Description
This moist and tender cinnamon peach bread perfectly captures the essence of summer fruit warmed by aromatic spices. Featuring fresh diced peaches folded into a rich, buttery batter and topped with a signature crunchy turbinado sugar crust, it is the perfect companion for your morning coffee or a cozy afternoon treat. Easy to prepare and even better when shared, this loaf is a staple for any kitchen.
Ingredients
1/3 cup salted butter, softened
2 cups diced fresh peaches
1/2 cup plus extra for topping turbinado sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/3 cup whole milk
1.5 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard loaf pan.
In a large mixing bowl, beat the softened butter and 1/2 cup of turbinado sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the whole milk and vanilla extract until smooth.
Gently fold in the diced peaches.
Sift in the flour, cinnamon, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and sprinkle the extra turbinado sugar over the top.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use ripe freestone peaches for the best flavor and ease of peeling. The bread is freezer-friendly; simply wrap individual slices tightly in plastic wrap before storing. You can substitute the whole milk with any plant-based alternative like almond or soy milk if preferred.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American