Fresh Peach Cobbler Bread Recipe has a crusty top, tender center, and is loaded with sweet, juicy peaches! The white chocolate ganache is poured over the bread while it’s still warm and seeps into every nook and crevice.
The quick bread is good for breakfast, brunch, dessert, or snack. I prefer it warm but it’s good at room temperature too.
Fresh Peach Cobbler Bread Recipe
- The first step to making this peach bread is preparing the loaf pans. I like to rub shortening all over the pans until the bottom and sides are covered. Then, dust the pans with flour. This should allow your bread to be removed easily!
- I used a 9×5-inch loaf pan and baked it for about 45 minutes. The top will be golden brown and a toothpick inserted in the center should come out clean or with dry crumbs.
- Next, when making quick bread (and muffins) do not over mix the batter. Overmixing will develop the gluten and make the bread tough. You want to combine the wet ingredients. In a separate bowl combine the dry ingredients. Then, you can mix the wet and dry ingredients together along with the peaches.
- You can serve the bread with or without a glaze. It’s really good served warm!
- Worth noting as well, you can make this with fresh, frozen, or canned peaches. (see chart below.)
White Chocolate Ganache
I poured White Chocolate Ganache over the bread while it was still warm. This allowed the ganache to seep into the bread.
Ganache may seem like a fancy word and difficult to make. However, I assure you it’s super simple to make.
I heated heavy cream in the microwave until it was warm. Then I poured it over white candy melts and whisked the mixture until it was completely smooth. Next, I poured the ganache over the peach bread. Fabulous!!
Alternately, you can make a powdered sugar glaze if you prefer.
Powdered Sugar Glaze
- Puree 1/2 cup fresh peaches.
- Next, whisk the peaches with the almond extract and powdered sugar. (I used almond extract in the glaze because that’s what I used in the bread. If you used vanilla in the bread, use vanilla in the glaze.)
- For the powdered sugar glaze, I turn the bread out onto a wire rack. Then I allow it to cool 5 to 10 minutes. While it cools I mix the glaze.
- If you pour this glaze on immediately when you remove the bread from the oven, it will pretty much melt and all runoff.
- This glaze is very thick. If you need to add heavy cream or milk, add 1 tablespoon at a time and whisk until you get the consistency you want.
- You can omit the glaze or ganache altogether if desired.
- If you use peaches in the glaze, you’ll need to store the bread in the refrigerator.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Strawberry Bread
- Easy Strawberry Bread
- Lemon Blueberry Bread
- Banana Blueberry Bread
- Quick Apple Streusel Bread
- Nutella Swirled Peanut Butter Roasted Banana Bread
- Two-Step Fresh Peach Pound Cake
- Streusel Topped Peach Cobbler Muffins
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used. Calculations for this recipe uses white chocolate ganache for the glaze.
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For White Chocolate Ganache Glaze
For Peach Powdered Sugar Glaze
- ½ medium peach peeled & pureed
- ⅛ teaspoon almond extract
- 1 and ½ cup powdered sugar sifted then measured
- Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- Whisk the eggs until light and fluffy.
- Whisk together the eggs, oil, buttermilk, and almond extract.
- Combine the dry ingredients with the wet ingredients as well as the peaches. Fold carefully and don't over mix.
- Pour batter into the prepared loaf pan.
- Place in the preheated oven.
- Bake for 45 to 50 minutes. The bread will be done when a toothpick inserted in the center comes out clean or with dry crumbs.
For White Chocolate Ganache Glaze
- Heat the heavy cream in the microwave until it was warm. Then pour it over white candy melts and whisk the mixture until it was completely smooth.