Peach Bread with Streusel Topping and Vanilla Glaze
This peach bread is a soft, buttery quick bread studded with juicy peach chunks, finished with a cinnamon streusel top and a sweet vanilla glaze. It comes together in one afternoon with basic pantry staples and a couple of fresh peaches. No yeast, no waiting around for dough to rise, just a simple batter that bakes into a golden, tender loaf.
Equipment
- 9x5 inch loaf pan
- Mixing bowls One large and one medium
- Hand mixer or stand mixer
- Wire cooling rack
- Rubber spatula
- Measuring cups and spoons
- Pastry cutter For the streusel topping
Ingredients
- 2 cups all-purpose flour about 240g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened (about 113g)
- 3/4 cup granulated sugar about 150g
- 1/4 cup light brown sugar packed (about 55g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream about 120ml
- 1 1/2 cups fresh peaches peeled and diced (about 2 to 3 medium peaches)
- 1/2 cup chopped pecans toasted if you like extra flavor
For the streusel topping
- 1/3 cup all-purpose flour about 40g
- 1/4 cup light brown sugar packed (about 55g)
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter cold and cubed (about 42g)
For the glaze
- 1 cup powdered sugar about 120g
- 2-3 tablespoons milk up to 45ml
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed for 2-3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until smooth.
- Add dry ingredients to wet in two additions, mixing on low just until flour disappears. Do not overmix.
- Gently fold in diced peaches and chopped pecans with a rubber spatula until evenly distributed.
- In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter until coarse crumbs form.
- Pour batter into prepared pan and spread evenly. Sprinkle streusel topping over the batter. Bake for 55-60 minutes until a toothpick comes out clean.
- Cool in pan for 15 minutes, then use parchment to lift bread onto a wire rack to cool completely, about 1 hour.
- Whisk powdered sugar, vanilla, and 2 tablespoons milk until smooth. Add more milk a teaspoon at a time for desired consistency. Drizzle over cooled bread and let set for 10 minutes before slicing.
Notes
- Use ripe, fragrant peaches that give slightly when pressed and smell sweet at the stem.
- Do not overmix the batter once the flour is added, or the bread will turn out dense and tough.
- Pat diced peaches dry with a paper towel if they seem especially juicy, to prevent excess moisture in the batter.
- Toast the pecans in a dry skillet for 3 to 4 minutes before adding them for a deeper, nuttier flavor.
- Let the bread cool completely before glazing so the glaze sets instead of melting off.
- Check for doneness at the 50 minute mark since oven temperatures vary.
- If the top begins browning too quickly, loosely tent the pan with foil for the last 15 minutes of baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Wrap tightly in plastic wrap and freeze for up to 3 months. Add glaze after reheating if freezing unglazed.
- To make muffins, divide batter among a lined 12-cup muffin tin and reduce bake time to 20-25 minutes.
Nutrition
Serving: 1sliceCalories: 310kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 190mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 8mg
Tried this recipe?Let us know how it was!