Peach Bread with California Cling Peaches

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This post has been sponsored by California Cling Peaches. All thoughts and opinions are my own. 

Try making this tasty Peach Bread with canned California Cling Peaches for a delicious quick bread recipe that is easy to make in a loaf pan with minimal ingredients. Moist, fluffy, and loaded with cling peaches.

Quick bread is perfect because it comes together in minutes in a single bowl with minimal ingredients. It can be made savory or sweet without the need to add any yeast. I love preparing quick bread to enjoy for an on the go breakfast option with a cup of coffee or tea. It makes me feel like I'm having cake for breakfast, especially when I add my favorite fruit to the mixture.

Now you can generally add any fruit to a basic quick bread recipe, but I love incorporating canned cling peaches because I keep them stored in my pantry at all times and because...well...peaches!!

This recipe for peach bread is simple to make, topped with a sweet buttery topping, and loaded with California cling peaches.

Jump to:

• Ingredient Notes
• Why use Canned California Cling Peaches?
• Instructions
• Storage
• Recipe
• More Cling Peach Recipes

Ingredient Notes

1. All-purpose flour - Use unbleached flour or standard bleached if that is all that you have available. I have never tried making this recipe with any other flour or substitute.
2. Baking powder - Gives rise, texture, and thickness to the bread, be sure to check the expiration date.
3. Baking soda - Be sure to check the date to make sure that it has not expired. This will add acid to the mixture and allow the bread to become soft and fluffy.
4. Salt - I prefer to use kosher salt for baking. This will help keep the bread from tasting flat. 
5. Butter - Use salted or unsalted butter whichever you prefer. Try to select high-quality butter to make this quick bread buttery and delicious.
6. Granulated sugar - Only regular or cane sugar is needed to make this bread recipe.
7. Eggs - Use two whole large eggs.
8. Vanilla extract - Vanilla bean paste in the same unit of measure can be used instead.
9. Buttermilk - This ingredient makes the bread moist and rich. Try to use straight buttermilk instead of making your own by mixing together milk and vinegar.
10. California Cling Peaches - California Cling Peaches are harvested, packed and shipped at their peak ripeness to ensure a one of a kind naturally sweet flavor. They're great to keep in your pantry because they have a long shelf life and are available in cans, jars, and single-serve cups. For this recipe, you only need one cup of canned diced cling peaches. You may also drain and use a knife to cut sliced cling peaches into smaller pieces instead.
11. Brown sugar -Helps to sweeten the topping mixture.
12. Ground cinnamon - Adds a nice pop of spice to the peach bread and gives it great flavor.

See the recipe card below for exact ingredient quantities.

Why use Canned California Cling Peaches?

Canned California Cling Peaches deliver the same or better nutrition as fresh because they are packed within 48 hours of being harvested by small family farmers that have been providing cling peaches for over four generations.

They also have less sugar per serving than many other available fruit options because they're packaged in extra light syrup or 100% juice with only 14 grams of sugar per serving. This ensures more nutrients for less money and makes them perfect to store in your pantry all year to add to many delicious recipes.

Instructions

Begin the recipe by preheating the oven to 350 degrees F. Grab a 9x5-inch loaf pan and line it with parchment paper or spray with cooking spray. Set aside. In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. 

In a separate large mixing bowl, with a hand or stand mixer on medium speed, add the butter and mix until creamy. Add the granulated sugar and continue mixing until combined and fluffy. Adjust the mixer speed to low and slowly add in the large eggs, vanilla extract, and buttermilk. Mix until combined. 

Add the flour mixture into the egg mixture and continue mixing until combined, careful not to overmix. Turn off the mixture and use a rubber spatula or wooden spoon to fold in the diced peaches until incorporated evenly throughout the mixture.

Pour into the prepared loaf pan and prepare the topping. 

In a small bowl, add the butter, brown sugar, and ground cinnamon. Using a fork, mash together the ingredients until combined. Evenly sprinkle the mixture on top of the bread mixture in the loaf pan. 

Place into the oven to bake for 45 to 50 minutes, until a cake tester comes out with a few crumbs. Carefully remove from the oven and allow the bread to cool in the pan on a rack for about 10 minutes before removing it from the pan to cool completely.

Slice into pieces, serve, and enjoy! 

Storage

Be sure to store this peach bread in an airtight container at room temperature for 3 to 4 days. If you prefer to store it in the refrigerator, you may do so as well, just allow time for it to come to room temperature before serving.

Recipe

More Cling Peach Recipes

• Easy Peach Cobbler
• Cling Peach Bread Pudding
• Cling Peach Crisp
• Peach Creamsicle Popsicles

Have any comments, questions, or other ideas for this Peach Bread Recipe made with California Cling Peaches? Please share them in the comments below!