Peach Cobbler Bread

5 from 2 votes

This moist peach cobbler bread is one of our favorite summer cakes. It's easy to make, keeps well, and it's perfect for entertaining or taking to a potluck.

Prep Time25

Cook Time1 10

Course: Cakes

Cuisine: American

Servings: slices

Calories: 311kcal

Author: Adina

Equipment

Stand or hand-held mixer
Loaf pan
Mixing bowls

Ingredients

Peaches:

12 oz peaches 2 cups when chopped/ 350 g, Note 2
1 tablespoon all-purpose flour
½ tablespoon cinnamon

Coating for the tin:

4 tablespoons brown sugar
1 teaspoon cinnamon

Batter:

1 cup unsalted butter 250 g
1¼ 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
½ teaspoon fine sea salt

Instructions

Preparations:

Preheat the oven to 350°F/ 180°C.
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 ¾ 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 + 1¼ cup granulated sugar / 250 g + 1 teaspoon vanilla extract + 4 large eggs
Mix flour, baking powder, and salt in another bowl. Sift about ⅓ 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 + ½ teaspoon fine sea salt
Coat peaches: In a small bowl, mix 1 tablespoon flour and ½ tablespoon cinnamon. Sprinkle over the chopped peaches and toss to coat. Carefully fold the chopped fruit into the batter.
1 tablespoon all-purpose flour + ½ 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.
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.

Nutrition