Easy Homemade Cinnamon Peach Bread

5 from 1 vote

Easy Homemade Cinnamon Peach Bread

This moist Cinnamon Peach Bread is made with warm spices, peach preserves, and caramelized peaches on top—perfect for breakfast, brunch, or dessert.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch, Dessert

Keyword: apricot, baked, bread, breakfast, brunch, cinnamon, classic, dairy-free, dessert, easy, fluffy, gluten-free, healthy, homemade, indulge, maple, peach, plant-based, recipe, vegan

Servings: servings

Calories: 412kcal

Author: Shanika

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

US Customary - Metric

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.
Next, stir in flours, baking powder, cinnamon, and sea salt into the wet ingredients and mix until well incorporated! NOTE: DO NOT OVER-MIX!
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!

Notes

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