans.
If using canned peaches, drain them thoroughly and pat dry.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together the vegetable oil and granulated sugar until combined.
Add the eggs one at a time, then stir in the vanilla extract.
Fold the diced peaches into the wet ingredients.
Gradually add the dry ingredients and mix just until no dry flour remains.
Divide the batter evenly between the prepared loaf pans.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before transferring to a wire rack.
Whisk together the powdered sugar and peach juice or milk to make the glaze, then drizzle over the cooled bread if desired.
Slice and serve once the glaze has set.

Notes

Fresh, canned, or thawed frozen peaches can be used.
Drain canned peaches well to prevent excess moisture.
Do not overmix the batter to keep the bread soft and tender.
Test for doneness with a toothpick before removing from the oven.
Allow the bread to cool before glazing.
Store at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 1 week.
Freeze the unglazed loaf for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 215
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 28mg