A wholesome peach quick bread (aka breakfast bread) made with fresh peaches, buttermilk, white whole wheat and almond flour!
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.
Peach breakfast bread (aka quick bread) https://www.tyrantfarms.com/peach-breakfast-bread-quick-bread/