Few desserts are as comforting and versatile as peach bread, especially when made with canned peaches for convenience. This recipe combines the natural sweetness of peaches with a moist, tender bread that’s perfect for breakfast, snacks, or dessert. It’s a simple baking project that yields impressive results, making it a great way to use pantry staples and enjoy a flavorful treat any time of year.
Ingredients
- 1 can (15 ounces) sliced peaches in syrup, drained well
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil or melted unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or whole milk
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray and set aside.
- Drain the canned peaches well and chop them into small pieces if they are large slices. Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). This ensures even distribution of the leavening agents and spices.
- In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently. Pour in the buttermilk or milk and stir until just combined. Do not overmix, as this can make the bread dense.
- Gently fold in the drained peaches and nuts (if using), ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Check around the 55-minute mark to prevent overbaking.
- Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips
- Use canned peaches in syrup for added sweetness; if you prefer a less sweet bread, opt for peaches packed in juice and drain thoroughly.
- To keep the bread moist longer, store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- If you want a more pronounced peach flavor, fold in a few teaspoons of peach preserves or jam into the batter before baking.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and ensure your other ingredients are certified gluten-free.
Serving Suggestions
Slice the peach bread and serve it warm or at room temperature. It pairs beautifully with a dollop of whipped cream, a drizzle of honey, or a smear of cream cheese. For breakfast, enjoy it alongside a cup of coffee or tea. It also makes a delightful dessert when served with vanilla ice cream or a dusting of powdered sugar.
Variations
Experiment with different add-ins such as chopped dried apricots, shredded coconut, or chocolate chips for a unique twist. You can also swap out the cinnamon for nutmeg or allspice to vary the flavor profile. For a healthier version, reduce the sugar or substitute with natural sweeteners like honey or maple syrup, adjusting the liquid ingredients accordingly.
Storage and Reheating
Store leftover peach bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 1 week, wrapped tightly in plastic wrap or stored in a resealable bag. To reheat, warm individual slices in the microwave for about 15-20 seconds until heated through, or rewarm the entire loaf in a 350°F (175°C) oven for 10-15 minutes. If freezing, wrap the cooled bread tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen.
Frequently Asked Questions
Can I make peach bread without canned peaches?
Yes, you can use fresh peaches instead. Peel, pit, and chop fresh peaches, then lightly sauté or microwave them to soften before folding into the batter. Adjust the sweetness accordingly since fresh peaches may be less sweet than canned in syrup.
Is this bread suitable for freezing?
Absolutely. Once cooled completely, wrap the bread tightly in plastic wrap and foil, then freeze for up to three months. To serve, thaw at room temperature or reheat slices in the microwave for a quick treat.
Can I substitute other fruits for peaches?
Yes, this recipe works well with other canned or fresh fruits like pears, pineapple, or berries. Adjust the baking time slightly if using wetter fruits, and consider adding a bit more flour if the batter seems too runny.
How do I prevent the bread from sticking to the pan?
Thoroughly grease the loaf pan with butter or non-stick spray and dust lightly with flour or line with parchment paper. Allow the bread to cool for at least 15 minutes before removing from the pan to help it set and reduce sticking.
Can I add nuts or other toppings?
Yes, adding chopped nuts like walnuts or pecans enhances texture and flavor. You can also sprinkle coarse sugar or cinnamon sugar on top before baking for a crunchy crust. Just fold nuts into the batter gently to avoid overmixing.
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