Peach Gingerbread Recipe – Celebrating Summer Fruit

Servings: 10-12 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

This Peach gingerbread recipe is moist and delicious. Gently spiced with ginger (a lovely match for peaches) this cake is perfect for juicy summer fruit.

Make the most of juicy peaches with this summery peach gingerbread recipe.

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, spooned in
  • 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 Crosby’s 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 10” spring form pan.*
  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.
  6. Drain peach slices and arrange on top of batter.
  7. Bake for 45-50 minutes.
  8. Serve on its own or with a little sweetened whipped cream on the side.

*This cake can also be made in a 9″ pan. It will need to bake longer in a smaller pan.

**The juiciness of your peaches will impact the baking time. Be prepared to let it continue baking 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 while if finishes baking.


One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

15 thoughts on “Peach Gingerbread Recipe – Celebrating Summer Fruit

  1. 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!

  2. 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…

  3. 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.

  4. 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.

  5. Joan says:

    Could you just make the cake and add canned peaches later. If no fresh available.
    Also would you cut back cooking time if not adding fresh peaches.

    1. Hi Joan, Adding the peaches later is a great suggestion. And yes, I would cut back on the cooking time. May be start checking the cake at 30 minutes and go from there.

  6. Valerie Luscott says:

    I believe I have already signed up . Your gingerbread peach cake sounds and looks delicious.Inwill be baking it .

  7. joan lefurgey says:

    I love your recepies ,would you be able to mail last 2 booklets @746 water st Summerside pei Thanks

  8. KimiW says:

    Terrific recipe. I only had a few juicy ripe pears to work (in December) so I partially dry roasted the slices with wee strips of candied ginger before setting them on top, but otherwise followed your recipe to a ‘T’.
    Very nice. Yummm. Thank you!

    1. Bridget Oland says:

      Oh yum! Great idea to use pears. And candied ginger — that’s a lovely combination. So glad you shared your version. Thanks.

  9. Lee says:

    Hi Bridget, I just made this in 2020. It’s amazing yummy. Thanks very much for the recipe. My alterations: 1. used 4 peaches and unpeeled, 2. mixed peaches with take away 1/4 cup brown sugar (from 1cup) and arranged the sliced unpeeled peaches at the bottom of a spring form pan, 3. bake time 40mins.
    It’s so so good when served with banana yogurt topping!
    Thanks and stay safe and healthy!

    1. Bridget Oland says:

      Turning it into an upside-down cake is brilliant. I appreciate that you shared all of your modifications. Thanks so much.

Leave a Reply

Your email address will not be published. Required fields are marked *