Peach Jam Bread
Peach jam bread is the perfect breakfast! Its moist and packed with perfect peach flavor! It tastes great on its own, or with a pat of butter!
Peach Jam Bread
(This post contains affiliate links)
If there is one thing I get a craving for when it starts to get nice, its peaches. I could literally eat peaches all day. I was so excited when I found this recipe for peach jam bread in my grandma’s stash of old recipes. I love making homemade bread, like this lemon bread and banana bread, for breakfasts. They are so simple to make and its’s easy to grab as slice if you’re in a hurry.
This peach jam bread is especially easy to make, as it doesn’t require a ton of ingredients and you probably have most of the ingredients in your house already. I love how this bread is sweet, but not too sweet and the bread stays perfectly moist because of the jam and the addition of buttermilk. The best thing about his peach jam bread are the bits of fresh peaches running through. It’s a great surprise when you’re eating the bread and you get a burst of peach. It truly makes this bread amazing!
How To Make Peach Jam Bread
The peach jam: If you find that your brand of peach jam is too sweet when you taste it, you can always use ½ cup of sugar instead of ¾ cup. I find that some brands taste sweeter than others. You can just adjust to your preference.
Peach chunks: If you can, use fresh peach chunks. You can always use canned peaches of you have them on hand. Just make sure they are drained well and cut into small chunks.
Buttermilk: If you don’t have buttermilk, or don’t like it, you can use regular milk. I would use 2 percent or whole milk.
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¾ cup sugar
- 1/3 cup butter, softened
- 2 eggs
- ¾ cup peach jam
- ½ teaspoon vanilla
- ½ cup buttermilk
- ½ cup finely diced fresh peaches, skin removed
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, salt, baking soda and cinnamon. Set aside.
- In a large bowl, or in a kitchenaid mixer, beat the sugar and butter until smooth. Add the eggs in one at a time while mixing. After both eggs are added, beat for an additional minute.
- Add in the peach jam and vanilla and mix until combined.
- Slowly alternate the buttermilk and flour mixture while mixing until just combined.
- Fold in the fresh peach chunks.
- Pour batter into greased loaf pan or pans.
- Bake at 350 for 40- 45 minutes for a regular loaf pan and 22-25 minutes for mini loaf pans.
- Let the bread cool on a wire rack for 10-15 minutes before removing from pan.