Cinnamon Peach Bread

glazed Cinnamon Peach Bread

This Cinnamon Peach Bread is loaded with tons of fresh peaches, has a crunchy sugary top and has the perfect sweet icing glaze on top. The best breakfast, snack or dessert! 

There are two things that I’ve talked about on this blog a lot, especially during the Summer months.

One: my intense love for fresh, ripe peaches. Two: the time that I worked at a produce stand for a couple of years in college. This Cinnamon Peach Bread relates to both of those topics. 

straight on shot of inside of Cinnamon Peach Bread

When I worked at the produce stand, a sweet little old lady would come in and sell these small mini loaves of flavored bread. She had everything from pumpkin to zucchini and of course, peach. The peach variety was always my favorite.

These loaves were so flavorful and mouthwatering, you could smell the distinct flavor of peaches through the plastic wrapping paper. Every-time she delivered I had to seriously use self restraint to not buy one and eat it right then.

However, as much as I loved those breads – I’m pretty partial to this Cinnamon Peach Bread! 

Why I Love this Cinnamon Peach Bread: 

Well, first, it’s delicious. I love a good quick bread because it can act as breakfast, lunch, a snack or even dessert! It’s so diverse LOL and I personally love eating any type of sweet bread for breakfast! 

close up of crunchy edges of Cinnamon Peach Bread

I especially love how the fresh peaches in this bread give it such a peachy flavor and keep it so moist. The chunks of peach are juicy and extra sweet! 

The added cinnamon in it pairs so well with the peaches to give it a nice baking spice feel. Not to mention, it makes your house smell like Fall during August. #yourewelcome 

Lastly, I absolutely LOVE the actual taste of the bread itself. I love the crunchy turbinado sugar crust on top. I love the delicious sweet glaze that you generously drizzle over it. I just. Love. It. 

So let’s get into how to make it! 

Ingredients You Need for Cinnamon Peach Bread: 

  • Ripe peaches – I didn’t peel my peaches, feel free to do so if you desire!
  • Salted butter – I use salted butter in all of my baking, but you can use unsalted if you’d like!
  • Turbinado sugar – I love the crunchy texture this sugar adds, but feel free to use granulated if desired. 
  • Vanilla extract – Use pure vanilla extract for ultimate flavor!
  • Whole milk – I love using whole milk but you can use non-dairy as well! 
  • Eggs – Use large eggs in this recipe. 
  • All purpose flour, baking soda + powder – the dry ingredients!
  • Cinnamon – such a great flavor for this bread…use ground cinnamon!
  • Salt – I use kosher salt!
  • Powdered sugar – for that delicious glaze on top!

How To Make Cinnamon Peach Bread:

Preheat your oven to 350 degrees. Go ahead and dice the ripe peaches into bite size pieces. I personally did NOT peel the peaches. You can absolutely do that if you’d like – but for my personal preference, I prefer the skin on them! 

stack of 3 slices of Cinnamon Peach Bread

In a large bowl, using a hand mixer, beat together softened salted butter and the turbinado sugar. You can absolutely use granulated sugar in this recipe – but I WOULDN’T skip the turbinado sugar step where you add it on top of the dough in the pan. I’ll get to that later! 

hand grabbing slice of stacked Cinnamon Peach Bread

Once the butter and sugar are combined, add in the eggs one at a time and beat until combined.

Next, add in milk and vanilla extract and beat one last time to make sure everything is good! It will look a little bit weird – not like your usual dough – it will look slightly grainy like THIS: 

Cinnamon Peach Bread batter

But that’s okay! Lastly, using a wooden spoon, gently stir in the fresh ripe peaches. Using a sifter over top of the bowl, add in the flour, baking powder, baking soda, salt and cinnamon. Gently mix in until combined with the spoon – careful not to overmix! 

Cinnamon Peach Bread batter with flour mixed

Next, grease a 9×5 loaf pan or add parchment paper! Add the bread mix carefully into the pan. Generously sprinkle turbinado sugar on top to get that crunchy topping that’s to die for! P

op it in the oven! Bake for 55-60 minutes or until a toothpick comes clean. 

freshly baked cinnamon peach bread

Let it cool for about 5 minutes in the pan and then transfer to a wire cooling rack to cool off! 

Let this cool off completely before you glaze it! Speaking of glaze, for this delicious glaze we are making, all you have to do is mix together powdered sugar and a little bit of milk until you reach the perfect icing glaze consistency. 

glazing cinnamon peach bread with golden spoon

Once the Cinnamon Peach Bread is cooled, generously drizzle the glaze over it! Enjoy a piece warmed up with extra butter or a drizzle of honey! YUM! 

bite taken out of slice of cinnamon peach bread

Storing Leftovers: 

Store baked bread in a tightly sealed container at room temperature or in the fridge for up to 3 days. Enjoy warmed up with a cup of coffee!

Hope you guys are enjoying the last few weeks of peach season! Tell me what you are making in the comments! XO. 

Did you enjoy this recipe? Here are a few more you might like: 

Whole Wheat Peach Cobbler Bars 

Rustic Honey Peach Galette

Peach BBQ Chicken Pizza 

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 18 votes

Cinnamon Peach Bread

This Cinnamon Peach Bread is loaded with tons of fresh peaches, has a crunchy sugary top and has the perfect sweet icing glaze on top. The best breakfast, snack or dessert! 

Course bread, Breakfast, Snack
Cuisine American
Keyword cinnamon peach bread, peach bread, quick bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Haylie


  • 1/3 cup salted butter, softened
  • 2 cups ripe peaches, diced
  • 1/2 cup + a little extra turbinado sugar (can sub granulated sugar)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup whole milk (can sub dairy free milk)
  • 1.5 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

Easy Glaze

  • 1/4 cup powdered sugar
  • 1-2 tsp whole milk


  1. Preheat oven to 350 degrees. Dice the peaches into small bite size peaches. You may peel them if you want, but I did not.

  2. In a large bowl, using a hand mixer, beat the softened butter and 1/2 cup turbinado sugar until combined. To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the freshly diced peaches with a wooden spoon.

  3. Using a sifter, add in the all purpose flour, cinnamon, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!

  4. Grease a 9x5 loaf pan or add parchment paper. Gently add the bread mix into the loaf pan. On top, add a generous sprinkle of turbinado sugar to ensure that you have a crunchy topping!

  5. Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean (a few crumsb are okay). Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.

  6. Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar!

  7. Generously drizzle the glaze on top of the bread and serve! Best with a dab of butter and a drizzle of honey! Enjoy!

82 comments / Add your comment below

  1. 5 stars
    I definitely wouldn’t skip that sugar on top! This looks super good, Haylie! A big ol’ slice with a cuppa coffee would be so perfect right about now. Yay for peach season 🙂 Happy Monday to ya!

      1. Hi Melinda! I’ve never tried it in mini pans but I’m sure it will work! I would probably start out by checking it at 20 minutes and insert a toothpick in the middle and see if it comes out clean. If not, continue it in the oven for 3-5 minute increments until the toothpick DOES come clean. Good luck and enjoy! 🙂 -Haylie

  2. 5 stars
    I’ve definitely picked up on your love for peaches Haylie! And you’ve put that love to good use in this cinnamon peach bread! It looks delicious and with the most amazing texture. I would absolutely love a slice with my morning coffee right now!

        1. Hi Jen! Instead of canned, I would recommend using frozen peaches but letting them thaw and really making sure all of that excess “juice” is removed before you add them to the batter 🙂

  3. 5 stars
    This was wonderful bread! I added 1/4 more sugar than your recipe called for because I saw on other recipes they used more – I don’t think it even needed more sugar. I can’t wait to make it again and do exactly as your recipe calls for. Thank you so much…..My husband and kids than you too! 😉

    1. Crystal, thank you so much! This made my day that you and your family loved the recipe! I can’t wait for fresh peaches this year…definitely something to look forward too! Hope y’all are staying safe and well! 🙂

  4. 5 stars
    I made this earlier today. Tried it, loved it. Loved it so much I made 2 more batches tonight, but made muffins. Delicious!

  5. 5 stars
    I made this yesterday with fresh, in-season peaches, and it was so delicious! I doubled the recipe and made two loaves – one to keep and one as a gift; it worked out perfectly and the loaves both cooked through in 55mins in my oven. Great recipe, thank you for sharing!

    1. Hi CB, thank you SO much for the kind review! 🙂 So glad the recipe turned out well for you – and so thoughtful to make one as a gift!! Cheers to peach season! – Haylie

    1. Hi Kim! I haven’t personally doubled it but I don’t see why it would be an issue! I know the lady who commented above, CB, doubled it and it worked out for her 🙂 Happy baking! Let me know how it goes! – Haylie

  6. 5 stars
    This recipe is so yummy and the house smells amazing! I used peaches we grew in our yard. 🙂

    Will be making this again so I can freeze some for later in the year. Thank you for sharing it!

    1. Hi Jennie, thank you SO much for your kind review! It makes my heart so happy knowing you enjoyed the recipe so much – and the homegrown peaches! YUM! 🙂

  7. Hi Haylie,
    This recipe looks yummy and I can’t wait to try it. In the description, it says dairy-free, but it has butter in it, so it is not dairy-free.

    1. Hi Terri, thank you so much!! I hope you try it and enjoy it! I went back through and looked through the blog post but I didn’t see anything I mentioned about dairy-free (aside from the option to use dairy-free milk if you wanted!) But maybe I missed it. Either way, so sorry for the confusion! Let me know if you try the recipe 🙂

  8. 5 stars
    Made this bread last night. I got a Peach Truck delivery of 25 lbs of peaches; so slowly using them in some baked goods and smoothies. Tried your recipe last night and it one of my favorite baked goods I’ve made so far. As one other person commented, the aroma in my kitchen while it baked was delightful. I did make mine gluten free using King Arthur’s Measure for Measure. I also did not use the drizzle, but did add some sugar on top. I also used my Kitchenaide stand mixer, so I first beat the wet ingredients, then slowly added the dry ingredients. Then I folded in the diced peaches. Not sure if this is what may have caused the bread to fall a bit when it was taken out of the oven, but it tasted wonderful. I did put it back in the oven for about 5 or so more minutes to ensure that under-baking wasn’t the problem. My toothpick did come out clean the first time. Anyway, I ended up baking my bread for about 65 – 70 minutes total. I’m going to make again but smaller loaves I can freeze. I am also trying to pin your recipe, but the Pin function doesn’t seem to be working, and if I hover over the pictures, there’s no option to pin.

    1. Hi Meri! Thank you so much for your kind review! So glad it worked out for you – love that the bread made your house smell so good!! <3 Lastly, I don't have the pin feature on my actual photos themselves. If you scroll to the very top of the recipe, there should be a pin button. Sorry about that! I need to change some things around. If you have any extra of the 25 lbs of peaches, send them my way! 🙂 Haha!

  9. haha – I still have lots of peaches. So I did try the pin button at the top, and on the left hand side of my screen, every time it takes me to Pinterest, but then says there’s an error, that it can’t fetch an image.

    1. So weird!! I’m so sorry about that. I am on vacation right now but will absolutely fix that when I get back home! Thank you for bringing it to my attention 🙂

  10. 5 stars
    Love your recipe! I chose it because it had much less sugar than many other ones posted online. Plus you used Turbinado sugar! The bread was delicious 😋!
    I did add a handful of pecans into the mix and I didn’t add the sugary glaze on top. The crunchy Turbinado sugar sprinkled before baking was perfect! Thank you ☺️

  11. 5 stars
    I made this last night and just had a slice. I’m going in for the second one here in a minute. This is supremely delicious! I did add a small handful of pecans to the batter. My oven was taking forever to come to temp so in my boredom I broke up some pecans and pushed them into the loaf of batter with a chopstick. I will definitely be making this again.

      1. 5 stars
        I made this bread and we enjoyed it so much! My 93 year old mother asked me for the recipe. She loved it and wants to make it! I plan to make this bread again!! Thank you!!

  12. 5 stars
    This is a delicious recipe, I didn’t have milk so I used nonfat Greek yogurt and also added some fresh grated nutmeg. I’m planning on making more to share and maybe freeze

    1. Thank you so much, Denise!! So so glad you enjoyed it. Love the idea of freezing some!! Thank you for sharing substitutes that worked for you. Best – Haylie

    1. Hi Marge! I’ve never personally tried to freeze it but as long as it’s wrapped tightly, I don’t see why it would be a problem! Thanks 🙂 Good luck!! – Haylie

  13. Can you substitute apples in this bread recipe? Apples are plentiful all year long. Or would that change the baking time?

    1. Hi Mary! That’s a great idea and good use of year round fruit. I’ve never tried it before…but the peaches I use are pretty ripe for this recipe, I’m not sure if the apples would cook fully in time without the rest of the bread drying out. You could always try it and let me know! Also, in a couple of weeks I’m posting an Apple Fritter Bread if you want to wait to try that one out 🙂 Thanks – Haylie

    1. Hi Judy, I’m not sure! I’ve never frozen this before. I would assume they would lose their color…but probably not the yummy taste! Let me know what you find out. Thanks! – Haylie

  14. I just tried this recipe. SO much better than every other peach bread recipe! The others had huge chunks of peaches which I didn’t like and they fell apart. Yours had diced peaches (much better) and held together perfectly. I also think the cinnamon was such a big factor in the better taste. Someone gave me a lot of peaches, so making more and freezing it. I don’t even care if the peaches turn color, taste will still be the same. I’m hoping they won’t discolor too much since I soak them in lemon water after dicing. Again, best peach bread recipe ever!

  15. 5 stars
    Hello! I am going to make this recipe this weekend. I would like to make a few to freeze and eat at a later time
    Can they be frozen and if so do you know how long they are good for? Do they get soggy when thawed? Thank you!

    1. Hi Heather! Great way to use up those fresh peaches 🙂 I have personally never frozen it – but other reviewers have. I would say you can freeze it – in the past, when I have frozen baked bread, I have sliced it and frozen the individual slices wrapped in aluminum foil and then stored in a bag in the freezer 🙂 I would say it would be good in the freezer for up to 3-4 months? Maybe a little longer! Let me know how you enjoy the recipe!

  16. Hello!!! I have been canning peaches and making peach ice cream when I came across this recipe. It looks delish!!! Question…can the “batter” be frozen and baked at a later date?
    Thank you.

    1. Hi Lady Katherine! I think this recipe would work better if you baked the bread first and then froze it. I’ve personally never made batter and froze it before so I’m not sure that would work. Thanks for asking! I hope you enjoy this recipe 🙂 Cheers to peach season! -Haylie

    1. Hi Jeanne, I’ve personally never tried it but I did a quick Google search for you and it seems like it should work! Just use a 1:1 ratio of substitution 🙂 let me know how it turns out! Best – Haylie

    1. Hi Drew! I personally have never used frozen peaches in this recipe. However, If I were you, I would let them thaw and then really be sure to pat them dry as much as you can before adding them into the recipe 🙂 Let me know how it goes! -Haylie

  17. Can I use frozen peaches? My peach tree was so full of peaches I had to freeze them! They do make great pies but I do have to drain them for the pies.

    1. Hi Maggie! I think frozen peaches should work – however, I would definitely thaw them before hand and be sure to blot and dry them as best as you can before adding them to the batter! 🙂

  18. If I substituted buttermilk for the milk, what do you think the amount of baking powder and baking soda should be? Reading the article … I’m not sure … but my guess is something like 1/4 tsp of baking powder and 3/4 tsp baking soda.

    1. Hi Pat! I’m not sure what the different amounts should be. You could def try it and see how it turns out! I don’t think it should make much of a difference either way. Let me know! Good luck and happy baking AND happy peach season 🙂 -Haylie

    1. Hi Lori! I’ve personally never tried it with almond flour. I would maybe instead try a gluten free 1:1 blend? I like the Bob’s Red Mill brand 🙂 Although thankfully, this recipe is a little healthier with the whole wheat flour! If you do try it out with the almond flour, let me know how it goes!! Thanks for checking out the recipe! -Haylie

    1. Hi Pam! I’ve never tested it but if you tried, I would try to use Bob’s Red Mill 1:1 Gluten Free Flour blend, hopefully that would work! Let me know how it goes!

    1. Hi Debbie, I haven’t personally tried it but I don’t see why it wouldn’t work! You could also try maple syrup as well 🙂 Good luck and let me know how it turns out!! -Haylie

  19. 5 stars
    I made this today! Trust me, I NEVER bake, but I’m so glad I put on my big girl panties and made this sweet bread. It’s delicious! I had it with a dollop of whipped cream, chopped walnuts, and a cup cup of Hazelnut coffee. I’m in heaven! Can’t wait till my hubby comes home to try it! Thanks!

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