Cinnamon Peach Bread Recipe

Baked cinnamon peach bread in pan on wire rack

Cinnamon Peach Bread Recipe

This cinnamon peach bread is soft, moist, and filled with chunks of sweet peaches and a ribbon of cinnamon sugar throughout. It’s an easy quick bread that captures the cozy flavors of summer and fall in every slice—perfect for breakfast, snacks, or dessert.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Southern

Prep Time: 15

Cook Time: 1

Cooling: 15

Total Time: 1 30

Servings: slices

Calories: 260kcal

Cost: $7–$9

Equipment

9x5-inch loaf pan Greased and lined with parchment
Mixing bowls For wet and dry ingredients
Whisk To combine dry ingredients
Rubber spatula For folding in peaches
Wire rack For cooling bread
Toothpick To test doneness

Ingredients

For the Bread

2 cups all-purpose flour Spoon and level
1 teaspoon baking soda
½ teaspoon salt
½ cup melted butter Slightly cooled
¾ cup brown sugar Light or dark
2 large eggs Room temperature
1 cup buttermilk For moist texture
1 teaspoon vanilla extract Adds warmth
1 ½ cups peach chunks Fresh or canned, drained

For the Cinnamon Swirl

⅓ cup brown sugar
2 teaspoon ground cinnamon
2 tablespoon melted butter

Instructions

Preheat oven to 350°F (175°C) and grease and line a 9x5 loaf pan.
Combine swirl ingredients in a small bowl to form a thick paste.
In a large bowl, whisk together flour, baking soda, and salt.
In a separate bowl, mix butter, brown sugar, eggs, buttermilk, and vanilla.
Add wet to dry ingredients and gently fold until just combined.
Gently fold in peach chunks, coated in flour if desired.
Pour half the batter into the pan, swirl in half the cinnamon mix.
Add remaining batter and swirl in the rest of the cinnamon mix.
Bake for 55–65 minutes, covering with foil if browning too fast.
Cool in pan for 10 minutes, then transfer to a wire rack to cool fully.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition