Peach bread is a dessert bread that can be served as a lovely summer treat! This bread is similar to banana bread; however, it has a sweeter taste. Once you taste this peach bread, you will wonder why you have never made it before!
In this blog post, you will learn how to make a loaf of delicious peach bread.
Peach bread is a type of quick bread. It is made with either fresh or canned peaches which provide moistness and a sweet and fruity flavour. This type of bread incorporates the rich taste of peaches with a beautiful and tender crumb.
In the refrigerator, you can store your peach bread for up to 5-7 days. In the freezer, frozen peach bread can last for up to 3 months.
Storage Tips
Cool Completely: before storing, make sure the peach bread has cooled completely to prevent condensation build-up, which can lead to sogginess and mold.
Slice (Optional): For convenience, if you are freezing your peach bread, consider slicing the bread before freezing. This way, you can take out individual slices as needed.
Wrap Well: wrap the bread tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container or a resealable plastic bag to keep it from drying out and to protect it from absorbing other odours in the refrigerator.
Label and Date: label the package with the date you made the bread to keep track of its freshness.
Thawing: To thaw, remove the desired amount of bread from the freezer and let it thaw in the refrigerator overnight or at room temperature for a few hours.
Reheating: For a warm treat, reheat slices in the microwave for a few seconds or in a toaster oven until warmed through. If reheating the whole loaf, you can warm it in a 350℉/175℃/Gas Mark 4 for about 10-15 minutes.
Yes, you can use either fresh or frozen peaches as a substitute for canned peaches. Frozen peaches can be removed from the freezer and thawed. Strain the excess liquid from them. Once they are strained of excess liquid, dice up your peaches. Use a straight substitute for canned peaches. If you are using fresh peaches, they will need to be prepared. See the next heading below on how to prepare fresh peaches for the peach bread.
You will need to blanch your peaches to remove the skin from your peaches.
Blanching is the process of scalding your vegetables or fruit in boiling water for a very short amount of time and transferring them quickly to a very cold bowl of water or an ice bath. This allows the skin to fall off very easily.
These are the steps to blanch and prepare your peaches.
Using a free-stone peach makes slicing and cutting your peaches much easier as the pit of the peach will not stick to the flesh and make slicing difficult.
Yes, you can! The general substitution ratio is 1:1. So for this recipe, you would swap the 1/2 c. of butter for 1/2 c. of oil, either vegetable or olive oil. The bread will be only slightly different if you use oil instead of butter.
Oil: using oil instead of butter will typically result in a more moist and dense bread. Because oil is 100% fat, it helps to retain moisture in baked goods.
Butter: butter provides both fat and air pockets (due to water content), which can result in a lighter, slightly fluffier texture.
Oil: oil has a neutral flavour, which won’t impart the same richness and depth that butter does. If you want a more flavourful oil, use olive oil to compensate for it. However, once your bread is baked, you will hardly be able to notice a taste difference if you used olive oil.
Butter: butter adds a rich and creamy flavour to the bread.
Canned Peaches: canned peaches are the sweet and flavourful highlight of this recipe. Fresh peaches are often preferred for their vibrant flavour, but canned or frozen peaches work well, especially when peaches are out of season.
Granulated Sugar: granulated sugar is added to provide sweetness.
Unsalted Butter: unsalted butter is used to add moisture and flavour to the bread. Olive oil or other types of oil can be substituted for the butter.
Milk: milk adds moisture to the bread. Whole milk is preferred as it increases the richness of the bread and its flavour.
Egg: the egg binds the ingredients together by adding structure.
All-Purpose/Plain Flour: all-purpose flour is the commonly used flour type, but whole wheat flour can be substituted for a heartier texture.
Vanilla Extract: vanilla extract enhances the flavour of the other ingredients.
Baking Powder: baking powder is the leavening agent and makes the bread rise.
Salt: salt is used for flavour enhancement.
For the best results for this bread, make sure that the ingredients are room temperature, especially the milk and egg.