Peach Bread is the best way to end Summer! This delicious and moist quick bread recipe has a filling of chopped fresh peaches and a slivered almond topping, nothing else is needed!
For me the best thing about summer is the fresh produce. From fruits to vegetables. But I have to say Peaches are one of my favourites. Especially when they are baked into something!
This peach bread recipe is one of my favourites. It’s a wonderful way to showcase summer-fresh peaches in a soft and sweet bread.
I decided to top this Fresh Peach Bread with slivered almonds rather than a frosting, because sometimes less is more! The combination of the fresh fruit with the crunchy almonds is so delicious and simple. It’s a recipe you must try.
- Chopped fresh peaches
- Room temperature butter
- Granulated sugar
- Brown sugar
- Room temperature egg
- Regular Vanilla yogurt
- Room temperature milk
- All purpose flour
- Baking soda
- Baking powder
- Sliced almonds
This recipe calls for two peaches, so you are going to need medium to large size peaches and make sure that they are ripe. Don’t use hard peaches because you are going to want the moisture to help make the bread moist, although overripe is not a good either. You want semi firm but ripe.
For the egg, butter, and milk room temperature is best so don’t forget to take them out of the refrigerator ahead of time. Using room temperature ingredients makes it easier to mix the batter without overmixing it.
I love the almonds in this bread, but you could also make your peach bread with walnuts. Finely chop them first if you are planning to use them.
How to Make It
This is such an easy recipe – no yeast or fuss and you get a soft and moist bread with hardly any effort. For this recipe, you will need two bowls, and a greased 9×5″ loaf pan.
Start with the butter and both kinds of sugars. Beat them in a bowl with a mixer until they are creamy. This usually takes about three minutes.
Add the egg, yogurt, milk, and vanilla and mix until smooth. In the other bowl, whisk the flour, baking soda, and baking powder. Add this mixture to the butter one and use a spoon to mix just until the batter is combined.
Fold in the chopped peaches.
Transfer the batter to your prepared pan. Sprinkle the nuts over the top
Bake the bread for 35 to 40 minutes at 350F (180C) or until it’s baked through. Test the center with a toothpick and if it comes out clean, the bread is done baking. Allow it to cool before slicing and serving.
I prefer fresh peaches but if they are out of season you can use canned or frozen. For canned, you will need to drain them really well and then lightly pat them dry. You don’t want the excess liquid to be in your bread. For frozen, thaw them and then drain and pat them dry, too.
You can wrap it tightly and keep it at room temperature for two to three days. Or, you can store it in the refrigerator for a few days longer. The most important thing is to keep it tightly wrapped so it is not exposed to air which will dry it out.
Yes, let it cool completely and then tightly wrap it. Store it in a freezer-safe bag or container. It will keep well for up to two months. When you are ready to eat it, let it thaw at room temperature before slicing.
If you want a glaze any simple sugar glaze or lemon glaze would work well. Wait to glaze the bread until it’s cooled.
I always use regular yogurt but if you use greek, because it is thicker you should use 2/3 greek yogurt and 1/3 either water or milk.
To tell the truth I love the arrival of peaches not only because I adore peaches but because it also means the end of summer! The only way to describe hot Italian summers is horrible sleepness nights. At the end of summer, when it has finally cooled down at night and sleeping is again possible, I am always a lot happier.
But if you enjoy Summer then I hope you enjoy making this Almond Fresh Peach Bread and let me know what you think, Enjoy!
More Fresh Peach Recipes
- Easy Summer Peach Cake
- Italian Crostata Bars
- Italian Fresh Peach Crumb Cake
- Homemade Creamy Fresh Peach Ice Cream
Almond Fresh Peach Bread
- 2 medium – large fresh peaches (semi firm & ripe)
- 1/3 cup butter (room temperature)
- 1 cup granulated sugar
- 2 1/2 tablespoons brown sugar
- 1 large egg (room temperature) (room temperature)
- 1/2 cup + 2 tablespoons regular vanilla yogurt
- 2 tablespoons milk (room temperature)
- 1/2 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 – 1/3 cup sliced almonds
**Room temperature – remove from fridge 30-45 minutes before using.
- Pre-heat oven to 350F (180C) and flour and grease a 9×5 inch (22×12 cm) loaf pan.
- In a large bowl beat on medium speed beat the butter and sugars until creamy (about 3 minutes) then add the egg, yogurt, milk and vanilla, beat to combine.
- In a medium bowl whisk together the flour, baking soda and baking powder.
- Add the flour mixture to the creamed mixture and stir with a wooden spoon just until combined. Gently fold in the chopped peaches. Spoon into the prepared loaf pan and top with the sliced almonds. Bake for approximately 35-40 minutes, (test with a toothpick). Let cool completely before slicing. Enjoy!