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Peach Bread

Peach bread with a brown butter glaze swirled into powdered sugar glaze for a crackled, toffee-nutty finish. Moist cinnamon crumb studded with diced peaches bakes in a loaf pan until golden.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Peach Bread
  • 2 cup fresh peaches Peeled and diced.
  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter Softened.
  • 2 large eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Brown butter glaze
  • 3 tbsp butter Brown until nutty.
  • 1 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 loaf pan

Method
 

Bake the peach loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Beat the butter and granulated sugar until fluffy.
  3. Add the eggs, sour cream, and vanilla, mixing until smooth.
  4. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  5. Fold in the diced fresh peaches, then scrape the batter into the prepared loaf pan.
  6. Bake for 55 to 65 minutes, until the loaf is golden and a toothpick in the center comes out clean.
  7. Cool the loaf completely in the pan before glazing.
Make and drizzle the brown butter glaze
  1. Brown the 3 tbsp butter in a small pan until nutty and fragrant.
  2. Whisk the browned butter with the powdered sugar and milk until smooth.
  3. Drizzle the glaze over the cooled loaf so it sets with delicate crackling rather than spreading.

Notes

Pro tip: Glaze only after the loaf is completely cool so the browned butter sets into crackly streaks. Store wrapped in the refrigerator up to 4 days; rewarm slices briefly at 300°F. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter crumb, use full-fat Greek yogurt in place of sour cream (same amount).