Cinnamon Peach Bread

Cinnamon Peach Bread may sound like a strange combination at first, but the warm spice brings out the sweet peach flavor perfectly in this delicious bread.

Just like a classic Southern Peach Pie, this recipe is made with rich cinnamon and fresh peaches. It is perfect for a sweet Breakfast Recipe or simple Dessert!

Cinnamon Peach Bread sliced on cutting board

CINNAMON PEACH BREAD

If you like cinnamon bread recipes like Cinnamon Swirl Bread and Cinnamon Streusel Bread, then you’re sure to love this fruity twist. The tangy, sweet flavor bakes perfectly into the loaf for an unbelievable result! It’s great to bake in the summer and take advantage of the delicious fruit in season.

Ingredients for Cinnamon Peach Bread in prep bowls

When you’re serving yourself a slice of this bread there are lots of ways to enjoy it. Cinnamon Peach Bread is tasty enough as it is, and you can just eat a slice without any added work. You can also toast it and spread some butter over the warm slice. Once you have melted butter on the toast, you can eat it as is or sprinkle on some cinnamon sugar. You can also spread some peach marmalade or peach jam over the top. No matter how you make it, you’re sure to love this sweet Cinnamon Peach Bread.

Collage of prep steps for Cinnamon Peach Bread

MAKE-AHEAD CINNAMON PEACH BREAD

Try doubling up the recipe, then pour the batter into two loaf pans to bake. Enjoy one loaf fresh and freeze the other to thaw and enjoy later! Wrapped tightly in tin foil or plastic wrap and sealed in a Ziplock bag, the Cinnamon Peach Bread can stay good frozen for up to 6 months.

MORE QUICK BREAD RECIPES

TIPS FOR MAKING MOIST CINNAMON PEACH BREAD

  • Prep time: Preheat your oven and prepare your loaf pan. Spread butter over the base and sides of the pan and then sprinkle it with flour. Another option is lining the pan with parchment paper. Next, peel and slice the peaches and set them to the side.
  • Bread batter: Add the eggs, oil, granulated sugar, and vanilla to a large mixing bowl. Whisk the wet ingredients together by hand until well blended. Sift together the dry ingredients in a separate bowl. It’s important to sift the dry ingredients before you add them to the mixing bowl. It will help make a lighter batter that combines more easily. Mix the wet and dry ingredients until just combined, but don’t over-mix. Fold the peaches into the batter to finish.
  • Bake: Pour the Cinnamon Peach Bread batter into the prepared pan and bake for 55-60 minutes. When the bread looks done, use a toothpick to check. Stick the toothpick in the center of the bread, and if it comes out clean take the loaf from the oven. Let the bread cool on a wire rack before slicing.

Cinnamon Peach Bread batter in loaf pan

VARIATIONS ON CINNAMON PEACH BREAD

  • Fruit: You can add different fruits to this quick bread along with the peaches. Try mixing in some strawberries, blueberries, raspberries, or pitted cherries. 
  • Streusel topping: You can make a brown sugar streusel topping for some extra texture and sweetness. Just use a pastry cutter to combine ½ cup brown sugar, ½ cup granulated sugar, ½ cup flour, 1 ½ teaspoons ground cinnamon, ⅛ teaspoon salt, and ¼ cup cold butter in a bowl. Once it’s combined into coarse crumbs, sprinkle the topping over the bread before baking. 
  • Canned peaches: If you don’t have ripe peaches, you can use canned peaches in the recipe. Just make sure to drain them. 
  • Flour: Instead of white flour you can use wheat flour or whole-grain flour in your bread. You could also make the Cinnamon Peach Bread gluten-free with almond flour, oat flour, or coconut flour. 

Cinnamon Peach Bread in loaf pan

MORE PEACH RECIPES

HOW TO STORE CINNAMON PEACH BREAD

  • Serve: Cinnamon Peach Bread can stay good at room temperature for up to 2 days. Keep it covered in your pantry, to stop it from going stale.
  • Store: Kept sealed in the fridge, Cinnamon Peach Bread will be good for up to 1 week.
  • Freeze: Wrap the loaf tightly and put it in a freezer bag to make sure no moisture gets in. It will keep well in the freezer for up to 6 months.

Cinnamon Peach Bread sliced on cutting board

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Cinnamon Peach Bread

Cinnamon Peach Bread may sound like a strange combination at first, but the warm spice brings out the sweet peach flavor perfectly in this delicious bread.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread, Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cups sugar
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup peaches , peeled and thinly sliced

Instructions

  • Preheat the oven to 325 degrees and butter and flour a 9x5 inch loaf pan.
  • In a large mixing bowl whisk together eggs, oil, sugar, and vanilla extract until well blended.
  • In a separate bowl sift together the flour, baking powder, baking soda, cinnamon, and salt.
  • Add flour mixture to the wet ingredients and whisk until just combined.
  • Fold peaches in by hand until just combined.
  • Pour into the pan and bake for 55-60 minutes until a toothpick comes out clean.

Nutrition

Calories: 241kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 298mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Keyword: Cinnamon Peach Bread

Cinnamon Peach Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Love this recipe I’ve made it twice and once with splenda. But I do have a question.. Why after it starts to cool the middle seems to disinflate or crash inwards? Am I doing something wrong?

    1. Hello Francisca, sometimes shrinkage can happen when there is too much liquid. That liquid then steams out and collapsing can happen.

  2. I’m lost where does it say anything in the recipe about canned peaches? So can we use them canned or no?

    1. If you read the blog post I include “Canned peaches: If you don’t have ripe peaches, you can use canned peaches in the recipe. Just make sure to drain them.” Its just a preference for some people. I usually include variations like this in all the blog pages just in case. Enjoy!

  3. Would frozen peaches be a viable option instead of drained canned ones, as I always have some on hand for smoothies and such. Would I need to let them thaw out first?

  4. Hello Sabrina,

    I tried this recipe yesterday but used apples instead of peaches. It turned out to be delish.

    Thank you.

    Much love,

    Ann Lydia Gomez