This peach pie filling bread recipe transforms the luscious sweetness of peach pie filling into a soft, tender loaf that’s perfect for breakfast, snacks, or dessert. The combination of a fluffy yeast bread base and the juicy, spiced peach filling creates a comforting treat that’s easy to make and even easier to enjoy.
Ingredients
- 3 ½ cups all-purpose flour, divided
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup warm milk (about 110°F/43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 cup peach pie filling (canned or homemade, drained slightly)
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons brown sugar (for topping)
- Optional: 1 tablespoon cornstarch (to thicken filling if too runny)
Instructions
- Activate the yeast: In a small bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy and bubbly.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted butter and egg. Once the yeast is activated, add it to this mixture.
- Add dry ingredients: Stir in 3 cups of flour and salt, mixing until a soft dough forms. If the dough is too sticky, gradually add remaining flour, a little at a time, until the dough is smooth and slightly tacky but not sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until elastic and smooth. Alternatively, use a stand mixer with a dough hook on medium speed for about 6–7 minutes.
- First rise: Place the dough in a greased bowl, cover it loosely with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Prepare the filling: If your peach pie filling is very watery, gently heat it in a saucepan with 1 tablespoon cornstarch to thicken, stirring constantly until it thickens. Remove from heat and let cool. Mix in the cinnamon evenly.
- Shape the bread: Punch down the risen dough and roll it out on a floured surface into a rectangle about 12×15 inches. Spread the peach pie filling evenly over the dough, leaving a 1-inch border on all sides.
- Roll and seal: Starting from the long edge, tightly roll the dough into a log. Pinch the edges and seam to seal. Place the roll seam-side down into a greased 9×5-inch loaf pan.
- Second rise: Cover the loaf pan with a towel or plastic wrap and let rise for 30–45 minutes until the dough puffs up just above the pan edge.
- Preheat oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake the bread: Optionally sprinkle the top with brown sugar for a caramelized crust. Bake for 35–40 minutes until golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing to prevent the filling from oozing out.
Tips
- Filling consistency: Use peach pie filling that is not overly watery. If needed, thicken it gently with cornstarch on the stovetop to avoid soggy bread.
- Yeast proofing: Ensure your milk is warm, not hot, to activate the yeast without killing it. Ideal temperature is about 110°F (43°C).
- Flour adjustments: Flour absorbs moisture differently depending on humidity and brand. Add flour gradually and rely on the dough’s feel—soft and slightly tacky is best.
- Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to keep it moist for several days.
Serving Suggestions
This peach pie filling bread is delicious served warm or at room temperature. For extra indulgence, spread a thin layer of butter or cream cheese on each slice. It also pairs wonderfully with a cup of tea or coffee for breakfast or afternoon snack. For a dessert twist, top slices with a scoop of vanilla ice cream or a drizzle of honey.
Variations
You can customize this bread by swapping the peach pie filling with other pie fillings such as apple, cherry, or blueberry to create different fruit breads. Add chopped nuts like pecans or walnuts to the filling for added texture and flavor. For a spiced twist, mix in a pinch of nutmeg or allspice with the cinnamon. If you prefer a richer bread, substitute half the milk with buttermilk or add a teaspoon of vanilla extract to the dough.
Storage and Reheating
Store the bread at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 3 days. For longer storage, freeze the bread wrapped in plastic and then foil for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster oven or microwave for 15–20 seconds until soft and fragrant. Avoid overheating to prevent drying out the bread.
Frequently Asked Questions
Can I use fresh peaches instead of canned pie filling?
Yes, you can use fresh peaches, but it’s best to cook them down with sugar, cinnamon, and a thickener like cornstarch to mimic the consistency of pie filling. This prevents excess moisture from making the bread soggy.
What if my dough is too sticky or too dry?
If sticky, add flour a tablespoon at a time while kneading, but avoid adding too much to keep the bread soft. If too dry, add a teaspoon of warm milk or water and knead until smooth.
How do I know when the bread is fully baked?
The bread should be golden brown, and a toothpick inserted near the center should come out clean or with moist crumbs but no raw dough. The bread will also sound hollow when tapped on the bottom.
Can I make this bread without a stand mixer?
Absolutely. Kneading by hand is traditional and perfectly fine. Just make sure to knead long enough (8–10 minutes) to develop gluten for a tender, elastic crumb.
Is this bread suitable for freezing?
Yes, it freezes well. Wrap the cooled bread tightly in plastic wrap and foil to prevent freezer burn. Thaw fully before slicing and reheating for best texture.
Can I add nuts or other mix-ins to the dough?
Yes, adding ½ cup chopped nuts or dried fruit can add flavor and texture. Incorporate them after the first kneading before the first rise to distribute evenly.
This peach pie filling bread recipe offers a delightful way to enjoy the flavors of peach pie in a soft, comforting loaf. With simple ingredients and straightforward steps, it’s a crowd-pleaser that works for many occasions.
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