Recipe: Tropical Peach Quickbread

This recipe was one of those recipes that I made to try to use up something in my fridge (in this case, peaches) and it turned out great. I love when that happens!

Domestocrat’s Tropical Peach Quickbread
1.5 cups flour
2 tsp. baking powder
1/2 tsp. kosher salt
6 oz. pineapple greek yogurt
1 cup sugar
3 eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 cup coconut oil
3 peaches, peeled and chopped
The zest and juice of 1 lemon
1-2 tbsp. water

Start by peeling and chopping the peaches. The size is up to you but I prefer bite sized pieces in a bread like this.


I love making quickbreads with greek yogurt – it adds depth, creates a smooth texture, and keeps the loaf moist. All I had on hand was pineapple greek yogurt and it ended up being delicious. The yogurt combined with the coconut oil to give this loaf a lovely tropical essence.


In a stand mixer or big bowl, mix together the dry ingredients, then add the wet ingredients, then mix in the peaches.


Pour the batter into a greased loaf pan. Bake on 350 degrees for one hour or until a toothpick inserted into the center comes out clean, rotating once at the halfway mark.


This bread came out golden, moist, and delicious. A perfect way to use up the last of those summer peaches.


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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