Next Post
Bacon Goat Cheese Tomato Corn Pizza.
This post may contain affiliate links, please see our privacy policy for details.
Cinnamon Crunch Peach Muffin Bread. A sweet, peachy muffin-style loaf made in one bowl with creamy Greek yogurt, vanilla, and swirls of summer peaches. The magic is in the layers of peach jam and the cinnamon crunch on top. It’s no-fuss, so yummy, and perfect for breakfast, snacking, or dessert.
You guys—I finally found peaches! Like, the good ones. I always wait until they’re perfectly sweet and juicy before baking with them. Sometimes they come early, but usually it’s the end of July when they’re at their peak. And yes, that time is now!
I’ve had this idea tucked in the back of my mind for months. Ever since I baked that blueberry muffin bread this winter, I knew I’d be making a peach version come summer. And I have to say…it turned out even better than I imagined!
Growing up, my mom never baked with peaches. We’d just eat them raw—usually standing over the sink with peach juice dripping down our arms. And honestly? There’s nothing better than a perfect Ohio peach. But little did I know…baked peaches are even more delicious! My grandma definitely knew that. Her peach dump cake? So simple, so good.
Next on my list: peach butter (like apple butter, but a summer version!). And then maybe a peach pie. But for now, we have this muffin bread. It’s moist, fluffy, jammy, and topped with the most addicting cinnamon crunch.
Trust me—you’ll love it!
Here are the details
Ingredients
- salted butter
- brown sugar
- plain Greek yogurt – I love the Straus brand
- eggs
- vanilla extract
- whole wheat or all-purpose flour – I like to use whole wheat pastry flour
- baking powder
- peaches
- granulated sugar
- peach jam – you could also use blueberry or blackberry jam – mix it up!
Ingredients for the swirl
- brown sugar
- whole wheat or all-purpose flour
- cinnamon
- salted butter
Tools
For this peach bread, you need a mixing bowl, then a knife for slicing, plus a cutting board.
Steps
Step 1: Make the batter
Start with melted butter—browned butter if you’re feeling fancy (and yes, it’s worth it!). I don’t have a microwave, so I usually melt my butter on the stove until it’s lightly golden and just starting to smell nutty.
Whisk the butter with the Greek yogurt, eggs, and vanilla extract in a large mixing bowl.
Step 2: Add the peaches
The key here is ripe, sweet peaches—the kind that taste like candy. Cut the peaches into very thin slices, then give them a rough chop. This helps swirl fresh peach flavor throughout every bite of the bread.
Fold the chopped peaches into the batter. Pour the batter into a greased bread pan, then swirl the peach jam right over the top.
Step 3: Add the cinnamon crunch
Mix together the brown sugar, cinnamon, flour, and butter until clumps form—that’s your cinnamon crunch topping.
Scatter the clumps over the top of the batter and jam swirls. Now bake! This will take about an hour. Your kitchen is going to smell amazing—like brown sugar, cinnamon, and warm, juicy peaches.
Serving
Delicious warm out of the oven, but also try toasting a slice and slathering it with salted European-style butter and a sprinkle of sea salt flakes. And a drizzle of honey? Yes, so good. Or go full dessert mode and add a scoop of vanilla ice cream.
Helpful suggestions
Try a mix of stone fruits—cherries would be amazing. And if you’re low on peach jam, blueberry or blackberry would work beautifully too.
Looking for other summer desserts? Here are some favorites:
Old School Easy Brown Sugar Peach Cobbler
Swirled Blackberry Lavender Sheet Cake
Lastly, if you make this Cinnamon Crunch Peach Muffin Bread. Be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cinnamon Peach Muffin Bread
Servings: 1 loaf (about 8 servings)
Calories Per Serving: 285 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, melted
- 3/4 cup brown sugar
- 3/4 cup plain Greek yogurt
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat or all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup finely chopped peaches
- 3 tablespoons peach jam
Cinnamon Swirl
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- 1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, yogurt, eggs, and vanilla. Add the flour, baking powder, and salt. Mix until fully combined. Mix the peaches into the batter. 3. Pour the batter into the prepared pan. Swirl in the peach jam, leaving streaks of jam throughout the batter.4. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 55-60 minutes or until the center is just set. If the loaf is browning too quickly, cover with foil. 5. Remove, slice, and enjoy with butter and flaked sea salt.
This post was originally published on July 22, 2025
So yummy! My family enjoyed the bread so much.
Thank you SO much Tina! So so glad you loved this bread! 🙂 xT
Ohhhhhhh…..this is INCREDIBLE! The house smelled so good while it was baking and it was so easy to make. I will be making this year-round as there are so many options! Any berry, cherries, pears, even pineapple would be amazing! Thank you for this gem, Tieghan!
Hi Lisa! Ahhh, I’m so happy to hear that! It’s one of my favorites for that exact reason—the aroma while baking is unbeatable, and it’s so versatile with all those fruit options. Can’t wait for you to try it with berries, cherries, or pineapple next time! Thank you for your sweet words, they really do make my day! xT
Hi Tieghan, did you peel the peaches first? Can’t wait to try this bread.
Also, so happy to hear your foot is feeling better.
Hey Judy! Thank you so so much! I didn’t peel my peaches before, but you totally can if you’d like! Thanks for the well wishes! xT
I did not have success with this recipe. The bread portion never became bread like and my bread was white, yours was brown, muffin like. . .not mine. I noticed in the ingredients you listed granulated sugar but not in the recipe. I followed the recipe. Could this be the issue? I so wanted this to work with my tasty peaches, 🍑🥲☹️🙃
Hi Janet! I’m so sorry this didn’t turn out for you—especially with your tasty peaches! 🍑 I can see how that would be disappointing. The recipe actually calls for brown sugar, not granulated, which could definitely make a difference in both the color and texture of the bread. I hope you’ll give it another go, because when it works, it’s such a cozy, delicious way to use summer peaches! xT
Perfect summer dessert! Thank you for the inspiration & it turned out perfect!
Thank you so much Jennifer! So happy to hear you loved this peach bread! 🙂 xT
Delicious!! Got tons of compliments. I didn’t have any peach jam but it’s fine without.
Thank you sooo much for trying out this muffin bread Sarah! So glad it was a hit! Have an amazing weekend! xT
I used 1.5 cups of whole wheat flour and it was dry AF. So disappointing. Which of the two types of flour listed in the recipe did you use? Your loaf is definitely moist!
Hey Marilyn, I have used both whole wheat and all-purpose. I use whole wheat because we enjoy the flavor. I am so sorry the loaf turned out dry. Did you use 3 eggs and a full cup of yogurt? You can try reducing the flour to 1 1/4 cups and that may provide you with a better result. I am sorry for any trouble you have had! xT
Can’t wait to try this Tieghan! Just had to comment to let you know that yes, I definitely want a recipe for peach butter! I make pumpkin butter and apple butter every Fall so that I can make sure to bake up all your yummy Fall and Winter goodies! I believe peach butter and any baked goodie that you decide to use will be divine!
Hey Jenna! Thank you so so much! I will absolutely work on that! Hope you loveee this bread! 🙂 xT
Looks delish! Can you please share the amount of butter used for the cinnamon swirl?
Hey Erin! You use two tablespoons of butter for the swirl 🙂 xT
Thank you for this recipe as I love all you do! May King Arthur gluten free baking flour be used as a swap?
Hey Margaret! I haven’t ever tried this recipe with GF flour before so I can’t say for sure! So sorry! xT
This looks interesting but I have a question about the calories per serving. I got a much higher calorie count when I used my app. Does the calorie information include the cinnamon swirl?
Hey Jessica! Yes our calculator does include the swirl. I’m sorry they are not matching up!
Regardless hope you enjoy the recipe! Happy peach season and weekend! xT
Would this freeze well? It would be great for a morning after wedding brunch in late August.
Hey Susan! Yes, this should freeze very well, no problem at all! Enjoy! 🙂 xT
This bread was AMAZING!! So fresh, moist, flavorful and smelled so yummy while baking 🙂 I used a fresh nectarine from the farmers market as I did not have peaches, and it tasted delicious!
Thank you for another wonderful recipe Tiegan 🙂
Hey Donna! Thank you SO much! I’m so excited to hear you loved this peach bread! Thanks for giving the recipe a try 🙂 xT
I made this with strawberries and strawberry jam, since I didn’t have peaches. It was so good!! I definitely want to use a peach next time I make it. The whole family loves it and it was so easy to make. Thanks HBH!!
Thank you SO much Melissa! I’m so so glad you’re loving the recipe! Sounds like it was a hit with the strawberries! 🙂 xT
Hi Teighan, could you explain why you use salted butter across the recipe? And if I only have unsalted, how much salt should I add?
Also, I know some people on the bluberry muffin loaf commented about it being eggy and more like French toast – how would you describe the texture of your final bake here that we should expect?
Thank you!! 🙂
Hi Alisa! Great questions, I use salted butter in this recipe mostly for convenience and a little extra flavor, but if you only have unsalted, adding about ½ teaspoon of salt will work perfectly.
As for the texture, this peach muffin bread is moist and tender with a nice crumb, definitely more of a soft, classic quick bread rather than eggy or custardy like French toast. Hope you love it! xT