This Peach Bread Recipe Is Pure Summer Joy in 2025

Have you ever had a peach go mushy on you? Don’t toss it; bake it. That’s right; we’re turning overripe summer peaches into heavenly peach bread that’s warm, buttery, and sweet.

This recipe is perfect for lazy summer days when you want to bake but don’t want to overthink it. Think banana bread, but swap the bananas for fresh, juicy peaches.

The result? A golden loaf with a tender crumb, chunks of caramelized fruit, and rich brown butter notes. Let’s dive in and make your kitchen smell like peachy heaven.

🍑 Why You’ll Love This Peach Bread

This isn’t just peach bread, it’s your new summer staple. Think banana bread but lighter, fruitier, and bursting with sweet summer peach flavor.

If you’ve ever had peaches go soft before you could use them, this recipe is your redemption arc. The mushier, the better. Overripe peaches get transformed into something warm, buttery, and downright addictive.

The best part? It’s super easy to make. Everything gets mixed in one bowl (mostly), and the steps feel more like a relaxing afternoon than a stressful baking project. There’s brown butter here, too, which adds a rich, nutty aroma that makes your whole kitchen smell like heaven.

And if you’ve never browned butter before? No worries. This recipe teaches you how, and once you do, you’ll want to brown butter in everything.

Add a soft loaf with little pockets of real peach and a texture between banana bread and pound cake, moist, tender, and melt-in-your-mouth.

This peach bread is:

• Great for using up summer peaches (even the bruised ones)
• A perfect balance of sweet, buttery, and fruity
• A breeze to prep with minimal mess
• Cozy enough for breakfast, brunch, dessert, or an afternoon snack
• Customizable with add-ins like nuts, cinnamon, or even peach chunks on top

This is comfort food in loaf form, and it just screams summer.

📝 Ingredients You’ll Need

Here’s your ingredient breakdown with details on what each item does and why it’s important:

Bonus Tip: Use a digital kitchen scale if you can. It takes the guesswork out and ensures your loaf turns out perfect every time. A cup of flour can vary wildly depending on how you scoop it but grams don’t lie.

🧑‍🍳 Step-by-Step: How to Make Peach Bread

Let’s walk through this recipe, which involves baking together in the kitchen, messy countertops, music in the background, and a ripe peach in each hand.

This peach bread isn’t just a recipe, it’s an experience. Here’s how to make it from start to finish:

🥄 Step 1: Prep the Peaches

Peaches are the star here, so it’s only right we start with them.

You’ll need about 330 grams of fresh, ripe peaches, roughly 1¼ cups when chopped. Don’t stress perfection.

This is a rustic loaf, not a pastry competition. Overripe or bruised peaches? Perfect. Those soft, collapsing fruits are easier to mash and ideal for baking.

Here’s how to prep them:

• Peel the skin if you want a smoother texture (totally optional).
• Slice the peaches in half, twist to separate, and remove the pit.
• Chop the flesh finely until it mimics mashed banana consistency. Not quite a puree, but close.

✂️ Knife Tip: Lay your knife on the cutting board, place your non-dominant hand flat on top of the blade, and rock it back and forth for a fine dice. This trick from Salt, Fat, Acid, Heat works wonders for getting uniform texture.

These mashed peaches will melt into the batter and give your bread that signature juicy crumb and subtle tang. Don’t skip this step; it sets the tone for the loaf.

🔥 Step 2: Brown That Butter

Ah, yes, brown butter, the secret weapon of flavor.

Take 113 grams (1 stick) of unsalted butter and melt it in a skillet over medium heat. At first, it’ll melt, then foam, and then smell nutty and rich. That’s your cue to pay attention.

As the butter heats up:

• Moisture (about 22% of the butter) evaporates.
• Milk solids sink and toast into little brown specks.
• You’ll see a golden, clear liquid forming—that’s the good stuff.

Stir constantly to prevent burning. When those milk solids turn golden brown, turn off the heat immediately.

⚠️ Brown Butter PSA: It’s hot. Like, burn-your-eggs hot. Let it cool before combining with anything temperature-sensitive. You’re not making peach scramble here.

🥚 Step 3: Mix Wet Ingredients

Now that your peaches are prepped and your butter is browned, it’s time to combine the wet ingredients.

Here’s how:

1. Combine the mashed peaches with the cooled brown butter in a mixing bowl.
2. Stir until the mixture becomes velvety, like a soft pumpkin puree.
3. Add two whole eggs and 1 additional egg yolk.

That extra yolk? It’s not there to be fancy. It brings:

• Added richness
• Improved texture
• Extra moisture (essential since peaches aren’t as dense as bananas)

If separating eggs makes you sad (because eggs belong together, right?), don’t worry, save the whites for your morning oatmeal.

🥄 Texture Tip: The peach and butter mixture might initially look a little separated or weird. That’s okay. Keep whisking. It’ll all come together beautifully.

🍬 Step 4: Sweeten It Up

Time to add some sweetness.

Dump in 165 grams of sugar (about ¾ cups) and whisk it in until the mixture becomes glossy and smooth. You’ll feel the sugar dissolving, which means you’re doing it right.

Optional but recommended: 1 teaspoon of vanilla extract. If you don’t have it, skip it. The brown butter and peaches are already working overtime on the flavor front.

🍯 Flavor Insight: Vanilla rounds things out like a cozy blanket. But even without it, this loaf stands strong on its own.

At this point, your bowl should be golden, shiny, and smell like the inside of a French bakery. Not bad for four ingredients, huh?

🌾 Step 5: Dry Ingredients, Meet Wet

Grab a separate bowl, it’s time for the dry team.

Whisk together:

• 210 grams of all-purpose flour (1½ cups)
• 2 teaspoons baking powder
• 1 teaspoon kosher salt

Then, gently fold the dry ingredients into the wet using a spatula. Yes, a spatula, not a mixer, not a whisk. Why? Because we’re protecting the texture.

🍞 Baking Science: Overmixing = more gluten = tougher bread. A gentle hand keeps your crumb tender.

Stir until everything is combined and there are no visible streaks of flour. Don’t worry about tiny lumps. They’ll disappear in the oven’s heat.

🧁 “But can I taste the batter?” Sure! Just know that a good batter doesn’t always mean a good final product. But yes, it’s still delicious.

📄 Step 6: Parchment Paper Trick

Let’s talk pans.

Sure, you could just grease your loaf pan, but parchment paper makes everything neater, cleaner, and, honestly, more professional.

Here’s the (slightly controversial) trick:

1. Lay a sheet of parchment paper over your loaf pan.
2. Use your fingers to mark the top corners of the pan.
3. Cut slits down to each corner (four total).
4. Fold the paper into place. It fits like a charm.

📢 Haters Say: “This takes longer than greasing!”
👏 We Say: It bakes more evenly, pops out effortlessly, and makes you feel like a baking wizard.

Bonus: No weird crusty edges from excess butter. Just smooth, golden perfection.

🔪 Step 7: Add a Signature Center Line

This one’s simple but fun.

Before popping your loaf into the oven, take a knife or a chopstick and draw a line down the center of the batter. Why? It’s not just for looks.

This slit:

• Helps direct the rise of the bread
• Creates that beautiful bakery-style crack on top
• Makes slicing easier later

🌟 Think of it as your peach bread’s part, clean, crisp, and intentional.

🔥 Step 8: Bake!

Time for the finale.

Set your oven to 350°F (177°C). While some recipes call for 375°F, this loaf bakes better at 350°F. The slower heat allows it to rise evenly and keeps the crust from getting too dark too fast.

Pop it in and bake for 50–60 minutes. At the 50-minute mark, start checking by inserting a toothpick in the center. If it comes out clean (a few moist crumbs are okay), it’s done.

⏱️ Set a timer or don’t, if you like living on the edge and peeking through the oven window like it’s Netflix.

When done, it’ll have:

• A beautiful golden top
• A clean crack down the center
• A sweet, buttery aroma that fills your entire kitchen

Let it cool for at least 20–30 minutes before slicing. Yes, waiting is hard, but it’s worth it. Cutting too early can turn your bread into a mushy mess.

🍽️ Serving Ideas: Make It Extra Special

Freshly baked peach bread is pretty amazing on its own. But if you want to dress it up or serve it in fun, creative ways, here are a few ideas to take your peach bread from “yum” to “why haven’t I made this sooner?!”

🍨 1. Warm Peach Bread à la Mode

There’s something magical about pairing warm baked goods with ice cream. Slice a thick peach bread, heat it for 10–15 seconds in the microwave, and add a scoop of vanilla or peach ice cream.

Yes, it may look like mashed potatoes, especially if your ice cream is firm (you’ve been warned!)—but trust us, it tastes like peachy heaven.

🍯 2. Honey or Maple Drizzle

Drizzle honey or warm maple syrup over your slice for a simple upgrade. It enhances the natural sweetness of the peaches and adds a glossy finish.

🧈 3. With Butter, Jam, or Nut Butter

• Classic Butter: Spread salted butter on a warm slice for that perfect salty-sweet bite.
• Peach or Apricot Jam: Double up on the fruit flavor.
• Almond or Peanut Butter: A creamy, protein-packed spread that complements the bread’s sweetness.

☕ 4. Serve with Tea or Coffee

Peach bread pairs wonderfully with an afternoon tea or morning latte. It’s the kind of treat that feels cozy but not heavy, perfect for brunch, snack time, or late-night cravings.

🍑 5. Top It with Fresh Peaches

Want to go all-in on the peach experience? Add a few fresh peach slices on top just before serving. Sprinkle a little cinnamon or powdered sugar for presentation flair.

🍞 Peach Bread Variations: Customize Your Loaf

This peach bread is great as-is, but it’s also a fantastic base for experimentation. Whether you want to add texture, change the flavor profile, or make it gluten-free, there’s room to play.

Here’s a handy table of variation ideas:

🍴 Tip: Try the original version first then explore the variations. That way, you know what you’re building on.

🎯 Pro Tips for the Best Peach Bread

Want to bake peach bread like a pro even if you’re brand new to the kitchen? These little secrets make a big difference:

⚖️ 1. Use a Kitchen Scale

This recipe works best when you measure by weight. Flour, sugar, and peaches can all vary wildly by volume. One “cup” of flour can range from 120 to 160 grams, depending on how packed it is.

💡 Just 10 grams too much flour can turn a soft loaf into a dry one.

🧈 2. Don’t Skip Browning the Butter

It’s tempting to melt the butter and move on, but browning it creates depth and brings out a warm, nutty aroma that takes your loaf to the next level. Stir it constantly and don’t let it burn!

🌡️ 3. Let Brown Butter Cool First

Never pour hot butter directly into eggs unless you want an unintentional omelet. Cooling the butter slightly before mixing ensures a smooth, creamy batter.

🥶 A little trick: Mix the warm butter into the peaches. Their natural coolness helps lower the temperature fast.

🍳 4. Use the Extra Egg Yolk

That single yolk makes a real difference. It brings in moisture and helps the bread set properly, which is especially important here since peaches are juicier and less binding than bananas.

🥄 5. Fold with a Spatula

Mixing by hand gives you more control. Use a spatula to fold dry ingredients into wet ingredients gently. You’re not beating eggs, just combining. This prevents too much gluten from forming, making the bread dense.

🍑 Final Thoughts

There’s something special about baking with fruit just past its prime, especially when it turns into something as golden, tender, and delicious as this peach bread.

Whether you’re working with bruised peaches or handpicked farmers’ market beauties, this recipe transforms them into pure comfort with a buttery, banana bread-inspired twist.

It’s the kind of loaf that’s casual enough for a quick breakfast but impressive enough for summer brunch.

The brown butter adds depth, and the peaches bring sweetness and texture. The loaf is pillowy soft and has a slight pound cake vibe.

Make it once, and you’ll probably start letting your peaches go soft on purpose. 💛

📚 You Might Also Like…

If you loved this peach bread, here are a few more summer favorites that’ll keep those sweet, sunny vibes going:

👉 25 Easy Peach Dessert Recipes To Try This Summer

A roundup of fruity, fun, and no-fuss desserts perfect for hot days, backyard dinners, and midnight snacking.

👉 Best Homemade Peach Ice Cream Recipe for Summer

Churn the creamiest, dreamiest ice cream that tastes like a frozen peach orchard.

👉 Quick & Cozy Peach Cobbler Cheesecake Recipe

A layered dessert that combines three favorites: peach cobbler, cheesecake, and cozy vibes in one easy bake.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.