Breads, Desserts

Peaches And Cream Bread

We are down to the last few weeks of summer vacation. What? It feels like it just started! I cannot believe how the weeks have flown by.  We are trying to crunch the rest of our summer fun that we had planned into the few weekends we have left. The last week we are going to Illinois for a family reunion.  We are looking forward to taking the kids on their first real vacation where they get to fly on an airplane and all! It will be a nice and much-needed getaway.

With peach season here, I have got to share this amazing peaches and cream bread recipe.  Everyone needs to make this sometime this summer! It is absolutely heavenly.

First things first, lets talk about the texture of this bread.  It is not like a slice of banana bread. This bread is insanely moist.  So moist that it melts in your mouth and you need to eat it with a fork.    This is because of the addition of sour cream in the batter and egg yolks instead of whole eggs.  The egg yolks also give it a beautiful muted golden color.

Then you have the delicious chunks of fresh peaches throughout that are just a burst of summer fresh.  Everything is perfect on its own with this bread, but to give the bread the “cream” part, it is glazed with a mixture of heavy cream, powdered sugar, and vanilla extract.  The glaze is not overly sweet like frosting.  It still has that wonderful rich cream flavor coming through with a little addition of sweet.

My family absolutely loved this peaches and cream bread.  This will be made again and again while peach season is here.  What a wonderful treat to end a long summer day or to enjoy with a cup of coffee in the morning.

I think you all will enjoy this!

A few tips when making this bread:

  1.  Make sure pans are generously greased.  This bread is so moist it can be tricky getting it out of the pans in one whole loaf.
  2. Bread should be almost completely cooled before removing from pans.
  3. The peaches need to have the skins removed.  In order to do this, place the peaches in a large pot of boiling water.  Boil for 2 to 3 minutes then remove and place in a large bowl of ice water.  Once in the ice water for a couple of minutes the skins should easily be removed by peeling off.

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Peaches and Cream Bread
2 loafs
Cream glaze
2 loafs
Cream glaze
  1. Preheat oven to 350 degrees. Grease two 9x5x3 loaf pans.
  2. In a large bowl whisk together flour, salt, baking powder, and sugar.
  3. Add oil, sour cream, milk, and egg yolks and mix until combined.
  4. Fold in peaches and spread batter evenly into prepared pans.
  5. Bake for 75-90 minutes until toothpick comes out clean. Cool completely.
  6. For the glaze mix together the powdered sugar, heavy cream, and vanilla.
  7. To remove from pans, carefully loosen all edges with a butter knife. Once the bread seems to be loose from pan, turn over pan until it breaks free. Place on serving or cutting board and evenly cover with desired amount of cream glaze.
  8. Slice and enjoy!
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26 thoughts on “Peaches And Cream Bread

  1. Oh my goodness, the photo’s alone makes one head to the cabinet to pull the bread pans out. This looks delicious and perfect for summer! Thanks so much Marie and have a wonderful time with the family.

  2. Hey! I just bought peaches today at Big R! I’ll be making this tonight for sure! It looks super yummy!!!!

  3. What a beautiful bread! Off to the farms this weekend for Palisade Peaches! I love to bake all kinds of bread but have never done anything with peaches. I will certainly bake this up soon! Thanks for another great recipe.

  4. Hi there, im from Australia so peaches are not in season yet. Will i get same result using canned peaches, i hope so cause it looks so good.

    1. Hi there! Thanks for stopping by! I have not tried this bread with canned peaches but I think they should work just fine! Just make sure to drain them and dry them a bit:)

  5. Peaches vary so much in size….about how many cups of peaches do you think the chopped peaches made? I have frozen two boxes of peaches last week and the first box were twice the size of the second box. This looks delicious…we love peach everything!!

    1. Hi Sandy! About 4 cups of peaches is what I used. Thank you for pointing that out! I will be more precise on my recipes and make a note of that in this one. Thanks so much!

    1. Hi Deb! If you put the cream glaze on I would refrigerate it. If it is not glazed it will be fine at room temperature for for a few days! Hope this helps!

  6. Have you modified this to muffins? I loved the loafs, but would love to make them for a large group!

    Also, I successfully made this gluten free, with a swap to “Cup 4 Cup” flour. Delicious.

    1. I have not modified this to muffins but I think that is definitely worth a try! My only concern would maybe be the peaches falling to the bottom as there may not be enough batter in a muffin cup to keep them from sinking. Hopefully that makes sense. I love that idea though and would love to hear how they turn out!

  7. Have you tried freezing this bread once it’s baked? Just wondering if I could make a bunch and pull them out as needed when company is over.

  8. I’m in the middle of making this yummy bread, but when it came to making the glaze it’s watery. Putting it in the fridge would change the consistency?

    1. Hi Julie are you using heavy cream? It is definitely going to be thinner than icing/frosting but should not be watery. Putting it in the fridge would probably thicken it a bit! I hope this helps!

  9. My peach tree has over-produced, if that’s possible, this year and I have been freezing the excess. Do you think frozen peaches would work?

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