Peach Cobbler Quick Bread

Peach Cobbler Quick Bread bread A moist dessert quick bread that combines the sweetness of peaches with a crumbly brown sugar topping quick bread Peach Cobbler Quick Bread peaches

This Peach Cobbler bread is a delicious and moist dessert quick bread that combines the sweetness of peaches with a crumbly brown sugar topping. This peach quick bread recipe is perfect for showcasing fresh, juicy peaches, and it’s incredibly easy to make. The recipe consists of three components: the quick bread batter, cinnamon sugar peaches, and a crumb topping. The glaze is optional but recommended and makes it 4 components. This peach bread is perfect for breakfast, afternoon tea or as a dessert and it’s especially delicious warmed up with a scoop of vanilla ice cream. You can also customize the recipe by substituting other fruits like apricots or nectarines.

Peach Cobbler Quick Bread

Peach Bread Recipe Ingredients

  • FLOUR: Plain all purpose flour is what I use here for the batter and the crumb topping. I have not tested it with a gluten Free 1-1 all purpose flour in its place but I dint see why it cannot be used - it may change the texture of the bread slightly though
  • SPICES: Cinnamon and nutmeg is what I use for this quick bread but you could also add more spices like ground ginger, cardamon or ground cloves.
  • BAKING POWDER & BAKING SODA: For leavening
  • SUGARS: Both brown and granulated sugar- for flavour and texture for the batter, the peaches and the topping
  • PEACHES: Fresh Peaches is what I use for best flavor. Frozen will work too in a pinch but I would recommend thawing them and patting dry before adding to recipe to control how much extra moisture they add to the recipe.
  • PEACH PRESERVES/JAM: This is an optional ingredients but it helps add more peach flavor and better texture to the peach portion of the recipe. If you don’t have peach jam you could easily use apricot jam.
  • EGGS: Eggs add structure, leavening, color, and flavour to baked goods in general this bread included. I recommend they are room temperature.
  • VANILLA EXTRACT: The perfect back note to every cake or baked good I think.
  • ALMOND EXTRACT: This is optional but I always add it because it adds more flavor to the bread.
  • LEMON ZEST: I love the flavor it gives the peaches.
  • VEGETABLE OIL: I like to use a neutral oil like canola oil but olive oil would work too.
  • YOGURT: Feel free to use yogurt or sour cream. I always use peach yogurt to maximize the peach flavors - I do this with the yogurt and jam cause the peach flavor from the fresh peaches may be subtle at times.
  • MILK: I use full fat milk for this recipe and it adds moisture to the bread plus I use it for the glaze as well. I recommend it is room temperature for the batter.
  • ADD INS: If you would like to add chopped walnuts or pecans to the batter you can - up to ½-1 cup chopped. I like to add in some minced candied ginger to the peach mixture at times for extra flavor.
  • GLAZE: The glaze is optional but if you are making it you will need powdered sugar, vanilla and a little milk.

Peach Cobbler Quick Bread

How To Make This Easy Peach Bread Recipe

  1. Prepare bread pan and preheat oven: Grease and line pan and preheat oven at 350°F
  2. Prepare streusel topping: Whisk together dry ingredients, stir in melted butter and combine to form pea sized clumps (if using)
  3. Prepare peaches: Combine chopped peaches, preserves, sugar, cinnamon and lemon zest.
  4. Prepare batter: Whisk together dry ingredients minus sugars, in a separate bowl whisk together the wet ingredients with the sugars then combine the dry ingredients with the wet mixture alternating then fold in half of the peaches- do not over mix.
  5. Assemble bread: Spoon or scoop batter into pan. Top with remains peaches and swirl into batter. Sprinkle over streusel or crumb topping
  6. Bake: Bake bread for 60-65 mins then cool.
  7. Prepare Glaze: Whisk all the glaze ingredients if making then drizzle over cooled bread

Peach Cobbler Quick Bread

Peach Cobbler Quick Bread

Peach Cobbler Quick Bread

Tips for Making the Best Peach Bread Recipe

  • Ensure ingredients are at room temperature - specifically the eggs, yogurt and milk in this recipe.
  • Combine the dry ingredients with a whisk, this acts a bit like sifting the flour
  • Cooking times can vary slightly so be sure to check the bread early. Each oven is different, and different pans conduct heat differently so cooking times will vary. It may take 15-20 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, tent with foil.
  • Bake just until a toothpick or cake tester inserted in the center comes out clean or mostly clean.
  • Avoid over mixing. Over mixing quick bread batter will result in a stodgy, dense loaf. For a pillowy, moist cake-like crumb, mix the bread batter just until combined.

How to Store and Freeze Peach Cobbler bread

  • STORAGE: Cover and store peach bread at room temperature for 2-4 days or in the refrigerator for up to 1 week.
  • FREEZING: Peach bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator or overnight at room temperature before serving. Lightly toast individual slices for best results.

Peach Cobbler Quick Bread

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Recipe

Servings: one 9x5 inch loaf
Prep Time: 20 mins
Bake Time: 50-60 mins
Total Time: 1 hr 30 mins

Ingredients

For the Topping

  • ¼ cup unsalted butter, melted and cooled slightly
  • ½ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • ¼ teaspoon cinnamon
  • Pinch of salt

For the Batter

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 large egg, at room temperature
  • 1 cup granulated sugar
  • ⅓ cup vegetable oil
  • ½ cup peach yogurt or (sour cream, or plain yogurt), at room temperature
  • ½ cup whole milk at room temperature
  • 2 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)

For the Peaches

  • 1 and ½ cups chopped peaches (about 2 medium-large peaches)
  • 1 Tablespoon granulated sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons peach preserves or apricot preserves (optional)
  • ½ teaspoon lemon zest (optional)

For the Vanilla Glaze

  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons milk plus more as needed

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9×5-inch loaf pan with nonstick spray or line with parchment paper with overhanging edges.

For the Crumb Topping

  1. Whisk the brown sugar, flour, and cinnamon together. Add melted butter and stir using a fork, until pea-size crumbles form. You can also use your hands to mix it together.
  2. Refrigerate (or freeze) until ready to use in step 5. (The colder it is, the less likely it will sink down into the bread and lose its crumbly texture)

For the Peaches

  1. Mix the peach layer ingredients together: chopped peaches, preserves, sugar, cinnamon and lemon zest.
  2. Set aside.

For the Batter

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  2. In a separate large mixing bowl whisk together the sugar, oil and eggs then whisk in the yogurt vanilla extract and almond extract
  3. Pour in half of the dry ingredients and mix. I usually use a spatula until almost fully incorporated. Just before it’s fully incorporated, pour in the milk and stir to combine. Add in the remaining dry ingredients and mix until almost fully incorporated.
  4. Just before the flour is fully mixed in add in half the peaches and gently fold to combine into batter

Assemble & Bake

  1. Pour the batter into the loaf pan and spread even.
  2. Scatter remaining peaches over the surface. Very loosely swirl them into the batter.
  3. Remove Crumb topping from fridge and crumble the topping over loaf and lightly press into the top of the loaf
  4. Bake for 60-65 minutes or until a toothpick in the center comes out clean with a few moist crumbs. Allow the loaf to cool for 10 minutes on cooling rack before removing loaf from pan to a wire rack.
  5. While the loaf cools whisk together the glaze ingredients together in a medium bowl and drizzle over loaf cake - allow to set before enjoying
  6. Cover and store peach bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Peach Cobbler Quick Bread