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Peach Brioche Bread

Brioche Bread Loaf made with peach preserves and served with milk

This Peach Brioche Bread Recipe is a twist on the classic French version made with fresh peach preserves. Soft and rich, this bread screams breakfast with an extra slathering of jam or nut butter. Best eaten warm straight out of the oven with coffee or milk. Or, if your craving french toast, this is the bread to use!

Peach Brioche Bread Loaf with Oats

What is Brioche Bread?

Brioche Bread is a French Pastry using a highly enriched dough with lots of eggs and butter. The incorporation of butter to the yeast dough creates a rich tender crumb texture. Brioche baked in a loaf pan requires two proofs or resting periods, to allow the yeast to ferment and rise the dough. You can’t hurry this process so allow yourself some time to make this delicious bread!

Brioche Bread Recipe with oat topping and peach preserves

What do I need to make Peach Brioche?

  • Stand Mixer
  • Loaf Pan
  • Rolling Pin
  • Bench Scraper
  • Peach Preserves (can easily substitute other flavors)

Peach brioche Bread served with peach preserves and milk

Brioche Bread Loaf sliced with peach preserves

Recipe adapted from Bake From Scratch Strawberry Brioche.

Brioche Bread Recipe with oat topping and peach preserves
5 from 2 votes
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Peach Brioche Bread

This Peach Brioche Bread Recipe is a twist on the classic French version made with fresh peach preserves. Soft and rich, this bread screams breakfast!
Course Bread, Breakfast
Cuisine French
Keyword brioche, brioche bread, peach
Prep Time 15 minutes
Cook Time 1 hour
Proofing Time 3 hours
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 281 kcal

Ingredients

Dough

  • 3 cups (375 g) All Purpose Flour
  • ¼ cup (50 g) Organic Sugar
  • 2 ¼ tsp Active Dry Yeast
  • 2 tsp kosher salt
  • 4 large eggs
  • ½ cup (120 g) warm Unsweetened Almond Milk
  • ¾ cup (170 g) Unsalted Butter, softened
  • 1 Tbsp Cinnamon powder
  • Peach Preserves

Egg Wash

  • 1 egg white
  • 1 Tbsp water

Topping

  • Whole Oats for sprinkling

Instructions

  1. Add flour, sugar, yeast, and salt to the bowl of a stand mixer. Using paddle attachment, mix ingredients together at low speed.
  2. Pour in eggs and milk slowly. Increase speed to medium high and beat the mixture until a dough is formed. (5-7 min.)
  3. Test gluten formation in the dough by tearing off a small piece and stretching up towards the light. If light is visible through the dough without it breaking, its ready. This is known as the Windowpane test. If not, beat for a couple more minutes and test again.
  4. Change mixing attachment to the dough hook.
  5. Beating at medium-high speed add in a third of the butter. Allow butter to fully incorporate into the dough. Repeat with remaining butter, a third at a time.
  6. Continue to work the dough until pulls away from the sides of the bowl.
  7. Transfer dough to medium bowl that has a light coating of cooking spray. Make sure to scrape all the dough out of the mixing bowl as it will be a but sticky.
  8. This is a moist dough, no need to add more flour. Working the dough will help it gain a stronger structure.
  9. Cover with plastic wrap and place in a warm draft free location. Allow dough to proof and double in size. (1-2 hrs)
  10. Next, place bowl with dough in the refrigerator for 30 min. Chilling the dough helps to enhance the flavors.
  11. (Dough can be left in fridge overnight. Make sure to set out and warm to room temp before continuing the next day.)
  12. Prepare 9x5 inch loaf pan. (Spray with cooking or baling spray and line with two strips of parchment paper. Allow excess paper to fold over the side. This will help you lift loaf from pan without flipping over.)
  13. Make egg wash by stirring together egg white and water with a fork in a cup or small bowl.
  14. Place dough on a heavily floured surface and punch out an excess air.
  15. Using a floured rolling pin, roll dough into a 16x12 in rectangle.
  16. Brush egg wash on the far edges of the dough. This will help when pressing the sides together.
  17. Spread peach preserves in a thin layer across the dough, leaving a 1- inch border. (Too much preserves and it will leak out when rolling.)
  18. Sprinkle cinnamon powder evenly across the peach preserves.
  19. Starting with the shorter 12 in. side, roll the dough inwardly to create a large log. (Try to tuck as you go to prevent loss of preserves.)
  20. Press the seam together with fingertips.
  21. Gently shift log to over so the seam is not on top.
  22. Take a bench scraper and slice the log lengthwise into to pieces.
  23. Rotate the open sides upwards to expose the preserves to the top.
  24. Twist the two pieces together slowly. Pinch the end pieces together.
  25. Carefully transport the dough into loaf pan.
  26. Brush dough (not open preserve sections) with a thin coat of egg wash.
  27. Sprinkle loaf with oats.
  28. Loosely cover with plastic wrap and set in warm location for a second rise (~ 1hr).
  29. Preheat oven to 350 F (180 C).
  30. Bake loaf for 20 min.
  31. Remove and add a loose cover of aluminum foil to prevent over browning the top of the loaf.
  32. Continue baking for an additional 45-60 minutes. Or until baking thermometer inserted into middle reads 190F (88 C). Any cooler and you will have an uncooked doughy center.
  33. Place loaf pan on cooling rack for 10 min.
  34. Grab strips of parchment paper and lift loaf from the pan.
  35. Continue to cool on rack another 10 min.
  36. Transfer to serving dish and slice!!
Nutrition Facts
Peach Brioche Bread
Amount Per Serving
Calories 281
* Percent Daily Values are based on a 2000 calorie diet.

 

4 Comments

  • Reply
    Libby Patterson
    August 3, 2018 at 4:31 pm


    Oh my word!!! This bread is the best! Made the dough last night and let it sit in fridge. Rolled it out this morning and put in loaf pan. It sat out for over an hour (okay, like maybe 3 hours), and it was spilling over when I got home. Tucked it all back in to the pan and popped her in the oven. OMGosh!!! The smell was heavenly and it tasted soooooooo good!!! I’ve basically eaten about 1/3 of it. Can’t wait to try again! P.S. I was DM’ing Jenn with my epic pics and questions and she was soooo kind to respond and give me feedback. Win/win!!!

    • Reply
      Jenn
      August 16, 2018 at 9:40 pm

      Libby I’m so glad you had fun making and eating this Brioche!! So happy to help you anytime:)

  • Reply
    Breanne Lawson
    September 4, 2018 at 3:14 pm


    Such a delicious recipe! I made this after making homemade peach butter (which I made specifically so I could use it in this recipe!) so all the peachy-goodness sort of oozed directly into the bread. It made this insanely moist and flavorful. I can’t wait to make this again! 🙂

    • Reply
      Jenn
      September 10, 2018 at 8:40 am

      Thank you so much Breanne! Your peach butter sounds delicious!!

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