Easy Homemade Cinnamon Peach Bread
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Easy Homemade Cinnamon Peach Bread
This Homemade Cinnamon Peach Bread is the ultimate cozy bake—soft, moist, and bursting with sweet peach flavor. Made with a blend of all-purpose and artisan bread flour, warm cinnamon, and peach preserves, this quick bread is both tender and flavorful. The batter comes together with pantry staples like brown sugar, eggs, vanilla, and olive oil (or your favorite neutral oil), plus a splash of milk for richness. Gluten-free, Vegan, Dairy-free, + Make Ahead option.
One thing that I love most about the ending of Summer and beginning of the Fall season and the enjoyment of peaches. I honestly feel like anything with peaches and spices just adds that cozy vibes to the transition, making it perfect! That's how I feel with this homemade bread too. It’s no secret that I’m absolutely obsessed with peaches, and peach cobbler is one of my all-time favorites. The other day I thought, why not turn that classic dessert into a delicious easy bread? And y'all I have to be honest --- The best part of my job is that I get to experiment with these delicious ideas! Haha. This Easy Homemade Cinnamon Peach Bread is fluffy, thick enough for a great bite, and bursting with sweet peachy goodness with a drool-worthy peach and cinnamon sugar topping.
What makes this recipe extra special is the topping: buttery sautéed peaches caramelized with brown sugar, cinnamon, nutmeg, and vanilla, then layered on top for a bakery-style finish. A sprinkle of cinnamon sugar adds the perfect sweet crunch. Whether you use fresh peaches or canned, this homemade peach bread is perfect for summer mornings, holiday brunches, or as a cozy treat any time of year. Serve it warm with butter, drizzle with glaze, or enjoy as-is—it’s a delicious twist on classic quick bread that your family will love.
It’s quickly become one of my top peach-flavored creations, alongside my Peach Cobbler Dump Cake, Southern Peach Cobbler Cheesecake, Peach Cobbler Milkshake, and Peach Cobbler Baked French Toast. It’s packed with all the cozy flavors from sautéed peaches, cinnamon, vanilla + nutmeg, with a perfect touch of caramelization. These shakes are absolutely delicious—just what you need to cool off and enjoy a sweet treat.
What Makes This the Best Cinnamon Peach Bread?
This isn’t just any peach bread—it's a moist, bakery-style quick bread infused with warm cinnamon, nutmeg, and juicy peaches. Unlike plain fruit bread, this version has sautéed caramelized peaches on top and peach preserves baked right into the batter for double the peach flavor.
Jump to:
- What Makes This the Best Cinnamon Peach Bread?
- Why You’ll Love This Cinnamon Peach Bread
- How to Make Homemade Cinnamon Peach Bread
- Ingredients
- Fresh vs. Canned Peaches: Which is Best?
- Quick Tips for Baking the Perfect Peach Bread
- Why Use Bread Flour in Peach Bread?
- Best Substitutes for Olive Oil in Peach Bread
- Storage + Make-Ahead Tips
- What to Serve with Peach Bread
- Q + A's for Easy Homemade Cinnamon Peach Bread
- Other Peach-infused Recipes You'll Love
- MADE OUR RECIPE(S)?
- Easy Homemade Cinnamon Peach Bread
Why You’ll Love This Cinnamon Peach Bread
- Moist + Flavorful. Made with olive oil, brown sugar, and peach preserves for a soft, tender crumb that stays fresh for days.
- Bursting with Peach Flavor. Juicy caramelized peaches on top plus peach jam in the batter make every bite fruity and sweet.
- Cozy Warm Spices. Cinnamon and nutmeg bring a comforting, bakery-style flavor that pairs perfectly with stone fruit.
- Versatile Treat. Serve it for breakfast with coffee, as a sweet afternoon snack, or as a dessert topped with whipped cream.
- Simple Pantry Ingredients. No fancy tools required—just everyday staples and fresh or canned peaches.
- Seasonal + Crowd-Pleasing. A great way to enjoy summer peaches or make a comforting holiday bake for brunch.
This homemade peach bread is the kind of recipe you’ll want to bake again and again—simple, cozy, and full of sweet peach flavor.
How to Make Homemade Cinnamon Peach Bread
Start by sautéing your peaches and letting it cool while you make the batter. Then, add all the ingredients to a prepared loaf pan and assemble. Once assembled, bake for around 1 hour and let it cool before serving. Wallah!
Ingredients
- All-Purpose Flour. The foundation of the bread, providing structure while keeping the crumb soft. Substitute: Whole wheat flour for a nuttier flavor, or gluten-free flour blend for a GF-friendly option.
- Artisan Bread Flour. Adds extra strength and chewiness, helping the bread rise beautifully with a bakery-style texture. Substitute: More all-purpose flour if bread flour isn’t available.
- Baking Powder. Essential for giving the bread its rise and light, fluffy texture. Substitute: A mix of baking soda and cream of tartar.
- Ground Cinnamon. Brings warmth and spice, perfectly pairing with sweet peaches. Substitute: Pumpkin spice or apple pie spice for a seasonal twist.
- Sea Salt. Balances sweetness and enhances all the other flavors. Substitute: Kosher salt or table salt in smaller amounts.
- Brown Sugar. Adds sweetness, moisture, and a hint of caramel flavor. Substitute: Coconut sugar or white sugar mixed with a little molasses.
- Olive Oil. Keeps the bread moist and tender while adding richness. Substitute: Neutral oils like canola, grapeseed, or even melted butter.
- Eggs. Bind the ingredients together and give the bread structure. Substitute: Flax eggs or chia eggs for a plant-based option.
- Peach Preserves or Jam. Infuses the batter with extra peach flavor and moisture. Substitute: Apricot jam or apple butter for a fruity variation.
- Vanilla Extract. Deepens the flavor and enhances the sweetness of the bread. Substitute: Almond extract for a nutty twist.
- Milk. Adds richness and moisture to the batter. Substitute: Any plant-based milk (almond, oat, soy, or coconut) or whole milk.
- Peaches. The star ingredient—sweet, juicy, and perfectly paired with cinnamon. You can use canned, fresh, or frozen. Substitute: Nectarines, plums, or apricots for a different stone fruit flavor.
- Butter. Used to sauté the peaches, creating a caramelized topping. Substitute: Vegan butter or coconut oil for a dairy-free option.
- Cinnamon Sugar. A simple sprinkle that adds crunch, sweetness, and visual appeal. Substitute: Raw sugar or turbinado sugar for a rustic texture.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS BREAD!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Easy Homemade Cinnamon Peach Bread recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Fresh vs. Canned Peaches: Which is Best?
- Fresh Peaches: Perfect in the summer when peaches are ripe and juicy. They add a bright, natural sweetness.
- Canned Peaches: Convenient and available year-round, already peeled and sliced. Be sure to drain well before using.
- Frozen Peaches: A great option—just thaw and pat dry before sautéing.
Any option works, making this easy peach bread recipe perfect in every season.
Quick Tips for Baking the Perfect Peach Bread
Add a Glaze. For extra indulgence, drizzle with vanilla glaze or cream cheese icing.
Room Temperature Ingredients. Ensure eggs and milk are at room temp for even mixing.
Don’t Over-mix. Mix the batter until just combined to avoid a dense loaf.
Test for Doneness. Insert a toothpick—if it comes out clean or with just a few crumbs, it’s ready.
Cool Before Slicing. Let the bread cool fully so it sets properly and doesn’t crumble.
Why Use Bread Flour in Peach Bread?
Adding a bit of bread flour alongside all-purpose flour gives this quick bread a sturdier structure and slightly chewier texture, much like a bakery-style loaf. Because peaches and preserves add extra moisture, bread flour helps the loaf hold together without becoming too dense or soggy. It also creates a more satisfying crumb that slices beautifully.
Best Substitutes for Bread Flour
If you don’t have bread flour on hand, try one of these easy swaps:
- All-Purpose Flour. The most convenient substitute; your bread will still be soft and tender, just a little less chewy.
- Whole Wheat Flour. Adds a nutty flavor and more fiber, though the loaf may be slightly denser.
- Pastry Flour. Creates a lighter, more delicate crumb but won’t have the same structure as bread flour.
- Gluten-Free Flour Blend. Works if you need a GF option—just use a blend designed for baking.
While bread flour gives this cinnamon peach bread recipe extra strength, it’s not mandatory. With the right substitute, your loaf will still be moist, flavorful, and delicious.
Best Substitutes for Olive Oil in Peach Bread
Olive oil keeps this bread moist and tender while adding a subtle richness, but if you don’t have it on hand—or prefer another flavor—there are plenty of great alternatives:
- Canola Oil. A neutral oil that won’t change the flavor of your bread. Perfect for baking.
- Vegetable Oil. Another mild choice that works seamlessly in quick bread recipes.
- Avocado Oil. Adds healthy fats and a light, buttery flavor.
- Melted Coconut Oil. Gives a hint of coconut flavor and works well in fruity bakes.
- Melted Butter. Adds richness and a more traditional flavor, though the bread may be slightly denser.
- Grapeseed Oil. Light and neutral, making it a great baking substitute.
Any of these options will still produce a moist, flavorful peach bread, so use what you have in your pantry!
Storage + Make-Ahead Tips
- Room Temperature: Wrap tightly and store up to 2 days.
- Refrigerate: Lasts up to 5 days in an airtight container.
- Freeze: Slice and wrap individually; freeze for up to 2 months. Thaw overnight and warm slightly before serving.
- Make Ahead: Bake the bread, let it cool, then wrap and refrigerate. Warm in the oven before serving for that fresh-baked feel.
What to Serve with Peach Bread
- Breakfast or Brunch: Pair with coffee, chai tea, or a fruit smoothie.
- Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream.
- Snack Time: Perfect on its own or toasted with butter.
Q + A's for Easy Homemade Cinnamon Peach Bread
Yes! Simply use plant-based milk such as almond, oat, or soy milk. Swap the butter in the peach topping for vegan butter or coconut oil, and the rest of the recipe is naturally dairy-free.
Definitely. Replace the eggs with flax eggs or chia eggs, use plant-based milk, and swap butter for vegan butter or coconut oil. The result is still moist, flavorful, and packed with peach goodness.
Yes. Use a gluten-free flour blend that’s designed for baking. Be sure it contains xanthan gum for structure, or add a teaspoon separately.
Of course. Canned peaches are a great option year-round. Just be sure to drain them well before sautéing so the topping doesn’t get watery.
Make sure to sauté the peaches until they’re caramelized and slightly reduced. This removes excess moisture and gives them that sticky, bakery-style finish.
Yes. You can cut down the brown sugar slightly in both the bread and topping, though keep in mind sugar adds moisture and helps with caramelization.
Absolutely. Wrap slices individually and store in the freezer for up to 2 months. Thaw overnight at room temperature or reheat in the oven for a fresh-baked feel.
Yes! Divide the batter into a muffin tin, top each with peaches, and bake for about 20–25 minutes.
Other Peach-infused Recipes You'll Love
If you enjoy my Easy Homemade Cinnamon Peach Bread, you will love these other amazing peach-infused recipes too!
- Peachy Ginger Beer Mocktail
- My Favorite Peach Crumble Pie
- Southern Peach Cobbler Cinnamon Rolls
- Vegan Peach Crisp Oatmeal Porridge
- Sticky Peach Chicken Wings
- BBQ Chicken Peach Chopped Salad
- Peach Cobbler Baked French Toast
- Cinnamon Sugar Peach Cobbler Dump Cake
- Not Your Average Peach Crisp
MADE OUR RECIPE(S)?
If you tried my Easy Homemade Cinnamon Peach Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Easy Homemade Cinnamon Peach Bread
Ingredients
BREAD:
- 1 ½ cups organic all-purpose flour (See Notes!)
- 1 cup Artisan bread flour
- 2 tsps baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ½ cup organic brown sugar
- ½ cup Extra virgin olive oil (You can use your fave neutral oil; See FAQ for options)
- 3 large eggs, at room temp.
- 3 Tbsps peach preserves or jam
- 1 teaspoon vanilla extract
- ½ cup milk (You can use your fave plant-based milk or regular whole milk)
SAUTED PEACHES (TOPPING):
- 1 (15 oz.) can organic sliced peaches, drained (You can use about 1-2 peaches, slicing them medium-thin)
- 2 Tbsps unsalted butter
- ¼ cup organic brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
GARNISH:
- 1 tablespoon cinnamon sugar
Instructions
TO MAKE THE SAUTED PEACHES:
- In a medium (10-inch) skillet over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, and vanilla and stir until combined and everything begins to bubble a bit, about 1-2 minutes.
- Add the sliced peaches and toss until well coated and cook for another 3-4 minutes, until tender and the sauce has thickened. Remove from heat. NOTE: For more tender peaches (if using fresh), you can cook for an extra 4-5 minutes or so, but be sure to reduce the heat to medium-low. Cool completely!
TO MAKE THE PEACH BREAD:
- Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
- In a large bowl, add the sugar, olive oil, vanilla, eggs, preserves/jam, and milk, whisking everything together until well combined.
- Pour batter in the prepared loaf pan (evenly spreading it out).
ASSEMBLE + BAKE:
- Add the cooled sautéed peaches atop the bread batter, spreading everything evenly and sprinkle with cinnamon sugar until fully coated.
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
- Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
- Slice and enjoy.
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 2 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziplock). See FAQ for more!
- FLOUR: If you don't have bread flour on hand, feel free to use all-purpose flour only.
- GLUTEN-FREE + OTHER OPTIONS: See FAQ!
Nutrition
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