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Two slices of cinnamon swirl peach bread are resting on a wooden cutting board. There is cream cheese glaze spread thickly on the top of the slices and some cut peaces around the bread.
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5 from 3 votes

Cinnamon Swirl Peach Bread

Peach bread is layered with butter, cinnamon, brown sugar and then studded with ripe peaches.  The bread gets rolled up like a traditional cinnamon swirl bread before being topped with delicious cream cheese glaze. It is the perfect way ode to summer!  This is a yeast bread that you can make in the traditional way or using a bread machine to make the dough in minutes!
In the recipe choose between traditional instructions or bread machine instructions as you begin.
Prep Time10 mins
Cook Time30 mins
Rising Time2 hrs
Total Time2 hrs 40 mins
Course: Bread / Breakfast / Brunch / Dessert
Cuisine: American
Keyword: peach bread, peach bread recipe, easy peach recipe, cream cheese glaze, cinnamon swirl bread
Servings: 10
Calories: 549kcal
Author: Mirlandra Neuneker

Ingredients

Bread Dough

  • 10 oz water
  • 1 large egg
  • 1 teaspoon salt
  • 1/3 cup salted butter
  • 4 cups all purpose flour
  • 1/3 cup brown sugar
  • 1 Tablespoon instant yeast

Filling

  • 1 cup brown sugar packed
  • 1 Tablespoon ground cinnamon
  • 1/3 cup salted butter
  • 2 peaches chopped small to about 2 cups of fruit (or other stone fruit / apples)

Cream Cheese Glaze

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt under 1/8 tsp

Instructions

To Make The Dough In A Bread Machine

  • Add the dough ingredients to a bread machine in the order given. Set the machine for the dough setting and let it run.

To Make the Dough Traditionally (Use these instructions if you don't have a bread machine)

  • Warm the water and butter until the mixture feels comfortably warm to the touch - 45-60 seconds in the microwave.
  • Whisk in the egg, salt, brown sugar and yeast.
  • Measure half of the flour into a large mixing bowl. Add the liquid ingredients and stir until combined. Stir in the rest of the flour until the dough comes together.
  • Turn the dough out unto a floured surface and kneed for 5 minutes until the dough becomes smooth and elastic.
  • Form the dough into a ball and put in a large, lightly oiled mixing bowl. Cover the dough with a wet tea towel or plastic wrap.
  • Let the dough rise until doubled in size - about 30 minutes. (I suggest turning the oven on to 350 F for one minute and then TURNING if off before putting the bread dough in it to rise.)
  • Proceed to the next stage of making the filling.

To Make The Filling

  • Mix the brown sugar and cinnamon. Set aside. Melt the butter and set aside.
  • Peel the peaches (or other fruit). Slice the fruit off the pit and mince the slices into small bits the size of large raisins. You should have about two cups of fruit once it is chopped small.
  • Flour a surface and roll the dough out into a rectangle that is about 17" by 20". Pour butter in the middle and use a spoon to spread all over. Leave about 1" all the way around the edge clear.
  • Using your hands, scatter the cinnamon sugar mixture over the butter. Then scatter the chopped fruit over the sugar.

To Assemble The Bread

  • Line a jelly roll pan with parchment paper or foil (baked on sugar is a bummer to clean!) - set aside.
  • Starting at the wider end of the rectangle, roll the dough up into a log. Transfer it gently to the lined jelly roll pan, placing it diagonally on the pan. Tuck the ends under by about an inch to prevent leaking and to even the roll out some. Gently press the roll down so it is flat and wide down the entire length. It should be about 2.5" tall when you are done.
  • Turn the oven on to 350 F for one minute and then turn it off. Put the bread loaf in the oven to rise for 25 minutes. Remove and preheat the oven to 350 F.
  • Bake in preheated oven for 30-35 minutes until bread is a nice golden brown on top. You will see lots of cinnamon "juice" oozing out while the bread is baking. Don't worry, this is normal. (Once it cools, eat it like peach candy!)

To Make The Glaze

  • While the bread cools enough to handle, make the glaze. Unwrap the cream cheese and soften it in the microwave for 30 seconds.
  • Put the cream cheese in the bowl of a stand mixer and mix on high until it is soft. Add powdered sugar and mix again until combined, scraping down the sides of the bowl as needed.
  • Add the vanilla and salt, whipping to combine.
  • Spread the glaze mixture over the top and serve warm. Leftovers taste best within 24 hours.

Notes

Note: I recommend very ripe fresh peaches that are sweet and juicy but firm enough to slice without turning into mush. You can play with other fruits that pair well with cinnamon!
Baking Timeline:
Bread Dough: 90 minutes
Assembly: 15 minutes
Rising Time: 30 minutes
Baking Time: 30 minutes
Resting Time: 15 minutes
Total Time: 3 hours

Nutrition

Calories: 549kcal | Carbohydrates: 84g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 461mg | Potassium: 192mg | Fiber: 2g | Sugar: 44g | Vitamin A: 808IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg