This peaches and walnuts quick bread is loaded with fresh, juicy peaches, has a sugary crunchy top and is perfect for breakfast, snack or dessert. It’s a delicious peach recipe that is moist, flavorful and easy to make.
If you love fresh produce during the summertime, this easy peaches and walnuts quick bread is the best peach recipe to make when peaches are at their peak! Warm out of the oven it is fluffy, moist and has the best sugary crust that makes it just that much better.
It’s one of my favorite quick bread recipes and just like my apple pie bread or strawberry bread, it’s perfect for breakfast, snack or even served as a loaf cake for dessert. It’s a versatile baked good that just fits any summertime occasion.
Table of Contents
Why You Will Love This Easy Peach Bread Recipe
- Flavorful: Fresh peach flavor shines through in this easy peach bread that is sweet but not overpowering!
- Texture: This quick bread has a soft crumb that is moist but not dense and is somewhere between a cake and muffin! The fresh peaches add softness while the walnuts add crunch.
- Easy: One bowl is all you need to make this delicious quick bread!
Ingredients Needed for Peach Quick Bread
- All purpose flour: Adds structure to the quick bread.
- Light brown sugar: Enhances sweet taste and adds additional moisture.
- Baking staples: Baking powder, baking soda and salt for both rise and taste.
- Eggs: Two large room temperature eggs are needed for binding. Lightly beaten eggs will incorporate into the batter best.
- Buttermilk: Adds a slight tang to the bread.
- Greek Yogurt: Plain or peach flavored Greek yogurt. Both work. Sour cream would make a great substitute.
- Unsalted butter: Your butter needs to be melted then cooled to room temperature. If using salted butter, reduce the amount of salt added.
- Pure vanilla extract: Adds a sweet flavor that pairs well with the peaches.
- Diced peaches: Juicy, ripe peaches are a must and they will need to be diced evenly into bite sized pieces for best results.
- Walnuts: Chopped walnuts add texture and crunch.
How to Make Peach Bread
Prep: Grease and flour a 9-inch loaf pan or line it with parchment paper if desired. Preheat the oven to 350°F, peel and dice your peaches, whisk eggs and melt your butter so it has time to cool.
Combine quick bread batter: In a large bowl whisk together your dry ingredients then make a well in the middle and add the beaten eggs, buttermilk, yogurt, melted butter, vanilla, diced peaches and walnuts. Using a spatula, fold your peach quick bread ingredients together gently to combine and then stir only until mixed.
Bake: Spoon batter into the prepared loaf pan and top with your chopped walnuts and cane sugar. Bake approximately 55-60 minutes or until a toothpick inserted on top of the loaf comes out clean or with just a few crumbs attached.
Cool and serve: Remove the peach bread from the oven and cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Enjoy!
- Warm spices: Add cinnamon to the quick bread batter or cinnamon plus a pinch of nutmeg for a cinnamon peach bread. You can also add some cinnamon to the topping!
- Powdered sugar glaze: Simply combine 1 cup powdered sugar, one Tablespoon of milk and ½ teaspoon of vanilla extract in a small bowl and whisk until smooth. For a peach glaze add some finely diced peaches. Drizzle on the bread once it has cooled.
- Pecans: Pecans work great as a substitute for walnuts.
- Almond extract: Add up to a teaspoon of almond extract to amplify the nutty flavor of the peach bread.
- Other fruit: Try diced plums, nectarines, apples or pears.
How to Peel Peaches
When baking with peaches, it is best to peel your peaches otherwise the skin will separate from the fruit while baking and create an undesirable texture.
If your peaches are ripe they should peel very easily using a sharp paring knife. Sometimes though you may have peaches that are either not quite ripe or the skins are being stubborn when trying to peel them. In that case, try this easy blanching method:
- Boil a pot of water and place peaches with skin intact into the boiling water for 10 to 20 seconds or until the skin starts to split.
- With a slotted spoon, quickly remove peaches to an ice water bath to cool them down and stop them from cooking further.
- Use your paring knife to easily peel the skin away from the peach flash.
- Make your own buttermilk: While store bought buttermilk will have the best results in this peach quick bread, you can make your own at home by combining whole milk with a teaspoon of lemon juice. Let it sit on the counter for 15 minutes before using.
- Don’t over mix: Only mix your batter until combined about 15-16 stirs otherwise you will end up with dense quick bread.
- Double the recipe: Freeze one for later to enjoy in the future or share with a friend!
- Mini loaves: Make mini peach breads by using a mini loaf pan. Baking time will decrease and be dependent on the size of your pan. I would start checking at 25 minutes. Check for doneness with a toothpick.
- Muffins: This recipe can be made into muffins and should yield just over a dozen muffins. Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake for another 15-17 minutes.
How to Store and Freeze
Store: Cover and store at room temperature for a day or up to a week in the refrigerator. The bread around the peaches may start to taste gummy but warm it up in the microwave and it will taste great!
Freeze: Cool completely then wrap tightly in plastic wrap and store in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours before unwrapping it as this allows it to stay moist.
Can I use canned peaches?
Diced fresh peaches are best and honestly I have not tried using canned peaches as they are very wet but it may work if they are drained and patted dry. Let me know if you try!
Can I use frozen peaches?
Yes. It is best to thaw them first and then blot them dry with some paper towels otherwise they will add too much moisture.
What variety of peaches should I use?
Any variety of peaches work! Freestone peaches, clingstone peaches, white peaches or whatever you have on hand. Freestone peaches are often preferred for baking as the pit pops out easily for quicker slicing and dicing.
How to serve peach bread?
At breakfast, serve it with a spread of butter and I can’t think of a better way to start the day. You could also grill it lightly for a delicious way to warm it up! As a snack, it would taste great with a glass of cold iced tea. For dessert, try whipped cream or a scoop of vanilla ice cream. I love how this peach quick bread is so diverse and can be served at multiple times of the day!
More Quick Bread Recipes
Peaches and Walnuts Quick Bread
- 1 Loaf pan 9 inch
- 3 cups All purpose flour
- ¾ cups Light brown sugar – packed
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 pinch Salt
- 2 large Eggs – room temperature and lightly beaten
- 1 cup Buttermilk – room temperature
- ½ cup Greek Yogurt – room temperature, plain or peach flavoured
- ½ cup Unsalted butter – melted and cooled
- 1 teaspoon Vanilla extract
- 1 cup Diced peaches –
- ½ cup Walnuts – chopped
For the Topping
- 2 tablespoons Cane sugar
- 3 tablespoons Walnuts – chopped
- Pre-heat oven to 350F (180C). Grease and flour a 9 inch loaf pan.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle and add the beaten eggs, buttermilk, yogurt, melted butter, vanilla, diced peaches and walnuts. Fold in just to combine, about 15-16 stirs.
- Spoon batter into a loaf pan and top with chopped walnut and cane sugar. Bake approximately 55-60 minutes or until a toothpick inserted on top of the loaf comes out clean or with just a few crumbs attached.
- When ready, let the loaf cool in the pan for about 10 minutes then transfer it to a cooling rack to cool completely. Enjoy!