This is a moist peach cobbler bread with a delicious, sweet, and crispy crust. This rich, buttery pound cake is one of our favorite summer dessert recipes!
Grab some peaches at the farmer's market and bake this fantastic peach cobbler bread. You will love every morsel of it, and if you have kids, you will not be able to stop them from devouring this.
This moist, quick bread is excellent served as it is. However, you can serve it with whipped cream, vanilla ice cream, or crรจme Fraiche mixed with a bit of brown sugar (to taste).
And if you still have some peaches, make some Peach Jam without Pectin, another delicious Peach Compote or Peach Smoothie.
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What do you need?
- Peaches: Juicy and fresh. You will need about 12 oz/ 350 g. In my case, those were 7 small ripe peaches. When chopped, I had about 2 cups.
- If using frozen defrost in a colander at room temperature. If using canned, drain them well before chopping.
- Sugar: I used 1 ยผ cups of sugar, and the dessert was very sweet; I didn't need it to be sweeter. However, if you like things even sweeter, you can add up to ยฝ cup more sugar.
See the recipe card for full information on ingredients and quantities.
How to make peach cobbler bread?
Preparations: Preheat the oven and the loaf pan. Chop the fruit.
Step #1: Butter the tin and coat with about ยพ of the cinnamon-sugar mixture. Reserve the rest for sprinkling on top of the batter.
Step #2: Cream butter and sugar until light and fluffy, about 5 minutes. Stir in vanilla extract.
Step #3: Add the eggs, one at a time. Scrape the walls of the mixing bowl.
Step #4: Mix flour, baking powder, and salt. Sift about โ of it over the butter mixture and mix in shortly. Repeat with two more batches of the flour mix.
Step #5: Coat peaches with cinnamon and flour and fold them into the batter.
Step #6: Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
- Step #7: Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean. Let cool in the tin for about 10-15 minutes, then transfer to a wire rack and let cool completely.
Good to know!
Measurements: Always use a digital kitchen scale when baking; it guarantees for best results (Amazon affiliate link opens in a new tab). Cup measuring is extremely imprecise, and it could ruin any cake recipe.
Room temperature: Make sure that the butter and the eggs are at room temperature. Remove them from the fridge about one hour before baking. If you forgot the eggs (like I often do), place them in a bowl, cover them with warm water, and leave them for 10 minutes.
Recipe FAQ
As mentioned, you can bake the cake in a 25 cm/10-inch pan or a 30 cm/12-inch pan. When using a larger baking pan, start checking if the cake is ready after 50 minutes.
You can also bake the cake in a regular springform (24 cm/ 10 inches) or a bundt cake tin.
Yes, it will remain moist for several days, making it an excellent choice for baking in advance.
Store it in an airtight container at room temperature for at least 3 days. If refrigerated, it will keep longer, but the consistency will change slightly; the cake will be denser.
Freeze the entire loaf: wrap in plastic wrap and place in a large freezer bag
Freeze the slices. Place small pieces of wax or parchment paper between the slices to keep them from freezing in a block. This will allow you to remove individual portions when needed. Place in freezer bags.
Defrost on the counter or in the fridge.
Peach Cobbler Bread
Equipment
- Stand or hand-held mixer
- Mixing bowls
Ingredients
Peaches:
- 12 oz peaches 2 cups when chopped/ 350 g, Note 2
- 1 tablespoon all-purpose flour
- ยฝ tablespoon cinnamon
Coating for the tin:
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
Batter:
- 1 cup unsalted butter 250 g
- 1ยผ cup granulated sugar 250 g
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour 350 g/ 12.5 oz
- 1 teaspoon baking powder
- ยฝ teaspoon fine sea salt
Instructions
Preparations:
- Preheat the oven to 350ยฐF/ 180ยฐC.
- Prepare peaches, but don't coat them yet. Remove stones and cut fruit into small pieces. Place in a bowl. Only coat them with the flour and cinnamon mixture before adding to the batter.12 oz peaches / 350 g
- Prepare the pan (Note 2): Mix brown sugar and cinnamon in a small bowl. Butter the baking pan well and coat with about ยพ of the sugar mixture. Reserve the rest for sprinkling on top of the batter.4 tablespoons brown sugar + 1 teaspoon cinnamon
Peach cobbler bread:
- Cream the butter and the sugar for about 5 minutes or until light and fluffy. Add vanilla extract. Add the eggs, one at a time. Mix well after each addition, about 1 minute per egg. Scrape the walls of the mixing bowl as required.1 cup unsalted butter / 250 g + 1ยผ cup granulated sugar / 250 g + 1 teaspoon vanilla extract + 4 large eggs
- Mix flour, baking powder, and salt in another bowl. Sift about โ of it over the eggs and mix in gently and shortly at the lowest speed of the mixer. Repeat with two more batches of the flour mix.3 cups all-purpose flour / 350 g + 1 teaspoon baking powder + ยฝ teaspoon fine sea salt
- Coat peaches: In a small bowl, mix 1 tablespoon flour and ยฝ tablespoon cinnamon. Sprinkle over the chopped peaches and toss to coat. Carefully fold the chopped fruit into the batter. 1 tablespoon all-purpose flour + ยฝ tablespoon cinnamon
- Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
- Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Let set in the baking form for about 10-15 minutes, then transfer to a wire rack and let cool completely.
Notes
- Measurements: Always use a digital kitchen scale when baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- Peaches: Fresh, frozen (defrosted), or canned peaches (drained) or with nectarines.
Alternatives: plums, apples, cherries, canned and drained mandarins, seedless grapes, berries. About 2 cups of chopped fruit or unchopped berries. - ย Pan:
- 25 cm/ 10 inches. It needs about 60-70 minutes of baking time.
- 30 cm/ 12 inches. It needs about 50-60 minutes of baking time.
- Springform 24 cm/ 9 inches. It needs about 50-60 minutes of baking time.
- Bundt cake tin. It needs about 60-70 minutes of baking time.
- Always check if the cake is baked through with a toothpick or wooden stick. It should come out clean, not wet.
mjskitchen says
Sounds like a peach cobbler - moist and juicy on the inside and crispy on the outside. What a creative and yummy bread!