Recipe

The best Peach Bread recipe is here! It's quick, super moist, delicious, and perfect for breakfast.

Grab a cup of coffee and get ready to enjoy an epic bread you can make using fresh or frozen peaches and basic staples.

loaf of peach bread with three slices cut

Homemade Peach Bread

Laura fuentes holding a skillet of food standing in front of a blue door

With my classic banana bread being a family favorite, I made some tweaks to the recipe and create this moist and delicious peach bread. It’s also an easy way to use up any frozen or ripe summer peaches you have on hand, and it stays that way for days- if it lasts that long!

Ingredients

This bread is made with peaches, all-purpose flour, baking powder for a fluffy texture, a pinch of salt to enhance the flavor, plain yogurt, sugar, eggs, vanilla extract, and coconut oil or melted butter. I like to add orange zest for extra flavor, but you can omit it.

Fresh or Frozen Peaches?

You can use either fresh peaches or that frozen stash in your freezer to make this homemade bread. Frozen peaches will need to be thawed before adding to the recipe, but there is no real difference in flavor or texture when baked into the batter.

How to Make Peach Bread

Prepare.
Preheat the oven to 350F and grease a 9 x 5-inch loaf pan, dust with flour or line with parchment paper.
Dust.
Mix diced peaches with 1 tablespoon of flour to help prevent peaches from sinking to the bottom while baking.
Make the batter.
Whisk together flour, baking powder, and salt. In another bowl, mix yogurt, sugar, eggs, orange zest, vanilla, and coconut oil until combined. Add the flour mix to the wet ingredients and stir until just combined.
Bake.
Bake for 50-55 minutes, or until a toothpick comes out clean.
Cool off and grab a slice.
Let peach bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from the pan.

How to Store Peach Bread

Once the peach bread has cooled completely, store it in an airtight container. You can keep it overnight on the counter or up to 5 days in the fridge.

More Breakfast Breads

There are plenty of moist and delicious breakfast bread recipes to go around. Next up, try my blueberry oat breakfast bread, quick applesauce bread, or my homemade cinnamon raisin bread.

Always See My Recipes In Google

Easy Peach Bread

closeup of loaf of peach bread with three slices

Servings: 1 loaf

Prep Time: 10

Cook Time: 55

Total Time: 1 5

The best Peach Bread recipe is here! It's quick, super moist, delicious, and perfect for breakfast.

5 from 9 votes

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Ingredients

1 ½ cups peaches, diced fresh or frozen
1 ½ cups + 1 tablespoon all purpose flour, divided
2 teaspoons baking powder
½ teaspoon salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 teaspoons orange zest from 1 large orange, optional
1 teaspoon vanilla extract
½ cup melted coconut oil

Instructions

Prepare:

Preheat the oven to 350 F (180 C). Grease a 9×5" loaf pan, dust with flour, and tap out excess. Alternatively, you can line loaf pan with parchment paper.

Make the batter:

In a small bowl, mix diced peaches with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, or the bowl of your stand mixer, mix yogurt, sugar, eggs, orange zest, vanilla, and coconut oil on low speed until all items are thoroughly combined.
Slowly add the flour mix to the wet, making sure there are no clumps but careful that you don't over mix. Gently fold flour-coated peaches into the batter.

Bake:

Pour the batter into the pan and bake 50-55 minutes, or until a toothpick comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from pan.

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