Go Back
+ servings
front view of half of peach bread
Print Recipe
5 from 1 vote

Peach Bread

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.
Prep Time15 mins
Cook Time50 mins
Resting Time10 mins
Course: Bread
Cuisine: American
Keyword: peach bread
Servings: 16
Calories: 194kcal


  • 1 loaf pan


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup butter, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup buttermilk
  • 1 cup diced California Cling Peaches, drained
  • 4 tablespoons butter, cubed
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon


  • 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 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  • In a separate large mixing bowl, with a hand or stand mixer on medium speed, add the ⅓ cup butter and mix until creamy.
  • Add the ¾ cup granulated sugar and continue mixing until combined and fluffy. Adjust the mixer speed to low and slowly add in the 2 large eggs, ½ teaspoon vanilla extract, and ¼ cup 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 1 cup drained and diced cling peaches until incorporated evenly throughout the mixture. Pour into the prepared loaf pan and prepare the topping. 
  • In a small bowl, add the 4 tablespoons butter, ½ cup brown sugar, and 1 teaspoon 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, serve, and enjoy! 


Calories: 194kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 17g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg