Peach Streusel Bread

This homemade peach streusel bread is summer in a loaf of bread. Loaded with pieces of pieces baked into the bread and on the top with an oat streusel topping, you will find yourself craving this all summer long. 

Peach Streusel Bread

Did you know that August is National Peach Month? It’s true!

When Ronald Regan was President he proclaimed National Peach Month in August. He wanted people to use peaches in their meals, so in honor of President Regan, I am sharing Peach recipes with you all month long! 

Some recipes include delicious peach hand pies (in the air fryer), and peach pie bars. So check back to try these recipes also!  

But anyways, back to this delicious quick bread! If you love peaches then this peach bread is for you!

What is quick bread?

Quick bread does not mean ready in 5 minutes… Although I wish it did! It just means that you don’t have to wait for the yeast to help the bread rise. Quick breads are some of my favorite because you can usually have a delicious loaf of bread in about an hour! 

Peach Bread Recipe with Streusel

slices of peach bread on plate
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Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Makes 6 mini loaves or 3 regular loaves

Ingredients

Ingredients for peach bread
  • 3½ c all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1⅓ c buttermilk
  • 2 large eggs
  • ¼ c vegetable oil
  • ⅔ c brown sugar
  • 1 tsp vanilla extract
  • 2 c diced peaches
  • ½ c rolled oats (better to use long-cooking, not instant)
  • ⅓ c brown sugar packed
  • ¼ tsp cinnamon
  • 4 tbsp cold butter cut into small pieces
  • 1 c sliced peaches

You’ll also want to have the following tools to make it easier:

How to make Peach Streusel Bread 

  • Preheat oven to 350°
  • Spray 6 mini loaf pans with non-stick cooking spray.
  • Combine flour, cinnamon, baking soda, salt, and baking powder in a large bowl.
  • In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla, and brown sugar.
  • Make a well in 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 sliced peaches on top of each batter.
  • In a separate bowl, combine the cinnamon, oats, and brown sugar. 
  • Cut the cold butter into the mixture with a pastry cutter. 
  • Distribute the topping across the batter of your loaf pans.
  • Bake on center rack of the oven for approx. 30 minutes, until a toothpick inserted into the center, comes out clean. 
  • Remove your peach streusel bread from the oven and place on a cooling rack for 15 minutes, then remove from pans and continue cooling on the rack.

Baking Tips and Tricks FAQ

  • If you don’t have fresh peaches you can use frozen or canned. (See directions below)
  • you can use larger loaf pans if you prefer. If you are using larger loaf pans your bread will need to cook your bread longer. It will make about 3loavess. I would increase the cooking time to at least 50-55 minutes before checking it. Be sure to check your bread with a toothpick. If it comes out clean it is done. 
  • If your peach bread is hard to remove, run a knife around the edges of the pan to help loosen the bread from the pan. 
peach bread batter in loaf pan

Do I have to use fresh peaches?

I love using fresh peaches when they are in season, but you don’t have to use them! 

To use frozen peaches you will need to pull them out of the freezer and thaw them completely. I usually do this by running them under some cool water. 

Once they are thawed you want to remove any excess liquid by drying them off. 

To use canned peaches, you will want to drain the peaches completely and then dab the excess liquid off them. This is the least ideal peach to use because it tends to not hold its shape as well, but it will work if it is all you have! 

Storage

Room temperature

Once this peach bread with streusel is cooked and cooled completely you will want to wrap it in plastic and store it on the counter at room temperature. It will last about 3-5 days depending on the humidity in the air if you don’t eat it before then! 

In the Freezer

To store this peach streusel bread in the freezer you want to follow the direction above. Once completely cooled you can wrap tightly plastic wrap and then in foil. 

Looking for more delicious recipes? Check out these! 
Fresh Cranberry Bars
Classic Fantasy Fudge
The Best Gooey Oreo Rice Krispies

Did you make this recipe? Leave a comment and don’t forget to rate it below! We always love knowing how your recipe turns out! And don’t forget to save this easy recipe to your favorite Pinterest board! Don’t forget to tag me on Instagram at Confessions of Parenting to show me your finished product!

Yield: 6 mini loaves

Peach Streusel Bread

Peach Streusel Bread

This homemade peach streusel bread is summer in a loaf of bread. Loaded with pieces of pieces baked into the bread and on the top with an oat streusel topping, you will find yourself craving this all summer long. 

Cook Time 30 minutes
Prep Time 20 minutes
Additional Time 15 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3½ c all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1⅓ c buttermilk
  • 2 large eggs
  • ¼ c vegetable oil
  • ⅔ c brown sugar
  • 1 tsp vanilla extract
  • 2 c diced peaches
  • ½ c rolled oats (better to use long-cooking, not instant)
  • ⅓ c brown sugar packed
  • ¼ tsp cinnamon
  • 4 tbsp cold butter cut into small pieces
  • 1 c sliced peaches

Instructions

  1. Preheat oven to 350°
  2. Spray 6 mini loaf pans with non-stick cooking spray.
  3. Combine flour, cinnamon, baking soda, salt, and baking powder in a large bowl.
  4. In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla, and brown sugar.
  5. Make a well in the center of the dry mixture and pour the wet mixture into it. 
  6. Mix until combined.
  7. Fold in the diced peaches. 
  8. Divide mixture evenly between your prepared pans. 
  9. Layer sliced peaches on top of each batter.
  10. In a separate bowl, combine the cinnamon, oats, and brown sugar. 
  11. Cut the cold butter into the mixture with a pastry cutter. 
  12. Distribute the topping across the batter of your loaf pans.
  13. Bake on center rack of the oven for approx. 30 minutes, until a toothpick inserted into the center, comes out clean. 
  14. Remove your peach streusel bread from the oven and place on a cooling rack for 15 minutes, then remove from pans and continue cooling on the rack.

Notes

  • If you don’t have fresh peaches you can use frozen or canned. (See directions below)
  • you can use larger loaf pans if you prefer. If you are using larger loaf pans your bread will need to cook your bread longer. It will make about 3loavess. I would increase the cooking time to at least 50-55 minutes before checking it. Be sure to check your bread with a toothpick. If it comes out clean it is done. 
  • If your peach bread is hard to remove, run a knife around the edges of the pan to help loosen the bread from the pan. 

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