Preheat oven to 350F Lightly butter a 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
A loaf pan lined with parchment paper.
Put the brown sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Make sure to get all the lumps out of the sugar.
Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The batter will be light and fluffy.
Whisk together the flour, baking powder, salt and spices and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat. Fold in the peaches.
batter for spiced peach bread
Turn the batter into your prepared pan. Spread out evenly, and sprinkle the top lightly with sparkling sugar. You can use regular granulated or raw sugar if you like.
peach bread ready for the oven
Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
peach bread cooling on a wire rack
Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles. You can slice while it’s still warm, or wait for it to cool.
Spiced peach bread, sliced.
NOTES
See full notes and tips in the blog post.
If you don’t have cake flour you can use regular all purpose flour, or make your own cake flour: to make a cup of cake flour take a cup of regular flour and remove 2 tablespoons, replacing it with 2 tablespoons of cornstarch. Sift everything together twice.
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