Gluten Free Peach Bread has a fluffy, tender crumb with a middle layer of fresh cinnamon sugar peaches and a homemade powdered sugar glaze on top. This is a great way to use up a couple of summer peaches.

I have fond memories of peach bread from a family trip to Disney World. We drove from MD to FL, stopping in Georgia along the way where we picked up some fresh Georgia peaches and baked goods, including peach bread. We brought it to FL with us, where my mom served it for breakfast. It was amazingly sweet and perfectly spiced and glazed. Since going gluten-free, I've been dreaming of it ever since. It took several tries to perfect this recipe, and I'm finally ready to share it.

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What makes Peach Bread so delicious?

Fresh peaches are one of nature's finest fruits all on their own, but when tossed with cinnamon and sugar they truly become something special.

Fresh peaches tossed with cinnamon and sugar. Adding the cinnamon and sugar right to the peaches instead of in the bread mixture really ups the flavor.
Pure vanilla extract. Honestly, a must. It just adds so much warmth and comfort to every recipe.
Homemade three-ingredient powdered sugar glaze hardens to give it a nice crackly coating on top.

How To Make The Best Gluten Free Peach Bread:

Okay, so it turns out there's a caveat to peach bread. Peaches are so moist and so juicy that they are kind of a nightmare match to bread (likes to be dry, not wet). But they are just so evilly good together - gah! It took me three tries to get this recipe perfect, so I highly recommend not changing any of the ingredients or switching up the order of the steps. Here are some tips for getting the best peach bread:

Do not increase the amount of peaches in this recipe. If you want to use up more peaches, you will need to make a double batch of bread and split it between two loaf pans.
Do not use canned peaches. I tried. The problem with canned peaches is they are just utterly soaked in peach juice. If you must try using canned peaches, drain the juice and set them in a bowl. I'd recommend draining any collected juice from the bottom of that bowl and then dabbing the peaches with paper towels. If you do try canned, only get the kind in peach juice, not syrup.
If you're using fresh peaches that are absolutely dripping with juice; I recommend dicing the peaches and setting them in a bowl. Allow them to sit for 2 to 3 minutes, then strain the juice from the bowl and do not use it in the bread. You can refrigerate the juice for another recipe or add it to a smoothie.
Be sure to cook the bread all the way through until a toothpick inserted in the center comes out clean. Do not underbake. It's okay to have a drier loaf in the case of peach bread because the peaches will give it that added moisture. You will notice that a lot of peach bread recipes online actually look kind of dry, this is why. However, my recipe still has a nice tender crumb without compromising the integrity of the bread.
Layer the peaches in the center of the bread, not dispersed throughout the batter. You might think this is counterintuitive and would make the bread gummy, but it does the opposite. Dispersing the peaches throughout the bread gives a greater chance of gumminess happening throughout the bread, in every bite. Layering the peaches in the center reduces the possibility of gumminess only to the areas directly touching the peaches, not throughout the bread.

Ingredients

For the Peach Bread:

High-quality gluten-free all purpose flour blend containing xanthan gum. I recommend using Bob's Red Mill GF 1:1 or King Arthur GF Measure for Measure. Personally, I find King Arthur to be a little denser, so it's perfect for this recipe.
Granulated sugar
Milk. For dairy-free, you can use a neutral flavored plant milk such as almond milk.
Vegetable oil
Egg
Pure vanilla extract
Baking Powder
Salt
Fresh diced peaches
Cinnamon

For the Glaze:

Powdered sugar
Pure vanilla extract
Milk. For dairy-free, you can use a neutral flavored plant milk such as almond milk.

How to make Gluten Free Peach Bread:

For the Cinnamon Sugar Peaches:

Peel peaches, then dice. Add to a small bowl. If you're using fresh peaches that are absolutely dripping with juice; I recommend dicing the peaches and setting them in a bowl. Allow them to sit for 2 to 3 minutes, then strain the juice from the bowl and do not use it in the bread. You can refrigerate the juice for another recipe or add it to a smoothie.

Add in cinnamon and sugar, then stir until evenly coated. Set aside.

For the Peach Bread:

Preheat the oven to 350 F. Grease the bottom of a loaf pan with butter or nonstick cooking spray - do not grease the sides.

In a large mixing bowl, add the sugar, milk, oil, egg, and vanilla. Stir until well combined.
In a separate smaller bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet and stir until just combined.

Add half the batter to the loaf pan, then top with the peaches. Use a silicone spatula to smooth the peaches into a flat layer.

Pour the remaining batter on top and smooth the batter.
Sprinkle with additional cinnamon.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the bread is golden brown on top. If browning too much, you can tent with foil. Do not underbake. It's okay to have a drier loaf in the case of peach bread because the peaches will give it that added moisture.

Remove from oven and set the loaf pan on a wire rack, cool completely before removing from pan and slicing.

For the Glaze:

Once the peach bread has cooled completely, add all of the glaze ingredients to a small bowl and whisk smooth. Drizzle over the top of the bread. Allow to harden for 10-15 minutes, then slice and serve.
Enjoy!

Equipment

The only equipment you will need to make this recipe is a 9x5 loaf pan. I prefer to use nonstick. Be sure to coat the bottom with butter or nonstick cooking spray. Alternatively, you can place parchment paper inside the loaf pan for easy pickup and transport of the bread once baked.

How to Store Gluten Free Peach Bread:

Keep this bread refrigerated at all times when not in use. Note: Peach bread is best eaten fresh, the same day it was cooked. The peaches will continue to soak into the bread as it sits. For this reason, eat peach bread within 1 to 2 days.

Notes on Gluten Free Peach Bread:

I recommend reading my "How to Make the Best Gluten Free Peach Bread" section and following all of the tips. Peach bread can be finicky, so it's important to follow these steps.
You can swap the milk in the glaze for fresh peach juice if you had extra juice from cutting the peaches.

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