Peach Bread
This Peach Bread is made with buttermilk for an ultra tender crumb. The bread is loaded with chunks of fresh peach and is topped with buttery brown sugar crumble. This recipe makes one 9″x 5″ loaf.
Table of contents
About this recipe
With a soft crumb and sweet brown sugar crumb topping, this Peach Bread is really more cake than bread. Because it’s baked in a loaf pan it is categorized as a “tea bread” or “quick bread”.
Quick bread is made with baking powder and/or baking soda instead of yeast. Since you don’t have to wait for it to proof before baking, the recipe is, you know, quick.
This recipe is also made using the “muffin method”. This is one of the easiest baking methods. You simply mix the dry ingredients together, mix the wet ingredients together, then add the wet to the dry. Simple and quick!
Jump to the section at the end of the post to see how to use this recipe to make Peach Crumb Muffins.
Ingredients
Ingredient Notes
- All Purpose Flour – All purpose flour has a medium protein content which makes a loaf with a tender crumb and enough structure to keep the peach chunks suspended in the batter.
- Buttermilk – Buttermilk has wonderful flavor and the acidity tenderizes the cake crumb.
- Oil – A cake or bread made with oil is softer at room temperature than one made with butter.
- Peaches – Use ripe but firm peaches. There’s no need to peel the peaches. The peel will meld into the cake.
- Butter – For the crumb topping use butter that is at a cool room temperature. It should be slightly pliable but not at all soft or melty.
- Almonds – The sliced almonds are optional but they look pretty and add a nice crunch to the topping.
The Process
See the recipe card for detailed measurements and instructions.
- Butter the pan and line it with a “sling” of parchment paper. The paper makes it easy to lift the bread out of the pan after it’s baked.
- Toss the peach chunks with flour and set aside while you make the batter.
- Combine the dry ingredients for the crumb topping in a mixing bowl.
- Mix to combine the ingredients.
- Add the butter and mix until the topping looks like wet sand.
- Add the almonds and set the topping aside while you make the batter.
- Combine the dry ingredients for the batter in one bowl and the wet ingredients in another bowl.
- Add the wet ingredients to the dry ingredients and mix just until the flour is incorporated.
- Spread 1 cup of the batter into the pan.
- Fold the peaches into the batter and add it to the pan.
- Grab a handful of the topping and squeeze it together to form a large clump.
- Break the clump over the batter into smaller bits.
- Continue until all the topping is used.
- Bake until a toothpick inserted into the center of the loaf comes out clean. Cool 10 minutes then use the sling to lift the loaf out of the pan. Cool to room temperature before slicing.
How to adapt this recipe to make Peach Crumb Muffins
Make the crumb topping and mix the batter according to the recipe. Use a buttered and floured muffin pan or line the pan with paper liners. The recipe will make about 18 regular or 9 jumbo muffins. Baking time will be about 12-20 minutes depending on the size of the muffins.
Storage
Peach bread will keep at room temperature for 3-4 days. Do not refrigerate. Leftover slices can be individually wrapped and frozen for up to a month.
Peach Crumb Bread
Ingredients
Crumb Topping
- 2 ½ oz all purpose flour (½ cup)
- 2 oz brown sugar (¼ cup)
- ⅛ teaspoon table salt
- ½ teaspoon ground cinnamon
- 2 oz unsalted butter (at cool room temperature)
- 1 oz sliced almonds (¼ cup, optional)
Batter
- 2 peaches (2 cups, chopped)
- 12 ½ oz all purpose flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 2 large eggs
- 8 oz Buttermilk (1 cup)
- 5 oz vegetable oil (⅔ cup)
Instructions
Make the Crumb Topping
- Combine 2 ½ oz all purpose flour, 2 oz brown sugar, ⅛ teaspoon table salt and ½ teaspoon ground cinnamon into the bowl of a stand mixer or into a large mixing bowl. Mix on low speed until completely combined. With the mixer running, add 2 oz unsalted butter in chunks and continue to mix until the topping looks like wet sand. Toss in 1 oz sliced almonds. Set aside while you mix the batter.
Make the Batter
- Pit 2 peaches. Chop them into 1/2" cubes and transfer them to a small bowl. Toss the peach chunks with 2 teaspoons of flour. Set the bowl aside while you make the batter.
- Preheat the oven to 350 °F. Butter a 9"x5" loaf pan then line the pan with parchment paper to make a sling (see process photos). If you don't have parchment paper, butter and flour the pan.
- Place 12 ½ oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt and 6 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 8 oz Buttermilk, and 5 oz vegetable oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the flour is incorporated. Remove 1 cup of the batter from the bowl and spread it into the bottom of the prepared pan. Gently fold the chopped peaches into the rest of the batter and dollop it over the batter in the pan. Spread to level the batter.
- Grab a handful of the topping and squeeze it together to form a large clump. Break the clump into smaller clumps over the top of the loaf. Continue adding the rest of the topping.
- Bake the loaf until it is well risen and browned and a toothpick inserted in the center of the loaf comes out clean, about 60 minutes.
- Cool the loaf in the pan for at least 10 minutes. Use the paper sling to lift the loaf out of the pan. Cool to room temperature before serving.
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