There’s nothing quite like biting into a warm slice of Peach Cobbler Bread with Cinnamon Crumble on a summer morning. This quick bread takes on the flavors of a classic peach cobbler, and turns it into a soft loaf cake packed with fresh peaches folded into a vanilla batter and warm buttery cinnamon crumble that is baked right on top. This summer loaf makes for a delicious breakfast with a cup of coffee, afternoon snack, or dessert.

Slice of peach cobbler bread on a plate.

Why You’ll Love This Recipe

Flavorful: This is summer, all packed into a quick bread! It has the perfect amount of sweetness, plenty of juicy peaches, and a cinnamon crumble that is just takes this quick bread to the next level. It is hard to have just one slice!

Easy: No fancy equipment or ingredients required to make this recipe. You will need only about 15 minutes of prep time and the rest is just waiting for the bread to bake in the oven.

Moist: The loaf is moist but the texture is firm enough to still hold up to the peach chunks. And thanks to the added Greek Yogurt and oil combo used in this recipe, it will stay soft and moist for the days after baking so you can keep on enjoying this fresh peach cobbler bread.

What I Love:

The peach bread is not too sweet but you can easily add more sweetness to a slice if you wish! We love adding a little whipped cream because peaches and cream is just such a classic combo. You can also make the bread into a dessert by topping with a scoop of vanilla ice cream. However you enjoy peach loaf, the the amount of sugar you wish to add to it (or not) is flexible.

Ingredients

All-Purpose Flour: A simple all-purpose flour is all you need to make this peach quick bread. I have also used wheat flour for this peach bread and it does work as a substitute for the all-purpose flour. However, with the wheat flour, you the bread does not rise as much during baking and it will have a more hearty texture.

Salt: Salt enhances the flavors of the bread.

Cinnamon: Adds some warm flavors that go perfectly with the peaches.

Baking powder and soda: The leavening agents to help give the loaf rise.

Greek yogurt: Adds moisture to the bread without thinning out the batter. You can swap for a plain yogurt, dairy free yogurt or sour cream.

Neutral oil: A neutral baking oil such as avocado, sunflower, canola or vegetable oil works best.

Sugar: Granulated sugar adds the perfect amount of sweetness.

Eggs: Eggs provide structure the bread.

Vanilla extract: Adds to the flavor of the peach bread.

Peaches: You will need about 3 medium fresh peaches to make this bread. You can also use canned or frozen. See notes below if not using fresh. I have made the recipe with classic peaches and white peaches. Both work well, but I preferred the classic yellow peach for a more intense flavor.

Cinnamon Crumble: The crumble is made with butter, brown sugar, all-purpose flour, and cinnamon.

Peach Cobbler Bread batter in a mixing bowl.

How to make Peach Cobbler Bread with Cinnamon Crumble: Step-by-Step Instructions

Preheat the oven to 350 degrees F. Grease or line with parchment paper a 9×5 bread pan.
To make the batter, combine the flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl. Whisk together and set aside.
In a separate large mixing bowl, combine the eggs and sugar. Beat together with an electric mixer on high for about 45 seconds. Add in the Greek yogurt, oil, and vanilla extract. Mix together until fully combined.
Pour the dry ingredients into the wet and stir together until just combined. Be careful not to overmix, it is OK if you some small lumps. Add in the diced peaches and fold into the batter. Let rest for 10-15 minutes.
While the batter is resting, make the crumble topping by combining the all-purpose flour, brown sugar, and cinnamon together in a bowl. Stir together. Add in the cold butter and cut into the sugar flour mixture with a pastry cutter or fork until the butter has broken down in small pieces.
Carefully add the vanilla peach batter into the loaf pan. Evenly sprinkle the crumble topping over the batter. Bake for 55-60 minutes, or until the batter is fully set. Remove from the oven and let cool before enjoying.

Sara’s Tip

Let the batter rest before baking! By just giving the batter about 10-15 minutes to rest prior to baking, you will create a bakery style bread. This extra step does add time to your prep time, but this allows for the flour to hydrate, creating a thicker batter. And it gives your bread a better rise and improves texture. If you are short on time, you can skip this step but I highly recommend it for the best results.

Peach Cobbler Bread in a loaf pan before baking.

Recipe FAQs

Can I use canned or frozen peaches instead of fresh?

Yes! If you unable to find or use fresh peaches, you can make this recipe with canned or frozen peaches. To use canned peaches, be sure to drain them fully before adding to the batter. And for frozen peaches, you will need to thaw them completely. Then use a towel to remove any extra moisture before folding into the batter.

How do I know the peach bread is done baking?

Because every oven is a little different, bake time can vary a little. To check if the bread is done, insert a toothpick (or knife) into the center of the bread. If it comes out clean, the bread is ready to come out of the oven.

How should I store peach cobbler bread?

First let the bread cool completely. Then place in air tight container, plastic bag, or wrap in foil. You can leave the bread out at room temperature up to 3 days or store it in the fridge up to 5 days.

Can I freeze this bread?

Yes, you can freeze this bread up to 3 months to enjoy at a later time! To freeze this peach cobbler bread, let the bread cool completely. You can slice it or keep the loaf whole. Wrap tightly with plastic wrap followed by foil. Label the date on the foil and freeze. When ready to eat, you can defrost in the refrigerator or microwave.