Description
This blueberry peach bread is the perfect blend of sweet, juicy fruit and warm cinnamon spice, all wrapped up in a soft, tender loaf. Fresh blueberries and ripe peaches bring a burst of summer flavor to every bite, while the golden top gets an extra pop from the fruit baked right on top. It’s easy to make, comes together in one bowl, and makes your kitchen smell like a cozy bakery. Perfect for slow weekend mornings, afternoon coffee breaks, or a simple dessert everyone will love.
Ingredients
Units
Scale
- 3/4 cup granulated sugar
- 1 egg
- 1/3 tsp kosher salt
- 2 tsp vanilla extract
- 1/2 cup olive oil
- 3/4 cup milk
- 1/3 tsp cinnamon
- 2 cups flour
- 2 tsp baking power
- 2 peaches (save a few slices for the top)
- 1 cup blueberries, plus extra for topping
Instructions
- Preheat your oven to 350°F and line a 9×5 loaf pan with parchment paper (trust me, this makes clean-up way easier).
- In a large mixing bowl add flour, salt, baking powder, and cinnamon. Whisk until combined.
- In the same bowl,make a well in the center and add the vegetable oil, egg, sugar, milk, and vanilla extract. Use a wooden spoon to mix it gently until the flour is just incorporated. Don’t over-mix; just stir until the lumps are gone.
- Fold in your chopped peaches and blueberries (I like to save a few of each for topping).
- Pour the batter into the prepared pan and smooth it out with a spatula. If you’re feeling extra fancy, add the extra blueberries and sliced peaches to the top.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean. If it’s still gooey in the middle, keep baking in 10-minute increments and check again.
- Once it’s baked, remove the loaf and let it rest for 10 minutes. Then, move it to a cooling rack and let it cool completely before slicing.
Notes
If your mix is too thick, add more milk until desired consistency.
If your mix is too watery, add more flour until desired consistency.
- Prep Time: 10
- Cook Time: 60
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American