Easy Peach Bread Recipe

Instructions

1. Prepare the Oven and Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line with parchment paper.

2. Mix Dry Ingredients

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Mix Wet Ingredients

1. In another bowl, whisk together sugar, melted butter, eggs, vanilla, and milk or yogurt until smooth.

4. Combine Wet and Dry Ingredients

1. Pour the wet mixture into the dry ingredients and stir gently until just combined.
2. Fold in the chopped peaches carefully—do not overmix.

5. Optional Topping

• Sprinkle brown sugar and cinnamon on top for a slightly crunchy, sweet crust.

6. Bake

1. Pour the batter into the prepared loaf pan.
2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Tips:

• Use ripe, juicy peaches for the best flavor. Drain canned peaches before using to avoid a soggy loaf.
• You can add a handful of chopped nuts (walnuts or pecans) for extra texture.
• This bread keeps well in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.

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If you like, I can also give a 5-minute peach mug cake version that’s quick and perfect for when you just want a single serving.

Do you want me to do that?