Cinnamon Peach Bread
Peaches and Cinnamon. What a combo.
Who said bread had to be boring? This cinnamon peach bread is so good you will never want just one slice!
Cinnamon Peach Bread
Section 1: Ingredients
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
¼ tsp salt
Easy Glaze
1/4 cup powdered sugar
1-2 tsp whole milk
Section 2: Directions
Preheat oven to 350 degrees. Dice the peaches into small bite size peaches. You may peel them if you want, but I did not.
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.
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!
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!
Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean (a few crumbs are okay). Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
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
Generously drizzle the glaze on top of the bread and serve! Best with a dab of butter and a drizzle of honey! Enjoy!
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