Cinnamon Peach Bread
This Cinnamon Peach Bread is loaded with fresh peaches and topped with a sweet icing glaze, making it a perfect breakfast, snack, or dessert!
Equipment
- loaf pan
- Hand mixer
- sifter
- wire cooling rack
Ingredients
- ⅓ cup salted butter softened
- 2 cups ripe peaches diced
- ½ cup turbinado sugar plus a little extra
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup whole milk can sub dairy-free milk
- 1.5 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Easy Glaze
- ¼ cup powdered sugar
- 1-2 teaspoon whole milk
Instructions
- Preheat oven to 350 degrees. Dice the peaches into small bite-size pieces. You may peel them if you want, but I did not.
- In a large bowl, using a hand mixer, beat the softened butter and ½ cup turbinado sugar until combined. Add eggs one at a time, mixing until combined. Stir in whole milk and vanilla extract. Gently stir in the diced peaches.
- Sift in the all-purpose flour, cinnamon, baking powder, baking soda, and a pinch of salt. Mix gently with a wooden spoon, taking care not to overmix.
- Grease a 9x5 loaf pan or add parchment paper. Transfer the bread mix to the loaf pan. Sprinkle turbinado sugar on top for a crunchy topping.
- Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean. Let cool in the pan for 3-5 minutes before transferring to a wire rack.
- Mix ¼ cup of powdered sugar and 1 teaspoon of milk (or more if needed) to make the glaze. Adjust the consistency by adding more milk or powdered sugar.
- Drizzle the glaze generously on top of the bread and serve, best with a dab of butter and a drizzle of honey. Enjoy!
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!