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Peach Crisp Bread


This Peach Crisp Bread is a delicious way to enjoy juicy Summer peaches. It is loaded with sweet cinnamon and juicy peaches making it an incredibly moist bread. Puree your peaches or leave them diced – whatever your kids prefer!

Peach Crisp bread with two slices and peaches on top

I don’t think there is any food that makes my family happier than peaches!  There is only a short period of time during the year that we buy them, and we look forward to those days with great anticipation.  We usually eat all our peaches fresh because we go through them so fast. But sometimes we like to enjoy our peaches in different ways, like this amazing Peach Crisp Bread!

Sliced peach crisp bread with 3 peaches in the background

Fruit: Puree or Dice?

Kids can definitely have issues with food textures. Sometimes cooked fruit can have a mushy texture that isn’t appealing to kids (an adults!). For this recipe, you can puree all of the peaches, or puree some and leave some diced. As I did with the cauliflower pancakes, and our carrot muffins, we pureed the peaches.  It’s not that we are “hiding” fruits or vegetables, because my kids knew there were peaches in the bread… it’s more of a texture issue for certain kids who don’t like chunky things in their food.

The peach flavor will be more pronounced if you leave some of them diced vs. pureeing all of them.

Overhead view of a loaf of Peach Crisp Bread

My kids were waiting by the oven for this bread.  It smelled so good!  Sometimes I like to use the mini loaf pans (only needs 20-30 minutes to bake through), then it comes out quicker, and makes a nice size for snacking.

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3.8 from 50 votes

Peach Crisp Bread

This Peach Crisp Bread is a delicious way to enjoy juicy Summer peaches. It is loaded with sweet cinnamon and juicy peaches making it an incredibly moist bread. Puree your peaches or leave them diced – whatever your kids prefer!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: bread
Cuisine: American
Servings: 8 slices



  • Combine all dry ingredients (flour, oats, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg). 
  • In a blender, combine all wet ingredients (peaches, eggs, oil, yogurt, and vanilla).  Blend until smooth. If you want to leave some peaches diced, don't add them to your blender. Add them in the next step.
  • Fold into dry ingredients and mix just until dry ingredients are moistened.  Pour into a prepared bread loaf pan. 
  • Bake at 350 degrees for 45-60 minutes, or until center is cooked through.
Keyword : peach crisp bread


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Not a peach fan here but that bread does look good!! For the yogurt substitute- I bought a coconut milk yogurt the other day. I don’t see why that wouldn’t work.

I have a whole box of peaches right now and was going to cut some up to dehydrate and some for fruit leather.. I think I just might throw this into the mix.. I bet it would taste pretty good with a little bit of my fresh blueberry jam on it 🙂

Looks amazing, does anyone know if subbing in buttermilk for the yogurt would work? If so, how much would I use?

Hi Amy. Sounds like a yummy recipe. I just wanted to know why you would choose to use coconut oil in it. Is that for flavor? I am concerned about the saturated fat content.

Julia, I’m sure I just used it because I had a sample that a company sent me and wanted me to try. Normally, I wouldn’t buy it, but only because of the price.
More than anything, limiting all processed oils should be our priority. I just had a comment about ten minutes ago from a lady who ‘warned’ me against using canola oil. Lol. I think the bigger picture is the less processed oils we can use the better! 🙂
Thanks for reading!! And PS>. I don’t remember any taste related to the coconut oil, so you could use any oil and it would be similar.

I love your blog and all the delicious recipes I used olive oil as i had it at home and it came out flavorful, but a little dry. Any suggestions as to why that could happen. Thanks!

I’m not sure why it would be dry. I don’t believe it has anything to do with using olive oil. But, I am in Utah with high altitude, and we add a little extra flour to everything, so maybe cut back on some of the flour if you are low altitude??

This recipe is a covid miracle! I’m so excited to make it! Have you ever tried substituting the oil for applesauce and did it turn out? Thanks so much!

Made these this morning with my almost 3 year old. Super simple recipe and she loved helping! We didn’t have whole wheat flour so used all purpose. Our batter filled 3 mini loaf pans. They turned out super delicious. Thanks for the recipe!

This bread sounds incredible! I found it on Pinterest….I just wish it was “pinable” instead of the short scrolling pictures with a non-clickable link!