Best 5 Apple Peach Bread Recipes

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Apple Peach Bread: A Sweet Blend of Summer Flavors

Indulge in the delightful fusion of apples and peaches in this moist and flavorful bread. With the perfect balance of sweetness and tartness, this quick bread is a celebration of summer's bounty. Each bite offers a burst of juicy apples and peaches, complemented by warm spices and a hint of vanilla. Whether you enjoy it as a breakfast treat, an afternoon snack, or a dessert, this Apple Peach Bread will leave you craving more.

The recipe provides two variations: a classic Apple Peach Bread and a delightful Peach Cobbler Bread. The classic version features a tender crumb and a generous amount of apples and peaches, while the Peach Cobbler Bread takes it up a notch with a crunchy oat topping and a sweet filling reminiscent of a classic peach cobbler. Both variations promise an unforgettable baking experience and a taste of summer in every bite.

So gather your ingredients, preheat your oven, and embark on a culinary journey that will fill your kitchen with enticing aromas and your taste buds with pure joy. Let's dive into the recipes and create a masterpiece that will become a favorite in your recipe collection.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH BREAD OR APPLE BREAD (QUICK BREAD)



Peach Bread or Apple Bread (Quick Bread) image

A delicious loaf with orange flavoring from orange juice not concentrate - makes it very practical in my household! A delicious moist loaf that can be made with one large peach! Adapted from More With Less cookbook

Provided by andreaadams01

Categories     Quick Breads

Time 1h

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 10

1/2 cup vegetable oil
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1 cup peaches or 1 cup apple, chopped
1/3 cup walnuts, chopped (optional)

Steps:

  • Mix together oil and sugar.
  • Add eggs and vanilla and beat well.
  • In a separate bowl combine flour, soda, salt and cinnamon.
  • Add to oil mixture alternately with orange juice.
  • Fold in nuts and chopped peaches/apples.
  • Bake in a greased 9x5 loaf pan for 50 minutes or until done.

Nutrition Facts : Calories 291.9, Fat 12.2, SaturatedFat 1.8, Cholesterol 37.2, Sodium 257.2, Carbohydrate 42, Fiber 0.9, Sugar 22.4, Protein 4.1

PEACH BREAD



Peach Bread image

Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.

Provided by Janie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  • 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.
  • Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 31.7 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 179.7 mg, Sugar 19 g

PEACHY PEACH BREAD



Peachy Peach Bread image

I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.

Provided by Taste of Home

Time 55m

Yield 2 mini loaves.

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can (15-1/4 ounces) sliced peaches
2 large eggs
6 tablespoons butter, melted
3/4 cup chopped pecans
Peach preserves

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 290mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE OR PEACH DUMPLINGS



APPLE or PEACH DUMPLINGS image

One of my cousins gave me this recipe and I'm sharing it with you all. It's so easy and simple and absolutely delicious! There are several versions of this recipe. As the liquid some people use Mountain Dew, Sprite, Apple Juice or Orange Juice instead of water but I prefer the water. It's your choice. Try using peaches...

Provided by Bea L.

Categories     Sweet Breads

Number Of Ingredients 7

1 can(s) refrigerated crescent rolls
2 large granny smith apples or 2 peaches
1 stick butter (8 tablespoons total)
1 c granulated sugar
1 1/2 c water (1 3/4 c is fine)
1/2 tsp vanilla extract ( optional)
cinnamon (optional)

Steps:

  • 1. Preheat oven to 350. Peel, core and remove seeds from apples. Cut each apple into fourths. You will have 8 apple (or peach) quarters. *If using peaches just slice in half, remove seed, cut each half in half again then peel.
  • 2. Seperate each crescent triangle and place into a deep baking dish. Place an apple or peach quarter in the center of each crescent. Wrap crescent roll around the apple slice.
  • 3. In a saucepan bring to a boil the butter, sugar and water. Remove from heat and add vanilla. Pour over the apples or peaches and bake uncovered @ 350 for approximately 30 minutes or until golden brown.
  • 4. Note: you may add cinnamon to the butter, sugar & water or you may sprinkle it on top once baked. It's your choice.
  • 5. Leftovers are good when heated up in the oven, toaster oven or microwave.
  • 6. TIP: I have doubled the recipe when I had several apples that I needed to cook. I just put a can of crescent rolls in the bottom of the dish, put several sliced apples on that and another can of crescent rolls on top. I then poured the boiled mixture over that and baked until golden brown. It's very good that way, too. And I have certainly used other apples besides the granny smith. Also, I have used half granulated sugar and half brown sugar. Sometimes I omit the vanilla. They're good any way you make them.
  • 7. HEARTH METHOD BY DANA RAMSEY: Follow Steps 1 and 2 of the Modern Method. Prepare your fire and preheat your Dutch Oven including the lid by simply placing both near the fire and turning them to make sure they both are preheated evenly. In a small kettle hung over the fire, bring to a boil the butter, sugar and water. Remove from heat and add vanilla and cinnamon. Pour over the apples. Now a trivet inside your Dutch Oven. (Note if you do not have a trivet you can use 3 canning rings). Place the baking dish or pan on top and place lid on. Carefully put the Dutch Oven on a bed of coals prepared by making a bed of ash and then adding the nice red hot coals. Place more coals on the lid. Replace as coals die down, every 15 minutes if needed. Bake for 35 to 40 minutes until golden brown and syrup is bubbly. Dana checked to see how the baking was progressing after 30 minutes, just had to bake a little longer about 7 minutes to get the nice golden color she was looking for. Allow to cool slightly in the Dutch Oven, remove with ovenmits and serve warm or cold. Very Yummy! NOTE: if cooking over a fire pit you can either place the Dutch Oven beside the fire in a smaller pit or on a prepared service. You want to be able to continue to feed your fire so you can have a good supply of red hot coals. Dana said she had heard of people using brickets but unfortunately she has no experience using them. She said she's just a little old fashioned (that's why I love her) but is sure we have some members who could add an additional comment on using the charcoal brickets.

PEACH COBBLER BREAD



Peach Cobbler Bread image

I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 15

1/3 cup butter, softened
1 cup sugar
2 large eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar

Steps:

  • In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • Use fresh, ripe fruit: This will give your bread the best flavor and texture.
  • Don't overmix the batter: Overmixing can make the bread tough.
  • Bake the bread until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing: This will help the bread hold its shape and prevent it from crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days: You can also freeze the bread for up to 2 months.

Conclusion:

This apple peach bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. The combination of apples and peaches gives the bread a sweet and tart flavor, while the walnuts add a nice crunch. This bread is also a great way to use up any leftover fruit you have on hand. So next time you're looking for a simple and delicious recipe, give this apple peach bread a try!

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