Just 10-15 minutes of hands-on time to make this easy peach bread! This recipe has pureed peaches added to the batter for the most flavorful quick bread you will ever make! You can use fresh or frozen peaches for this recipe.
See notes to make a lemon glaze or cream cheese icing
Preheat oven to 350F. Grease a bread loaf pan with butter.
Roughly chop 2 of the peaches and puree them in a blender or small food processor until smooth. You should have 2 cups of peach puree, if you have less, add more peaches and blend. Chop the last peach into even ½ inch pieces and set aside.
Combine the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl and mix well.
Add the pureed peaches, eggs, and vegetable to the bowl and combine until everything is mostly mixed together.
Add the chopped peach pieces and gently stir to combine everything. Do not overmix.
Transfer the batter into the loaf pan and bake at 350F for 45 minutes. After 45 minutes, turn down the heat to 300F and bake for 20-30 more minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool a little before slicing and serving. Or cool completely and cover with a glaze of frosting of your choice (see notes suggestions).
To use frozen peaches, use 3-3.5 cups and allow the frozen peaches to thaw almost completely (or microwave until almost fully thawed). Puree 2 rounded cups of peaches to make 2 cups of puree, and chop the rest.This recipe works great with nectarines, and should work well with a 50/50 ratio of mango and peaches. Optional lemon glaze: 1 cup powdered sugar + 1 and ½ tablespoon lemon juice (whisk together and pour over the peach bread once it cools)Or try a cream cheese icing: 4 ounces unsalted butter, softened + 4 ounces cream cheese, softened + 2 cups powdered sugar + 1 teaspoon vanilla extract (beat with an electric mixer until smooth and creamy, spread over peach bread once it cools)