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Cinnamon Peach Bread

Cinnamon peach bread with a dramatic cinnamon sugar swirl running through the center and a crackled, caramelized cinnamon-sugar top. This swirled peach bread bakes into a moist peach loaf studded with diced fresh peaches for easy summer breakfasts.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.33 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
Peaches
  • 2 cup fresh peaches, peeled and diced
Cinnamon sugar swirl
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan to prevent sticking and ensure an even release.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined and no streaks remain.
Mix wet ingredients
  1. Beat the eggs, granulated sugar, vegetable oil, sour cream, and vanilla extract in a separate bowl until smooth and glossy.
Combine batter and fold peaches
  1. Stir the wet mixture into the dry mixture until just combined, then fold in the diced fresh peaches to keep the loaf tender.
Layer and swirl
  1. Pour half of the batter into the loaf pan, sprinkle the cinnamon swirl mixture over it, then add the remaining batter on top.
Create the cinnamon swirl
  1. Swirl gently with a knife two or three times through the batter to create a visible ribbon in every slice.
Bake and cool
  1. Bake at 350F for 60-65 minutes, until a toothpick comes out clean, then cool for 15 minutes before slicing to set the crumb.

Notes

Pro tip: Swirl just 2–3 gentle passes—over-swirling can muddy the cinnamon ribbon. Store wrapped in the fridge for up to 4 days; freeze sliced bread in an airtight bag for up to 2 months. For a lighter option, use low-fat sour cream in the same amount (texture stays moist while reducing richness).