The early days of fall yield lots of fresh, ripe peaches just begging to be made into something delicious. I’ve been making this peach bread for quite a few years, but when I removed it from the blog because I thought no one else cared about it, some readers set me straight.
Why this recipe works
Quick breads are most popular in the fall. And as chance would have it, that’s when peach season is.
The combination of almonds and delicious peaches in this bread make for a wonderful breakfast or snack and can even pass for dessert. If you have lots of peaches you’d like to use up, see our deep dish peach pie or peach upside down cake recipe!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Peach Bread
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Preheat oven to 325 F. Grease and flour an 8×5 loaf pan, place loaf pan on cookie sheet.
- Beat together the first 6 ingredients until blended.
- Stir in the remaining ingredients together in a bowl then add to wet ingredients until just moistened. Do not overmix.
- In a separate bowl, combine the topping ingredients, blend in a mini food processor or coffee grinder.
- Scrape batter into loaf pan and sprinkle with topping.
- Bake 45 to 50 minutes or until cake tester inserted in center comes out clean.
- Allow to cool 15 minutes in pan, and then remove and continue to cool on a wire rack.
Baking Tips & FAQs
- As with any quick bread, be sure you do not overmix the batter. Using a mixer for the first 6 ingredients is fine, but a sturdy rubber spatula or wooden spoon should be used to add in the dry ingredients.
- Cinnamon butter smeared on a slice of peach bread is fall season heaven!
We love quick breads for fall. This peach bread is one of our favorites. Be sure to check out more below!
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup sour cream
- 1/2 teaspoon almond extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 cup chopped peaches fresh or frozen
- 1/2 cup chopped toasted almonds
Cinnamon Almond Topping
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup finely chopped toasted almonds
Things You'll Need
- 8x5 loaf pan
- Hand mixer
- Wire cooling racks
- Mini food processor
Before You Begin
- As with any quick bread, be sure you do not overmix the batter. Using a mixer for the first 6 ingredients is fine, but a sturdy rubber spatula or wooden spoon should be used to add in the dry ingredients.
- Cinnamon butter smeared on a slice of peach bread is fall season heaven!
Instructions
- Preheat oven to 325 F. Grease and flour an 8x5 loaf pan, place loaf pan on cookie sheet.
- Beat together first 6 ingredients until blended. Stir in the remaining ingredients together in a bowl then add to wet ingredients until just moistened. Do not overmix.
- In a separate bowl, combine the topping ingredients, blend in a mini food processor or coffee grinder.
- Scrape batter into loaf pan and sprinkle with topping. Bake 45 to 50 minutes or until cake tester inserted in center comes out clean.
- Allow to cool 15 minutes in pan, and then remove and continue to cool on a rack.
