Peach Almond Bread with Cinnamon Topping

I’ll start by saying I’ve never been big on peaches. Almonds, on the other hand, are a completely different story. I decided to be adventurous and try this recipe which combines the two topped off with cinnamon because frankly, it sounded good! I don’t hate peaches, they just aren’t up there as a favorite. I don’t usually buy them, so for this recipe I grabbed a bag of frozen peaches. The verdict? Divine!

I have a new appreciation for the peach. While it might not be my favorite as a fruit to each fresh, it’s definitely a keeper in this almond laced quick bread. I’m not sure if it’s the almond extract that brings out the flavors, or the use of the cinnamon, I just know it’s yummy.

At first I thought there was something wrong with the recipe because I ended up with way too much topping and my breads bubbled over. Turns out I don’t read directions very well. :-/ I was supposed to use 4 mini-loaf pans (which I did), but the size should have been 6×3, mine are more like 4.5×2.5. So technically I could have actually baked one extra bread with those sized pans. All in all it worked out fine. A bit “rustic” looking, if you will, but absolutely yummy.


Peach Almond Bread with Cinnamon Topping
adapted from Alicia’s Recipes

printable version

1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sour cream
1/2 teaspoon almond extract
1 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup chopped peaches, fresh or frozen
1/2 cup chopped toasted almonds

Cinnamon Almond Topping:
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup finely chopped toasted almonds

Preheat oven to 325 F. Grease and flour 4 mini loaf pans (6×3), place loaf pans on cookie sheet.

Beat together first 6 ingredients until blended. Stir in the remaining ingredients together in a bowl then add to wet ingredients until just moistened. Do not overmix.

In a separate bowl, combine the topping ingredients, blend in a mini food processor or coffee grinder.

Divide batter between 4 loaf pans and sprinkle with topping. Bake 45 to 50 minutes or until cake tester inserted in center comes out clean. Allow to cool 15 minutes in pans, and then remove and continue to cool on a rack.

More from me you might like:
Cantaloupe Quick Bread
Cinnamon Chip Banana Muffins and Loaves
Honey Pear Bread
Vanilla Zucchini Muffins

Great recipes from the internet:
Peach Mango Sorbet from Baking and Boys
Peach Macadamia Scones from Tasty Eats at Home
Peaches ‘n Cream Muffins from Two Peas and Their Pod
Fresh Peach Ginger Peasant Cakes from Passionate About Baking

(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )

ANOTHER DELICIOUS IDEA >>  Cranberry Pecan Banana Bread


  1. Katrina says

    Yum! Really–wish we could share, your bread for some of my peach ice cream I've got churning right now! (Peaches aren't my favorite fruit either, but I've been liking them this year for some reason.) Thanks for the link to my sorbet!

  2. LDH says

    They do look fabulous, Amanda! Glad you remarked on the pan size. I skim too often and probably would have done the same thing.

  3. Debbie says

    Looks delicious Amanda. I love trying different fruits in breads and have never made one with peaches. Now I have to try this!

  4. Deb C says

    I so enjoy your blog…and this recipe sounds so delicious. I love peaches AND almond,(anything almond!) so this will be right up my alley! Thanks for the share!

  5. Ingrid says

    I'm like you with peaches but I think it's 'cause they seem to get mushy fast!

    Keep rocking those almond recipes, Amanda!!

    Btw, hope your boys are having a successful football season!

  6. Avanika [YumsiliciousBakes] says

    I don't like peaches either, but absolutey love them baked into anything. Plus this has almons. It sounds amazing!

  7. Carol says

    Hi Amanda-I just made this bread last week…isn't it yummy? I LOVE Renny Darling recipes…..I'm always on the lookout for her cookbooks.
    OOPS on the overflowing bread pan….I was nervous and put the mini pans (mine are 5×3-inch) on a cookie sheet when I made them JUST in case…they didn't overflow…go figure.
    I'll be making more of this for the freezer while fresh peaches are at their prime.

  8. marla {family fresh cooking} says

    I have never considered too much topping to be a crime. This peachy cinnamon bread looks wonderful Breakfast, brunch, snack…any time at all!

  9. Barbara @ Modern Comfort Food says

    You never put a foot wrong in the baking department, Amanda. I LOVE peaches, and I can just imagine how the addition of almond and cinnamon flavors in this quick bread would be extra scrumptious.

  10. Rising Wolf Eats says

    You stopped by my blog and now I'm going to have to stop by yours – great photos and recipes. I'll enjoy browsing through.

  11. Tasty Eats At Home says

    Thank you for including my scones on your post! Love this bread idea. I LOVE almonds, and love peaches, so I'd be all over this!

  12. Cath says

    The cinnamon almond topping looks so nice and crunchy! Thanks for sharing your recipe.

    Cath @

  13. Beverly @ says

    This looks amazing!! I saw the feature over at Craftomaniac and had to come over. Thanks so much for sharing the recipe!!


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