This quick and easy peach bread is a summer recipe must! Each bite is filled with bold cinnamon flavor, studded with fresh peaches and topped with a cinnamon crunch topping.
Save this recipe for a great summer breakfast treat with a cup of coffee.
This time of year I try and make as MANY peach recipes as humanly possible.
I love peach season and for good reason! There’s nothing quite like biting into a juicy peach on a warm summer afternoon and have the juices just ooze out! My absolute favorite pie is a peach blueberry pie.
While I could absolutely eat a slice of pie for breakfast (and I have) I do enjoy a thick slice of this peach bread with a cup of coffee on a summer morning.
Why you will love this peach bread!
Quick and Easy: This quick loaf comes together in just one bowl and takes less than 10 minutes to make the batter!
Simple ingredients: The recipe is made up of easy pantry ingredients and you just need a few peaches for that extra summer flavor!
Fresh Peaches: Each bite is studded with fresh peaches. As if this loaf cake isn’t moist enough, each bite of fresh peach makes it even juicier!
The Cinnamon Crunch Topping: This crunchy, cinnamon topping is baked right on top for extra flavor and crunch!
Ingredients for Peach Bread with Cinnamon Crunch Topping:
- butter
- brown sugar
- cinnamon
- white granulated sugar
- eggs
- milk
- vanilla extract
- peaches
- flour
- baking soda
- salt
How to make peach bread:
- Preheat the oven to 350 F.
- Line a loaf pan with parchment paper and spray with nonstick spray and set aside.
- For the cinnamon crunch topping: In a bowl, using your hands, combine the butter, brown sugar and cinnamon until crumbly, set aside.
- For the peach bread batter: In a large bowl combine melted butter with granulated sugar and brown sugar until smooth.
- Add in eggs and whisk until smooth.
- To the mixture, add milk and vanilla extract until combined.
- Add in the diced peaches to the batter and mix until incorporated.
- Add in flour, cinnamon, baking soda, and salt to the batter and gently stir until batter is combined. Do not over mix, batter lumps are okay.
- Pour batter into a prepared loaf tin, smooth the top, and top with the cinnamon crunch topping.
- Bake peach bread for 50-60 minutes or until a toothpick comes out clean.
- Allow peach bread to cool for 10-15 minutes before transferring to a wire rack and slicing
The Cinnamon Crunch Topping is a must!
The cinnamon crunch topping is my favorite part of this peach bread! If you’ve ever had a cinnamon crunch bagel from Panera you know how AMAZING the cinnamon crunch topping is.
Spicy from the cinnamon, crunch from the sugar, and compliments the peaches SO well!
If this isn’t your jam, you could also try a quick glaze with 1/2 cup of powdered sugar and a few tablespoons of milk until it’s the consistency you like! Pour the glaze on top of the warm loaf after it’s finished baking.
Other peach recipes to try!
- Old Fashioned Peach Cobbler
- Rosè Sangria with Peaches
- Strawberry Peach Frosè
- Smeaches
- Peach Blueberry Pie
- Blueberry Peach Brioche French Toast
Other quick bread you will love!
- Banana Nut Bread with Chocolate Chips
- Lemon Poppyseed Loaf Cake
- Mini Pumpkin Loaf Cakes
- Lemon Blueberry Coffee Cake
If you make this Peach Bread Recipe be sure to give it a 5-Star Review and tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community.
Peach Bread with Cinnamon Crunch Topping
ingredients
For cinnamon crunch topping:
- 4 tbsp cold unsalted butter cubed
- ½ cup brown sugar
- 2 tsp cinnamon
For peach bread:
- ½ cup / 1 stick unsalted butter melted
- ½ cup white granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup milk
- 1 tsp vanilla extract
- 2 cups peaches diced
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- ¼ tsp salt
instructions
- Preheat the oven to 350 F.
- Line a loaf pan with parchment paper and spray with nonstick spray and set aside.
- For the cinnamon crunch topping: In a bowl, using your hands, combine the butter, brown sugar and cinnamon until crumbly, set aside.
- For the peach bread batter: In a large bowl combine melted butter with granulated sugar and brown sugar until smooth.
- Add in eggs and whisk until smooth.
- To the mixture, add milk and vanilla extract until combined.
- Add in the diced peaches to the batter and mix until incorporated.
- Add in flour, cinnamon, baking soda, and salt to the batter and gently stir until batter is combined. Do not over mix, batter lumps are okay.
- Pour batter into a prepared loaf tin, smooth the top, and top with the cinnamon crunch topping.
- Bake peach bread for 50-60 minutes or until a toothpick comes out clean.
- Allow peach bread to cool for 10-15 minutes before transferring to a wire rack and slicing.
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