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Spiced Peach Bread

Spiced peach bread with a warmly cracked, caramelized top and tender crumb studded with fresh peaches. This peach quick bread is mixed in one bowl and baked until golden amber, with ginger, cardamom, and cinnamon baked through every slice.
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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: 310
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
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan.
  2. Set the loaf pan aside so the batter can go in right after mixing.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, ginger, cardamom, cloves, nutmeg, and salt in a large bowl until evenly combined.
  2. Continue whisking until no spice clumps remain, with a consistent speckled texture.
Mix the wet ingredients
  1. In a separate bowl, beat eggs, brown sugar, vegetable oil, plain yogurt, and vanilla extract until smooth and glossy.
  2. Stop when the mixture looks uniform with no streaks of yogurt or sugar.
Combine and fold
  1. Stir the wet mixture into the dry ingredients until just combined, leaving a few small flour streaks is fine.
  2. Fold in diced peaches gently so the pieces stay intact.
Bake and cool
  1. Pour the batter into the prepared loaf pan and smooth the top to an even layer.
  2. Bake at 350F for 60-65 minutes, until a toothpick inserted in the center comes out clean and the top looks deeply amber and lightly cracked.
  3. Cool in the pan for 15 minutes, then turn the loaf out to finish cooling.

Notes

For best lift and even peach distribution, keep the peaches diced small and pat any very juicy pieces lightly dry before folding. Store spiced peach bread in an airtight container at room temperature for 2 days or refrigerate up to 4 days; freeze slices up to 2 months. For a lighter option, use low-fat plain yogurt (texture stays tender) without changing bake time.