Oh, quick breads! They are just the absolute best, aren’t they? There’s nothing better than whipping up a loaf when you have a sudden craving, and minimal fuss is involved. If you ask me, capturing a seasonal flavor—like those glorious late summer sweet peaches—in a warm, spiced loaf is pure magic. That’s exactly what we’re doing today with this incredible Cinnamon Maple Peach Bread.
Seriously, this recipe is my go-to. I first perfected this Cinnamon Maple Peach Bread during a late summer harvest when my neighbor kept dropping off bags of ripe peaches. I found the combination of warm cinnamon, that deep, earthy sweetness from real maple syrup, and the soft chunks of fruit creates a texture that is unmatched. It comes out so beautifully moist every single time, and clean-up is a breeze. If you’re new to baking or just short on time, trust me—this is the one you need in your rotation. We’re going to make something truly memorable with just a few simple pantry staples!
If you love this maple flavor profile, you should check out my favorite maple chocolate chip banana bread recipe next!
Why This Cinnamon Maple Peach Bread is a Must-Bake
When you pull this loaf out of the oven, the scent alone tells you you’ve done something right. This isn’t just any quick bread, folks. It’s soft, it’s flavorful, and honestly, it’s almost impossible to mess up. We’ve engineered this recipe to be totally foolproof for any level of baker.
Key Benefits of Our Cinnamon Maple Peach Bread
- It stays perfectly moist for days—no more dry slices!
- That real maple syrup gives it a deep, natural sweetness that granulated sugar just can’t touch.
- You get those bright, sunny pops of vibrant fresh peach flavor in every bite.
- Because it’s a quick bread, you can go from wanting bread to eating bread incredibly fast.
Gathering Ingredients for Cinnamon Maple Peach Bread
Don’t stress about exotic items for this recipe! We are keeping things super simple here because the quality of the peaches and the maple does the heavy lifting. I always lay everything out first—I call that my ‘mise en place’ moment—so nothing gets forgotten when I’m rushing to mix. Remember those peaches need to be chopped up nicely into bite-sized pieces before you start creaming the butter.
You’ll need the dry stuff first: flour, baking soda for that nice rise, a pinch of salt, and of course, that warming cinnamon. Then come the wet champions: softened butter—and I mean soft, not melted, okay?—sugar, one big egg, maple syrup, a splash of milk, and vanilla. Finally, the star: one full cup of chopped fresh or frozen peaches. If you’re using the frozen ones, make sure not to thaw them out; they go in straight from the freezer!
If you want to see how I handle ingredients for a totally different flavor profile, check out my recipe for savory zucchini cheddar quick bread!
Here’s the full shopping list you’ll be needing for one perfect loaf:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup authentic maple syrup (the real stuff!)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh or frozen peaches (if frozen, do not thaw!)
Essential Equipment for Making Cinnamon Maple Peach Bread
You don’t need a drawer full of fancy gadgets for this loaf, which makes things even better! Having the right tools stops you from overmixing, which is our number one enemy when making quick bread.
Make sure you have your trusty 9×5 inch loaf pan ready to go—and don’t forget to grease and flour it before you even start measuring! You’ll also want a couple of sturdy mixing bowls, one for your dry ingredients and a prime one for creaming the butter and sugar. And while you can certainly tackle the creaming with a strong wooden spoon, having an electric mixer really helps get that light and fluffy base quickly.
Oh, and a simple wire cooling rack is a must! You need that air circulating underneath so the bottom of your beautiful loaf doesn’t get soggy while it cools down.
Step-by-Step Instructions for Perfect Cinnamon Maple Peach Bread
Okay, this is where the magic happens! Don’t rush any of these steps, especially the beginning parts. If you take your time creaming that butter and sugar, the rest practically mixes itself. We’re aiming for a tender crumb here, not a brick, so patience pays off!
First things first: get that oven heated up to 350 degrees F (175 degrees C). While it’s warming, grab your 9×5 inch loaf pan and give it a really good greasing and dusting of flour. A well-prepped pan means the world when it’s time to flip that baked bread out!
Preparing the Batter for Cinnamon Maple Peach Bread
Grab a medium bowl and whisk together your dry ingredients: the flour, baking soda, salt, and all that beautiful cinnamon. Whisking is important; it acts like super-speed sifting! Set that aside.
Now, the big bowl! You need to cream that soft butter with the granulated sugar until it looks genuinely light and fluffy, like pale whipped clouds. Once that’s done—and this takes a minute or two—you beat in the egg, the rich maple syrup, the milk, and the vanilla extract. Beat it just until it blends; no more, no less.
Here comes the vital warning: Gradually add your dry flour mixture into the wet stuff. Mix only until you see the last streaks of flour disappear. If you mix too long here, you’ll develop gluten and get tough bread. Stop stirring as soon as it looks combined! Then, and only then, gently fold in those chopped peaches. If, by chance, you had to use frozen peaches, remember this trick: toss them with just 1 teaspoon of flour first. This little coating helps majorly prevent them from sinking straight to the bottom of your loaf while baking.
Baking and Cooling Your Cinnamon Maple Peach Bread
Pour that gorgeous, peach-filled batter right into your waiting loaf pan. If you are aiming for that extra crunchy top, now is the time to lightly sprinkle 1 tablespoon of coarse sugar right over the entire surface. It looks lovely when it bakes up!
Slide it into that preheated oven for about 50 to 60 minutes. You want a wooden skewer—or even a long toothpick—inserted right into the center to come out totally clean, with maybe just a few moist crumbs clinging to it. It should look nice and golden brown on top when it’s ready.
Resist the urge to flip it out right away! Let the bread hang out in the hot pan for 10 full minutes. This lets it firm up a bit before the big reveal. After 10 minutes, carefully turn it out onto a wire rack to cool completely. If you slice it hot, you’ll lose all that soft texture we worked so hard to create!
If you’re looking for other wonderful quick breads using fruit and maple, I highly recommend looking at my maple chocolate chip banana bread or maybe even this Hawaiian banana bread!
Expert Tips for Next-Level Cinnamon Maple Peach Bread
Even though this recipe is incredibly straightforward, I have a few little tricks I’ve picked up over the years that just elevate this Cinnamon Maple Peach Bread from great to truly memorable. These aren’t mandatory, but they are my guarantees for perfection!
First tip? Room temperature ingredients! Make sure that egg isn’t ice-cold when it goes in. A room temperature egg incorporates much better into the creamed butter and sugar, which helps build a smoother batter structure. If I forget to take the egg out early, I just run the shell under warm water for about a minute; that’s usually enough to take the chill off.
Remember how I mentioned sprinkling coarse sugar on top before baking? You absolutely have to do that if you want that wonderful, slightly crackly exterior that snaps when you bite into it. It looks so professional, too!
And hey, if you happen to have leftover fresh peaches and are looking for something to spread on toast, you must try making my peach butter recipe. It is heavenly!
Variations on Cinnamon Maple Peach Bread
While this Cinnamon Maple Peach Bread is perfect as is, baking is all about tinkering, isn’t it? Once you have the base down, you can start playing around with additions that really lean into the spice and fruit notes we love so much.
If you want a little crunch—and why wouldn’t you?—toss in about a half cup of toasted pecans or walnuts right when you fold in the peaches. They toast up beautifully in the oven! Another simple trick is to swap out a tiny bit of that cinnamon for a quarter teaspoon of nutmeg. Nutmeg gives the whole loaf a deeper, almost buttery background note.
If you’re looking for even more warmth, try substituting half of your granulated sugar with light brown sugar. That molasses flavor pairs ridiculously well with maple syrup. Speaking of spices, if you love the flavors in my carrot cake cookies, just mimic that spice blend here!
Storing Your Delicious Cinnamon Maple Peach Bread
The wonderful thing about quick breads, especially ones packed with fruit and maple like this one, is that they usually taste even better the next day! Don’t worry about having loaves leftover.
For short-term storage, simply let the bread cool completely, then wrap that loaf tightly in plastic wrap. You can keep it securely wrapped on the countertop at room temperature for about three or four days. Since we used that lovely maple syrup, it stays moist!
If you need it to last longer, wrap it well and pop it into the fridge for up to a week. When you’re ready to eat a slice that’s been chilled, just zap it in the microwave for about 15 seconds. It warms right up and tastes like it just came out of the oven!
Frequently Asked Questions About Cinnamon Maple Peach Bread
I always get questions about loaves like this one—it’s just so versatile! People often ask about swapping out ingredients or how to keep that wonderful maple flavor perfectly balanced. Here are the things I hear most often about making this peach bread.
Can I use canned peaches instead of fresh for this Cinnamon Maple Peach Bread?
You absolutely can, but listen closely, because canned fruit has tons of extra liquid! If you use canned peaches, you must drain them extremely well—like, put them in a fine-mesh sieve for a good half hour if you can spare the time. I’d also suggest cutting back on that 1/4 cup of milk by just a tiny bit, maybe a tablespoon, just to keep the batter from getting too loose. Since canned peaches are usually packed in syrup, taste your batter before adding too much extra sweetener!
What is the best way to tell if my Cinnamon Maple Peach Bread is done baking?
Visuals are great, but they can lie, especially with dense loaves! Always rely on the skewer test. I stick a wooden skewer right into the thickest part of the loaf—avoiding a big chunk of peach, if possible. If it slides out clean, or maybe with just one or two tiny, moist crumbs attached, it’s done. If you see wet batter, send it back in for another five minutes. Also, the top should be a lovely, deep golden brown, and the edges of the bread might start to pull away just slightly from the sides of your pan.
Can I freeze leftover Cinnamon Maple Peach Bread?
Yes, freezing is the best way to keep this loaf fresh for months! Once the bread is completely cool, I wrap the whole loaf—or even individual slices—in two layers of plastic wrap. Make sure it’s tight, like a little mummy! Then, I put that wrapped loaf into a freezer-safe zip-top bag. It freezes wonderfully for up to three months. When you want a slice, just thaw it on the counter for an hour or so. If you want it soft right away, you can pop that wrapped slice in the microwave for about 20 seconds. It’s a great way to enjoy that maple flavor later!
If you’re experimenting with spices and sweeteners, you might also enjoy my recipe for maple chocolate chip banana bread!
Estimated Nutritional Facts for Cinnamon Maple Peach Bread
I always like to give everyone a little peek at what’s inside these delicious slices, though you have to remember these numbers are always just estimates! Since we’re using real fruit and pure maple syrup, the exact figures can swing a little based on how big your peaches were or exactly how much syrup you poured.
Based on my calculations for one standard serving slice, here is what we’re looking at:
- Calories: 250
- Fat: 10g
- Carbohydrates: 38g
- Protein: 3g
- Sugar: 18g
This is just an estimate based on the ingredients listed, so make sure you enjoy every single bite!
Print
Cinnamon Maple Peach Bread
- Total Time: 70 min
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A simple quick bread featuring fresh peaches, cinnamon, and maple syrup.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup maple syrup
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh or frozen peaches (if frozen, do not thaw)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, maple syrup, milk, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped peaches.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a crispier top, sprinkle 1 tablespoon of coarse sugar over the batter before baking.
- If using frozen peaches, gently toss them with 1 teaspoon of flour before adding them to the batter to prevent sinking.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: peach bread, maple, cinnamon, quick bread, loaf cake