Description
Juicy peach chunks swirl through a tender, buttery batter warmed by cinnamon, yielding a moist loaf with a golden crust. Each slice offers sweet fruit bursts and a soft, crumbly texture.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup milk
- 1/2 cup unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh peaches peeled and diced
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the diced peaches, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Adjust the sugar amount if your peaches are very sweet.
- Ensure peaches are evenly diced to distribute fruit throughout the bread.
- Avoid overmixing the batter to keep the bread tender.
- Store sliced bread in an airtight container for up to three days.