Summer is perfect for baking, especially when you can use fresh fruit or veggies from the garden. I love making quick breads that are simple but taste amazing. They are great for breakfast, a snack, or even dessert.
Today, I have two wonderful bread recipes for you. We’ll make a sweet Easy Cinnamon Peach Bread and a comforting Easy Cinnamon Swirl Zucchini Bread. Both are straightforward to put together and perfect for sharing.
Jump to Recipe:
Bake a Perfect Easy Cinnamon Peach Bread
This peach bread is a wonderful way to use ripe peaches. It’s soft, moist, and filled with warm cinnamon and sweet peach pieces.
It’s an ideal treat for a weekend morning or a sweet snack any time of day. You will love how simple it is to make.
Key Ingredients & Tips for Peach Bread
- Use Ripe Peaches: The best peaches will give you the most flavor. If using frozen peaches, thaw them and drain any extra liquid well.
- Cinnamon Amount: I use just enough cinnamon to warm the bread without taking over the peach flavor. Don’t be shy with it!
- Gentle Mixing: Mix the wet and dry ingredients only until just combined. Overmixing can make your bread tough.
What You Need to Make Peach Bread
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh peaches, peeled and diced
⏱️ Time: 1 hour 10 minutes🍽️ Yields: 1 loaf (8-10 slices)
How to Make Cinnamon Peach Bread
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2: Mix Dry and Wet Ingredients
In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Step 3: Combine and Bake the Bread
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced peaches. Pour the batter into your prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Cool Before Slicing
Let the bread cool in the loaf pan for 10 minutes before turning it out onto a wire rack to cool completely. This helps it set and makes slicing easier.
📝 Final Note
Store leftover peach bread tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week.
Simple Easy Cinnamon Swirl Zucchini Bread
This zucchini bread is incredibly moist and tender, with a sweet cinnamon swirl running through it. It’s a fantastic way to use up extra zucchini from your garden.
You won’t even taste the zucchini, but it helps keep the bread soft and delicious. It’s perfect with your morning coffee.
Key Ingredients & Tips for Zucchini Bread
- Drain Your Zucchini: Zucchini holds a lot of water. After shredding, gently squeeze out excess liquid with a paper towel or clean kitchen cloth. This keeps the bread from being watery.
- Perfect Swirl: For a good cinnamon swirl, pour half the batter, sprinkle with the cinnamon-sugar mixture, then add the rest of the batter, and top with more swirl mixture. Use a knife to lightly swirl it.
- Don’t Overbake: Zucchini bread can dry out easily. Start checking for doneness a bit early. A toothpick should come out with moist crumbs, not wet batter.
What You Need to Make Zucchini Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini), squeezed dry
- **For the Cinnamon Swirl:**
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 1 loaf (8-10 slices)
How to Make Cinnamon Swirl Zucchini Bread
Step 1: Prep Oven and Zucchini
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or lining with parchment paper. Shred your zucchini and squeeze out any extra water.
Step 2: Mix Batter Ingredients
In a large bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla. Add the wet ingredients to the dry, mixing until just combined. Fold in the shredded zucchini.
Step 3: Create the Swirl and Bake
In a small bowl, mix the swirl sugar and cinnamon. Pour half the zucchini batter into the loaf pan. Sprinkle half of the cinnamon sugar over it. Top with the remaining batter, then sprinkle with the rest of the cinnamon sugar. Use a knife to gently swirl the cinnamon through the top layer of batter. Bake for 55-65 minutes, or until a toothpick comes out mostly clean.
Step 4: Cool Your Loaf
Let the zucchini bread cool in the pan for about 15 minutes before turning it out onto a wire rack. This helps it firm up before you slice it.
📝 Final Note
Zucchini bread freezes very well! Wrap cooled slices or the whole loaf tightly in plastic wrap, then foil, and freeze for up to 3 months.
