Peach Cobbler BreadBy Kelly Miller • March28,2017 • Updated February 22, 2020 • 14 Comments72.3K176 Jump to RecipeThis delicious Peach Cobbler Bread recipe is the easiest way to make peach cobbler! Canned peaches and a sweet bread batter, topped with a glaze – this is perfect for spring! Springtime in the Miller household means a whole bunch of things we’ve been looking forward to all year long, including: baseball, playgrounds, chirping birds in our birdbath, and roadside produce stands. I look forward to using that fresh produce from local farms in all sorts of dishes this time of year and just seeing all the bright colors gets me in the mood to bake. I love having all those fresh and delicious smells wafting through the house! Sometimes it can be really hard to incorporate in-season fruits into recipes, especially when you live in an area like ours that is short for many fruits. Most can still be easily found in supermarkets, but for a select few, peaches being one of them, you can easily used canned fruit instead of fresh if you really need to. One of the items I absolutely always keep stocked in my pantry is a good quality brand of all purpose flour. I never know when I’m going to spot some newly grown fruits at an Amish farm to incorporate into a spring brunch recipe! As soon as I’m running low on any of those items, it immediately goes onto my shopping list! Mother’s Day and spring brunches are so much fun to invite friends and family over for as well. I think the warm weather and beautiful views outside just get everyone in the mood to visit and enjoy the newness of spring. We’ve had glimpses of the warm weather here and there lately, but I’m very much looking forward to the warm weather finally staying around. This delicious Peach Cobbler Bread is the perfect way to welcome spring. This recipe makes two loaves – one to keep and one to give away to a friend! I can tell you, there is nothing more delicious in the morning than a slice of this bread and a hot cup of coffee or tea listening to the birds chirping away. My happy place for sure!If you liked this Peach Cobbler Bread recipe, leave a rating and a comment below this post!Peach Cobbler BreadPeach Cobbler Bread recipe made with canned peaches, flour, eggs, oil, and topped with a powdered sugar glaze.0 from 0 votes Print Pin RateCourse: DessertCuisine: AmericanKeyword: recipe for peach cobbler breadPrep Time: 20 minutesCook Time: 1 hourServings: 16 slicesCalories: 273kcalAuthor: Kelly MillerIngredients3 cups flour2 cups sugar1 tsp salt1 tsp baking soda1 cup oil4 eggs1 1/2 tsp vanilla extract3 15 oz cans peach chunks well drained1 cup powdered sugar2 tbsp milkInstructionsIn the bowl of a stand mixer, combine flour, sugar, salt, and baking soda.While on low speed, add in oil, eggs, and vanilla.Gently stir in drained peaches with a wooden spoon.Divide batter evenly between two well greased loaf pans.Bake at 350 degrees for 50 - 65 minutes or until a cake tester comes out almost clean.Cool completely on wire racks.In a small bowl, whisk together powdered sugar and milk.Drizzle glaze evenly over both loaves.Allow glaze to harden before slicing and serving.NutritionCalories: 273kcal | Carbohydrates: 58g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 231mg | Potassium: 194mg | Fiber: 2g | Sugar: 39g | Vitamin A: 319IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom!72.3K176
Lisa saysOctober 11, 2018 at 7:34 pmMade this today and it’s phenomenal, my husband won’t stay out of it. Thanks for sharing this ❤Reply
Mitzi saysNovember 27, 2018 at 3:56 amcan you regular all purpose flour or just the brand you recommend. I’ve never seen this flour in N.J. ThanksReply
Kelly Miller saysNovember 28, 2018 at 2:34 pmAny brand of all purpose flour will work in this recipe. Hope you enjoy!Reply
Ellen saysSeptember 15, 2019 at 1:50 amIf I used fresh peaches, how many would I use and would it change any of the ingredients?Reply
Sharon saysNovember 23, 2019 at 6:25 pmI’ve made this several times and loved it. I tried something different this last time. I burned up my mixer last time I made it cause it was so thick. This last time I reserved some of the peach juice and added it to it. Can’t wait to see how it turns out. I also used bread flour instead.Reply
Janis saysMay 24, 2020 at 9:01 pmI’d like to make the spread but need to ship it from New York to Colorado which will take about five days. Does this need to be refrigerated and do you think it will make the trip?Reply
Kelly Miller saysMay 26, 2020 at 5:30 pmUnfortunately, Janis, I really don’t think this bread would keep for that long being sent in the mail. The peaches keep the bread moist and I would be afraid it would mold.Reply