Should I refrigerate peach bread?

You do not need to refrigerate Heavenly Peach Bread if you plan to eat it within two days. Just keep it in an airtight container on the counter. If you want it to last longer, you can put it in the fridge for up to a week, but it might lose a little of its softness.

Can I use frozen peaches for this bread?

Yes, you can use frozen peaches for Heavenly Peach Bread. Just make sure to thaw them completely and pat them dry with a paper towel. This prevents the Heavenly Peach Bread from becoming too soggy from the extra ice crystals.

Does this peach bread freeze well?

Heavenly Peach Bread freezes beautifully. I recommend freezing the loaves without the glaze. Wrap them tightly in plastic wrap and then foil. They will stay fresh for up to three months and taste wonderful once thawed.

What pairs really well with peaches?

Peaches go perfectly with warm spices like cinnamon and ginger. In this Heavenly Peach Bread, they also pair well with vanilla and brown sugar. If you are serving it, a side of vanilla ice cream or a hot cup of coffee is the way to go.

Heavenly Peach Bread: Easy Peach Cake Recipe Better Than Cobbler

Description

This delightful homemade bread features a moist crumb infused with warm spices and the fresh, sweet flavor of ripe peaches. Perfect for sharing, this easy-to-bake recipe yields two delicious loaves that taste even better the following day.

Ingredients

3 cups chopped fresh or well-drained canned peaches
3 cups all-purpose flour
1 cup white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon peach extract
1/2 cup powdered sugar
2 tablespoons milk

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Instructions

Prep the pans. Preheat your oven to 350°F (175°C) and grease two loaf pans with cooking spray or butter and a light dusting of flour.
Mix dry ingredients. In a large mixing bowl, whisk together the flour, white sugar, brown sugar, salt, baking soda, cinnamon, cloves, and nutmeg until well combined.
Combine wet ingredients. Add the vegetable oil and eggs to the dry mixture, stirring until just incorporated, then stir in the vanilla and peach extracts.
Fold in peaches. Gently fold the chopped peaches into the batter until evenly distributed without overmixing.
Bake the loaves. Pour the batter into the prepared pans and bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
Cool and glaze. Allow the bread to cool in the pans for 15 minutes before transferring to a wire rack, then whisk the powdered sugar and milk together to drizzle over the cooled loaves.

Notes

For the best flavor and texture, allow the bread to rest overnight before slicing as the moisture from the peaches will redistribute through the loaf. Ensure your eggs are at room temperature to help the bread rise effectively, and be sure to drain canned peaches thoroughly if you choose to use them instead of fresh fruit.

Prep Time: 15 mins
Cook Time: 60 mins
Category: Baking
Method: Baking
Cuisine: American