Peaches and Cream Bread

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Yield: 1 loaf, 16 servings

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This high-rising loaf has a wonderful peach taste. The fresh peaches, while adding a delightful moisture and lightness to the bread, sort of lost their flavor along the way. We added in some dried apricots and fell in love. This bread is delightfully flavorful, but not too sweet. Absolutely perfect for fancy French toast or PB&J.

Peaches and Cream Bread

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 16 servings
Published: 06/02/2014


  • 1/4 cup heavy cream
  • 1 large egg
  • 1 1/2 tablespoons vegetable oil
  • 3 tablespoons granulated sugar
  • 1 1/2 cups peaches; peeled, pitted, and chopped; fresh, frozen, or canned; thawed and well-drained
  • 1 1/2 teaspoons salt
  • 3 1/2 cups King Arthur Unbleached Bread Flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon nutmeg
  • 1 1/2 teaspoons instant yeast
  • 3/4 cup diced dried apricots or dried peaches

Tips from our bakers

  • Don't have a bread machine? Feel free to prepare the dough manually, or using a stand mixer.


1) Place all of the ingredients except the dried apricots into the pan of your bread machine, program the machine for basic dough, and press Start.

2) Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water.

3) Add the dried apricots when the machine prompts you to do so. Allow the machine to run through the full cycle.

4) Grease a 8 1/2" x 4 1/2" loaf pan and line with parchment.

5) Remove the bread from the machine and turn it out onto a lightly floured surface. Gently deflate the dough, and shape it into a fat 8" log. Place it in the prepared pan.

6) Cover and let the dough rise for 45 minutes to an hour, until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

7) Bake the loaf for 49 to 45 minutes, or until an instant-read thermometer inserted into the center reads at least 190°F. Remove the bread from the oven, and after 10 minutes, turn it out of the pan onto a rack to cool. Cool completely before slicing.

Yield: 16 servings

Nutrition information

Serving Size: 1 slice, 63g Servings Per Batch: 16 servings Amount Per Serving: Calories: 166 Calories from Fat: 31 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 16mg Sodium: 225mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 7g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 04/10/2011
  • suible5096 from KAF Community
  • I made a number of changes - mostly because I used what I had on hand. I used NF half-and-half ( a "gift" from a neighbor). I used half peaches and half apricots because I didn't have enough peaches - I used canned. I used butter instead of oil because it was just seemed to fit better. At the last minute, I realized i had no nutmeg, so I substituted cinnamon. I kneaded by hand because I don't own a bread machine. I was rather disappointed by how little it rose during the two long rises. But, boy, did it rise in the oven - probably best rise I've ever had in the hundreds of hundreds of loaves. Oh, and I doubled the recipe - I almost never make a single loaf of bread. And I added dried cranberries. The peach/apricot flavor didn't seem to show up much. The cranberries did and the basic bread is very good. It is easy to make - although the kneading takes a while. I'll make again.
  • star rating 01/12/2011
  • dsz5463 from KAF Community
  • This was very good. I added more peaches, additional oats and some almond extract. The loaf was moist, dense and had a lovely color, but it had next to no peach flavor (hence the four stars). I'd nearly doubled the amount of peaches and we could barely taste them. Next time I will add dried peaches or other fruits and see how it goes. Even without a distinct peach flavor the loaf was still a keeper-it's good as it is or as a base for added fruits and nuts. I'll try cranberries and pecans next.
  • star rating 08/30/2010
  • estrellas from KAF Community
  • This bread is fantastic. The texture could not have been more perfect - moist, and substantial but not too heavy. We sliced it thick and toasted it and YUM! Tomorrow we'll probably use the leftovers for french toast. However, we didn't detect even a hint of peach flavor, which was a bit of a letdown because we were expecting peach bread to be... well, peachy.
  • star rating 12/09/2009
  • Mary from Newton, WI
  • This bread is simple enough to put together and has a wonderful peach flavor. I baked it in a large pain de mie pan and it turned out very well. I have been asked to make it again, so I guess I'm not the only one who liked it. :)

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