Homemade peach bread with toasted almond glaze is a moist quick bread that is bursting with fresh peaches. This delightful bread can be easily sliced and served as a special part of any festive brunch or relaxing weekend breakfast with coffee but it is elegant enough to be a perfect peach dessert.
One of the very best parts about living in the south is the mountains of fresh peaches that fill our market stands.
From the first day we moved here, I've been on a quest to find all the best peach recipes to use up these golden juicy fruits.
While my southern peach cobbler is a perennial favorite, I've used peaches in everything from spicy peach salsa, homemade peach freezer jam, topped homemade crostini with a peach blueberry salsa, and even grilled peaches for a fun summer side dish.
I had a few stragglers sitting in my kitchen waiting to be baked here at the end of peach season so I thought it would be fun to try a new recipe.
This peach bread recipe is the perfect way to use up the last of the season's fruit.
In fact, it would be even more perfect if you could bake ahead a variety of quick breads like almond poppy seed bread, banana zucchini bread and our freezer-friendly pumpkin bread, and save them for the easiest Christmas morning buffet.
Be sure to check out the notes on freezing at the bottom!
Why This Recipe Works
- Perfect Texture: The bread is light and cakey, the peaches are sweet and juicy, and the toasted almonds have an amazing crispy crunch on top.
- Easy Prep: This is a one-bowl batter and the easy glaze just takes a few minutes to prepare.
- Two Peaches: You don't need a ton of fresh peaches for this recipe so you can use up the few stragglers in your kitchen.
- Easy to Freeze: Once cooled, the bread should easily pop out of the bread pan it was baked in as long as you greased it with butter before baking. This makes freezing it extra-easy.
This easy peach bread recipe has a short list of ingredients, you likely have most of this in your pantry right now!
- Fresh Peaches
- Canola oil
- Baking powder
- Vanilla extract
Additionally, for the toasted almond glaze:
- Powdered sugar
- Sliced almonds
- Almond extract
See recipe card for quantities.
Preheat the oven to 350°F and grease a 9x5-inch bread pan with softened butter.
Start by prepping the fresh peaches:
Peel the fruits. I like to just use a potato peeler! Cut the fruit away from the pit and chop it into a small dice.
Then prepare the batter:
Add the sugar, milk, oil, egg, and vanilla in a large mixing bowl and whisk them together.
Add the flour, baking powder, cinnamon, and salt and stir it with a spatula.
Add the fresh peaches and fold them in. The batter will be quite thick.
Spread the batter into your prepared bread pan.
Run your spatula down the center of the bread to help even it out.
NOTE: I have found a basic metal bread pan to be the best tool for this recipe. I have a prettier ceramic baking dish with ruffled edges but it tends to burn the outer crust before the inside of the bread is finished baking.
Bake the peach bread for 55 - 60 minutes or until a toothpick inserted in the center comes out clean.
The outer crust will develop a deep golden brown color but the inside could still be very much underdone. You absolutely need to do the toothpick test to be safe.
While the bread cools, prepare the toasted almond glaze:
Spread the sliced almonds on a baking sheet lined with parchment. Bake in the preheated oven for 3 minutes. Watch them closely and pull them out when they are fragrant and slightly toasted.
They can burn quickly, so keep an eye on them!
Whisk together the powdered sugar, melted butter, milk, vanilla and almond extracts.
If the mixture is too thick, add more milk just a teaspoon or so at a time until the glaze is thick but runs off your whisk like this:
Place your cooled peach bread on a wire rack over parchment paper.
Drizzle the glaze over the top and sprinkle the toasted almonds immediately.
This quick bread will keep for 3 - 4 days if stored in the fridge.
To Freeze: Cool the peach bread completely, DO NOT GLAZE, wrap in aluminum foil, and freeze for 3 - 6 months.
Simply loosen the wrappings to prevent condensation on the bread and thaw in the fridge overnight.
Prepare the glaze the day you plan to serve it.
Remember, the batter will be very thick and it takes a long time to bake completely through. Be sure to prick the center with a toothpick to test for doneness.
Easy Breakfast Treats
Looking for a few more ideas to add to your breakfast menu? These delicious baked treats are perfect for a special weekend breakfast or festive brunch:
If you’ve tried this peach bread or any other recipe on PeanutBlossom.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you!
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Peach Bread with Almond Glaze
- 2 large peaches peeled and diced
- 1 tablespoon butter softened (for greasing the pan)
- ¾ cup sugar
- ½ cup milk
- ½ cup canola oil
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the Almond Glaze
- 1 cup powdered sugar
- 1 tablespoon butter melted
- 1 tablespoon milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- ¼ cup sliced almonds toasted
- Preheat the oven to 350°F.
- Peel the peaches and dice the fruit. I find it easiest to use a traditional potato peeler tool, but you can peel them in whatever method works for you.
- 2 large peaches should give you roughly 2 cups of diced fruit.
- Rub 1 tablespoon softened butter all around the inside of a 5 x 9-inch bread pan. Set aside.
- In a large mixing bowl, whisk together the sugar, milk, oil, egg, and vanilla until smooth.
- Add the flour, baking powder, cinnamon, and salt and stir it together with a spatula.
- Add the fresh peaches to the bowl and gently fold them in. The batter will be very thick but the juice from the peaches will soften it as it bakes.
- Spread the batter into an even layer in the prepared bread pan and bake for 55 - 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool while you prepare the glaze.
- Spread the sliced almonds on a baking sheet lined with parchment paper. Place them in the hot oven for 3 minutes. Bake them until they are fragrant and slightly toasted in appearance. They will burn quickly, so watch closely after the 3 minute mark.
- Add the powdered sugar, melted butter, vanilla and almond extracts, and milk to a small mixing bowl and whisk them together with a fork. If the mixture is too thick, add more milk, just a teaspoon at a time, until the desired consistency is reached.
- Place the cooled bread on a wire rack over a piece of parchment paper.
- Drizzle the glaze over the top and immediately sprinkle with the toasted almonds. Let the bread sit until the glaze has set, about 10 minutes.
FREEZING TIPS:If you plan to bake the peach bread ahead of time, let the baked bread cool completely and then wrap tightly in aluminum foil. Save preparing the glaze until you plan to serve the bread. Thaw the unwrapped bread in your fridge overnight. Prepare the glaze and toasted almonds, frost the bread, and serve.
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