Hey there, friends! I’ve gotta share something that’s been a game-changer in my kitchen lately: Cinnamon Peach Bread. This sweet, spiced loaf is like a hug in food form, and I discovered it one lazy summer afternoon when I had a pile of overripe peaches staring at me from the counter. My family loves this stuff so much that I can barely keep a loaf around for more than a day!
Honestly, the first time I whipped up this Cinnamon Peach Bread, I wasn’t sure how it’d turn out. I was just tossing ingredients together, hoping for the best, but the aroma of cinnamon and juicy peaches baking together? Pure magic.
If you’re looking for a recipe that’s easy, comforting, and screams summer-meets-fall vibes, stick with me. I’m spilling all my secrets on making the perfect Cinnamon Peach Bread right at home.
Why You’ll Love This Recipe
Let me tell ya, I’ve found that Cinnamon Peach Bread is one of those recipes that just wins everyone over. It’s got this perfect balance of sweet, fruity peaches and warm, cozy cinnamon that makes your kitchen smell like a dream. In my experience, it’s a crowd-pleaser whether you’re baking for family or sneaking a slice with your morning coffee (guilty!).
And here’s the kicker: it’s not fussy at all. I’ve baked this dozens of times, even on my busiest days, and it always comes together without a hitch. Trust me, if I can pull off this Cinnamon Peach Bread with two kids running around, you’ve got this in the bag! For another great variation, check out classic cinnamon bun recipe.
Ingredients List
Alright, let’s chat about what you’ll need to make this Cinnamon Peach Bread. I’m super particular about a few of these ingredients because, in my kitchen, quality makes all the difference. I usually buy fresh peaches when they’re in season, but canned or frozen work just fine too if you’re in a pinch.
Here’s the full rundown for a loaf of Cinnamon Peach Bread that’ll have everyone begging for seconds. I’ve tested this combo a million times, and it’s spot on.
For the Bread
- 2 cups (240g) all-purpose flour, sifted for a lighter texture
- 1 teaspoon (5g) baking powder, to help it rise nice and fluffy
- 1/2 teaspoon (3g) baking soda, for that extra lift
- 1 teaspoon (2g) ground cinnamon, for that warm, cozy kick
- 1/2 teaspoon (3g) salt, to balance the sweetness
- 3/4 cup (150g) granulated sugar, I prefer a fine grain for even mixing
- 1/2 cup (115g) unsalted butter, softened to room temp for easy creaming
- 2 large eggs, at room temperature for better incorporation
- 1 teaspoon (5ml) vanilla extract, pure if you’ve got it for richer flavor
- 1/2 cup (120ml) buttermilk, for a tender crumb
- 1 1/2 cups (about 240g) diced fresh peaches, peeled if you like, but I often leave the skin on for color
For the Cinnamon Swirl
- 1/4 cup (50g) brown sugar, packed for a caramel-y touch
- 1 teaspoon (2g) ground cinnamon, to amp up the spice in your Cinnamon Peach Bread
I’m telling you, these ingredients come together like a dream. Make sure your peaches are ripe but not mushy, or your bread might get too soggy.
Variations
I love playing around with this Cinnamon Peach Bread recipe because it’s so dang versatile. Over the years, I’ve tried a bunch of tweaks depending on what I’ve got in the pantry or who I’m baking for. Here are some fun spins on the classic Cinnamon Peach Bread that might just tickle your fancy.
- Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans to the batter for a bit of texture. I tried this once for a brunch, and my guests couldn’t stop raving.
- Spiced Up: Add 1/4 teaspoon of nutmeg or a pinch of cloves along with the cinnamon for extra warmth. It’s like fall in a bite!
- Glazed Goodness: Drizzle a simple powdered sugar glaze (1 cup sugar, 2-3 tablespoons milk) over the cooled Cinnamon Peach Bread. My kids always ask for this version!
- Berry Mix: Swap half the peaches for blueberries or raspberries for a fruity twist. I did this by accident once and, wow, what a happy mistake.
- Streusel Topping: Sprinkle a mix of 1/4 cup flour, 1/4 cup sugar, 2 tablespoons butter, and a dash of cinnamon on top before baking. It’s my go-to when I want a fancier Cinnamon Peach Bread.
- Chocolate Chip Bliss: Fold in 1/2 cup of mini chocolate chips for a decadent touch. Honestly, it’s a bit indulgent, but so worth it.
- Whole Wheat Switch: Replace half the all-purpose flour with whole wheat for a heartier loaf. I do this sometimes when I’m feeling virtuous.
- Maple Infusion: Sub 2 tablespoons of sugar with maple syrup in the batter. It pairs insanely well with the peaches in this Cinnamon Peach Bread.
Which one are you gonna try first? I’m partial to the streusel, but they’re all winners in my book.
Servings and Timing
Let’s break down the nitty-gritty of making this Cinnamon Peach Bread in terms of time and servings. In my experience, it’s a pretty quick bake for how impressive it looks and tastes. Here’s what you’re looking at when you whip up a loaf of Cinnamon Peach Bread.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 8-10 slices, depending on how generous you’re feeling
I usually get it done in just over an hour if I’m not distracted by life. You’ll have enough for a family snack or to share with friends!
Step-by-Step Instructions
Alright, let’s roll up our sleeves and get into baking this Cinnamon Peach Bread. I’m walking you through every step like we’re in the kitchen together, sharing my little tricks to make it foolproof. Trust me, I’ve made this a ton, so I’ve got the kinks worked out.
Step 1: Preheat and Prep
First things first, crank your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I like to line it with parchment paper too, leaving some overhang to lift the bread out later. It’s a lifesaver when you’re as impatient as I am to dig into that Cinnamon Peach Bread!
Step 2: Mix Dry Ingredients
If you enjoyed this recipe, you might like tasty cinnamon apple bread recipe easy fall baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. I always give it a good mix to make sure the spices are evenly spread. Nothing’s worse than biting into a clump of cinnamon, right?
Step 3: Cream Butter and Sugar
In a big bowl, beat the softened butter and granulated sugar with a hand mixer until it’s light and fluffy, about 2-3 minutes. I’ve learned that really creaming it well gives the Cinnamon Peach Bread a softer texture. Add the eggs one at a time, then the vanilla, mixing after each.
Step 4: Combine Wet and Dry
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Alternate adding the dry ingredients and buttermilk to the butter mix, starting and ending with the dry. Don’t overmix here, or you’ll toughen up your Cinnamon Peach Bread. Fold in the diced peaches gently with a spatula (I’ve squashed too many doing this with a mixer!).
Step 5: Make the Swirl
Mix the brown sugar and cinnamon for the swirl in a small bowl. Pour half the batter into the pan, sprinkle the swirl mix over it, then top with the rest of the batter. Swirl it lightly with a knife for that gorgeous marbled look in your Cinnamon Peach Bread.
Step 6: Bake and Cool
Bake for 55-60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack. I know it’s hard, but waiting to slice into this Cinnamon Peach Bread makes all the difference in texture! If you love this recipe, you’ll also enjoy texas roadhouse rolls recipe cinnamon butter.
Nutritional Information
I’m not gonna lie, Cinnamon Peach Bread isn’t exactly diet food, but it’s worth every bite in my opinion. I’ve crunched the numbers for a rough idea of what you’re getting per slice, based on 10 servings. Here’s the breakdown for this tasty Cinnamon Peach Bread.
- Calories: 280 per slice
- Fat: 12g
- Protein: 4g
- Carbohydrates: 38g
- Sodium: 220mg
It’s a treat, for sure, but I think a little indulgence now and then is good for the soul!
Healthier Alternatives
For another great variation, check out homemade cinnamon swirl bread recipe.
If you’re looking to lighten up this Cinnamon Peach Bread, I’ve got some swaps that I’ve tried and loved. When I’m watching my sugar or fat intake, these tweaks keep the flavor without the guilt. Here are my go-to healthier options for Cinnamon Peach Bread.
- Lower Sugar: Cut the granulated sugar to 1/2 cup and add a tablespoon of honey for natural sweetness. I’ve done this tons, and it still tastes amazing.
- Less Fat: Replace half the butter with unsweetened applesauce. It keeps the Cinnamon Peach Bread moist without all the calories.
- Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve baked this for a friend with dietary needs, and it worked like a charm.
- Egg Substitute: Swap the eggs for flaxseed meal (1 tbsp flaxseed + 3 tbsp water per egg). I tried this once, and it’s a solid vegan option for Cinnamon Peach Bread.
Small changes, big impact. Which one are you gonna test out?
Serving Suggestions
I’ve got some fun ideas for serving up this Cinnamon Peach Bread that’ll make it even more irresistible. Honestly, I love experimenting with how to enjoy this loaf depending on the time of day or occasion. Here are my fave ways to dig into Cinnamon Peach Bread.
- Breakfast Treat: Toast a slice and smear it with a bit of cream cheese. It’s my morning go-to!
- Dessert Delight: Warm it up and top with a scoop of vanilla ice cream. I did this at a dinner party, and jaws dropped.
- Afternoon Snack: Pair a slice of Cinnamon Peach Bread with a cup of tea. It’s pure comfort on a lazy day.
- Brunch Star: Serve alongside fresh fruit and yogurt for a balanced spread. My family loves this combo on weekends.
How do you plan to enjoy yours? I’m all ears for new ideas! For more recipes like this, check out tasty cinnamon apple bread recipe easy fall baking.
Common Mistakes to Avoid
Okay, let’s talk about a few slip-ups I’ve made while baking Cinnamon Peach Bread over the years. Trust me, I’ve learned the hard way on some of these, and I don’t want you to repeat my flops. Here are the biggies to dodge when making Cinnamon Peach Bread.
- Overmixing the Batter: I’ve done this and ended up with a dense, chewy loaf. Mix just until combined, folks!
- Too Many Peaches: I got overzealous once and added way too much fruit. The bread was soggy and fell apart, so stick to the 1 1/2 cups for Cinnamon Peach Bread.
- Skipping the Cool-Down: Cutting into it too soon makes it crumble. I’ve ruined a perfect loaf by being impatient, so let it rest!
- Oven Temp Issues: Not preheating properly led to uneven baking for me once. Double-check your oven before popping in that Cinnamon Peach Bread.
Save yourself the headache and keep these in mind. We’ve all been there!
Storing Tips
I’ve found that Cinnamon Peach Bread keeps pretty well if you store it right, which is great since I always make an extra loaf. Here’s how I keep it fresh in my house for as long as possible. These tricks work like a charm for Cinnamon Peach Bread.
- Room Temperature: Store in an airtight container for up to 2 days on the counter.
- Refrigerator: Pop it in the fridge for 4-5 days if you want it to last longer.
- Freezer: Wrap slices individually and freeze for up to 2 months. Perfect for quick snacks!
I usually freeze half right away to resist eating it all at once. How do you store yours?
Frequently Asked Questions
I get a bunch of questions about making Cinnamon Peach Bread, so I’ve rounded up the most common ones I hear. Let’s tackle these head-on with some real-talk answers based on my own baking adventures.
Can I use canned peaches for Cinnamon Peach Bread?
Absolutely, you can! Just drain them really well so your bread doesn’t get soggy. I’ve used canned peaches in a pinch, and it still tastes awesome.
Can I make this recipe gluten-free?
Yup, swap the all-purpose flour for a 1:1 gluten-free blend. I’ve done it for a friend, and the texture holds up pretty nicely.
Why did my bread sink in the middle?
Ugh, been there! It’s usually from too much moisture or underbaking. Make sure your peaches aren’t too wet and check doneness with a toothpick. I was inspired by mango peach salsa when creating this recipe.
Can I double the recipe?
For sure, just use two loaf pans. I’ve doubled it for potlucks, and it works great. Baking time might need a couple extra minutes.
Is frozen fruit okay to use?
Yes, frozen peaches work fine. Thaw and pat them dry first, though. I’ve used frozen for Cinnamon Peach Bread plenty of times. For another great variation, check out quick zucchini bread with red currants.
How do I know when it’s done?
Stick a toothpick in the center. If it comes out clean or with a few crumbs, you’re good. I always double-check ‘cause ovens can be sneaky!
Can I add more cinnamon?
Go for it if you’re a cinnamon fan! I sometimes bump it up a bit in the swirl for an extra punch in my Cinnamon Peach Bread.
Why is my bread too dense?
Probably from overmixing or old baking powder. I’ve messed this up before, so now I mix gently and check my leaveners. Keep it light, and you’ll be fine.
Conclusion
So there you have it, my tried-and-true guide to making Cinnamon Peach Bread that’ll fill your home with the coziest vibes. I’ve poured my heart (and plenty of kitchen mishaps) into perfecting this recipe, and I can’t wait for you to try it. Bake up a loaf of Cinnamon Peach Bread, share it with someone you love, or just savor it solo with a hot drink.
Drop me a note if you’ve got questions or fun twists to share. Happy baking, y’all!