Description
This Peach Bread recipe is a moist and flavorful quick bread made with juicy canned peaches and a simple vanilla-infused batter. Topped with a sweet peach syrup glaze, it offers a perfect balance of fruity sweetness and tender crumb, ideal for breakfast or a delightful snack.
Ingredients
Units
Scale
Bread
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (122.5 g) whole milk, room temperature
- 1/2 cup (109 g) vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups diced canned peaches, drained (reserve peach syrup)
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons reserved peach syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×5-inch loaf pan with non-stick spray and set aside.
- Mix Wet Ingredients: In a medium bowl, combine granulated sugar, whole milk, vegetable oil, egg, and vanilla extract. Stir until well combined.
- Combine Dry Ingredients: In another medium bowl, whisk together all-purpose flour, baking powder, and kosher salt to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Stir just until incorporated; do not overmix to keep the bread tender.
- Add Peaches: Gently fold the diced, drained peaches into the batter carefully to avoid breaking them up.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze: While the bread cools, whisk confectioners’ sugar with 2 tablespoons of reserved peach syrup in a small bowl until smooth. Add more syrup to achieve desired glaze consistency.
- Glaze and Serve: Drizzle the glaze evenly over the cooled loaf. Slice and enjoy your moist, flavorful peach bread.
Notes
- Use canned peaches with syrup for best sweetness and moisture; fresh peaches might add more water and affect texture.
- Ensure ingredients like milk and egg are at room temperature for better batter consistency.
- Do not overmix the batter once flour is added to avoid tough bread.
- If you like a more intense peach flavor, you can add a bit of peach extract to the wet ingredients.
- Let the glaze set for a few minutes before slicing to prevent it from running off.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 427 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 40 mg
