Description
This Cinnamon Peach Bread is a moist, tender loaf bursting with fresh diced peaches and warm cinnamon flavor, topped with a crunchy turbinado sugar crust and finished with a sweet powdered sugar glaze. Perfect for breakfast or an afternoon treat, it pairs beautifully with butter and honey for extra indulgence.
Ingredients
Units
Scale
Bread
- 1/3 cup salted butter, softened
- 2 cups ripe peaches, diced
- 1/2 cup + extra turbinado sugar for topping
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk (can substitute dairy-free milk)
- 1.5 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Easy Glaze
- 1/4 cup powdered sugar
- 1-2 tsp whole milk
Instructions
- Preheat and Prep Peaches: Preheat your oven to 350°F (175°C). Dice the ripe peaches into small, bite-size pieces. Peeling is optional, based on your preference.
- Cream Butter and Sugar: In a large bowl, use a hand mixer to beat the softened butter with 1/2 cup turbinado sugar until well combined and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Then beat in the whole milk and vanilla extract until just combined.
- Incorporate Peaches: Gently fold the diced peaches into the wet mixture using a wooden spoon to distribute evenly without breaking them down.
- Sift and Mix Dry Ingredients: Sift together the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Gently fold them into the wet mixture with the wooden spoon, careful not to overmix to keep the bread tender.
- Prepare the Pan and Add Batter: Grease a 9×5 inch loaf pan or line with parchment paper. Pour the batter into the pan and sprinkle a generous layer of turbinado sugar on top to create a crunchy crust.
- Bake: Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely before glazing.
- Make the Glaze: Mix the powdered sugar with 1 teaspoon of milk, adding more milk or sugar as needed to reach a drizzling consistency.
- Glaze and Serve: Drizzle the glaze generously over the cooled bread. Serve with a dab of butter and a drizzle of honey for extra flavor and enjoyment.
Notes
- Peaches can be peeled if preferred to avoid skin texture.
- To keep the bread moist, avoid overmixing the batter once the dry ingredients are added.
- Turbinado sugar on top adds a delightful crunch and subtle caramel flavor.
- The glaze consistency can be adjusted by varying milk and powdered sugar amounts.
- For a dairy-free option, substitute whole milk with almond or oat milk and use dairy-free butter.
- Store leftover bread tightly covered at room temperature for up to 3 days or refrigerate for up to one week.
Nutrition
- Serving Size: 1 slice (1/6th of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
