This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
Nourishing spelt flour and fresh peaches come together in a treat you can feel good about with my guilt-free Peach Bread recipe! It takes just one hour from start to finish and is great for a wholesome breakfast, snack, or dessert.
Peach Loaf
One of my favorite baked treats has always been peach bread. Fruit breads like peach bread are the perfect way to use up old fruit, incredibly delicious as a breakfast or served as a decadent dessert, and above all else, unbelievably easy! Seriously, baking shouldn’t be this simple.
It was my love for banana bread that inspired this easy peach bread recipe! Sweet, nutty, tender and moist, it has all the flavor of a peach cobbler in a convenient, filling, and super nutritious loaf. No breakfast guilt here! This is one peach quick bread you can feel great about.
Jump to:
Peach Bread Recipe Ingredients
- Spelt Flour: Spelt flour, or whole wheat flour, has a rich, earthy, hearty flavor and texture that really complements the walnuts and honey in this bread. You can substitute all-purpose flour if you prefer it.
- Coconut Flour: Coconut flour is absolutely loaded with fiber, which makes for a super nutritious and gut-healthy bread! This ingredient is hard to substitute; if you don’t have any, add at least another ½ cup of whole wheat flour or more.
- Peaches: You can use out of season peaches for this and they’ll turn out great in bread. I like to freeze peaches to use. Alternatively, you can use canned peaches; just drain them before using them.
- Honey: Honey has a deliciously warm, rich flavor that beautifully complements the walnuts and spelt flour. You can substitute an equal amount of maple syrup, if you want.
- Brown Sugar: I definitely recommend brown sugar over white sugar, as it has so much more flavor.
- Large Eggs: As always, try and use the best quality eggs you can, but in baking it doesn’t matter quite as much!
- Milk: Milk adds fat and stability to this bread that you won’t get from water. If you want to avoid cow dairy, you can use a plant-based milk alternative.
- Vegetable Oil: Really, any neutral oil will work great in this bread. Just avoid strongly-flavored oils like olive oil; I recommend coconut oil, vegetable oil, canola oil, or avocado oil.
- Baking Powder: Baking powder will help this bread rise nicely into a fluffy, light loaf!
- Walnuts: I recommend walnuts as they pair deliciously with spelt flour and peaches, but you can also use your favorite chopped nuts. I like swapping them out for pecans or almonds.
- Vanilla Extract: Personally, I love vanilla with peaches, but you can also use almond extract for a nuttier flavor.
- Salt: Finally, you can’t forget just a little salt in all things baked!
Isabel’s Top Tip
Peeling Peaches: If you’re using fresh peaches, you know they can be a pain to peel! Instead of struggling with a paring knife, try blanching them following my guide on How to Peel Peaches the Easy Way.
How to Make Peach Bread
- Preheat the oven to 350°F, and prepare an 8 by 4-inch or 9 by 5-inch loaf pan with a sheet of parchment paper. Grease the paper and edges of the pan with cooking spray. If your peaches aren’t canned or already pealed, peal and chop them.
- In a medium bowl, combine the spelt flour, coconut flour, salt, and baking powder, and mix until no lumps remain. Set aside.
- Add the eggs, honey, and brown sugar to a large mixing bowl. Using an electric hand mixer, beat the eggs and sugar together until fluffy and doubled or tripled in volume, about 5 minutes.
- Add in the oil and vanilla, and beat until absorbed. Then add in the milk and beat for just a few more seconds.
- Using a rubber spatula, slowly fold in the dry ingredients, adding them slowly so they don’t deflate the puffy wet ingredients.
- Finely chop the walnuts, then fold the nuts and peaches into the batter until everything is well combined. Don’t over-mix! The batter is going to look more dense than you expect; this is because of the coconut flour, so don’t worry!
- Pour the batter into a loaf pan, flattening down the top with a spatula. Bake for 45 minutes, or until a toothpick inserted into the middle of the loaf comes out clean and the top is a nice golden brown.
- Remove from the oven and let cool for 10-15 minutes before transferring to a wire rack. Slice, and serve with butter, powdered sugar, or your favorite nut butter!
Also try…
Easy Loaf Recipes
- Starbucks Pumpkin Bread
- Starbucks Gingerbread Loaf
- Instant Pot Banana Bread
- Chocolate Chip Pumpkin Bread
Recipe for Peach Bread Tips
- Add more flavors like cinnamon, nutmeg, cloves, or a little molasses! The flavor profile is up to you.
- The batter is going to look dense. That’s normal! Coconut flour is extremely water-absorbing and will make the batter look a lot more dense than you might expect it to look.
- Serve this delicious loaf as a dessert by pouring an easy glaze over top. Just mix together 2 Tablespoons of melted butter, 1 cup of powdered sugar, and about 2 Tablespoons of hot milk or water, plus any extract of choice. Beat or mix with a fork until creamy, then pour over your loaf.
- This nutritious loaf works with other fruit variations! Try it with chopped apples, bananas, or even diced pears or apricots.
How to Store Peach Bread
Peach bread lasts for 3-4 days on the counter, and should be wrapped tightly in plastic wrap before placing it in an airtight container or breadbox so it stays out of direct light.
I don’t recommend storing peach bread in the fridge; it can quickly lose its flavor and become bland and dense.
Peach Bread Recipes FAQ
You can absolutely substitute the spelt flour, but it’s not cup to cup. Coconut flour absorbs a ton of moisture due to its high fiber content, so you should replace it with at least 1 full cup of spelt flour, then mix up the batter. If it’s still too wet, add more flour.
This is a great recipe for using sprouted flour! Just keep an eye on the consistency, as sprouted flour doesn’t absorb as much liquid. You may need to add more flour until the batter isn’t too runny. Curious about sprouted bread? Check out my guide for making your own Sprouted Bread!
I don’t recommend replacing wheat flour with coconut flour. It doesn’t interact with the other ingredients the same, and has a very different ratio and fiber content.
Delicious Peach Recipes
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Peach Bread
Equipment
- Electric hand mixer
- 8×4" loaf pan
Ingredients
- 3 tbs honey
- ⅓ cup brown sugar
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- ½ cup coconut flour
- ⅞ cup spelt flour whole grain
- 2 teaspoons baking powder
- ⅓ teaspoon salt
- 2 teaspoons vanilla extract
- 2 peaches peeled and finely chopped
- ⅔ cup walnuts roughly chopped
Instructions
- Preheat oven to 350 degrees F. Line a 8 x 4 (or 9 x 5) inch loaf pan with a sheet of parchment paper and grease it well with cooking spray.
- In a medium bowl combine coconut flour, spelt flour, baking powder and salt. Stir and set aside.
- In a large mixing bowl, using an electric mixer beat eggs with honey and sugar for about 5 minutes, until the volume of the mixture doubles or triples.
- Add oil and vanilla and beat until absorbed. Add milk and beat just for few seconds.
- Using a rubber spatula gradually fold in the dry ingredients until completely absorbed.
- At the end fold in also the peaches and the walnuts, until evenly distributed in the batter. It's going to be a thicker batter than you expect; that's okay!
- Transfer the batter to the prepared loaf pan. Bake about 45 minutes, or until a tester inserted in the center of the loaf comes out clean and the top of the bread becomes golden brown.
- Let cool for 10-15 minutes, then slice and serve with butter or toppings of choice!
Video
Notes
- Add more flavors like cinnamon, nutmeg, cloves, or a little molasses! The flavor profile is up to you.
- The batter is going to look dense. That’s normal! Coconut flour is extremely water-absorbing and will make the batter look a lot more dense than you might expect it to look.
- Serve this delicious loaf as a dessert by pouring an easy glaze over top. Just mix together 2 Tablespoons of melted butter, 1 cup of powdered sugar, and about 2 Tablespoons of hot milk or water, plus any extract of choice. Beat or mix with a fork until creamy, then pour over your loaf!
- This nutritious loaf works with other fruit variations! Try it with chopped apples, bananas, or even diced pears or apricots!
Gina Marie says
Could a sprouted spelt flour be used ion this recipe? Thank you
Em Beitel says
Hi Gina! Here’s what Daniela, the recipe author, has to say about using sprouted flour:
There shouldn’t be much difference using sprouted spelt flour, but it won’t absorb as much liquid. If the consistency of the batter seems a bit runny, a bit more flour could be added at the end (1 to 2 Tbsps).
Hope it helps! Let us know what you think!
Colleen says
Yum! I’ve never made peach bread before, but this sounds delicious. I’ve been wanting to give coconut flour a try, so maybe I’ll have to make this loaf.
Em Beitel says
Thanks so much, Colleen! We would love to know what you think of it when you do!