Moist Homemade Peach Bread Recipe with Cinnamon Glaze

Today I’m sharing a delicious Peach Bread Recipe made with fresh, juicy summer peaches and finished with a simple brown sugar glaze. Serve it warm for breakfast, as a mid-day snack, or as an after-dinner treat—this loaf is comforting and full of peach flavor.

This easy quick bread is perfect for peach season and is one of our family favorites. The crumb is tender and slightly dense, similar to a muffin or classic quick breads, and the glaze adds a sweet, caramel-like finish.

Why You Will Love This Peach Bread

• No yeast: This quick bread uses baking powder so there’s no rising time—just mix, pour and bake.
• Fresh peaches: It’s ideal for summer when peaches are at their best. You can substitute frozen (thawed and drained) or canned peaches if needed, but fresh gives the most flavor.
• Sweet brown sugar glaze: The glaze adds moisture and a deep caramel sweetness that complements the fruit.
• Make-ahead friendly: The loaf can be made a day or two ahead and stored in the fridge, or frozen for longer storage.

Your kitchen will smell incredible while this bakes. I love a warm slice with a pat of butter, but it’s equally good on its own.

Ingredients

See the recipe card below for ingredient amounts and the full instructions.

Peaches – Fresh, ripe peaches are ideal. If you use canned peaches, drain and pat them dry; frozen peaches should be thawed and drained to avoid extra moisture in the batter.

Flour – All-purpose flour works best. For accurate measuring, spoon the flour into a dry measuring cup and level with a straight edge.

Baking powder – This quick bread relies on baking powder for lift.

Salt – A small amount of salt balances the sweetness and enhances the peach flavor.

Butter – Use real, softened butter for the best taste and texture.

Brown sugar – Light or dark brown sugar brings a molasses note that pairs well with peaches.

Eggs – Large eggs at room temperature help create a tender crumb.

Milk – Whole milk gives richness, but low-fat milk will also work.

Powdered sugar and vanilla – These are used to make the brown sugar glaze that you drizzle over the cooled loaf.

Recipe Variations and Additions

• Stir in a handful of chopped pecans or walnuts for texture.
• Swap the vanilla in the glaze for 1/4 teaspoon almond extract for a different aroma.
• Add 1/4 teaspoon ground cinnamon to the dry ingredients for a warm spice note.
• Skip the glaze and dust the loaf with powdered sugar for a lighter finish.

How To Make Peach Bread

1. Preheat and prepare pan: Preheat the oven to 325°F (165°C). Grease an 8″ x 4″ loaf pan or line it with parchment.
2. Toss peaches in flour: Combine your chopped peaches with a couple teaspoons of flour; this helps them stay suspended in the batter and prevents sinking.
3. Mix dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
4. Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar until smooth and slightly fluffy, about 1–2 minutes.
5. Add eggs and milk: Beat in the eggs one at a time, then add the milk and mix until combined.
6. Combine wet and dry: Add the dry ingredients and stir just until incorporated—do not overmix.
7. Fold in peaches: Gently fold the floured peaches into the batter.
8. Bake: Pour the batter into the prepared pan and smooth the top. Bake on the center rack for about 70–75 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Remove from oven and let the loaf rest in the pan for 10 minutes. Loosen the edges, turn out onto a wire rack and cool completely before glazing.

How To Make The Glaze

1. Heat butter, milk and brown sugar: In a small saucepan combine the butter, milk and brown sugar. Heat, stirring, until the butter melts and the mixture comes to a rolling boil. Remove from heat.
2. Finish the glaze: Stir in the powdered sugar and vanilla until smooth. The glaze will thicken as it cools, so work quickly.
3. Glaze the loaf: Drizzle or spread the glaze over the cooled peach loaf and allow it to set for a few minutes before slicing.

Best Way To Store and Freeze

Refrigerate: Store the glazed or unglazed loaf in an airtight container in the refrigerator. Bread made with fresh fruit is best within 2–3 days.

Freeze: For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in a freezer-safe container for up to 2 months. Freeze before glazing for best results; thaw overnight in the refrigerator and add the glaze just before serving.

Recipe Tips For The Best Peach Bread

A few practical tips to ensure a great loaf:

• Use ripe peaches that are slightly soft but not mushy; underripe fruit will lack sweetness and flavor.
• Peach skins are optional. Leaving the skins on saves time and adds a bit of color and texture.
• If using canned peaches, drain and pat dry to avoid thinning the batter.
• Mix the batter only until combined; overmixing develops the gluten and can make the bread tough.
• Work quickly when glazing, since the brown sugar glaze sets up fast.

Recipe FAQs

If you enjoy quick breads, try other favorites like Chocolate Chip Banana Bread, Pumpkin Chocolate Chip Bread, Cinnamon Raisin Bread, or Glazed Strawberry Bread.

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I hope you enjoy this Peach Quick Bread. If you try it, please come back and leave a comment—I love hearing how your loaf turned out!