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–+ servings
Final presentation of Moist Spiced Peach Bread with a golden crust and fruity center

Moist Spiced Peach Bread

Moist Spiced Peach Bread is a tender quick bread made with ripe peaches, warm spices, brown sugar, and buttermilk. Soft, flavorful, and perfectly balanced, it’s ideal for breakfast, snacking, or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Moist Spiced Peach Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 12

Ingredients

  • 1 c dark brown sugar packed
  • 1 c 2 sticks unsalted butter room temperature
  • 3 large eggs room temperature
  • 1 ¾ c cake flour or all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ½ c cultured buttermilk
  • 2 c diced peaches skin on
  • 1 tsp coarse sparkling sugar optional

Instructions

  • Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhangs for easy removal.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, approximately 5 minutes, ensuring all sugar lumps are fully incorporated.
  • Add the eggs one at a time, mixing well after each addition. Continue mixing for an additional 2–3 minutes until the batter is pale and airy.
  • In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves.
  • Add the dry ingredients to the mixer alternately with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  • Gently fold in the diced peaches using a spatula.
  • Transfer the batter to the prepared loaf pan and spread evenly. Sprinkle the top lightly with coarse sparkling sugar, if using.
  • Bake on the center rack for 50–55 minutes, or until the loaf is fully risen and a toothpick inserted near the center comes out clean or with moist crumbs.
  • Allow the bread to cool in the pan for 10 minutes. Remove using the parchment overhangs and transfer to a wire rack to cool completely before slicing.

Notes

To make this recipe gluten-free, substitute the cake flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Allow the batter to rest for 10 minutes before baking to improve structure. Baking time may increase by 5–10 minutes; test for doneness carefully.