Should I refrigerate peach bread?

Because of the high fruit content and moisture in Heavenly Peach Bread, it stays fresh on the counter for about two days. If you haven't finished it by then, I recommend wrapping it tightly and keeping it in the refrigerator for up to a week to prevent any spoilage.

What pairs really well with peaches?

Peaches love warm spices like cinnamon and nutmeg, but they also pair beautifully with dairy. A slice of this bread served with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream is a match made in heaven. It is also wonderful alongside a sharp cheddar cheese for a vintage snack.

What is a peach melba made of?

While this bread is a simple loaf, a Peach Melba is a classic dessert made of poached peaches and raspberry sauce served with vanilla ice cream. Both desserts celebrate the sweetness of the fruit but in very different textures.

Why is it called Peach Melba?

It was created by a famous chef in honor of the Australian opera singer Nellie Melba. It represents the same kind of timeless culinary tradition we aim for with our family recipes.

Heavenly Peach Bread Recipe: Easy Peach Cake & Cobbler Cake

Description

This classic, heritage-inspired loaf features a tender, spiced crumb loaded with sweet peaches and aromatic extracts. It is the perfect nostalgic treat to capture the essence of summer all year round.

Ingredients

3 cups all-purpose flour
1 cup granulated white sugar
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup melted coconut oil or vegetable oil
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peach extract
3 cups fresh or well-drained canned peaches, chopped
1/2 cup powdered sugar (optional, for glaze)
2 tablespoons milk (optional, for glaze)

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Instructions

Preheat the oven. Set your oven to 350°F (175°C) and grease two loaf pans with baking spray or a light layer of shortening and flour.
Combine dry ingredients. In a large mixing bowl, whisk together the flour, white sugar, brown sugar, salt, baking soda, cinnamon, cloves, and nutmeg, breaking up any sugar lumps.
Mix wet ingredients. Stir in the melted oil and eggs until just combined, then mix in the vanilla and peach extracts.
Fold in fruit. Gently fold the chopped peaches into the batter using a spatula to ensure they are evenly distributed without being crushed.
Bake the bread. Divide the batter between the prepared pans and bake for 50 to 60 minutes, or until a tester comes out clean.
Cool and glaze. Allow the loaves to rest in the pans for 15 minutes, turn out onto a wire rack to cool completely, and drizzle with an optional powdered sugar glaze if desired.

Notes

For the best results, ensure your eggs are at room temperature before mixing to help the batter emulsify properly. If you are using canned peaches, be sure to drain them thoroughly for at least ten minutes to prevent the bread from becoming overly moist at the base.

Prep Time: 20 mins
Cook Time: 60 mins
Category: Quick Bread
Method: Baking
Cuisine: American