Spiced Peach Bread

Did you spend this Christmas season as behind as I did?  Between everyone getting sick (some of us twice!), recipe failures, a big pre-Christmas party, and my daughter’s long run of Miracle on 34th Street, I’m glad that I had at least one new recipe–Spiced Peach Bread–already ready to debut. 

Spiced Peach Bread

Spiced Peach Bread

Every year our family Christmas Eve dinner includes a basket of homemade bread.  I serve some old favorites but also try to add a new bread or two. 

This bread was developed to use up the last of my peach preserves (from 2013) but could be made with commercial canned peaches, fresh peaches or even pears.  Since I went kind of nuts canning peaches and hate to see anything to go to waste, peach bread was a great inspiration!  These particular peaches had a little bourbon in the canning juice, which gave the bread a unique and exotic flavor (tip on this included).  It keeps beautifully for a couple days, so it is also a good “make ahead” item (we leave it unwrapped it is so moist–except for the cut end which we usually put against the plate).  How important is that when you are busy! spiced-peach-bread-slice

For an early run of the bread I appropriated a bit of the batter for a mini-loaf (made in a cute ceramic mini-loaf pan that Michaels had on sale for under $1) to go into a gift box.  Just be sure to cut the baking time a bit if you go smaller. 

 spiced peach bread mini-loaf

Works for a spiced peach bread mini-loaf too

Spiced Peach Bread

A festive bread that can be made ahead, spiced peach bread is perfect for the holidays, picnics or any busy time.
Author: Inger
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breads & Muffins
Servings 12
Calories 229 kcal


  • 1/4 cup coconut oil or other oil of your choice
  • 3/4 cup cups sugar
  • 1 tsp vanilla
  • 2 eggs beaten (or vegan egg substitute)
  • 1/3 cup fruit juice (from can), or bourbon/juice mixture (see note below), or milk
  • 2 cup whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1 can (15 ounces) peach halves, drained & chopped or 1 cup cored and chopped fresh peaches
  • 1/2 cup pecans optional


  • Melt coconut oil and combine well with sugar.
  • Add vanilla, beaten eggs/egg substitute and fruit juice and combine well.
  • Mix dry ingredients (except nuts) and combine with wet ingredients.
  • Fold in chopped peaches and nuts (if using).
  • Pour into greased and floured (at least the bottom) loaf pan.
  • Bake at 350F until it tests done with a toothpick--about an hour.
  • Remove from pan and cool on wire rack.


For a more festive flavor, substitute a tablespoon or more bourbon for some of the fruit juice.


Calories: 229kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

11 thoughts on “Spiced Peach Bread

  1. Louise

    I’m sure I was here to tell you how delicious that Peach Bread looks, Inger. I even pinned it, lol…

    Thanks again for sharing…A very Happy Healthy New Year to You and Yours!!!

    1. Inger Post author

      Thanks, Kathy. I love sweet breads with coffee or tea! Best wishes for a great 2015 to you too!

  2. Lynn

    I really like the flexibility in the ingredients. Sounds like a great holiday bread (and I love the mini ceramic bread pan you found)!

    1. Inger Post author

      You know Lynn, I love canning, but sometimes it’s a challenge to use up some of what I make (now that I am doing a lot more of it). I figure after a few years I should have the quantities right, but flexible recipes are really good for me now!

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