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A loaf of fresh peach bread sits on a rectangular white plate. The bread is drizzled with a lot of fresh peach glaze which is a creamy yellow. Three slices of peach are on top of the bread. Next to the plate is a half a peach and some white rose petals scattered on the table.
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4.2 from 10 votes

Fresh Peach Bread

This decadent peach bread is like a peach cobbler in a loaf pan! The bread is rich, and moist and slathered in a sweet fresh peach glaze. I’m pretty sure this quick bread recipe beats my banana bread, spicy zucchini bread and even pumpkin bread hands down! It is pretty special.
Prep Time15 mins
Cook Time50 mins
Course: Quick Bread
Cuisine: American
Keyword: peach bread, easy peach recipe, quick bread, summer treat
Servings: 10
Calories: 397kcal
Author: Mirlandra


For the Bread

  • 3/4 cup granulated sugar
  • ½ cup milk
  • ½ cup canola oil can sub vegetable oil
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 cups peaches diced & lightly packed into measuring cup
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Fresh Peach Glaze

  • 2 cups powdered sugar
  • ¼ cup salted butter melted
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/3 cup peaches diced


To Make the Peach Bread

  • Preheat the oven to 350 F.
  • Grease a 9”x5” loaf pan and set aside.
  • In a large bowl combine the sugar, milk, oil, egg and vanilla.
  • Add 2 cups of diced peaches and stir to combine.
  • In a medium mixing bowl whisk together flour, baking powder and salt.
  • Add the dry ingredients to the wet ingredients and stir just until combined, scraping the sides as needed.
  • Pour the batter into the prepared pan and bake at 350F for 50-55 minutes until a toothpick inserted in the center comes out with only moist crumbs.
  • Let the bread cool for 10 minutes and then remove it from the pan and place on a rack to cool.

To Make the Glaze

  • When the bread is room temperature prepare the glaze.
  • In a large bowl combine the powdered sugar, melted butter, milk, vanilla, and salt. Beat with a mixer or with a whisk until smooth and creamy.
  • Add the peaches and beat well. Using a hand mixer here will mash the peaches perfectly until there are small chunks of crushed peach through the glaze.
  • Drizzle the amount of glaze you like on top of the bread. (You can reserve some of the glaze and serve with the sliced bread as a spread).
  • Let glaze set up. Slice in 8-10 slices and serve.
  • This bread is best the first day and still wonderful the 2nd day. Save leftover bread tightly covered in the refrigerator up to three days.


Calories: 397kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 194mg | Potassium: 192mg | Fiber: 1g | Sugar: 37g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg