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Close up image of Peach Bread sliced with loaf behind it on white board.

Peach Bread

  • Author: Sandra Flegg
  • Total Time: 1 hour 5 minutes
  • Yield: 12


Fresh summer peaches take centre stage in this deliciously moist Peach Bread. This is a quick and easy recipe to mix up with no equipment needed.  It stays moist for a few days and freezes beautifully.


2 cups all-purpose flour

1 and 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup granulated sugar

Lemon zest from one lemon

1 cup fresh peaches, peeled and diced (approximately 2 large peaches)

1 large egg, room temperature

1/4 cup butter, melted and cooled

1/2 cup orange juice (fresh squeezed or packaged)

Peach Glaze (optional)

1 cup powdered sugar

1 to 2 tbsp. orange juice (freshly squeezed or packaged)

1/2 cup chopped finely chopped peaches.


  1. Preheat oven to 350°F. 
  2. Grease an 8x4-inch baking pan.
  3. In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, sugar and lemon zest. Stir well to combine.
  4. Peel and chop peaches into bite-sized pieces. 
  5. Add to dry ingredients and stir just until combined.
  6. In a small mixing bowl, beat one egg, then add the cooled, melted butter and orange juice. Whisk until well-combined.
  7. Add the liquid ingredients to the dry ingredients. Stir to combine, using as few strokes as possible. (mixture will be thick)
  8. Turn into a greased 8x4-inch loaf pan. 
  9. Bake in 350°F oven for 50 to 60 minutes or until cake tester inserted into the centre comes out clean.
  10. Cool for 20 minutes before drizzling with glaze.
  11. For the glaze: Add 1 tbsp. of the orange juice to 1 cup of icing sugar.  Stir in the chopped peaches and add enough orange juice to make a pourable glaze. You may need to add a bit more orange juice or powdered sugar to reach the desired consistency. Some peaches are very juicy and add a lot of liquid, so adding a little liquid at a time is best.
  12. Set the cooled loaf on a wire cooling rack with a layer of parchment paper under the rack.  Drizzle the loaf with glaze.  Repeat if necessary with any glaze that has drizzled onto the parchment paper.


  1. Storage Instructions: Peach bread can be wrapped in plastic wrap and store at room temperature for two to three days. Storing it in the refrigerator will add a few days to how long it will remain fresh. Wrap in plastic wrap and then foil and place in the fridge for up to five days.
  2. Freezing instructions:Peach bread can be frozen for up to two months. Allow it to cool completely before wrapping in plastic wrap, then foil. Thaw at room temperature before eating.
  3. Variations: add in 1/2 cup of fresh blueberries or raspberries. A 1/2 cup of chopped pecans or walnuts may also be added to the batter.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 238
  • Sugar: 30.2 g
  • Sodium: 157.8 mg
  • Fat: 4.5 g
  • Saturated Fat: 2.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 47.5 g
  • Fiber: 1.1 g
  • Protein: 3.1 g
  • Cholesterol: 25.7 mg

Keywords: Peach Bread, quick bread, dessert