Description
This Peach Quick Bread is a moist, flavorful loaf featuring a tender crumb and a sweet peach layer swirled through the batter, topped with a crunchy cinnamon-brown sugar crumb topping. Perfect for breakfast, brunch, or a sweet snack, it balances the natural sweetness and juiciness of fresh peaches with warm spices and a hint of almond extract.
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 and Prepare Pan: Preheat your oven to 350°F (177°C). Lightly spray a 9×5-inch loaf pan with nonstick spray to ensure easy removal of the bread after baking.
- Make Crumb Topping: Combine the brown sugar, flour, and cinnamon in a bowl. Add the cold, cubed butter. Using a pastry cutter, fork, or your hands, cut the butter into the mixture until pea-sized crumbs form. Refrigerate or freeze the topping to keep it cold until step 5. A chilled topping helps maintain its crumbly texture during baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the batter.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg and granulated sugar until combined. Add the vegetable oil, sour cream (or yogurt), milk, vanilla extract, and almond extract. Whisk well to integrate all ingredients smoothly.
- Combine Batter: Pour the wet mixture into the dry ingredients. Gently whisk together until just combined, careful not to over-mix. The batter should be uniform but still slightly lumpy. You will have about 3 cups of batter.
- Prepare Peach Layer: In a small bowl, mix the chopped peaches with sugar and cinnamon, ensuring peaches are well coated for enhanced flavor.
- Assemble the Bread: Pour half of the batter into the prepared loaf pan, spreading it evenly. Spoon the peach mixture and juices evenly over the batter. Carefully pour the remaining batter over the peaches, smoothing the top. Use a knife to gently swirl the batter in the center of the pan to create a marbled effect with the peaches. Finally, sprinkle the chilled crumb topping evenly over the batter.
- Bake: Bake the bread in the preheated oven for 60-65 minutes. About halfway through baking, cover the loaf loosely with foil to prevent the crumb topping from over-browning. The bread is done when a toothpick inserted into the center comes out clean. Oven times can vary, so start checking at around 60 minutes.
- Cool and Serve: Allow the bread to cool completely in the pan set on a wire rack before slicing. The slices near the peaches may be moist or slightly gummy; warming a slice in the microwave for 10 seconds helps to improve texture. Store leftovers covered at room temperature for 1 day or refrigerated for up to 1 week.
Notes
- The sour cream can be substituted with plain or Greek yogurt for a similar tang and moist texture.
- Use fully ripe peaches for the best flavor and sweetness.
- Chilling the crumb topping before baking prevents it from sinking into the batter and helps keep the topping crisp.
- Covering the bread with foil during baking prevents the crumb topping from burning.
- Store leftover bread properly to maintain freshness and moisture.
- Warming the bread slightly before serving improves texture, especially near the peach layer.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
