Description
Spiced Peach Bread is a moist homemade quick bread made with juicy diced peaches, dark brown sugar, buttermilk, and warm spices like cinnamon, allspice, nutmeg, and cloves. It is perfect for breakfast, brunch, dessert, or cozy fall baking.
Ingredients
Scale
- 1 cup packed dark brown sugar
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 3/4 cups cake flour, or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup cultured buttermilk
- 2 cups diced fresh peaches, skin on
- 1 teaspoon coarse sparkling sugar
Instructions
- Preheat oven to 350°F. Lightly butter a 9×5-inch loaf pan and line it with parchment paper, leaving long ends to lift the bread out after baking.
- Add the dark brown sugar and softened butter to a stand mixer. Cream on medium speed for about 5 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Continue beating for 2 to 3 minutes until the mixture looks fluffy.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, nutmeg, and cloves.
- Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
- Finish mixing gently by hand until no dry streaks remain. Do not overmix.
- Fold in the diced peaches until evenly distributed.
- Transfer the batter to the prepared loaf pan and spread it evenly.
- Sprinkle the top with coarse sparkling sugar.
- Bake on the center rack for 50 to 55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter.
- Cool the bread in the pan for 10 minutes, then lift it out using the parchment paper.
- Transfer to a wire rack and cool before slicing, or serve slightly warm.
Notes
- If you do not have cake flour, use all-purpose flour or make a substitute by removing 2 tablespoons from 1 cup of all-purpose flour and replacing them with 2 tablespoons of cornstarch.
- Use ripe but firm peaches for the best texture.
- Do not overmix the batter after adding the flour, or the bread may turn dense.
- Store cooled bread tightly wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 302
- Sugar: 21
- Sodium: 131
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 82