Quick Peach Streusel Bread combines a full two cups of fresh fruit with warm delicious spices. The cinnamon-brown sugar streusel topping adds a delectable crunch.
THIS POST HAS BEEN UPGRADED FROM 8/24/17 TO IMPROVE READER EXPERIENCE.
Quick Peach Streusel Bread is all about the peaches. This loaded peach bread is sweet and warm in cinnamon spice. It’s also soft and tender and since it’s a quick bread it can be on your table in no time.
I grew up eating peaches every summer, but I never had Colorado peaches. That is until I ordered some through a local charity. I had to get a whole lug at a time and had so many people willing to take the ones I couldn’t get used.
Last year John and I were in Colorado just as they were being harvested. It’s a good thing we drove so I could bring plenty of those beauties back.
They are so large and juicy that one peach yielded a full cup. When they’re ripe they just fall off the pit and are so good to eat plain or in baked goods.
I’ve really wanted to make a peach streusel bread for the longest time. This peach bread doesn’t disappoint. It’s warm from all of the cinnamon and brown sugar, and adding two cups of fresh peaches makes it tender and almost fall-apart moist. The crunchy streusel topping elevates the whole thing into rockstar status in my opinion.
What is “Quick Bread”
It doesn’t mean quick as in fast. Quick bread uses leavening agents other than yeast or eggs such as the baking soda and baking powder in this recipe.
That being said, quick peach bread is faster than breads requiring yeast as a leavening agent because there is no need to wait for it to rise. I love quick bread recipes!
The peaches were perfect in this bread. They complemented the spices perfectly and were a nice tender contrast to the crunch of the streusel. My only complaint is that peach season doesn’t last long enough and even though they freeze well, there’s nothing like the first fresh peaches of the season I need to stock up on this bread when these peaches are once again just a memory.
Do I have to use Colorado peaches?
No, you do not! Classic yellow peaches found in most grocery stores are delicious and what peach purists crave!
When we can’t get to Colorado I’m usually lucky enough to find some at one of our farmer’s markets. I picked up what I thought was plenty….twice!
Do I have to use fresh peaches in this Quick Peach Bread?
No, you do not! Frozen peaches can be used by removing any ice crystals and thawing them completely. Drain off any excess moisture and dot them with a paper towel if necessary.
I haven’t used canned peaches in this peach bread but don’t recommend it. They are softer and hold more liquid. You want your peaches to maintain their shape the way fresh or frozen peaches do. And, I wouldn’t want any additional moisture in this bread. It might make it mushy.
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Removing peach skins:
- Fill a saucepan large enough to immerse 2 large peaches, with water. Bring to a boil. Bubbles will reach the top.
- Using a slotted spoon, lower two peaches at a time into the boiling water for 30 seconds.
- Immediately remove the peaches from the boiling water and submerge them in a large bowl filled with ice water for 10 seconds.
- Skins should slide right off.
- Repeat by bringing the water up to a boil again for each group of peaches.
What you may need to make your Peach Streusel bread:
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- Loaf Pan – I like this pan for my quick bread recipes. They’re a little larger and I like the shape of my finished loaf.
- Wire Pastry Cutter – I like the wire so much better than the blade cutters. I find the texture to be so much more of what I’m looking for than what I get with the blade cutters.
If you like this recipe, here are a few more I think you’re going to LOVE!
- Homemade Fresh Peach Crisp Recipe
- How to Make Peach Jam
- Sweet Orange-Pecan Streusel Coffee Cake
- Strawberry Rhubarb Bread with Streusel Topping
I just love this peach bread, especially peach streusel bread! How about you? Do you have a favorite? Leave me a comment below! I love getting ideas from you!
Quick Peach Streusel Bread Recipe
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 eggs room temperature
- 6 tbsp unsalted butter melted and cooled
- 1/4 cup fresh lemon juice and zest
- 2/3 cup buttermilk
- 2 cups peaches diced into 1" pieces
- 1/2 cup flour
- 1/4 cup brown sugar light or dark
- 1/4 tsp cinnamon
- 4 tbsp cold butter diced
- Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan. You can also line it with parchment paper as I often do and then spray with non-stick cooking spray.
- Combine the dry bread ingredients (flour through salt) together in a large bowl. Whisk to combine.
- In a medium-size bowl, combine eggs, lemon juice, buttermilk and melted butter.
- Pour liquid ingredients into dry ingredients. Mix until just combined. Fold in the peaches. Pour into prepared pan.
- Combine flour, sugar, and cinnamon. Cut in cold butter using two forks , a pastry cutter, or your fingers, until mixture is crumbly. Sprinkle over the bread.
- Bake for 55 minutes or until a toothpick inserted comes out clean. Turn pan halfway through baking. Cool completely in the pan on a wire cooling rack.
If you like this recipe leave me a comment below and 5-⭐️⭐️⭐️⭐️⭐️ rating.
Thank you from the bottom of my heart for spending some time with me today!