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Peach Quick Bread with Crumb Topping Recipe

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This Peach Quick Bread is a moist and flavorful loaf bursting with fresh peaches, a subtle blend of vanilla and almond extracts, and topped with a delightful crumbly topping. Perfect for breakfast, snack, or dessert, it combines tender bread with juicy fruit and a cinnamon-scented crumble for a comforting treat.

Ingredients

Units Scale

Crumb Topping

  • 2 Tablespoons (25g) packed light or dark brown sugar
  • 3 Tablespoons (24g) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons (28g) unsalted butter, cold and cubed

Bread

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (120g) sour cream (or plain yogurt/Greek yogurt), at room temperature
  • 1/2 cup (120ml) whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract

Peach Layer

  • 1 and 1/2 cups (about 260g) peeled and chopped peaches (about 2 medium-large peaches)
  • 1 Tablespoon (12g) granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and spray a 9×5-inch loaf pan with nonstick spray to ensure easy removal later.
  2. Make the Crumb Topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter, fork, or your hands until small pea-sized crumbs form. Chill the mixture in the refrigerator or freezer until ready to use to keep it crumbly during baking.
  3. Combine Dry Ingredients for Bread: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to ensure they’re evenly distributed.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk the egg with granulated sugar. Then add the vegetable oil, sour cream, whole milk, vanilla extract, and almond extract, mixing until combined.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry flour mixture and whisk gently until just combined. Avoid over-mixing to keep the bread tender.
  6. Prepare Peach Layer: In another bowl, combine the peeled and chopped peaches with granulated sugar and ground cinnamon, stirring gently to coat thoroughly.
  7. Assemble the Bread: Spoon half of the batter into the prepared loaf pan and spread evenly. Then spoon the peach mixture and any juices evenly over the batter. Carefully pour the remaining batter over the peaches, spreading gently. Use a knife to swirl the batter through the center for a marbled effect. Finally, evenly sprinkle the chilled crumb topping over the surface.
  8. Bake: Place the loaf pan in the oven and bake for 60-65 minutes. To prevent over-browning, loosely cover the bread with foil halfway through baking. Test doneness by inserting a toothpick into the center—if it comes out clean, the bread is done.
  9. Cool: Remove the bread from the oven and allow it to cool completely in the pan on a wire rack.
  10. Serve and Store: Once cooled, slice and enjoy. Note that slices around the peaches may be gummy due to moisture but warming them in the microwave for 10 seconds improves texture. Leftover bread can be stored at room temperature for 1 day or refrigerated up to 1 week covered.

Notes

  • Using cold butter for the crumb topping helps maintain its texture and prevents it from sinking into the bread during baking.
  • Room temperature ingredients ensure better mixing and a more uniform batter.
  • Swirling the batter with a knife helps distribute the peach layer without fully mixing it, creating a marbled effect.
  • Covering the bread halfway through baking prevents the crumb topping from burning while allowing the bread to cook fully.
  • Warming leftover slices enhances the texture if the peach layer causes slight gumminess.

Find it online: https://queenrecipe.com/peach-quick-bread-with-crumb-topping-recipe/