If you’re a barbecue enthusiast or just someone who loves indulging in delicious, smoky flavors, get ready to elevate your grilling game with our irresistible Pork Belly Burnt Ends recipe.
Why You’ll Love This Spectacular Smoked Recipe
- Savory Delight . Our Pork Belly Burnt Ends are packed with mouthwatering flavors that will tantalize your taste buds.
- Easy Preparation . With simple ingredients and easy-to-follow steps, you’ll be amazed at how effortless it is to create these culinary masterpieces.
- Perfect for BBQs . Whether you’re hosting a backyard barbecue or simply craving some delicious comfort food, these Pork Belly Burnt Ends are guaranteed to be a hit with family and friends.
- Versatile Dish . Serve them as appetizers, main dishes, or even as a tasty topping for salads and sandwiches.
Bursting with savory goodness and caramelized to perfection, these bite-sized delights will have you coming back for more.
Do You Cut The Skin Off Pork Belly For Burnt Ends?
Yes, when making pork belly burnt ends, it’s typically recommended to trim off the skin or rind from the pork belly before cubing it. The skin can become tough and chewy during the smoking process, detracting from the tender and succulent texture of the burnt ends.
By removing the skin, you allow the seasonings and smoke to penetrate the meat more effectively, resulting in a more flavorful and enjoyable end product.
How Long Does It Take To Make Pork Belly Burnt Ends?
The time it takes to make pork belly burnt ends can vary depending on several factors, including the size and thickness of the pork belly cubes, the cooking temperature, and the desired level of doneness.
In total, it can take anywhere from 3.5 to 5 hours to make pork belly burnt ends.
Ingredients You’ll Need
- Pork Belly - Opt for high-quality pork belly with a good balance of meat and fat for the best results.
- Dry Rub - Create a flavorful dry rub using a combination of spices like paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
- Barbecue Sauce - Choose your favorite barbecue sauce to coat the burnt ends and add a sweet and tangy flavor.
- Butter - Use unsalted butter to add richness and depth to the glaze.
How To Make Pork Belly Burnt Ends
- Prepare the Pork Belly . Trim any excess fat and remove the skin if it’s still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
- Season the Pork Belly . Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Preheat the Smoker . Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
- Smoke the Pork Belly . Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
- Make the Glaze . While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
- Braise the Pork Belly . Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
- Continue Cooking . Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
- Rest and Serve . Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.
Tips And Tricks
Here are some tips and tricks to help you make delicious pork belly burnt ends:
- Choose the Right Cut . Start with a high-quality piece of pork belly with a good balance of meat and fat. Look for a belly slab that is well-marbled for the best flavor and texture.
- Trimming . Trim the excess fat from the pork belly to ensure even cooking and better flavor absorption from the seasoning and smoke.
- Uniform Cubes . Cut the trimmed pork belly into uniform cubes to ensure even cooking. Aim for cubes that are around 1 to 1.5 inches in size for the perfect bite.
Variations
Here are some delicious variations for pork belly burnt ends:
- Asian-Inspired Glaze - Brush it with a sweet and tangy glaze made with ingredients like soy sauce, honey, garlic, ginger, and chili paste.
- Spicy Rub - For a kick of heat, coat the pork belly cubes with a spicy rub made with ingredients like paprika, cayenne pepper, chili powder, and brown sugar.
- Maple Bourbon Sauce - Drizzle the cooked pork belly with a decadent maple bourbon sauce made with maple syrup, bourbon whiskey, brown sugar, and butter.
What To Eat With Pork Belly Burnt Ends
Pork belly burnt ends are a rich and flavorful dish that pairs well with a variety of complementary sides. Here are some delicious options to serve alongside them:
- Cornbread - The slightly sweet and crumbly texture of cornbread is the perfect accompaniment to the rich and savory flavors of the burnt ends.
- Coleslaw - Creamy coleslaw provides a refreshing contrast to the richness of the pork. Its tangy flavor and crunchy texture balance out the dish beautifully.
- Macaroni and Cheese - Creamy macaroni and cheese is a classic comfort food that complements the smoky and savory flavors.
How Long Do They Last?
Pork Belly Burnt Ends can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the oven or microwave before serving.
Can You Freeze Them?
Yes, you can! Place the labeled container or bag in the freezer and store the pork belly burnt ends for up to 2 to 3 months for the best quality. Properly frozen burnt ends can last longer but may start to lose their flavor and texture over time.
When ready to enjoy them, transfer them to the refrigerator to thaw overnight. Alternatively, you can reheat them directly from frozen in the oven or microwave, but be sure to adjust the cooking time accordingly to prevent overcooking.
More Perfect Pork Recipes
- Pork Katsu
- Instant Pot Pork Stew
- Pork Bulgogi
- Pulled Pork Nachos
- Sweet and Sour Pork
Pork Belly Burnt Ends | Smoked Pork Belly
Ingredients
- ▢ 3 pounds Pork Belly
- ▢ 2 tbsp Paprika
- ▢ 1 tbsp Garlic Powder
- ▢ 1 tbsp Onion Powder
- ▢ 1/4 cup Brown Sugar
- ▢ 1 tbsp Kosher Salt
- ▢ 1 tsp Black Pepper
- ▢ 1 cup BBQ Sauce
- ▢ 3 tbsp Unsalted Butter
- ▢ 2 tbsp Honey
- ▢ 2 tbsp Apple Cider Vinegar
- ▢ 1 tbsp Worcestershire Sauce
Instructions
- Prepare the Pork Belly . Trim any excess fat and remove the skin if it’s still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
- Season the Pork Belly . Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Preheat the Smoker . Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
- Smoke the Pork Belly . Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
- Make the Glaze . While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
- Braise the Pork Belly . Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
- Continue Cooking . Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
- Rest and Serve . Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.
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Nutrition
If you’re a barbecue enthusiast or just someone who loves indulging in delicious, smoky flavors, get ready to elevate your grilling game with our irresistible Pork Belly Burnt Ends recipe.
Why You’ll Love This Spectacular Smoked Recipe
- Savory Delight . Our Pork Belly Burnt Ends are packed with mouthwatering flavors that will tantalize your taste buds.
- Easy Preparation . With simple ingredients and easy-to-follow steps, you’ll be amazed at how effortless it is to create these culinary masterpieces.
- Perfect for BBQs . Whether you’re hosting a backyard barbecue or simply craving some delicious comfort food, these Pork Belly Burnt Ends are guaranteed to be a hit with family and friends.
- Versatile Dish . Serve them as appetizers, main dishes, or even as a tasty topping for salads and sandwiches.
Bursting with savory goodness and caramelized to perfection, these bite-sized delights will have you coming back for more.
Do You Cut The Skin Off Pork Belly For Burnt Ends?
Yes, when making pork belly burnt ends, it’s typically recommended to trim off the skin or rind from the pork belly before cubing it. The skin can become tough and chewy during the smoking process, detracting from the tender and succulent texture of the burnt ends.
By removing the skin, you allow the seasonings and smoke to penetrate the meat more effectively, resulting in a more flavorful and enjoyable end product.
How Long Does It Take To Make Pork Belly Burnt Ends?
The time it takes to make pork belly burnt ends can vary depending on several factors, including the size and thickness of the pork belly cubes, the cooking temperature, and the desired level of doneness.
In total, it can take anywhere from 3.5 to 5 hours to make pork belly burnt ends.
Ingredients You’ll Need
- Pork Belly - Opt for high-quality pork belly with a good balance of meat and fat for the best results.
- Dry Rub - Create a flavorful dry rub using a combination of spices like paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.
- Barbecue Sauce - Choose your favorite barbecue sauce to coat the burnt ends and add a sweet and tangy flavor.
- Butter - Use unsalted butter to add richness and depth to the glaze.
How To Make Pork Belly Burnt Ends
- Prepare the Pork Belly . Trim any excess fat and remove the skin if it’s still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
- Season the Pork Belly . Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Preheat the Smoker . Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
- Smoke the Pork Belly . Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
- Make the Glaze . While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
- Braise the Pork Belly . Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
- Continue Cooking . Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
- Rest and Serve . Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.
Tips And Tricks
Here are some tips and tricks to help you make delicious pork belly burnt ends:
- Choose the Right Cut . Start with a high-quality piece of pork belly with a good balance of meat and fat. Look for a belly slab that is well-marbled for the best flavor and texture.
- Trimming . Trim the excess fat from the pork belly to ensure even cooking and better flavor absorption from the seasoning and smoke.
- Uniform Cubes . Cut the trimmed pork belly into uniform cubes to ensure even cooking. Aim for cubes that are around 1 to 1.5 inches in size for the perfect bite.
Variations
Here are some delicious variations for pork belly burnt ends:
- Asian-Inspired Glaze - Brush it with a sweet and tangy glaze made with ingredients like soy sauce, honey, garlic, ginger, and chili paste.
- Spicy Rub - For a kick of heat, coat the pork belly cubes with a spicy rub made with ingredients like paprika, cayenne pepper, chili powder, and brown sugar.
- Maple Bourbon Sauce - Drizzle the cooked pork belly with a decadent maple bourbon sauce made with maple syrup, bourbon whiskey, brown sugar, and butter.
What To Eat With Pork Belly Burnt Ends
Pork belly burnt ends are a rich and flavorful dish that pairs well with a variety of complementary sides. Here are some delicious options to serve alongside them:
- Cornbread - The slightly sweet and crumbly texture of cornbread is the perfect accompaniment to the rich and savory flavors of the burnt ends.
- Coleslaw - Creamy coleslaw provides a refreshing contrast to the richness of the pork. Its tangy flavor and crunchy texture balance out the dish beautifully.
- Macaroni and Cheese - Creamy macaroni and cheese is a classic comfort food that complements the smoky and savory flavors.
How Long Do They Last?
Pork Belly Burnt Ends can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the oven or microwave before serving.
Can You Freeze Them?
Yes, you can! Place the labeled container or bag in the freezer and store the pork belly burnt ends for up to 2 to 3 months for the best quality. Properly frozen burnt ends can last longer but may start to lose their flavor and texture over time.
When ready to enjoy them, transfer them to the refrigerator to thaw overnight. Alternatively, you can reheat them directly from frozen in the oven or microwave, but be sure to adjust the cooking time accordingly to prevent overcooking.
More Perfect Pork Recipes
- Pork Katsu
- Instant Pot Pork Stew
- Pork Bulgogi
- Pulled Pork Nachos
- Sweet and Sour Pork
Pork Belly Burnt Ends | Smoked Pork Belly
Ingredients
- ▢ 3 pounds Pork Belly
- ▢ 2 tbsp Paprika
- ▢ 1 tbsp Garlic Powder
- ▢ 1 tbsp Onion Powder
- ▢ 1/4 cup Brown Sugar
- ▢ 1 tbsp Kosher Salt
- ▢ 1 tsp Black Pepper
- ▢ 1 cup BBQ Sauce
- ▢ 3 tbsp Unsalted Butter
- ▢ 2 tbsp Honey
- ▢ 2 tbsp Apple Cider Vinegar
- ▢ 1 tbsp Worcestershire Sauce
Instructions
- Prepare the Pork Belly . Trim any excess fat and remove the skin if it’s still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
- Season the Pork Belly . Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Preheat the Smoker . Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
- Smoke the Pork Belly . Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
- Make the Glaze . While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
- Braise the Pork Belly . Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
- Continue Cooking . Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
- Rest and Serve . Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.
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Nutrition
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Pork Belly Burnt Ends | Smoked Pork Belly
Ingredients
- 3 pounds Pork Belly
- 2 tbsp Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1/4 cup Brown Sugar
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper
- 1 cup BBQ Sauce
- 3 tbsp Unsalted Butter
- 2 tbsp Honey
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Worcestershire Sauce
Instructions
- Prepare the Pork Belly . Trim any excess fat and remove the skin if it’s still attached. Cut the pork belly into 1-inch cubes and pat them dry with paper towels.
- Season the Pork Belly . Place the pork belly cubes in a large mixing bowl. Season them generously with BBQ rub. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
- Preheat the Smoker . Preheat your smoker to 250°F. Add your favorite wood chips to the smoker for flavor. Hickory, apple, or cherry wood works well with pork.
- Smoke the Pork Belly . Once the smoker is ready, arrange the seasoned pork belly cubes on the smoker rack, leaving some space between them for air circulation. Smoke the pork belly cubes for 2.5 to 3 hours, or until they develop a mahogany color and an internal temperature of 160°F.
- Make the Glaze . While the pork belly is smoking, prepare the glaze. In a small saucepan over medium heat, melt the butter. Add the BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Stir well. Let the glaze simmer for 5-7 minutes, then remove it from the heat.
- Braise the Pork Belly . Once the pork belly cubes are smoked, transfer them to a baking dish. Pour the prepared glaze over the pork belly cubes. Cover the pan with aluminum foil.
- Continue Cooking . Return the pan to the smoker and continue cooking the pork belly cubes for an additional 1 to 1.5 hours. Remove the foil during the last 30 minutes of cooking to allow the glaze to thicken and caramelize further.
- Rest and Serve . Once they are done, remove them from the smoker and let them rest for 10-15 minutes. Serve the burnt ends hot.
Pork Belly Burnt Ends | Smoked Pork Belly https://twosleevers.com/pork-belly-burnt-ends/
Sweeten up your baking routine with this delicious Peach Bread recipe! This recipe transforms simple ingredients into a mouth-watering loaf bursting with juicy peaches and a tender crumb. Dive into the ultimate combination of ease and flavor with this foolproof method.
Why You’ll Love This Tasty Treat
- Quick . Ready in just under an hour from start to finish.
- Effortless . Minimal preparation for a no-fuss baking experience.
- Incredibly Tasty . The sweet peaches combined with the moist, fluffy bread is a match made in heaven.
With the magic of fresh peaches, you’ll achieve that desirable juicy bite without the need for elaborate techniques, making it a perfect option for novice and seasoned bakers alike.
What Does Peach Bread Taste Like?
Peach bread is a delightful treat that offers a moist and flavorful experience. It’s perfect for breakfast, brunch, or as a sweet snack. The fresh, juicy peaches combined with warm spices and a tender crumb make it a comforting and delicious choice.
Whether enjoyed on its own or with a spread of butter or cream cheese, peach bread is sure to be a hit with anyone who loves fruity, homemade baked goods.
What Is The Difference Between Quick Bread And Yeast Bread?
- Quick Bread - These breads are leavened with baking powder or baking soda instead of yeast. This allows them to be made quickly, as they do not require time to rise. Common examples include banana bread, zucchini bread, and this peach quick bread.
- Yeast Bread - These breads use yeast as a leavening agent, which requires time to ferment and rise. This process develops the bread’s structure and flavor. Common examples include sandwich bread, sourdough, and baguettes.
While both types of bread are delicious, quick breads are ideal for those who want a speedy, simple baking project.
Ingredients You’ll Need
For the Bread
- All-Purpose Flour - The base of the bread providing structure.
- Sugar - Adds sweetness and helps tenderize the bread.
- Baking Powder - Leavening agent that helps the bread rise.
- Baking Soda - Helps with leavening and browning.
- Salt - Enhances the flavors.
- Cinnamon - Adds warmth and complements the peaches.
- Eggs - Bind the ingredients and add richness.
- Milk - Provides moisture and tenderness.
- Vegetable Oil - Keeps the bread moist.
- Vanilla Extract - Adds depth of flavor.
- Peaches - Fresh or canned, chopped into small pieces.
- Pecans - For a nutty crunch.
Optional Glaze
- Powdered Sugar - For the base of the glaze.
- Milk - To thin the glaze to desired consistency.
- Vanilla Extract - Adds flavor to the glaze.
How To Make Peach Bread
- Preheat and Prepare . Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- Mix Dry Ingredients . In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients . In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.
- Combine and Fold . Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped peaches, being careful not to overmix.
- Bake . Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool . Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze . In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.
- Serve . Slice and enjoy your peach bread with a cup of tea or coffee.
Tips And Tricks
Creating the perfect Peach Bread is all about the right techniques and quality ingredients. Here are some tips to ensure your bread turns out perfect every time:
- Fresh Peaches . Use fresh, ripe peaches for the best flavor. If using canned peaches, make sure to drain them well.
- Don’t Overmix . Overmixing the batter can result in a dense, tough bread. Stir until the ingredients are just combined.
- Check for Doneness . Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.
Variations
Peach Bread can be customized to suit different tastes and dietary needs. Here are some creative variations:
- Nutty Addition - Add chopped walnuts for extra crunch.
- Spiced Up - Increase the cinnamon or add a pinch of nutmeg for a spicier flavor.
- Healthier Option - Substitute half of the all-purpose flour with whole wheat flour for added fiber.
What To Enjoy With Peach Bread
Peach Bread pairs wonderfully with various sides and beverages. Here are some great options:
- Butter - Spread a slice with butter for a simple, delicious treat.
- Cream Cheese - Add a smear of cream cheese for a rich and tangy complement.
- Tea or Coffee - Enjoy a slice with your favorite hot beverage.
How Long Does It Last?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to a week.
Can You Freeze It?
Absolutely! Wrap the cooled bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
More Delicious Desserts
- No Bake Peanut Butter Bars
- Gluten Free Chocolate Cake
- Cheesecake Brownies
- Mini Cheesecakes
- Sugar Free Jello Mousse
- Peach Upside Down Cake
- Lunch Lady Brownies
Peach Bread Recipe | Peach Quick Bread
Ingredients
For The Bread
- ▢ 2 cups All Purpose Flour
- ▢ 1 cup Granulated Sugar
- ▢ 1 tsp Baking Powder
- ▢ 1/2 tsp Baking Soda
- ▢ 1/2 tsp Kosher Salt
- ▢ 1 tsp Ground Cinnamon
- ▢ 2 Eggs
- ▢ 1/2 cup Milk
- ▢ 1/2 cup Vegetable Oil
- ▢ 1 tsp Vanilla Extract
- ▢ 1 1/2 cups Peaches , diced
- ▢ 1/2 cup Pecans
For The Glaze
- ▢ 1 cup Powdered Sugar
- ▢ 3 tbsp Milk
- ▢ 1/2 tsp Vanilla Extract
Instructions
- Preheat and Prepare . Preheat your oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- Mix Dry Ingredients . In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients . In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.
- Combine and Fold . Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped peaches, being careful not to overmix.
- Bake . Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool . Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze . In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread.
- Serve . Slice and enjoy your peach bread with a cup of tea or coffee.
