Whole Grain Peach Bread with a Cinnamon Swirl

Slice into summer and indulge in slices of this oat crumble-topped whole grain peach bread! Made with wholesome ingredients like yogurt, your choice of variety of whole grain flour, oats, and brown sugar, this easy recipe showcases summery peaches. And you can even try it with other stone fruit if you have it! Play around and enjoy.

I love this at breakfast, as an afternoon snack, and even as a dessert drizzled with a little salted caramel sauce. It's tender, packed with fruit, and even a little bit good for you. So, enjoy!

Need a gluten-free version? Try my gluten free peach quick bread recipe, and add the cinnamon-sugar layer and the oat topping.

So Homey and Delicious

• Wonderful any time. I'm partial to this loaf in the morning hours with a cup of coffee, but you can absolutely serve slices topped with a scoop of vanilla ice cream for dessert.
• A great way to use backyard peaches. If a gluten free peach pie feels like too much effort, and you want a bit of a change from a peach crisp, make this delicious peach bread.
• Not a basic loaf. I dearly love my lemon yogurt cake, made in one bowl, so quick, and baked into a loaf, but I also love fancying up my simple bakes just a tad. I love the cinnamon-brown sugar layer here, and the crumble topping!

Ingredients Needed

Check out what you need for this easy bread below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Brown sugar - Light or dark brown sugar is fine.
• Rolled oats
• Cinnamon - Ground cinnamon adds warmth to the topping and swirl.
• Butter - Unsalted butter, please!
• Whole wheat flour - Use any whole grain flour variety here, including whole wheat flour, whole wheat pastry flour, white whole wheat flour, spelt flour, or even gluten free oat flour.
• Leavening - A mix of baking soda and baking powder.
• Salt - I use fine sea salt, and table salt is fine!
• Egg - A large or extra-large egg is best.
• Granulated sugar
• Yogurt - Any yogurt variety works - I used plain whole milk yogurt (low-fat is fine), and Greek yogurt is nice, too.
• Milk - I used whole milk, and 2% milk is fine.
• Peaches - Pitted, chopped peaches

Can I Use Frozen Peaches?

Technically yes, you can certainly use frozen peaches, though I vastly prefer fresh, in-season peaches here. Let them sit on the counter to thaw a bit, then drain away any excess moisture. Then, chop the peaches.

Tips & Recipe Notes

• No need to peel the peaches, but you can if you want. You do you - leave the peel on or off. If you leave it on, give the peaches a good wash before prepping them if you leave on their skins.
• Cut the peaches into small pieces. This means about ½-inch pieces, which will help the peaches blend into the batter without overwhelming it.
• You won't need to toss peaches with flour. Some recipes recommend tossing fruit with flour first before folding it into a batter. I don't find that this makes much of a difference here, so I skip this step.
• Rest the batter. Did you know that whole wheat flour, similar to gluten-free flours, likes a little hydration time? If you can, rest the batter while the oven heats.
• It may take a bit longer to bake. Note that the 1 hour of baking time is a suggestion. You may need to bake the loaf a little longer because of the moisture in the peaches. Check every 5 minutes or so after 60 minutes.
• Cover with foil. If you're concerned that the loaf is browning too quickly, cover it with foil.
• Cool completely. While tempting to slice into it right away, let the loaf cool completely so that it's not too soft when you cut into it.
• Use regular flour. You can absolutely use all-purpose flour here.
• Dairy-free: Substitute the butter for non-dairy butter or oil, the yogurt for non-dairy yogurt, and the milk for non-dairy milk.

Proper Storage

• Counter - In an airtight bag or container, or on a plate covered with foil, keep the bread on the counter for up to 3 days (note: if it's hot out, transfer it to the fridge after it cools).
• Fridge - Store the bread in the fridge for up to 5 days.
• Freezer - Place the loaf in a freezer-safe bag, or wrap individual slices in plastic wrap and place them in a freezer-safe bag, and store in the freezer for up to 2 months. Thaw completely in the fridge before serving.