Peach Quick Bread

Perfectly ripened peaches may be the ideal summer dessert. Straight up eaten like an apple, or maybe sliced in a bowl with a drizzle of sweet cream or scoop of ice cream, they are delicious as is. But if you want to step into the kitchen, here are a smattering of ways to serve up some sweetness.

Peach Quick Bread

  • 1/3 cup butter, room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 1 cup diced, peeled peaches
  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder


  • ¼ cup chopped pecans
  • 2 tablespoons dark brown sugar


  • ½ cup powdered sugar
  • 1 tablespoon half-and-half


Preheat oven to 350 degrees.

In bowl of electric mixer, cream butter and sugar. Add eggs, one at a time, beating well after each. Add the water and extracts.

Combine flour with baking powder, salt and soda. Gradually add to the creamed mixture, being careful to not overmix. Fold in the peaches.

Coat 9x5 inch loaf pan with cooking spray. Spread the batter evenly into pan. Combine topping ingredients and sprinkle over top of bread.

Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.

Blend powdered sugar with half-and-half and drizzle over the loaf. Serve plain or with whipped cinnamon butter.

Whipped Cinnamon Butter

  • ¼ cup butter, room temperature
  • ¼ teaspoon cinnamon

Cream butter until light and fluffy, then add cinnamon. Serve at room temperature with the peach bread.