Cinnamon Streusel Peach Bread

12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Cinnamon Streusel Peach Bread is an amazing combination of fresh, flavorful peaches, warm spices, and streusel topping all in a moist quick bread recipe.

This delicious bread recipe makes a delicious Breakfast, sweet snack, or Dessert. It’s an amazing twist on Cinnamon Streusel Bread with the addition of juicy peaches for lots of tangy, sweet flavor. 

Cinnamon Streusel Peach Bread sliced in stack

If you like classic Southern Peach Pie, then you’re sure to love this quick bread recipe. Just like peach pie, it combines the tart, refreshing flavor of fresh peaches with the warm taste of cinnamon. They come together for an explosion of delicious flavor that’s perfect to enjoy with in-season sweet summer peaches. 

Along with the perfect peach flavor, the juicy peaches in the recipe also add extra moisture to the bread. The batter will absorb some of the juice from the peaches while it bakes. So once it’s done, you’ll have the most tender sweet bread ever.

Cinnamon Streusel Peach Bread collage

This is a versatile recipe that you can enjoy any time of year and any time of day. The recipe has the most amazing taste during the summer months when you can get peaches at their ripest. However, you can find peaches in the grocery store year-round and the other ingredients help make up for any flavor peaches might lack. 

Peach Bread is great to make during the beginning of the week and enjoy for the next several days. You can cut a warm slice and butter it for an easy breakfast, enjoy it as an afternoon pick-me-up, or serve it with a scoop of Vanilla Ice Cream for an amazing dessert. 


Cinnamon Streusel Peach Bread batter in pan with streusel topping


  • Prep: Preheat the oven and lightly grease your pan with butter and a sprinkling of flour. This will help the bread to come smoothly out of the pan. 
  • Cinnamon streusel: You want to prep the streusel topping before the rest of the recipe. Add the flour, brown sugar, and cinnamon to a medium bowl. Then use a pastry cutter or fork to blend in cold butter until the mixture forms into small coarse crumbs. Cover the mixture and put it in the fridge, while you make the batter. 
  • Batter: Add the eggs, oil, sugar, and vanilla to a large mixing bowl. Whisk those ingredients together until they’re well blended. In a separate bowl, sift together the dry ingredients. Then add them to the wet ingredients. Stir until just combined, being careful not to overmix. Fold the peach slices into the dough to finish. 
  • Bake: Pour the batter into the prepared baking pan. Take the streusel topping from the fridge and sprinkle it over the top. Bake the bread for 55 minutes to 1 hour. Use a toothpick to check if the bread is done. Stick the toothpick in the center, and if it comes out clean the bread is done. 
Cinnamon Streusel Peach Bread sliced on serving platter


  • Fruit: For some extra flavor you could add different kinds of fruit to go along with the peaches in the recipe. Blueberries, strawberries, or raspberries taste great with the flavor of peaches.
  • Mix-ins: For some different kinds of mix-ins try adding chopped nuts like walnuts, pecans, or almonds. You could also mix in toffee bits or cinnamon chips. 
  • Mini peach bread: You can make this recipe into multiple mini peach bread loaves. The same amount of batter that fills a regular loaf pan can be used to fill 3 mini loaf pans. To bake them through properly, increase the oven temperature by 25 degrees and decrease the bake time to 40-45 minutes. These mini loaves are perfect to give as gifts. 
  • Sweet vanilla glaze: For different kinds of toppings, try a sweet vanilla glaze to replace the streusel topping. To make the glaze add ¼ teaspoon salt, ¼ teaspoon vanilla extract, and
Cinnamon Streusel Peach Bread slice on serving plate



  • Serve: Let the Cinnamon Streusel Peach Bread cool on a wire rack before slicing it. Covered with plastic wrap, the bread will be good for 3-4 days at room temperature. 
  • Store: You can also seal the bread to store it in the fridge for up to 1 week. 
  • Freeze: Wrap the bread tightly to freeze it for up to 3 months. Let it thaw at room temperature before serving. 

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Cinnamon Streusel Peach Bread

Cinnamon Streusel Peach Bread is an amazing combination of fresh, flavorful peaches, warm spices, and streusel topping all in a moist quick bread recipe.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


Cinnamon Streusel Topping:

  • 1/2 cup flour
  • 1/4 cup brown sugar , packed
  • 1/2 teaspoon cinnamon
  • 3 tablespoons unsalted butter , cut into small pieces

Peach Bread:

  • 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 1/2 cups peaches , peeled and chopped


Cinnamon Streusel Topping:

  • In a medium bowl, mix together the flour, brown sugar, and cinnamon, then cut the butter in until it resembles small chunks the size of peas.
  • Put the mixture in the fridge while you make the bread batter.

Peach Bread:

  • 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 batter into the pan and sprinkle cinnamon streusel on top.
  • Bake for 55-60 minutes until a toothpick comes out clean.


Calories: 305kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 300mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Cinnamon Streusel 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 cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, 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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  1. I have some frozen, peeled and diced peaches left over from this year. Should I defrost them first?


  2. Glad I have fresh peaches here at home. My cinnamon streusel peach bread turned out so chewy and decadent. A perfect pair for my fav tea!

  3. This cinnamon streusel peach bread was a hit! Even the kids can’t get enough of it. It is scrumptious and enjoyable!