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Seriously Simple: Peach tea bread should be your summer staple

Diane Rossen Worthington, Tribune Content Agency on

Peach season is in full swing now. I have been delighting in all the ways to develop cooked and no-cook peach dishes. Chilled peach soup, peach salads with arugula and burrata, and roast chicken with peach sauce are just a few.

It’s fun to select different peach varieties and taste them to decide on how best to use them in a dish. Some peaches have a distinct, acidy-sweet flavor, while others are pure fruit sugar flavor. There is nothing quite as delicious as eating a perfectly ripe peach over your kitchen sink with the juices dripping.

I recently developed this Seriously Simple quick bread that showcases fresh, ripe peaches. You’ll need to blanch the peaches to remove their skin. It’s easy:

You’ll notice that this bread has a double dose of peaches. Diced peaches are folded into the batter, and sliced peaches are arranged overlapping on top of the batter. The final touch is a sprinkling of cane or turbinado sugar for a crispy texture.

This loaf of peachy goodness can be served throughout the day. It’s wonderful for breakfast, sliced and served at room temperature. It’s also delicious toasted with a smear of unsalted butter. I like to serve this at teatime along with a cup of hot English tea or a glass of chilled iced tea. And, finally, it can be served as a dessert with a scoop of peach or vanilla ice cream. This will be gone before you know it.

Peach Tea Bread


Makes 1 9-inch-by-5-inch loaf

Baking spray

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder


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