Spicy Peach Bread
Experience the perfect harmony of sweetness and spice with this irresistible Spicy Peach Bread recipe! Packed with juicy, diced fresh peaches and infused with warm, aromatic spices like cinnamon, ginger, and nutmeg, this tender loaf delivers a comforting yet adventurous flavor profile. For those seeking an extra kick, optional crushed red pepper flakes add a surprising twist to this classic summer bake. With a moist, melt-in-your-mouth texture and a prep time of just 15 minutes, this easy-to-follow recipe is perfect for breakfast, snack time, or dessert. Bake up a loaf today and enjoy it warm or at room temperature for a fresh, fruity slice of spiced bliss. Perfect as a crowd-pleasing treat or a delightful addition to your next brunch table!
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Recipe Information
Ingredients
- 2 cups Fresh peaches (peeled, pitted, and diced)
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 2 units Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.25 teaspoon Crushed red pepper flakes (optional for extra spice)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg. If using, add crushed red pepper flakes for an extra kick.
In a separate large mixing bowl, beat the eggs and stir in the vegetable oil, vanilla extract, and milk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; the batter should be thick.
Gently fold the diced peaches into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
3376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 558.8 g | 203% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 360.4 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 321 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1606 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
