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 Streusel 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 bread 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 complimented 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 Peach Bread Recipe here are a few more you may like
- Peach Crisp Recipe
- How to Make Peach Jam
- Pecan Streusel Coffee Cake
- Strawberry Rhubarb Bread
- Peach Sauce
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
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 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
Streusel Topping
- 1/2 cup flour
- 1/4 cup brown sugar light or dark
- 1/4 tsp cinnamon
- 4 tbsp 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 , 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.
Nutrition
I just love this peach bread recipe, especially peach streusel bread! How about you? Do you have a favorite? Leave me a comment below! I love getting ideas from you!
Peach Streusel Bread is the perfect side to a cup of 13 Bean Soup or our Oven Baked Blackened Salmon.
Thank you from the bottom of my heart for spending some time with me today!
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Linda says
The taste was delicious but 1. The more I worked with the crumb topping the wetter it got. 2. It was very heavy and dense. Is that normal?
Julie Menghini says
The top should not be overworked, Linda. Use a pastry cutter to cut the butter in. If you use your hands it will melt the butter and not get nice and crisp. Also, my bread wasn’t dense at all. It sounds like you may have not had a lot of moisture? It can be hard to know without more details to know what went wrong.
Antonia says
A beautiful bread, Julie!
Julie Menghini says
Thank you Antonia! Always wonderful to hear from you!
Jeff the Chef says
Well, 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
Thank 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
Julie – 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
Thank 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
I 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
FYI, 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
Holy moly Beth! Thank you for the catch. I’ll run on over and fix it.
Christie Cory says
This looks absolutely delicious. Could it also be made with apricots?
Julie Menghini says
You bet Christie! Let me know how it comes out.
Christie says
Could this be made with apricots?
Julie Menghini says
Absolutely Christie! That would be amazing.
Judith Graber says
You 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
Thank 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
Quick 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
Thank you Kelsie! I don’t think you’ll be disappointed. I’ve already made it twice!
Michele says
This 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
Thank 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
Looks delicious! I’ve learned to eat peaches over the last couple of years. Love them cooked!
Julie Menghini says
Thank you Debbie! I’ve always loved peaches and can’t believe that you had to learn to enjoy them!
Loretta says
Oh 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
Thank 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
Oh boy Julie, that looks amazing!
Julie Menghini says
Thank 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
I 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
Hi 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
Thanks Julie for your fast reply:) I have to wait a couple of days.