A soft and moist quick bread made with peach yogurt and juicy peaches—frozen or fresh. Perfect for late summer mornings, afternoon tea, or a sweet snack any time of year.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1/2 cup peach yogurt (Greek or regular)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup peaches, diced
  • Frozen: Use straight from the freezer (no need to thaw)
  • Fresh: Use ripe but firm peaches; peel if preferred
• 1/2 cup chopped pecans, roasted (optional)

Optional Glaze

• 1/2 cup powdered sugar
• 1–2 tsp peach juice or milk

Tools You’ll Need

• Mixing bowls (1 large, 1 medium)
• Whisk
• Rubber spatula
• Standard loaf pan
• Parchment paper (optional)
• Wire rack
• Toothpick or cake tester
• Small bowl and spoon (for glaze)

Instructions

1. Prep your pan and oven. Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Combine the wet ingredients and sugars. In a separate medium bowl, whisk together the granulated sugar, brown sugar, peach yogurt, vegetable oil, eggs, and vanilla until smooth and well blended.
4. Bring it all together. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix—this helps keep the loaf tender.
5. Fold in the fruit and nuts. Gently fold in the diced peaches and pecans.
   • Frozen peaches: Add directly from the freezer, breaking apart any icy clumps.
   • Fresh peaches: Peel if desired and blot with a paper towel if very juicy.
6. Bake. Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top begins to brown too quickly.
7. Cool. Let the loaf cool in the pan for 10–15 minutes. Then transfer to a wire rack to cool completely.
8. Optional glaze. In a small bowl, whisk together the powdered sugar and peach juice (or milk) until smooth. Drizzle over the cooled loaf.

Betty’s Pro Tips

• Dice your peaches small for even distribution in every bite.
• Don’t overmix your batter—it can make the loaf dense.
• Tent with foil during baking if the top browns too quickly.
• This loaf freezes beautifully: wrap tightly in plastic wrap and foil. Store up to 2 months.
• Try substituting peach yogurt with vanilla or plain yogurt if needed—just add a little extra peach flavor to the glaze!