Cinnamon Peach Crumble Bread with Vanilla Glaze is a moist, fruity, and warmly spiced quick bread that celebrates the flavors of summer in every bite. Packed with juicy peaches and layered with a sweet, buttery cinnamon crumble, this recipe brings both texture and flavor to the table.
The tender crumb of the bread is perfectly balanced with the crisp streusel topping, while the final touch—a silky vanilla glaze—adds a delightful sweetness that ties everything together. Ideal for breakfast, brunch, or even as a comforting dessert, this peach bread is simple to make and impressive to serve. Whether you’re using fresh seasonal peaches or canned for convenience, this recipe captures the essence of homemade goodness. It’s the perfect treat to enjoy with a cup of coffee, served warm or chilled.
Ingredients
For the Bread
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
½ cup vegetable oil or melted butter
½ cup plain yogurt or sour cream
1 tsp vanilla extract
1½ cups peeled and chopped fresh peaches (or canned, drained)
For the Crumble Topping
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
½ tsp ground cinnamon
¼ cup unsalted butter, melted
For the Vanilla Glaze
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
In a large bowl, beat the eggs with granulated sugar and brown sugar until smooth and creamy. Add in the oil (or melted butter), yogurt (or sour cream), and vanilla extract. Stir until the wet ingredients are well combined.
Gradually add the dry ingredients into the wet mixture. Stir just until no dry flour remains. Do not overmix, as this can make the bread dense.
Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
To prepare the crumble topping, mix the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Pour in the melted butter and stir until crumbs form.
Sprinkle the crumble mixture evenly over the top of the bread batter. Lightly press it down so it sticks but doesn’t sink into the batter.
Bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 15 minutes of baking.
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before glazing.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk or sugar as needed.
Once the bread is completely cool, drizzle the vanilla glaze generously over the top using a spoon or piping bag.
Let the glaze set for a few minutes before slicing and serving.
This Cinnamon Peach Crumble Bread can be stored at room temperature for up to 2 days, or in the refrigerator for up to a week. It also freezes well—wrap tightly and store in the freezer for up to 3 months.
The combination of fresh peaches, cinnamon spice, buttery crumble, and sweet glaze makes this bread irresistibly delicious and perfect for any occasion.