Name: Cinnamon Peach Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1½ tsp ground cinnamon; ¼ tsp ground nutmeg (optional); ½ cup unsalted butter, softened; ¾ cup granulated sugar; ¼ cup brown sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream or plain Greek yogurt; 1½ cups diced fresh or canned peaches (drained if canned); Optional: ½ cup chopped walnuts or pecans

Why I’ll Love This Recipe

I’m drawn to how the warm, rich notes of cinnamon enhance the sweet, fresh flavor of the peaches. The ingredients are straightforward, and the bright peach chunks create a juicy, comforting loaf that feels both homey and special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups peeled and diced fresh peaches
2 teaspoons ground cinnamon
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil or melted butter
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain Greek yogurt

Directions

I preheat my oven to 350°F and grease a standard 9×5-inch loaf pan.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, I combine the sugar, eggs, oil (or butter), vanilla, and sour cream until smooth.
I fold the wet mixture into the dry ingredients, stirring until just combined.
I gently fold in the diced peaches.
I pour the batter into the prepared pan and smooth the top.
I bake for about 50–55 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings And Timing

Servings: Makes about 12 slices
Prep Time: 10 minutes
Bake Time: 50–55 minutes
Total Time: 1 hour and 5 minutes

Variations

I sometimes add ¼ teaspoon ground nutmeg or allspice for extra warmth.
For a crunchier texture, I like to stir in ½ cup chopped pecans or walnuts.
When fresh peaches aren’t in season, I use well-drained canned or thawed frozen peaches.
To make it more decadent, I’ll drizzle a simple glaze of powdered sugar, cinnamon, and milk over the cooled loaf.

Storage/Reheating

Once cooled, I wrap the loaf in plastic wrap or store it in an airtight container at room temperature. It stays fresh for about 3 days, or up to a week in the fridge. I also freeze individual slices wrapped in foil. To reheat, I warm a slice in the toaster or microwave it for 15–20 seconds until soft and fragrant.

FAQs

Can I Use Frozen Or Canned Peaches Instead Of Fresh?

Yes, absolutely. I make it with thawed, drained frozen peaches or well-drained canned ones. They bake nicely—just manage the extra moisture so the loaf doesn’t get soggy.

My Bread Is Browning Too Fast—What Can I Do?

I gently tent the top with foil during the final 15 minutes of bake time to prevent over-browning.

Can I Add Mixed Spices, Not Just Cinnamon?

I like it warm-spiced with a dash of nutmeg or allspice—those flavors pair wonderfully with the peaches.

Does The Peach Juice Make The Loaf Wet Inside?

It can sometimes—especially around big peach chunks. I usually let it cool completely and then toast a slice for a perfect texture.

How Can I Make It More Of A Dessert?

Drizzle a simple cinnamon glaze over the cooled loaf or serve with a scoop of vanilla ice cream. The cinnamon-peach combo makes it dessert-ready.

Conclusion

This Cinnamon Peach Bread is like a cozy hug from the oven—warm, subtly spiced, and bursting with peachy sweetness. I love how easy it is to make, yet it feels indulgent and comforting. Great with coffee, tea, or dressed up as dessert. It’s one of those go-to recipes I’ll keep baking all year long.

Cinnamon Peach Bread