Upside-Down Peach Bread Recipe

Name: Upside-Down Peach Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (16 ounces) frozen unsweetened sliced peaches, thawed; 1/4 cup butter, melted; 1/4 cup packed brown sugar; 1-1/2 cups chopped pecans, divided; 1-1/2 teaspoons ground cinnamon, divided; 3/4 cup butter, softened; 4 ounces cream cheese, softened; 2 cups sugar; 2 large eggs; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Servings: persons

1 package (16 ounces) frozen unsweetened sliced peaches, thawed
1/4 cup butter, melted
1/4 cup packed brown sugar
1-1/2 cups chopped pecans, divided
1-1/2 teaspoons ground cinnamon, divided
3/4 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
2 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1
Thinly slice half of the peaches; chop remaining peaches. Set aside.
2
Pour melted butter into two greased 9x5-in. loaf pans; sprinkle with brown sugar. Arrange peach slices cut side down in a single layer over brown sugar. Sprinkle with 1/2 cup pecans and 1/2 teaspoon cinnamon; set aside.
3
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs and extracts; mix well.
4
Combine the flour, baking powder, baking soda, salt and remaining cinnamon; add to creamed mixture. Fold in chopped peaches and remaining pecans.
5
Transfer batter to prepared pans. Bake at 350u00b0 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto serving plates. Serve warm.

1589

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package (16 ounces) frozen unsweetened sliced peaches, thawed, 1/4 cup butter, melted, 1/4 cup packed brown sugar, 1-1/2 cups chopped pecans, divided, and more.

Yes, Upside-Down Peach Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside-Down Peach Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions