Peaches and Cream Bread is an easy quick bread that is moist, sweet, full of fresh peaches, and then topped with a simple vanilla glaze. This easy bread recipe is a great way to use up all of those peaches that are so delicious right now!
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This Peaches and Cream Bread is one of my absolute favorite quick bread recipes – the consistency is so moist and the addition of fresh peaches adds the perfect amount of flavor and sweetness. The simple vanilla glaze on top adds just the perfect finishing touch and tastes so amazing with the bread.
Quick Breads are so fast and easy to make and there is nothing better than a slice of fresh, homemade bread! Quick breads don’t require any yeast so you don’t need to wait for them to rise before baking.
How to make the best quick breads
There are a couple of tips that will help you to get the perfect pineapple quick bread every time!
- Make sure to use the right bread pans! The recipe for this quick bread is written for a regular sized bread pan which is 9.5″X5″. You can use two smaller pans if you’d like, just adjust the cooking time to about 45 minutes.
- If you use non-stick pans, you won’t want to use any cooking spray, but if you are not using non-stick pans, make sure to use a baking spray like this one or line the pans with parchment paper so your bread doesn’t get stuck to the pan! There is nothing worse than making a beautiful loaf of bread and having the whole thing fall apart when you try to get it neatly out of the pan! I’ve been using Anolon pans lately, which are non stick pans that you can not use cooking spray with. I have found that certain recipes still stick in the pans though sometimes, so I just brush the pans with a little bit of oil to make sure nothing sticks. This works perfectly every time and doesn’t ruin the non-stick finish on the pans.
- Make sure to test the middle of the bread at the end of the cooking time – I like to use one of these for that! If your bread is still gooey in the middle, bake for a few more minutes. If the edges and the top are starting to look too brown and the middle isn’t done yet, go ahead and put some foil over the bread for the last few minutes of baking until the bread is done in the center. This will prevent the outside from burning, but still allow the middle to cook all the way through.
- Also, make sure that you don’t over mix the batter. You can blend the wet ingredients well and the dry ingredients as much as you want when they are separate, but once you put them together, you want to mix just enough to combine them.
Ingredients in Peaches and Cream Bread
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 oz. cream cheese, softened
- 1 cup sugar
- 2 tsp. vanilla extract
- 1 large egg, beaten
- 1/2 cup vanilla Greek yogurt
- 3 peaches, peeled and chopped into small pieces and patted dry with a paper towel (about 2 cups)
How to make Peaches and Cream Bread
Mix the flour, baking soda and salt together in a medium mixing bowl.
In a separate bowl, beat eggs, sugar, cream cheese and vanilla until smooth.
Add flour mixture and mix well.
Add the yogurt and mix just until combined. Stir in the chopped peaches.
Pour into a greased bread pan and bake at 350° for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then remove the bread from the pan and let it cool the rest of the way on a wire rack. Once the bread is cooled, add the glaze.
Ingredients in Vanilla Glaze:
- 1 TBSP melted butter
- 1/2 cup powdered sugar
- 1 TBSP milk
- 1/4 tsp vanilla extract
How to make a simple vanilla glaze
Use a fork to mix the butter, powdered sugar, milk and vanilla together and then pour over the top of the bread. You can always double the recipe if you want the extra glaze!
Peaches and Cream Bread
Ingredients
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 3 oz. cream cheese softened
- 1 cup sugar
- 2 tsp. vanilla extract
- 1 large egg beaten
- 1/2 cup vanilla Greek yogurt
- 3 peaches peeled and chopped into small pieces and patted dry with a paper towel (about 2 cups)
Vanilla Glaze
- 1 tbsp melted butter
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Mix the flour, baking soda and salt together in a medium mixing bowl.
- In a separate bowl, beat eggs, sugar, cream cheese and vanilla until smooth.
- Add flour mixture and mix well.
- Add the yogurt and mix just until combined. Stir in the chopped peaches.
- Pour into a greased bread pan and bake at 350° for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then remove the bread from the pan and let it cool the rest of the way on a wire rack. Once the bread is cooled, add the glaze.
Vanilla Glaze
- Whisk all of the glaze ingredients together with a fork and drizzle over the cooled bread.
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Nutrition
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Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Can quick bread be made into muffins?
Any quick bread recipe can easily be converted into a muffin recipe! Make the batter as indicated and then pour into a greased muffin pan. This Peaches and Cream quick bread recipe will yield 12 regular sized muffins or 24 mini muffins. Bake at 350° for 30-35 minutes. The easiest way to make muffins is using a cookie scoop. A large scoop works perfectly for large muffins and a smaller cookie scoop works great for mini muffins – no more messy pouring or trying to get the exact same amount in each well of the muffin tin!
Can you freeze quick bread?
Quick bread can be frozen for up to 3 months. Make sure the bread is completely cooled before wrapping the entire loaf in plastic wrap and then place the wrapped bread in aluminum foil or in a freezer bag. To thaw, leave in plastic and set at room temperature until completely thawed through. Add the glaze after thawing the bread, right before serving.
More amazing quick bread recipes that we love:
- Sweet Coconut Quick Bread
- Best Zucchini Bread recipe
- Easy Lemon Quick Bread
- Yogurt Banana Bread recipe
- Dutch Apple Quick Bread
- Pumpkin Chocolate Chip Quick Bread
- Caramel Banana Nut Bread
- Best Ever Pumpkin Bread
- Lemon Buttermilk Quick Bread
- Caramel Apple Quick Bread
- Cinnamon Raisin Quick Bread
- Peppermint Chocolate Quick Bread
- Cranberry Orange Quick Bread
- Cinnamon Roll Quick Bread
- Pineapple Quick Bread
Peaches and Cream Bread is a great way to use up all of those fresh peaches! This easy quick bread recipe is moist, sweet, full of fresh peaches, and then topped with a simple vanilla glaze.
Kim says
First time made this and turned out pretty good I’m very pleased with myself
Jenni says
This bread is so delicious! Seriously, we could not stop eating it – breakfast, dessert, snacks all day… This loaf of bread didn’t last a day!
Ashley says
I love this easy way to use up fresh peaches. Will definitely make it again!
S Wells says
I’m gonna be dumb and ask…
all purpose flour OR self-rising?
Jessica says
We use all purpose flour! 🙂
S welks says
Thank you!
Veronica says
Do you think canned peaches can be substituted?
Nellie says
Canned peaches would probably work, but I would make sure to drain them really well, and probably try to pat out some of the extra moisture with paper towels as well. You may need to add a little extra flour (1/4 cup) to help compensate for the extra moisture.
Katy says
Can you use canned peaches?
Nellie says
The only thing I would be concerned about is that canned peaches have a lot more moisture in them. As long as you dry them on a paper towel before adding them to the dough and try to get out as much moisture as you can, it should be totally fine to use them in place of fresh peaches.