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Spiced Peach Bread

Spiced peach bread is a moist peach quick bread with warm ginger, cardamom, and cinnamon, baked into a deeply amber, cracked loaf. Fresh diced peaches fold into a tender crumb for an easy peach bread recipe that slices beautifully.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cardamom
  • 0.25 tsp cloves
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup brown sugar packed
  • 0.33 cup vegetable oil
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
Fruit
  • 2 cup fresh peaches peeled and diced

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt in a large bowl until evenly combined.
Mix the batter
  1. Beat eggs, brown sugar, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until smooth.
  2. Stir the wet mixture into the dry mixture until just combined; do not overmix.
  3. Fold in the diced fresh peaches.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, until a toothpick comes out clean.
  2. Cool in the pan for 15 minutes before turning out to prevent the loaf from breaking.

Notes

For a more pronounced peach texture, pat the diced peaches dry before folding them in to reduce excess moisture. Store tightly wrapped at room temperature up to 2 days or refrigerated up to 5 days; rewarm slices in the toaster or a 325F oven for 5-8 minutes. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. If you want a lighter crumb, swap plain yogurt for low-fat plain yogurt.