Peach Bread

When you’ve got a can of peaches and a craving for something fragrant in the oven, this quick bread is the answer. Chopped canned peaches get folded into a simple sweet batter spiced with ground cloves, then baked into a tender, fruit-studded loaf with a glistening peach-juice glaze drizzled over the cool top.

The ground cloves are the unexpected hero here. Just a quarter teaspoon adds a subtle warm-spice note that makes the peaches taste more peachy, the way cinnamon does for apples. Don’t be tempted to skip or substitute, the difference is significant.

Reserving the peach juice from draining is a small move with big payoff. Mixed with powdered sugar, it makes a glaze that mirrors the peach flavor in the bread itself, doubling down rather than introducing a competing taste like a vanilla or lemon glaze would.

Pro Tips

• Drain the peaches in a fine mesh strainer for at least 5 minutes, excess juice in the batter creates a soggy loaf.
• Don’t chop the peaches too small, larger pieces (about ½ inch) hold their shape and give pockets of fruit in every slice.
• Use the toothpick test in the center, the bread is done when the pick comes out with just a few moist crumbs.
• Cool completely before glazing, warm bread melts the glaze flat instead of letting it set in pretty drips.
• Wrap leftover slices in plastic and refrigerate, the moisture from the peaches makes them keep well for 4 days.

Variations

• Add a half teaspoon of cinnamon along with the cloves for a more layered spice profile.
• Stir in a half cup of chopped pecans or walnuts for crunch.
• Use fresh peaches in season, just dice them and add a tablespoon of orange juice to the glaze in place of peach juice.