Cinnamon Peach Bread may sound like a strange combination, but the warm spice brings out the sweet peach flavor 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 a simple Dessert!
Sabrina’s Cinnamon Peach Bread Recipe
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. For an easier to-go option, consider my Peach Muffin recipe!
Recipe Card
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 9×5 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
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Table of contents
About this Recipe
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 peach bread.
How to Store
- 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, the 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.
Variations
- 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.
Related Recipes
More Amazing Peach Recipes
Photos used in previous versions of the post:
I followed this recipe to the T, but it was very salty. My family was looking forward to this bread and it was a disappointment.
oh no. So sorry to hear.
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?
Hello Francisca, sometimes shrinkage can happen when there is too much liquid. That liquid then steams out and collapsing can happen.
You don’t show how much milk to add 2 cups for double batch just letting you know it’s not in the recipe.
There isn’t any milk in this recipe?
I am sure this is very good but I would like to know if frozen peaches can be used have lots. Thank You
Sure they can. Just make sure for the peaches to thaw a bit before baking.
I’m lost where does it say anything in the recipe about canned peaches? So can we use them canned or no?
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!
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?
They might work but you get a lot of flavor from the canned syrup.
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
Thank you Ann!