Enjoy the fresh, juicy flavor of peaches in this irresistibly moist gluten-free bread. Perfect for breakfast, snack time, or a light dessert, this recipe combines ripe peaches with a tender, crumbly gluten-free base that everyone will love—even those avoiding gluten.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included, or add ½ teaspoon if not)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- ⅓ cup melted coconut oil or unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 large ripe peaches, peeled and diced (about 1 cup)
- ½ cup buttermilk or dairy-free alternative (almond or oat milk with 1 teaspoon lemon juice)
- Optional: ½ teaspoon ground cinnamon or nutmeg for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and set aside.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and optional spices if using.
- In a separate bowl, combine the granulated sugar, brown sugar, melted coconut oil (or butter), eggs, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix to keep the bread tender.
- Fold in the diced peaches and buttermilk until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Check around the 50-minute mark to prevent overbaking.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips
- Use ripe peaches for the best flavor and sweetness. If peaches are slightly underripe, you can add a teaspoon of honey or maple syrup to enhance sweetness.
- If you prefer a richer flavor, substitute butter for coconut oil. For dairy-free, use a neutral oil like avocado or light olive oil.
- To prevent the bread from sticking, line the loaf pan with parchment paper or generously grease it with butter or spray.
- Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.
Serving Suggestions
Slice and serve this gluten-free peach bread plain, or spread with almond butter or cream cheese for extra flavor. It pairs beautifully with a cup of tea or coffee, or topped with a dollop of Greek yogurt and extra fresh peaches for a delightful breakfast or snack.
Variations
- Nutty Peach Bread: Add ½ cup chopped walnuts or pecans to the batter for extra crunch and flavor.
- Spiced Peach Bread: Incorporate ½ teaspoon ground cinnamon and a pinch of nutmeg into the dry ingredients for a warm, spiced version.
- Vegan Peach Bread: Replace eggs with ¼ cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use plant-based milk and oil as needed.
- Gluten-Free Peach Muffins: Divide the batter into muffin tins and bake at 350°F (175°C) for 20-25 minutes for portable, individual servings.
Storage and Reheating
Store the cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, slice the bread and warm in a toaster or oven at 350°F (175°C) for 5-10 minutes until heated through. For best results, reheat only the slices you plan to serve to maintain freshness.
Frequently Asked Questions
Can I use frozen peaches in this recipe?
Yes, you can use frozen peaches. Thaw them completely and drain excess moisture before adding to the batter to prevent excess liquid, which could affect the bread’s texture.
Is this bread suitable for a low-sugar diet?
This recipe contains a moderate amount of sugar to enhance flavor and moisture. You can reduce the sugar slightly or substitute with a natural sweetener like honey or maple syrup, but keep in mind it may alter the texture slightly.
Can I make this bread dairy-free?
Absolutely. Replace the buttermilk with a plant-based milk mixed with a teaspoon of lemon juice or vinegar to mimic the acidity. Use coconut oil or a neutral vegetable oil instead of butter for a dairy-free option.
How do I know when the bread is fully baked?
Insert a toothpick or cake tester into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done. Baking times may vary based on oven accuracy and batter consistency, so start checking around the 50-minute mark.
Can I add other fruits or nuts?
Yes, adding blueberries, raspberries, or chopped nuts like walnuts and pecans can enhance flavor and texture. Fold them in gently with the peaches before baking.
Will this bread freeze well?
Yes, wrap slices tightly in plastic wrap and store in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw at room temperature or warm slices briefly in the oven for best taste and texture.
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