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high altitude peach bread
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High Altitude Peach Bread with Peach Icing

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Soft, tender peach bread bursting with juicy peach flavor. Each bite is filled with warm cinnamon, buttery richness, and chunks of fresh peaches, all topped with a luscious peach glaze that adds the perfect finishing touch.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breads, Breakfast
Cuisine: American
Keyword: peach, peach bread, quick bread
Yield: 12 slices
Author: Rebekah S.

Equipment

  • Large and Small Bowl
  • bread pan standard size
  • Colandar optional for draining canned peaches
  • Knife & Cutting Board

Ingredients

Peach Bread

  • 2 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 ½ Salt
  • ½ cup White Sugar
  • ⅓ cup Brown Sugar
  • 1 tsp Cinnamon
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • ½ cup Butter melted
  • ⅓ cup Milk
  • 1½ cups Peaches cut

Peach Icing

  • 1 cup Powdered Sugar
  • 2-4 tbsp Peach Juice

Instructions

  • PREPARE PEACHES – Fresh peaches need peeled, pitted, and cut into 1/2 inch pieces. Canned peaches need drained and cut 1/2 inch pieces. The cut pieces of pieces of peaches (whether fresh or canned) should be 1 1/2 cups. 
    Note: Save 4 tbsp of the juice for the Peach Icing
  • PREHEAT - preheat the oven to 350° F
  • PREPARE THE PAN - lightly coat the pan with softened butter and evenly spread flour over the butter by gently tapping and tilting the pan. Tap any excess or loose flour out of the pan.
  • MIX BREAD BATTER - First add all the dry ingredients together and mix. Add in the melted butter, vanilla extract, and milk. Mix until the batter is just combined.
  • ADD IN PEACHES - gently fold the peaches into the batter
  • ADD TO PAN - gently scoop the batter into the prepared pan and spread the batter evenly through the pan.
  • BAKE - bake for 1 hour or until the top is golden brown and a cake test or toothpick comes out clean when poked into the middle of the bread. 
  • COOL - cool the bread IN THE PAN for 20 minutes and then run a knife along the edge of the bread and carefully slide the bread out on to a wire cooling rack to cool completely.
  • PREPARE ICING - In a small bowl mix together the icing by adding 1 tbsp of peach juice at a time until the right consistency is achieved. Drizzle the icing over the top of the cooled bread. TIP: The icing should be thin enough to run off the end of a spoon to drizzle but thick enough to control.

Notes

TIP: When using canned peaches, dump the peach slices in a colander and let sit for several minutes to ensure all the juices drain off.