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Peach Breakfast Bread – Delicious Anytime!

Need to bring some new flavors and freshness to breakfast? These Peach Breakfast Bread deliver! In fact, you might find your family requesting them for dessert, snacks, or even alongside favorite meals. Yes, they truly taste that good!

August is National Peach Month. That makes it the perfect time to try our peach breakfast bread

However, we believe in fair treatment of all fruit. While these recipes feature peaches, sometimes we find that blueberries or raspberries sneak in to substitute for peaches. It’s all good. In fact, very good!

We think you will find these Peach Breakfast Bread Recipes worth baking frequently!


freshly baked bread

carrot peach breakfast bread recipe


Carrot Peach Breakfast Bread
Cinnamon Peach Breakfast Bread
Ginger Peach Cobbler Bread
And now, the recipes…

Carrot Peach Breakfast Bread

carrot peach breakfast bread

Carrot Peach Breakfast Bread

This fruity sweet breakfast bread is always welcome at breakfast, brunch, dessert, or as a snack. The carrots provide a bit more nutrition than typical breakfast breads, too.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Bread, Breakfast
Cuisine American
Servings 10 slices
Calories 165 kcal


  • 2 cups peaches peeled, pitted
  • 2 cups oat flour
  • 1/2 cup Swerve
  • 2 large carrots
  • 2 tablespoons ground flaxseed
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger spice
  • 1 teaspoon baking powder
  • 2 teaspoons cardamom
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup pecans chopped


  • Preheat oven to 350°F. Line and oil a standard loaf pan.
  • In a food processor, blend the carrots until they are roughly grated.
  • Add the peaches, Swerve, vanilla, flaxseed, and spices. Blend until it is a slightly chunky consistency. Avoid overblending. You don't want a smooth batter.
  • Now add the flour and pulse until combined.
  • Stir in the pecans.
  • Put into prepared pan. Bake for 40 minutes.
  • When cool, remove from the pan and cool on a cooling rack before slicing.


Cinnamon Peach Breakfast Bread

Cinnamon Peach Breakfast Bread

A delicious and light Breakfast Bread that is welcome at breakfast, brunch, and dessert. In fact, this makes a welcome snack anytime, too.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 16 slices
Calories 166 kcal


  • 1 ripe banana peeled and mashed
  • 3/4 cup applesauce unsweetened
  • 1 cup Swerve sugar replacer
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut oil vegan yogurt works well, too!
  • 2 cups peaches peeled, pitted, and diced small
  • 3 cups wheat flour white wheat works well for a whole-grain option
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 teaspoons cinnamon


  • Preheat the oven to 350 degrees F ( 176 degrees C). Grease 2 bread loaf pan. Alternatively, line with parchment paper.
  • In a large bowl, blend the banana, applesauce, sugar, oil, and vanilla.
  • Add the flour, baking powder, baking soda, salt, and cinnamon; mix just to combine.
  • Stir in the peaches.
  • Pour the batter halfway into the prepared bread pans.
  • Place them into the preheated oven and bake for about an hour. Check to see if it’s fully baked by placing a toothpick or fork into the middle of the loaf, if it comes out clean, it’s finished. If it has batter on it, bake for another 15 minutes.
Keyword peach


Ginger Peach Cobbler Bread



ginger peach cobbler bread

Ginger Peach Cobbler Bread

Peaches and ginger, the delicious aroma just calls out to our tastebuds. Mixed together into this cobbler bread, they develop into a burst of flavors reminicient of peach pie. Enjoy this one at breakfast, brunch, dinner, or just because.
Prep Time 25 minutes
Cook Time 50 minutes
rise time 30 minutes
Total Time 1 hour 45 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 18 slices
Calories 141 kcal


  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons sugar or maple syrup
  • 1 1/2 cups soy milk or other plant-based milk
  • 3 tablespoons flaxseed meal
  • 1/3 cup water
  • 2 large peaches peeled and pitted
  • 2 teaspoons apple cider vinegar
  • 1/4 cup canola oil

For the Dry Ingredients:

  • 3 cups wheat flour whole grain is best; try white wheat
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon stevia powder or other sweetener
  • 1 teaspoon ginger powder

For the Coconut Cream Frosting:

  • 4 tablespoons full-fat coconut milk
  • 1 teaspoon maple syrup


  • In a mixing bowl, add the lukewarm soy milk, yeast, and 2 teaspoons sugar. Stir the mixture briefly and let it stand at room temperature until foamy and creamy, approximately 10 minutes. This step allow the yeast to proof.
  • In a second mixing bowl, combine the ground flaxseeds and water. Let it stand at room temperature for 5 minutes. Flaxseeds will soak up some of the water.
  • Add oil and vinegar. Stir briefly.
  • Dice one peach and cut the other one into slices. Set aside.
  • Preheat oven to 200°F. Lightly oil 3 mini loaf pans. If you prefer, use parchment paper.
  • In a third mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Stir just until they are combined.
  • Carefully fold the diced peaches into the bread dough. The bread dough should be very sticky at this point.
  • Scoop the bread dough into the prepared loaf pans. Press down the dough with greased palm and then tap the loaf pan on the counter gently to ensure there are no gaps or air pocket in the batter.
  • Spray the top of the dough lightly with oil. Arrange peach slices on top of the dough. Press in very slightly.
  • Cover the mini loaf pans with a piece of oiled plastic wrap. Turn off the oven.
  • Place the loaf pans into the oven and let the dough rise for 30 minutes. At the end of rising process, the dough should have risen past the top of the pan. If it needs a few more minutes to do so, wait another 5 minutes.
  • Remove the plastic wrap. Keep the loaf pan on the middle rack in the oven while the oven is preheating at 350°F. Bake for 50 minutes after the oven reaches 350°F.
  • Allow the loaf to cool in the pan for 5 minutes until it can be removed from the pan easily. Cool completely on a wire cooling rack before slicing.
  • Mix coconut milk and sugar in a bowl and drizzle on top of the peach cobbler bread before serving.
Keyword bread, peach

The equipment we use to make our peach breakfast bread includes the following.    



The equipment I use for recipes such as our peach breakfast bread includes:







Which of these peach breakfast bread recipes will you try first?

Please leave your comments on the recipes below. And let us know which one is your favorite!  


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