Ingredients
Scale
- 1/3 cup salted butter, softened
- 2 cups ripe peaches, diced
- 1/2 cup + a little extra turbinado sugar (can sub granulated sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk (can sub dairy free milk)
- 1.5 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup powdered sugar
- 1–2 tsp whole milk
Instructions
- Preheat oven to 350 degrees. Dice the peaches into small bite size peaches. You may peel them if you want, but I did not.
- In a large bowl, using a hand mixer, beat the softened butter and 1/2 cup turbinado sugar until combined. To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the freshly diced peaches with a wooden spoon.
- Using a sifter, add in the all purpose flour, cinnamon, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!
- Grease a 9×5 loaf pan or add parchment paper. Gently add the bread mix into the loaf pan. On top, add a generous sprinkle of turbinado sugar to ensure that you have a crunchy topping!
- Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean (a few crumsb are okay). Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
- Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar!
- Generously drizzle the glaze on top of the bread and serve! Best with a dab of butter and a drizzle of honey! Enjoy!