Why I’ll Love This Recipe

I love that the peaches stay front and center, both juicy and comforting. It strikes the perfect balance between cake and bread—light, fragrant, yet still satisfying. The hint of vanilla and cinnamon brings warmth, and the texture is soft and tender from these juicy bursts. I always feel like I’m enjoying something just indulgent enough without going over the top.

ingredients

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

2 cups peeled, pitted, and diced fresh peaches
1 cup granulated sugar
½ cup packed light brown sugar
½ cup melted unsalted butter
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup milk

directions

I preheat my oven to 350°F (175 °C) and grease a 9×5‑inch loaf pan.
In a large bowl, I mix together granulated sugar, brown sugar, and melted butter until just combined.
I beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
I alternate adding the dry ingredients and milk to the butter‑egg mixture—beginning and ending with the dry—stirring until just combined.
I gently fold in the diced peaches, taking care to distribute them evenly.
I pour the batter into the prepared pan and smooth the top.
I bake it for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

Servings: Makes about 8 slices (serves 8)
Prep time: Approximately 20 minutes
Bake time: About 55–60 minutes
Total time: Around 80 minutes

Variations

To keep it simpler, I sometimes use 3 cups diced fresh peaches combined with ¼ cup peach schnapps or peach nectar, simmered until tender for extra peach depth.
I’ve experimented by substituting milk with sour cream or yogurt for extra moisture and tang.
If I want to add crunch, I’ll gently stir in ½ cup chopped roasted pecans—a Southern-style twist that pairs beautifully with peaches.
For a lighter, warmer spice profile, a dash of ginger or a pinch of nutmeg or allspice works wonderfully.

storage/reheating

I always let the loaf cool completely. Then I wrap it tightly in plastic wrap or foil. At room temperature, it stays lovely for about 3–4 days; in the fridge, up to a week; or I freeze it (two to three months high quality only) and thaw it overnight in the fridge. When I reheat a slice, I wrap it in foil and gently warm it or just pop it in the toaster for a minute—it brings back the fresh‑baked feel.

FAQs

Can I use canned or frozen peaches instead of fresh?

I’ve used thawed, drained frozen peaches when fresh isn’t available, and it works well—just squeeze out excess moisture and fold them gently. Canned peaches (drained) are also an option, though fresh gives the best flavor and texture.

What if my bread is browning too fast on top?

When that happened, I loosely covered the top with aluminum foil partway through baking. It bakes through without getting too dark on top.

How can I tell if the bread is done baking?

A toothpick or skewer inserted into the center should come out clean or with a few moist crumbs. I start checking about five minutes before the minimum time and adjust from there.

Can I reduce sugar or make it healthier?

I sometimes reduce granulated sugar by ¼ cup or use alternative sweeteners. Adding chopped nuts like walnuts also boosts protein and fiber while giving a nutty flavor.

What are the best peaches to use?

Freestone peaches are my go-to since they’re easier to peel and chop. If the peaches are firm, I peel with a Y‑peeler; if softer, I blanch them in boiling water for 20–30 seconds, then chill them in ice water to slip off the skin easily.

Conclusion

I adore this Heavenly Peach Bread because it captures the offering of ripe peaches in every slice—moist, warmly spiced, and softly sweet. I love how adaptable it is: I can make it simpler, richer, or nuttier just by tweaking a few ingredients. Whether I enjoy it for breakfast, brunch, or an indulgent snack, it never disappoints. Let me know if you’d like creative twists or serving ideas next time!

Heavenly Peach Bread