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Peach Bread

"Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table."
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1 h 10 m servings 238 cals
Serving size has been adjusted!
Original recipe yields 24 servings (2 loaves)


  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
  3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 204
  1. 236 Ratings

Most helpful positive review

This is great!!! I used fresh peaches right off the tree, only used 1 tsp cinnamon and it still turned out wonderful. Will use this again and again. Thanks Janie! Maryann

Most helpful critical review

Definitely not a keeper. It was very dry and flavorless.....

Most helpful
Most positive
Least positive

This is great!!! I used fresh peaches right off the tree, only used 1 tsp cinnamon and it still turned out wonderful. Will use this again and again. Thanks Janie! Maryann

What a wonderful recipe! I did use mashed fresh peaches and the rest of the recipe I followed exactly as stated. The texture of this bread is excellent. This bread is not too sweet or too spi...

I used peaches that had been frozen, so the bread had a little too much liquid. It still tasted very good, though. Next time, if I use frozen peaches I will make sure I drain them well first.

I love this recipe. I did change it a little. I did not add quite as much sugar or oil. It still is the best bread recipe for canned or fresh peaches.

Absolutely delicious..moist, flavorful, freezes nicely and very easy to assemble. Try adding a little coconut and yellow raisins for a really nice variation. This is always a big hit with my f...

This was great - the texture and cinnamon make it more like a coffeecake. I made it with fresh peaches - everyone loved it.

This is awesome bread. I put in one ripe banana and a cup of fresh blueberries and it turned out great! Thanks.

I really liked this bread. I used fresh peaches that had been pitted, peeled and mashed with a potato masher not drained. My 6 year-old that doesn't eat fruit loved it and called it cake.

This recipe was really quick and easy. I used 1/4 cup less sugar per loaf than it called for. I also used fresh peaches and it turned out wonderfully. A great way to use your fresh summer peac...