Can I use canned peaches in peach bread?

Absolutely. This peach bread recipe works great with canned or frozen peaches when fresh ones aren’t in season. Just drain them well and pat dry with paper towels to keep the batter from getting soggy.

How do I keep peach bread from getting soggy?

The key is prepping your peaches properly. Always pat fruit dry and toss the pieces in a little flour before folding them in. This step helps them stay evenly spread and keeps excess juice from sinking to the bottom.

Can you freeze homemade peach bread?

Yes! Let your peach bread cool completely, then wrap slices tightly in plastic wrap or foil. Store them in a freezer bag for up to three months. When you’re craving a slice, thaw and warm it up for that fresh-baked taste.

What goes well with peach bread?

A warm slice pairs beautifully with coffee or tea. Some folks love spreading cream cheese or butter on top. You can even serve it alongside fresh fruit or turn leftover slices into sweet French toast for brunch.

Peach Bread Recipe – 5 Simple Steps for Irresistible Comfort 2025

Description

This Peach Bread Recipe is soft, fruity, and easy — perfect for breakfast, brunch, or a sweet snack that tastes like sunshine and grandma’s kitchen.

Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup plain yogurt or sour cream
1 tsp vanilla extract
1 1/2 cups fresh or canned peaches, diced and patted dry
1 tbsp flour (to toss peaches)

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Instructions

Preheat oven to 350°F (175°C). Grease or line a loaf pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in yogurt and vanilla.
Toss diced peaches with 1 tbsp flour. Gently fold peaches into the batter.
Combine dry ingredients with wet ingredients, mixing just until combined. Do not overmix.
Pour batter into prepared loaf pan. Smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh, ripe peaches for best flavor, but canned or frozen work too — just drain and pat dry. Wrap leftovers tightly and store at room temp for 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American