Peach Bread

Name: Peach Bread
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: Nectarines (cleaned 10 oz) 10.1 oz; Type 00 flour 2 ¼ cups; Sugar ¾ cup; Vegetable oil 6 ½ tbsp; Whole milk at room temperature 0.4 cup; Eggs (about 3) at room temperature 5.5 oz; Baking powder 3 ¼ tsp; Lemon peel 1; Butter to taste; Type 00 flour to taste

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432

Calories per serving

Vegetarian

Energy Kcal 432
Carbohydrates g 67.6
of which sugars g 39
Protein g 9.2
Fats g 13.8
of which saturated fat g 2.41
Fiber g 6.4
Cholesterol mg 73
Sodium mg 41

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Serving: 8
Cost: Low

PRESENTATION

When summer hits, peach bread is everywhere in Italian kitchens. Seriously, it's like a must-have. The thing is, with so many ripe, juicy peaches, you just can't go wrong. This isn't just any cake—it's pan di pesche. Super tender, super fragrant, and it fills your place with the most amazing aroma. Italians love it because it is pretty simple and really really tasty. Basically, you toss everything into a mixer. So easy. What you get is a super soft, sweet treat with peach bits in every bite.

This peach quick bread is perfect for breakfast or as a snack. Especially when it's hot and you want something light. And look, using ripe, local peaches makes all the difference. Their flavor shines, no need for fancy stuff.

Here's the deal: this fresh peach bread is way better than your usual banana or zucchini bread. In some parts of Italy, folks add cinnamon or nuts for a crunch, but it's all about the fruit. This cake is moist, not heavy, and bakes to a golden color that screams summer. Thick slices with coffee or gelato? Yeah, perfect.

This moist peach bread is a hit with everyone, kids and adults. It's not too sweet, but special enough to feel homemade—like straight from an Italian kitchen. You don't need a special occasion, really. And here's the thing, it's such an easy peach bread recipe that you'll be making it all season. Especially with peaches everywhere.

It's a beautiful reminder that simple, fresh food can be the best part of summer. For real. So go on, enjoy the season, and let those peaches bring joy to your table. This recipe? Seriously good.

INGREDIENTS

432

Calories per serving

for a 9-inch pan: Nectarines 10.1 oz (330 g) - (cleaned 10 oz); Type 00 flour 2 ¼ cups (280 g); Sugar ¾ cup (170 g); Vegetable oil 6 ½ tbsp (90 g); Whole milk 0.4 cup (90 g) - at room temperature; Eggs 5.5 oz (155 g) - (about 3) at room temperature; Baking powder 3 ¼ tsp (16 g); Lemon peel 1

for the baking pan: Butter to taste; Type 00 flour to taste

Preparation

How to prepare Peach Bread

To prepare the peach bread, start by preheating the oven to 356°F, then wash the peaches under running water 1, dry them, and cut them into fairly large pieces 2: you will need 10 oz of peach pulp. Carefully weigh all the ingredients and pour them into the mixer: first, add the peach wedges 3,

the sugar 4, the flour 5, the whole eggs 6,

the baking powder 7, flavor with lemon zest 8, and finally add the liquids: the seed oil 9

and the milk 10. Turn on the blades and blend everything until you get a creamy mixture 11. Butter and flour a 9-inch diameter cake pan and pour the mixture inside 12.

The batter is ready for baking 13, bake in a preheated oven at 356°F for 60 minutes. Once baked, remove the peach bread from the oven 14 and let it cool slightly before slicing it 15.

Storage

Store the peach bread under a glass dome for 2-3 days. You can freeze the peach bread after baking, perhaps already sliced to defrost only the needed portion when required.