Peach gingerbread recipe – celebrating summer fruit

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August is the only time of year that I eat peaches. Each sweet bite is in many ways the essence of summer, like the taste of a warm, sunny day. By comparison, winter peaches imported from some far away place hardly seem like the real thing, with their dry woody flesh and taste of felt.

In-season peaches are irresistible. Fresh from Ontario orchards, they’re so fresh and ripe that when you take a bite the juice dribbles down your chin, down your sleeve and the flesh is so tender it practically melts in your mouth. 

A good peach is a messy peach so I cut my kids some slack when the juice dribbles right down their legs and onto the kitchen floor.

I have to be quick with my peach baking in our house since a basket of peaches can disappear in a day.

I love them in crumbles and cobblers but a slice of this peach gingerbread recipe, moist and a little sticky on top, is another favourite.

 Peach gingerbread recipe

  • 2 cups flour
  • 1 cup brown sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • 1 ½ tsp. ginger
  • 2/3 cup butter, melted
  • 1 cup milk
  • ½ cup Grandma Fancy Molasses
  • 2 eggs, beaten
  • 2 tsp. vanilla
  • 2-3 peaches, peeled, quartered and thinly sliced
  1. Preheat oven to 350 F. Grease and flour a 9” square or round cake pan. A 10″ spring form pan works too, and makes it easier to eat the cake while it’s still warm.
  2. Stir together flour, brown sugar, baking powder, baking soda, salt and spices.
  3. In another bowl whisk together the melted butter, milk, molasses, eggs and vanilla.
  4. Add the wet to the dry and combine gently but thoroughly.
  5. Pour into prepared pan and arrange the peach slices on top.
  6. Bake for 45-50 minutes for a 10″ pan, longer for a regular pan.*
  7. Serve on its own or with a little sweetened whipped cream on the side.

*The juiciness of your peaches will impact the baking time. Be prepared to let it continue backing if it still seems wet in the middle. Just keep an eye on the edges of the cake, to ensure they don’t get too dark. If the edges are browning too much for your liking just place a sheet of foil over the cake is it bakes.

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Here’s to eating well, everyday,

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7 thoughts on “Peach gingerbread recipe – celebrating summer fruit

  1. nick says:

    would like to know if you could use can peaches instead with the juice drained thank you

    1. Hi Nick, Yes, I’d try it with canned peaches that have been drained.

  2. Madelyn says:

    I just made the Peach Gingerbread cake and it is wonderful

    1. Bridget Oland says:

      Hi Madelyn, I’m so pleased that you liked it. Funny, I used to think that gingerbread was just for the cold months. Baking it with fruit in the summer was a great discovery.

  3. Pat says:

    I made the Peach Gingerbread twice. It was delicious! Thank you for this recipe.

    1. Bridget says:

      I’m so pleased that you liked it! You know, it’s great with other fruit too…

  4. Samuel says:

    I was looking forawrd to making peach pie this summer because we have a peach tree in the backyard… unfortunately, my husband kept giving the peaches away so we didn’t have enough! I was so bummed. Your peach pie looks great – especially if you had it with a nice heap of vanilla ice cream!

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