Introduction

Enjoy the warm, comforting flavors of this Easy Spiced Peach Bread. Filled with tender peaches and aromatic spices, it’s a perfect treat for breakfast or afternoon tea. Simple to make and irresistibly delicious, this bread will quickly become a favorite.

Two thick slices of golden brown cake are placed on crinkled white paper over a white marbled surface. The cake has a crumbly texture with scattered chunks of bright yellow and orange fruit inside, visible in the middle and near the edges of each slice. The outer crust of the cake is darker and slightly crisp, with a rough surface showing some sugar crystals, giving a crunchy feel. The inside is moist and soft with a coarse crumb and small pockets of air. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dark brown sugar, packed
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, at room temperature
1 3/4 cups cake flour (or all-purpose flour)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 cup cultured buttermilk
2 cups diced peaches, skin on (about 3 small peaches)
1 tsp coarse sparkling sugar (or granulated/raw sugar)

Instructions

Step 1: Preheat your oven to 350°F. Lightly butter a 9×5 loaf pan and line it with parchment paper, leaving long ends to lift the bread out easily later.
Step 2: In a stand mixer, cream together the brown sugar and butter until light and fluffy, about 5 minutes, ensuring no lumps remain.
Step 3: Beat in the eggs one at a time, fully incorporating each before adding the next. Continue beating for 2-3 more minutes until the batter is light and fluffy.
Step 4: In a separate bowl, whisk together the flour, baking powder, salt, and spices. Add these dry ingredients to the mixer alternately with buttermilk, beginning and ending with the dry mix.
Step 5: Finish mixing by hand to ensure everything is evenly combined without overbeating. Gently fold in the diced peaches.
Step 6: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the top lightly with sparkling sugar.
Step 7: Bake on the center oven rack for 50-55 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs (no wet batter).
Step 8: Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper ends. Slice warm or wait for it to cool completely.

Tips & Variations

If you don’t have cake flour, substitute with all-purpose flour or make your own cake flour by replacing 2 tablespoons of all-purpose flour with 2 tablespoons cornstarch per cup and sifting twice.
Use ripe but firm peaches to avoid excess moisture in the batter.
Try adding chopped nuts like pecans or walnuts for extra texture.
For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.

Storage

Store the spiced peach bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

The image shows a close-up of two thick slices of fruit cake with a golden-brown crust and a moist, crumbly inside. The cake has two layers, both filled with chunks of yellow and light brown fruit dispersed unevenly throughout the light brown crumb. The top crust looks slightly textured and sprinkled with tiny crystals that may be sugar. The slices rest on crumpled white parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches instead of fresh?

Yes, you can use frozen peaches but make sure to thaw and drain them well to remove excess moisture before folding them into the batter. Excess moisture can make the bread soggy.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a simple substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using in the recipe.