Peach breakfast bread (aka quick bread)
A wholesome peach quick bread (aka breakfast bread) made with fresh peaches, buttermilk, white whole wheat and almond flour!
Servings 8
Ingredients
- 2 cups diced peaches (12.5 ounces)
- 1 cup whole organic buttermilk
- 1 1/2 cups organic King Arthur WHITE whole wheat flour (6.9 ounces)
- 1/2 cup whole Almond flour (we used Bob's Red Mill super fine almond flour made with whole almonds)
- 3/4 cup organic light brown sugar (*you can reduce sugar levels if you'd like a less sweet bread and/or serve with a bit of maple syrup when plating to make the bread sweeter)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp salt
- 1 tsp vanilla extract
- 1 duck egg or large chicken egg
- 1/4 cup unsalted butter, melted + a bit of unmelted butter for coating bread pan
Instructions
- Preheat oven to 350°F (176°C).
- Dice fresh peaches into small 1/2" or smaller bits. Put in bowl and set aside. (*Only remove peach skins if using conventionally grown peaches.)
- Mix all dry ingredients in one bowl and all wet ingredients (except for peaches) in another bowl. Add 1 heaping spoonful of dry ingredients to peaches and stir to coat them (this is intended to help prevent them from sinking as quickly while baking). Mix bowl of wet ingredients into dry ingredients with a large spoon until fully incoporated.
- Butter 9" x 5" bread pan. Pour half of batter into bottom of pan. Now, mix peaches into remaining batter in bowl. Pour the peach batter on top of non-peach batter in pan - this further ensures peaches don't sink to bottom.
- Bake for 55-60 minutes with some variability depending on type of bread pan used, how hot your oven bakes, and the temperature of peaches used (ours came out of the fridge). Bread will be golden brown on top with a toothpick or chopstick pulling out clean when done.