Tipsy Peach Bread
Indulge in the irresistible charm of Tipsy Peach Bread, a moist and flavorful quick bread that combines the sweetness of fresh peaches with a splash of bourbon for a boozy twist. Infused with warm cinnamon and hints of vanilla, this loaf is perfectly balanced by rich brown sugar and buttery undertones. The diced peaches create soft, fruity pops in every bite, while optional chopped pecans add a satisfying crunch. With just a 20-minute prep time and a golden finish from the oven, this show-stopping bread is as simple as it is impressive. Perfect for brunch, dessert, or a sophisticated snack, Tipsy Peach Bread pairs wonderfully with a cup of coffee or an evening cocktail. Don’t forget to brush on the optional bourbon glaze for an extra layer of indulgence!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 2 tablespoons Bourbon
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh peaches, peeled, pitted, and diced
- 0.25 cups Milk
- 0.5 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined. Set aside.
In a separate bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until smooth.
Add the eggs, one at a time, to the sugar and butter mixture, whisking well after each addition.
Stir in the bourbon and vanilla extract until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined without overmixing.
Gently fold in the diced peaches and chopped pecans (if using), ensuring they are evenly distributed in the batter.
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 comes out clean.
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Optional: For an extra touch of sweetness, brush the top of the bread with a mixture of 1 tablespoon bourbon and 2 tablespoons powdered sugar while it is still warm.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 38.2 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 216 mg | 5% | |
*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.
