The late spring and summer months are my favorite for seasonal produce! Everything is bright in color and vibrant in flavor. Peaches are no exception! How can you not like peaches… But seriously?! They’re one of my favorite fruits. Maybe it’s just me and I’m a total weirdo, but I think peaches are juicer and taste better in the beginning of the summer. I’d appreciate it if someone agrees with me about my hang-up with peaches, just so I know I’m not crazy…
Anyways, I love sweet cake-like breads and I love peaches, so what did I decide to do? Make peach bourbon bread with a delicious vanilla glaze of course!
This recipe is all my own! I created it from beginning to end, estimating what ingredients and what measurements would work best. Ok, so I did have some help from the rhubarb bread with streusel topping recipe, but there isn’t a family recipe for peach bourbon bread until now!
Funny story about this bread, I made it 3 times, 3 different ways. You know that saying, “Three times the charm?” Well, three times the charm isn’t always the case! The first peach bourbon bread I made happened to be the best of all 3 versions. My mom and I even did blind taste tests and we both picked the first version. Even though I’m proud of myself for getting it right the first time, I’m a little annoyed for wasting ingredients on bread versions 2 and 3. Oh well…
This bread is peachy! You can definitely tell that there is peach in it. The bourbon adds a nice undertone and the glaze finishes the bread off with the perfect amount of sweetness. This bread is dense, but in a good way, like a thick, moist, dense piece of chocolate cake.
Even though I’m slightly peached out from making 3 different peach bread variations, I will definitely be making this bread in the future!
Peach Bourbon Bread Recipe: Makes 2 Loaves
1/3 C. Oil
1 C. Light Brown Sugar (Loosely Packed)
1 tsp. Vanilla Extract
1/3 C. Sour Milk (1/3 C. Milk and 1 tsp. Apple Cider Vinegar)
1/2 tsp. Cinnamon
1 tsp. Baking Soda
2 3/4 C. Flour (Divided)
1/2 tsp. Salt
2 tbsp. Bourbon
3 Medium Sized Ripe Peaches (2 Peaches Pureed, 1 Peach Small Diced)
Vanilla Glaze: Glaze for 2 Loaves
2 C. Powdered Sugar
2 tsp. Vanilla Extract
6 tsp. Water
Preheat Oven to 350.
1. In a food processor, puree 2 ripe peaches, pitted with the skin off. Take the 3rd peach, pitted with the skin off and chop into a small dice. Set aside.
2. In a standmixer, mix together the oil and brown sugar. It should look like a slushy. To that mixture, add your vanilla extract and sour milk.
3. In a separate bowl, combine 2 1/2 cups of flour, cinnamon, baking soda and salt. Slowly incorporate the dry ingredients into the liquid batter. Be sure to not over mix!
4. Right before adding the peach puree to the batter, add 2 tablespoons of bourbon to the peach puree. Then mix into the batter.
5. In a separate bowl, toss the remaining 1/4 cup of flour with the diced peach. (This will insure that the small pieces of peach don’t fall to the bottom of the batter). Incorporate by folding into the batter. Make sure the remaining flour is well incorporated.
6. Grease two loaf pans and fill 2/3 of the way. Bake for 45 to 55 minutes, or until the toothpick comes out clean. Cover loaves loosely with aluminum foil after 30 minutes to insure the tops don’t burn.
7. After completely cooled, whisk together the ingredients for the glaze and pour on top of each loaf.