Quick Peach Streusel Bread combines a full two cups of fruit with delicious spices. The streusel topping adds a nice crunch that guarantees everyone will love it.
Quick Peach Streusel Bread is all about the peaches. This bread is sweet and rich in spices. It’s also soft and tender and since it’s a quick bread doesn’t have yeast or require rising so 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 and one peach can yield a full cup. When they’re ripe they just fall off the pit and are so good plain or in baked goods. We didn’t make it back to Colorado but were lucky enough that one of our farmer’s markets had some. I picked up what I thought was plenty….twice! I have really wanted to make a sweet bread and it turned out better than you can imagine.
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.
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Quick Peach Streusel Bread Recipe
Ingredients
Bread
- 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 tbl unsalted butter melted and cooled
- 1/4 cup fresh lemon juice and zest
- 2/3 cup buttermilk
- 2 cup peaches roughly chopped
Streusel Topping
- 1/2 cup flour
- 1/4 cup brown sugar light or dark
- 1/4 tsp cinnamon
- 4 tbl cold butter diced
Instructions
Bread
- 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.
Streusel Topping
- Combine flour, sugar, and cinnamon. Cut in cold butter using two forks until mixture is crumbly. Sprinkle over 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.
Nutrition
I skinned my peaches but it isn’t required. Just wash them well. If you choose to peel them I submerge a peach into boiling water for 30 seconds. Transfer the peach immediately to an ice bath for 10 seconds. Pinch the skin to loosen and remove.
I just love quick breads. Here are a couple of my favorite ones!
Homemade Fresh Peach Crisp Recipe
Strawberry Rhubarb Bread with Streusel Topping
Better For You Banana Bread
Grandpa Georges ZBread (Zucchini Bread) Recipe
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Antonia says
August 24, 2018 at 9:05 amA beautiful bread, Julie!
Julie Menghini says
August 27, 2018 at 9:54 amThank you Antonia! Always wonderful to hear from you!
Jeff the Chef says
August 22, 2018 at 8:01 amWell, this sounds nice, but where am I going to find quick peaches? Just kidding. I love that you used whole wheat flour in this recipe. I’m sure it gives your bread an excellent depth of flavor. But the buttermilk really puts it over the top. I’m eager to try it!
Julie Menghini says
August 27, 2018 at 9:59 amThank you Jeff LOL! I’m so in love with peaches right now and you’re right, the buttermilk really adds to the flavor!
Mar says
September 20, 2017 at 7:50 amJulie – I just baked this last night and it’s so delicious! I doubled the recipe since there’s so many of us. 🙂 I actually forgot the brown sugar (oops!) so next time, I will pay better attention to the recipe. Even though my bread turned out delicious, I know the brown sugar will add to it alot. 🙂 Have you ever made the recipe as muffins/mini muffins? I feel it might be good that way. Thank you for sharing! I’m going to the local farm stand today/tomorrow to see if they still are selling peaches (near the end of the season). I have a feeling that when I come home from work today, there won’t be any peach bread left! Thanks for sharing this yummy recipe!
Julie Menghini says
September 21, 2017 at 8:03 amThank you so much for letting me know! I’m so glad you liked them and I know they would make great muffins. Our farm stand said they’re getting one more shipment of Colorado peaches and they would text me when they come in. I’ll be stocking up! I also stock up on brown sugar LOL!
Jeff says
September 3, 2017 at 11:38 amI didn’t know they grew peaches in Colorado, but I’d sure love one that simply fell away from the pit! Your bread looks so good! I’m sure I’d love it for breakfast with a nice cappuccino.
Beth says
August 31, 2017 at 6:32 amFYI, your recipe directions says to fold in rhubarb and strawberries. I’m sure that’s good, too! Looking forward to trying it.
Julie Menghini says
August 31, 2017 at 8:19 amHoly moly Beth! Thank you for the catch. I’ll run on over and fix it.
Christie Cory says
August 30, 2017 at 10:36 pmThis looks absolutely delicious. Could it also be made with apricots?
Julie Menghini says
August 31, 2017 at 8:23 amYou bet Christie! Let me know how it comes out.
Christie says
August 30, 2017 at 10:33 pmCould this be made with apricots?
Julie Menghini says
August 30, 2017 at 10:35 pmAbsolutely Christie! That would be amazing.
Judith Graber says
August 26, 2017 at 5:47 amYou can sure see the peaches in your bread! I’ve never (I don’t think) added peaches to bread but it looks like I should give it a try, especially since peaches are fresh now in my part of the country 🙂
Julie Menghini says
August 26, 2017 at 4:06 pmThank you Judi! I swear that this is one of the best sweet breads that I’ve ever put together! You do have access to yummy peaches and I’m just obsessed with them this year.
Kelsie | the itsy-bitsy kitchen says
August 25, 2017 at 10:03 amQuick breads are absolutely my weakness. I’m swooning over the thought of peaches baked in! This sounds so delicious, I’m adding peaches to my shopping list right now 🙂
Julie Menghini says
August 26, 2017 at 4:07 pmThank you Kelsie! I don’t think you’ll be disappointed. I’ve already made it twice!
Michele says
August 24, 2017 at 4:31 pmThis will be on my table for a family Sunday brunch… it sounds so tasty, between the peaches and the streusel it’s going to be devoured!!
Julie Menghini says
August 26, 2017 at 4:09 pmThank you Michele! I hope you will love it as much as we do and that you’ll let me know what you think. Brunch is my favorite courses. Anything goes and you still have the rest of the day t enjoy.
Debbie says
August 24, 2017 at 2:01 pmLooks delicious! I’ve learned to eat peaches over the last couple of years. Love them cooked!
Julie Menghini says
August 26, 2017 at 4:12 pmThank you Debbie! I’ve always loved peaches and can’t believe that you had to learn to enjoy them!
Loretta says
August 24, 2017 at 12:54 pmOh yes please! Love peaches, and when the pit just falls out on its own I love them even more 🙂 Your bread looks wonderful, I could easily devour a couple of slices with a nice cuppa.
Julie Menghini says
August 26, 2017 at 4:14 pmThank you Loretta! I just can’t get enough of those peaches this year. I’m borderline obsessed with them! Definitely best with a cuppa too!
Mimi says
August 24, 2017 at 7:36 amOh boy Julie, that looks amazing!
Julie Menghini says
August 26, 2017 at 4:15 pmThank you so much, Mimi! I got some more peaches today and I’ll be making it again for the 3rd time this month. I wish they were around longer.
Elly says
August 31, 2017 at 12:14 pmI want to make the peach bread today. But my peaches are not ripe anough:( Can I use Peaches from a Jar or Can?
Thanks
Elly
Julie Menghini says
August 31, 2017 at 2:07 pmHi Elly! You can use peaches from a can but make sure that they are drained. Also, you will have the flavor but they may not hold up in form during baking. Drives me crazy when that fruit or veggies will not ripen on command!
Elly says
August 31, 2017 at 2:29 pmThanks Julie for your fast reply:) I have to wait a couple of days.