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From the juicy peaches to the delicious streusel topping, this Peach Streusel Bread is a winner! There's nothing like the smell of fresh-baked bread wafting through the kitchen. It's easy to make and perfect for enjoying with a cup of coffee or tea.
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Check out my Jalapeño Jiffy Cornbread and my Air Fryer Banana Bread for more great bread recipes!
Peach streusel bread is a delicious treat that's perfect for breakfast, snack or dessert. This loaded quick bread is sweet and warm with cinnamon spice. It’s also soft and tender and since it’s a quick bread so it can be on your table in no time.
Give this bread a try today and see for yourself how delicious it is!
Why You'll Love This Recipe
- The flavor combination is simply irresistible. The juicy peaches and rich streusel topping complement each other perfectly, making for a delicious treat that will have you coming back for more.
- It's easy to make. With just a few simple ingredients, you can whip up a batch of peach streusel bread in no time.
- Recipe is versatile. Whether you enjoy it plain or topped with ice cream or whipped cream, peach streusel bread is sure to please everyone in your family.
Ingredients You'll Need
- All-Purpose Flour: Flour is the base of the bread.
- Baking Soda: Baking soda helps the bread to rise.
- Baking Powder: Baking powder is also used to help the bread rise.
- Salt: The salt helps to balance out the flavors in the bread.
- Buttermilk: The buttermilk gives the bread a rich, creamy flavor.
- Egg: The egg helps bind all of the ingredients together.
- Vegetable Oil: Vegetable oil helps make the bread moist and tender.
- Vanilla Extract: The vanilla extract adds a hint of sweetness to the bread.
- Brown Sugar: Brown sugar gives the topping its signature rich flavor.
- Sliced Peaches: The peaches give the bread a juicy, fruity taste. Make sure to use fresh or frozen, thawed peaches for best results.
Step By Step Instructions
Step 1:
Preheat the oven to 350 degrees F. Spray 6 mini loaf pans (or 3 regular size loaf pans) with non stick cooking spray. Set aside.
Step 2:
In a large bowl, combine flour, cinnamon, baking soda, salt and baking powder.
Step 3:
In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla and brown sugar.
Step 4:
Make a well into the center of the dry mixture and pour the wet mixture into it. Mix until combined.
Step 5:
Fold in the diced peaches. Divide mixture evenly between your prepared pans. Layer the sliced peaches on top of each batter.
Step 6:
In a separate bowl, combine the cinnamon, oats and brown sugar. Cut the cold butter into the mixture with a pastry cutter. Distribute this topping across the batter of your filled pans.
Step 7:
Bake on the center rack of the oven for approx. 30 minutes, until a toothpick inserted into the center comes out clean. Remove to a cooling rack for 15 minutes, then remove from pans and continue cooling on the rack.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use ripe peaches for the best flavor. If your peaches are not quite ripe, you can place them in a paper bag with an apple or banana overnight to speed up the ripening process.
- The streusel topping is key! Be sure to use fresh ingredients for the streusel.
- Bake the bread until the top is golden brown and the streusel is bubbly. Allow the bread to cool slightly before slicing so you can enjoy all that delicious streusel topping.
Variations
- Substitute sliced apples or pears for the peaches in this recipe.
- Add a teaspoon of cinnamon to the batter for added spice.
- Top with a scoop of vanilla ice cream for a tasty dessert.
- Replace the streusel topping with a crumble topping made with flour, oats, brown sugar and butter.
- Use almond or coconut milk instead of buttermilk for a dairy-free alternative.
- Mix in a cup of chopped nuts to the batter for added texture and crunch.
Storing & Freezing
Storing: Seal the bread to store it in the fridge for up to 1 week.
Freezing: Freeze this bread for up to 3 months. Allow the bread to cool completely before wrapping tightly in plastic wrap and storing in a freezer-safe container or bag. Thaw overnight in the fridge before serving.
Recipe FAQ's
Canned peaches can be used, but they may not have as much flavor and the texture may be different. Make sure to drain them well before adding them to the batter.
Yes, you can substitute gluten-free flour for the all-purpose flour in this recipe. Make sure to use gluten-free oats for the streusel topping as well.
Yes, you can bake it in a 9x13-inch pan for about 45-50 minutes, until a toothpick inserted in the center comes out clean. The baking time may vary, so keep an eye on it and cover with foil if it starts to brown too quickly. You can also bake it as muffins for about 20-25 minutes.
More Peach Recipes You'll Love
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Peach Streusel Bread
Equipment
Ingredients
For Bread
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoons salt
- 1 ⅓ cups buttermilk
- 2 large eggs
- ¼ cups vegetable oil
- ⅔ cups brown sugar
- 1 teaspoon vanilla extract
- 2 cups diced fresh or can/frozen peaches remove peach skins
For Streusel
- ½ cup rolled oats better to use long-cooking, not instant
- ⅓ cup brown sugar packed
- ¼ teaspoon cinnamon
- 4 tablespoons cold butter cut into small pieces
- 1 cup sliced peaches remove peach skins
Instructions
- Preheat oven to 350°F. Spray 6 mini loaf pans (or 3 regular size loaf pans) with non-stick cooking spray.
- In a large bowl, combine flour, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, combine buttermilk, eggs, vegetable oil, brown sugar. vanilla.
- Make a well into the center of the dry mixture and pour the wet mixture into it. Mix until combined.
- Fold in the diced peaches. Divide mixture evenly between your prepared pans. Layer the sliced peaches on top of each batter.
- In a separate bowl, combine the, oats and brown sugar and cinnamon. Cut the cold butter into the mixture with a pastry cutter. Distribute this topping across the batter of your filled pans.
- Bake on center rack of oven for approx. 30 minutes, until a toothpick inserted into the center comes out clean. Remove to a cooling rack for 15 minutes, then remove from pans and continue cooling on the rack.
Notes
- Use ripe peaches for the best flavor. If your peaches are not quite ripe, you can place them in a paper bag with an apple or banana overnight to speed up the ripening process.
- The streusel topping is key! Be sure to use fresh butter and brown sugar for the streusel.
- Bake the bread until the top is golden brown and the streusel is bubbly. Allow the bread to cool slightly before slicing so you can enjoy all that delicious streusel topping.
- Storing: Seal the bread to store it in the fridge for up to 1 week.
- Freezing: Freeze this bread for up to 3 months. Allow the bread to cool completely before wrapping tightly in plastic wrap and storing in a freezer-safe container or bag. Thaw overnight in the fridge before serving.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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