Description
Peach Bread Bliss is a moist and flavorful loaf that combines fresh peaches with warm cinnamon and nutmeg spices, topped with a delightful cinnamon glaze. Perfect for breakfast or an afternoon treat, this easy-to-make bread offers a soft crumb and sweet, fruity notes enhanced by the cinnamon-spiced glaze.
Ingredients
Scale
Bread Ingredients
- 1 cup Sugar (Substitution: Coconut sugar for a lower glycemic index)
- 1/2 cup Brown Sugar (Substitution: Use granulated sugar but reduce total sugar slightly)
- 1 cup Milk (Substitution: Almond or oat milk for a dairy-free option)
- 1/2 cup Melted Butter (Substitution: Vegetable oil for a lighter option)
- 1 large Egg (Substitution: Flax egg – 1 tablespoon ground flaxseed + 2.5 tablespoons water for vegan alternative)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour (Substitution: Gluten-free flour blend for gluten-free needs)
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Nutmeg (Substitution: Pumpkin pie spice for spicy twist)
- 1 teaspoon Cinnamon (Substitution: Pumpkin pie spice for spicy twist)
- 2 cups Fresh Peaches, peeled and diced (Substitution: Canned peaches, drained and patted dry)
Glaze Ingredients
- 1 cup Powdered Sugar (Adjust thickness with milk as needed)
- 2 tablespoons Melted Butter
- 1/2 cup Diced Peaches
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the peach bread to achieve a perfect moist texture.
- Prepare wet ingredients: In a large bowl, combine sugar, brown sugar, milk, melted butter, egg, and vanilla extract. Mix until smooth and well combined.
- Prepare dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, nutmeg, and cinnamon to evenly distribute the dry spices and leavening.
- Combine mixtures: Gently fold the dry ingredients into the wet mixture, stirring carefully to avoid over-mixing which could toughen the bread.
- Add peaches: Fold in the peeled and diced fresh peaches carefully to maintain the fruit’s shape and moisture within the batter.
- Bake: Pour the batter into a greased 9-inch loaf pan. Bake for 55-60 minutes or until a toothpick or knife inserted in the center comes out clean, ensuring the bread is fully cooked.
- Cool bread: Let the bread cool in the pan for 10 minutes to allow it to set, then transfer it to a wire rack to cool completely before glazing.
- Make glaze: Whisk together powdered sugar, melted butter, diced peaches, and vanilla extract until smooth to create a luscious cinnamon glaze.
- Glaze the bread: Pour the glaze over the cooled peach bread evenly, allowing the sweetness and fruity glaze to enhance every slice.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and butter with vegetable oil.
- For a vegan option, replace the egg with a flax egg made from ground flaxseed and water.
- Use fresh peaches whenever possible for best flavor, but drained canned peaches can be used in a pinch.
- Adjust glaze thickness by adding milk a little at a time if it is too thick due to peach juiciness.
- To avoid over-mixing the batter, fold ingredients carefully until just combined to keep the bread moist and tender.
