Tender peach bread made with fresh peaches, whole wheat flour, and shredded coconut flakes. Enjoy a slice of this quick bread for breakfast, a tasty snack or make into mini loaves and share with a special friend!
Peach Quick Bread
There is nothing better than the smell of fresh bread lingering throughout the house. Am I right?
Although you might consider baking a winter comfort food, quick breads are my go-to favorite recipes to bake all year long.
No waiting hours for proofing or for the temperature of the dough to get just right. This peach bread is truly quick.
Mix, bake and enjoy!
In fact, I didn’t even bother to remove the skin from the fresh peaches saving an extra step and adding fiber from the skin into the bread.
How To Make Peach Bread
All the steps to make this peach bread is quite simple. As I mentioned before, there is no need to peel the peaches before adding them to the batter.
Although, if you wish to then feel free gently peel the skin, but don’t worry if some skin remains on the peaches.
The bread will be delicious with skin on or skin off!
Picking Ripe Peaches
During the summer months you will find both fresh white and yellow peaches.
I follow Cooking Light’s suggestion regarding when to use yellow vs. white peaches; yellow for baking and white for eating!
Choose firm peaches without any bruises. The peaches will continue to ripen, so be sure to use them before they get too soft.
You don’t want to bake mushy peaches. When diced they should hold their shape.
You Will Need The Following Ingredients:
- Fresh yellow peaches – about two medium sized peaches.
- Flour – I used whole wheat. You may substitute whole wheat for all-purpose if you prefer.
- Shredded coconut flakes – unsweetened adding nice flavor and texture.
- Baking powder – leavening giving the bread rise.
- Cinnamon – add a delicious warm flavor
- Sweetener – make this peach bread without sugar. I used monk fruit, a sugar free alternative to granulated sugar.
- Oil – neutral flavor like canola. Other options are coconut oil and butter.
- Eggs – acts as a binder
- Milk – I used whole milk. Any milk can be used.
You Will Need The Following Tools:
- Mixing bowls
- Measuring cups and spoons
- Loaf pan
- Parchment paper
- Cooling baking rack
Steps To Make Peach Bread
The first step line a loaf pan with parchment paper and lightly spray with non-cook baking spray.
Can I Use Frozen Peaches?
Yes! You can use frozen peaches in place of fresh in this peach bread recipe.
Tips: if you didn’t freeze the peaches yourself make sure you choose peaches that have been frozen without additional sugar to follow the recipe as written.
In addition, thaw the peaches slightly to allow for the flour mix to stick to the peaches while baking. This helps distribute the peaches through the loaf.
Can I Use Canned Peaches?
Although I have not tried baking with canned peaches myself, I believe they will bake fine in this recipe,
I would try to remove as much moisture as possible by gently patting with a clean towel or paper towels.
Also note that the the texture may be different since the peaches will be very soft. The peaches may get mushy.
How To Store Quick Bread
This peach bread can be stored at room temperature for a couple of days.
To keep the bread fresh longer store in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap in freezer paper and place in an airtight freezer bag. This will stay fresh for up to 6 months.
More Quick Breads To Try
Love simple breads? You also might enjoy these tasty breads:
- Strawberry bread with glaze – Fresh chopped strawberries with pecans and topped with a confectioner’s glaze.
- Low carb banana bread – made with Carbquick a low carb Bisquick equivalent.
- Banana bread with chocolate chips – two darling favorite flavors together with whole wheat flour.
- Blueberry banana bread – tender soft center with a crunchy top.
- Sugar free pumpkin bread – All the flavor of a traditional loaf, but this bread is gluten and sugar free.
- Pumpkin apple bread – chunks of chopped apple baked in whole wheat flour mix.
- 2 cups whole wheat flour
- 1 cup shredded coconut unsweetened
- 1 cup sugar alternative like monk fruit
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 cups peaches pitted and chopped
- 3 eggs beaten
- 3/4 cup milk
- 1/3 cup oil
- 1 teaspoon vanilla extract
- Line a 9"x5" loaf pan with parchment paper and set aside
- Whisk together flour, coconut, sweetener, baking powder, salt and cinnamon in a large mixing bowl.
- Fold in peaches to coat each piece with flour mix.
- In a medium size mixing bowl whisk together eggs, milk, oil and vanilla extract.
- Pour wet ingredients into peach mix. Stir until combined.
- Pour prepared batter into prepared loaf pan.
- Bake at 350 degrees for 60 minutes.
- Cool in pan for 10 minutes before placing on a cooling baking rack.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN TO YOUR BRUNCH, BREAKFAST AND BREAD BOARDS