Description
This Peach Quick Bread is a moist and flavorful treat combining tender bread with a sweet and spiced peach layer, topped with a buttery crumb topping. Perfect for breakfast, brunch, or a snack, it features fresh peeled peaches folded into a tender batter and baked to golden perfection with a crisp cinnamon crumb topping.
Ingredients
Units
Scale
Crumb Topping
- 2 Tablespoons (25g) packed light or dark brown sugar
- 3 Tablespoons (24g) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (28g) unsalted butter, cold and cubed
Bread
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1/2 cup (120g) sour cream (or plain yogurt/Greek yogurt), at room temperature
- 1/2 cup (120ml) whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Peach Layer
- 1 and 1/2 cups (about 260g) peeled and chopped peaches (about 2 medium-large peaches)
- 1 Tablespoon (12g) granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a 9×5-inch loaf pan with nonstick spray to ensure the bread doesn’t stick.
- Make the Crumb Topping: In a bowl, mix together brown sugar, flour, and cinnamon. Add cold cubed butter and cut it into the mixture using a pastry cutter, fork, or your hands until pea-sized crumbs form. Refrigerate or freeze the crumb topping until ready to use to keep it cold and crumbly, preventing it from sinking into the bread during baking.
- Mix Dry Ingredients for Bread: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to combine evenly.
- Mix Wet Ingredients for Bread: In a separate medium bowl, whisk the egg and granulated sugar until fully combined. Add vegetable oil, sour cream, milk, vanilla extract, and almond extract, whisking well after each addition.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk gently to combine completely. Take care not to over-mix to maintain a tender crumb. This yields about 3 cups of batter.
- Prepare Peach Layer: In a small bowl, toss the peeled and chopped peaches with granulated sugar and ground cinnamon until evenly coated and juicy.
- Assemble the Bread: Pour half of the batter into the prepared loaf pan, spreading it evenly. Spoon the peach mixture with juices over the batter. Carefully spoon the remaining batter over the peaches, spreading gently to cover. Use a knife to swirl the batter through the peach layer for visual appeal and flavor distribution.
- Add Crumb Topping: Evenly sprinkle the chilled crumb topping over the batter surface to add a delicious sweet and crunchy finish.
- Bake the Bread: Place the loaf pan in the oven and bake for 60-65 minutes. About halfway through baking, loosely cover the top with foil to prevent over-browning. Test doneness by inserting a toothpick in the center; if it comes out clean, the bread is done.
- Cool and Serve: Remove the bread from the oven and cool completely in the pan on a wire rack. Once cooled, slice to serve. For best taste, warming slices in the microwave for 10 seconds helps soften the denser areas around the peach layer.
- Storage: Store leftover bread at room temperature for up to 1 day or refrigerate for up to 1 week, keeping it covered.
Notes
- Keeping the crumb topping cold before baking helps maintain its crumbly texture on top of the bread.
- Sour cream can be substituted with plain or Greek yogurt without affecting the texture.
- To prevent the bread from over-browning, cover it loosely with foil about halfway through baking.
- The areas of bread around the peaches may taste a little gummy due to moisture; warming slices before serving softens it nicely.
- Use ripe, sweet peaches for maximum flavor and natural sweetness in the bread.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 230
- Sugar: 15g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
