Peach Donuts with Brown Sugar #SundaySupper

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Millons of peaches, peaches for me.  Millions of peaches, peaches for free.  Do you ever hear that song in your head whenever you see a ton of peaches?  I ALWAYS do and it gets super annoying.  This week my market had peaches on sale for 79 cents a pound.  I bought several pounds because of how cheap they were.

The funny thing is, I had this blog post written before I knew what this weeks theme was for #SundaySupper.  What is this weeks theme?  Music Inspired recipes!  How perfect was this post?  Obviously my inspiration for this week comes from the song Peaches by Presidents of the USA.

Once I got home I made a fruit salad with peaches and then we had peaches with our lunches a few day.  By the end of the week we still had several peaches left and were getting a little tired of fresh peaches.

In walks the peach donut.  I love baked donuts because they are so much lighter then fried donuts you get at the grocery store or a donut shop.  The only down side to them is that they are only really good the day they are baked.  This peach version looked really tasty but I didn’t want to add tons of calories by putting a glaze on top so I simply sprinkled a touch of brown sugar on top which tasted delicious.  I really enjoyed the taste of the fresh peaches in these donuts.

Peach Baked Donuts (adapted from Prevention RD)
1 1/2 c. flour
1/3 c. sugar
1 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1 T. melted butter
1 t. vanilla
1 egg
1/3 c. milk
2 peaches, diced
3 T. brown sugar

1.  Preheat the oven to 400 degrees.  Spray a donut pan with cooking spray.

2.  In a small bowl combine the flour, sugar, baking powder, salt, and nutmeg.

3.  In a medium bowl combine the butter, vanilla, and egg.  Stir in the flour mixture.  Add in the milk and mix until combined.

4.  Gently fold in the peaches.  Fill the donut cups 2/3 of the way full.  Sprinkle with the brown sugar.  Bake for 9-11 minutes or until the donuts begin turning brown.

5.  Remove from oven, cool for 2 minutes, then remove the donuts from the pan and cool completely on a wire rack.

Note:  These donuts are best eaten the day they are made.

Prelude (Beverages):

Calimocho (Red Red Wine Cocktail)  from La Cocina de Leslie inspired by Red Red Wine by UB40
Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen
Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend
Orange Crush from Magnolia Days inspired by Orange Crush by REM
Pineapple Lemonade Slushy with Coconut Water from Sue’s Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary
Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles

Overture (Appetizers):

Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka

Intermezzo (Entrees & Sides):

Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight
Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band
Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet
Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer
Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan
Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw
Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs
Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet

Finale (Desserts):

Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits
Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson
Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant
Cherry Marshmallows from Pies and Plots
Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae
Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by  Hollaback Girl by Gwen Stefani
Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James
Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye
Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino
Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald
Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd
Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI
Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley
Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass
Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA
Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks
Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA
Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2
Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice
Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan
Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet
Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film
Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies
Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar
Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats
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  1. Your downside doesn’t really sound like a downside because I can’t imagine you would have any of these left over for the next day, Heather. They are beautiful!

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