Easy Blueberry Peaches & Cream Bread

Blueberry Peaches & Cream Quick Bread

written by Julie Cohn

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 I am a sucker for fresh juicy peaches, especially during the height of peach season.  Living in Arizona, we do not often get the freshest produce, but one thing we do get every summer is the famous extra sweet peaches from Utah that ripen in late July/early August.   I have a friend who brings bushels of these peaches back from Utah and when she does, I go crazy baking pies, tarts and of our favorite recipes, this Blueberry Peaches & Cream Quick Bread.  

Yummy Blueberry Peaches & Cream Bread1

Blueberry peaches & cream quick bread is a light summer loaf-style quick bread chock full of fresh blueberries and peaches.  It’s a little taste of summer in your mouth!  Delicious for breakfast or an after-dinner snack, blueberry peaches & cream bread is quick and easy to make and can be made into muffins instead of the loaves, if you prefer.  Honestly, the only reason I did not make muffins is that I hate to lose half the muffin to the paper muffin wrapper that always sticks to the batter. I do not like to wrestle to get my food. #lazy  🙂  The “cream” comes from the buttermilk, which gives the bread it’s light and airy texture and tangy-sweet taste.   If you don’t have fresh peaches, I am sure this bread will be *almost* as good with drained canned peaches.  

Blueberry Peaches & Cream Quick Bread

Blueberry Peaches & Cream Quick Bread

Yield: 3 Loaves
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 2-3 Fresh Peaches, peeled, pitted, and chopped
  • 2 c. Fresh Blueberries
  • 1 1/2 Sticks Butter (3/4 cup), softened 
  • 4 Eggs
  • 1 1/2 c. White Sugar
  • 1/2 c. Brown Sugar 
  • 2 c. Buttermilk
  • 1/2 tsp. Salt
  • 1 1/2 Tbsp. Baking Powder
  • 2 tsp. Cinnamon
  • 1 tsp. Vanilla 
  • 5 c. Flour


    Preheat the oven to 350 degrees.  Using the butter wrappers from the sticks of butter, butter three  9 1/2" x 5" loaf pans. 

    Peel the skins off the peaches first.  To do this, set a pot of water to boil.  Once the water boils, remove from the heat and add 1-2 peaches to the hot water for about a minute.  Remove the peaches and set in a bowl of ice water.  When the peaches are cool enough to touch, use a paring knife and peel the skin off.  The heat allows the skins to separate from the peach, so peeling the skin should be easy. 

    Once the peaches are peeled, cut each peach in half and remove the pit.  Cut the peaches into small bite-size pieces and place in a bowl to set aside for now.  Wash the blueberries and remove any stems.  

    Set the butter, eggs, and sugar in a mixing bowl and using an electric mixer, mix until creamy and blended.  Add the buttermilk and pulse 3-4 times.  Add the salt, baking powder, cinnamon, and vanilla and pulse a few more times until blended.  Slowly add the flour and mix, blending in completely.  Using a silicone spatula, mix the peaches and blueberries into the batter by hand.  

    Scoop the blueberry peaches & cream bread batter into each loaf pan, filling the pan 3/4 full.  Place the pans in the heated oven and bake approximately 35-40 minutes, until a tester comes out clean and the bread is a golden brown.  Cool for about 10-15 minutes then remove the blueberry peaches & cream bread from the loaf pans.   


Note: If you make muffins instead of loaf bread, your cooking time will be about 20-25 minutes.  Watch to make certain you do not burn the muffins by baking too long.  

2nd Note:  Some people may like a glaze on the top of this and you are of course welcome to make a glaze, but it is just as tasty (and a bit healthier) without.  

Nutrition Information
Yield 30 Serving Size 30
Amount Per Serving Calories 196 Total Fat 6g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 2g Cholesterol 38mg Sodium 190mg Carbohydrates 33g Net Carbohydrates 0g Fiber 1g Sugar 16g Sugar Alcohols 0g Protein 4g
All nutrition information is approximate.

Light and Airy Blueberry Peaches & Cream Bread

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