It was a Saturday in late summer, the kind where the counter is still warm from the morning sun. I’d bought too many peaches, the way I always do. They looked so good in the crate that I had to bring the whole thing home.
I needed something with them that wasn’t another fruit salad. So I made peach bread. The first three loaves I tried were underwhelming. This one is the version I keep coming back to.
Real time: about 2 hours. Hands-on: maybe 30 minutes. Most of that is the loaf doing its quiet thing in the oven while the kitchen smells like summer.
Why this recipe works
- Soft, moist crumb with plenty of fresh peach in every slice
- No yeast, so nothing to proof and wait on
- A little almond extract that actually lets the peach flavor come forward
- Good for breakfast, an afternoon snack, or a simple dessert
- Freezes well, so you can make it on a weekend and eat it all week
Ingredients
For the bread:
- 1/4 cup salted butter, softened to room temperature
- 2 tablespoons avocado oil (or vegetable oil)
- 4 ounces light cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 1/4 cups fresh peaches, peeled and diced
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
For the glaze:
- 1/2 cup powdered sugar
- 1 pinch salt
- 2 drops almond extract
- 1 tablespoon orange juice, more or less as needed
Method
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray and line the bottom with parchment.
- In a large bowl, beat the butter, oil, cream cheese, and sugar on medium speed for 2 to 3 minutes until pale and creamy. This is the step that makes the crumb tender, so don’t rush it.
- Beat in the eggs and the almond extract, then stir in the diced peaches.
- Gently stir in the flour, baking powder, and salt. Stop as soon as the flour disappears. Overmixing is how you get a dense loaf.
- Spread the batter evenly in the pan. Bake at 350°F for 35 minutes.
- Turn the oven down to 325°F and bake another 25 to 28 minutes, or until the edges are golden and a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then move it to a wire rack to cool completely before glazing.
- For the glaze, whisk the powdered sugar, salt, and almond extract together. Add the orange juice a little at a time until it drizzles. Pour it over the cooled loaf.
I usually eat it before the glaze even sets. That’s the honest truth about this bread.
Tips for the best loaf
- Pick peaches that are fragrant but still a little firm. Overripe ones turn to mush in the oven.
- Beat the wet ingredients for at least 2 minutes. The sugar dissolves slightly and that’s what keeps the crumb soft.
- Stir the dry ingredients in gently. The moment the flour is gone, stop.
- Cool the bread completely before glazing, or the icing will slide right off.
Make it yours
- Want a warmer, spicier loaf? Skip the almond extract and the glaze, add a teaspoon or two of cinnamon to the flour, and dust the top with cinnamon sugar before baking.
- Add 1/2 cup chopped toasted pecans for a little crunch.
- For a crumble topping, mix 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons butter until crumbly, then sprinkle it over the batter before it goes in the oven.
- Nectarines work just as well if that’s what you can find.
- Top a slice with a scoop of vanilla ice cream for something that feels like dessert without being a whole thing.
Storage
Keep the loaf at room temperature in an airtight container for 3 to 4 days. For longer, wrap it in plastic and put it in a freezer bag. Skip the glaze until you’re ready to eat it. Let it thaw at room temperature when you get to it.
Happy cooking, Maya