Delicious fresh peach bread with almond glaze is the perfect make-ahead treat for a special weekend brunch. Bursting with fresh peaches and a deliciously crunchy topping, it is sure to be a hit of your breakfast menu.
PREP TIME 15 minutesminutes
Additional Time 5 minutesminutes
COOK TIME 1 hourhour
TOTAL TIME 1 hourhour20 minutesminutes
YIELD 12servings
Ingredients
2large peachespeeled and diced
1tablespoonbuttersoftened (for greasing the pan)
3/4cupsugar
1/2cupmilk
1/2cupcanola oil
1egg
1teaspoonvanilla
2cupsall-purpose flour
2teaspoonbaking powder
1/2teaspooncinnamon
1/4teaspoonsalt
For the Almond Glaze
1cuppowdered sugar
1tablespoonbuttermelted
1tablespoonmilk
1/2teaspoonalmond extract
1/2teaspoonvanilla
1/4cupsliced almondstoasted
Instructions
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 tbsp 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.
Recipe Notes
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.