Moist Peach Cobbler Bread

peach bread
Diana Rattray
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings
Nutrition Facts (per serving)
224 Calories
11g Fat
29g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 224
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 28%
Cholesterol 96mg 32%
Sodium 235mg 10%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Protein 4g
Calcium 70mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a flavorful peach bread made with spiced peach cobbler flavors. A layer of sliced peaches over the top makes the quick bread loaf moist and attractive. 

This is an excellent quick bread to make for a morning meeting or visiting friends and family.


  • 2 cans (approx. 15 ounces each) sliced peaches (drained)
  • 4 ounces butter (melted)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour (all-purpose)
  • 1 cup sugar (granulated)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • Garnish: cinnamon-sugar, for topping

Steps to Make It

  1. Heat oven to 350 F. Grease and flour a 9-by-5-by-3-inch loaf pan.

  2. Save 10 to 12 of the peach slices from the drained peaches and set aside for garnish. Process the remaining slices until almost pureed. You should have about 1 cup or just slightly more.

  3. In a large mixing bowl, beat the processed peaches with the melted butter, eggs, and vanilla until well blended.

  4. Combine flour, sugar, baking powder, soda, salt, and the 1 teaspoon of cinnamon. Add the flour mixture to the first mixture, mixing until blended.

  5. Pour the batter into the prepared loaf pan. Slice each peach slice lengthwise into two thinner slices and arrange them, overlapping, on the top of the batter. Sprinkle with a little cinnamon sugar.

  6. Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

  7. Cool in the pan on a rack for about 15 minutes.

  8. Remove from the pan to cool completely.