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Fresh Peach Bread

User Rating 3 Star Rating (5 Reviews)


I just love the fuzzy skins.

It's hard not to just eat the peaches as is and not save them for baking.

Photo © 2009 Carroll Pellegrinelli, licensed to About.com, Inc.
Although, this bread tastes much better with fresh peaches, canned or frozen peaches may be used. Be sure to see the directions below.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes


  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger or cinnamon
  • 1 cup chopped pecans or walnuts, lightly toasted
  • ----
  • 2-1/4 cups fresh* ripe peach slices, pureed
  • ----
  • 1-3/4 cups sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla


Heat oven to 325 degrees F. Grease and flour 2 bread pans. Combine first set of ingredients with a wire whisk. Set aside. In a large bowl, cream sugar and butter. Stir in eggs and then vanilla. Add puree and combine. Add dry to wet ingredients until just moistened. Pour into prepared pans. Bake for 1 hour. Cool in pans for 10 minutes. Turn out onto wire rack for complete cooling.

*Canned or defrosted, frozen peaches may be used, but both must be drained before being pureed.

User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member sewnsewmom

I really liked the flavors that came through with this bread. I did follow the suggestion and used 2 1/4 cups puree. I also went half and half with the spices. It was yummy. Very moist. What a great way to use very ripe peaches. I will use this recipe again.

1 out of 1 people found this helpful.

See all 5 reviews

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