Fresh ripe peaches fill this delicious Gluten Free Peach Quick Bread. Homemade peach puree, fresh diced peaches, and a peach drizzle take this loaf over the top!
Last week I was able to pick up a 25 pound box of Georgia fresh peaches for an amazing price. While my family loves fresh peaches, I knew that all of the peaches were going to ripen up at once and that there would be no way that we would finish them (or at least I hoped we wouldn’t finish them!). I asked my Facebook followers for ideas on how to use these peaches. They came up with a bunch of tasty options.
Before even soliciting ideas I knew that I wanted to try out a new recipe for Peach Quick Bread. I wanted to create a fresh peach puree and mix it directly into the batter. I wasn’t sure if it would create an overly wet and heavy bread, but thankfully, it did not. The peach puree added peach flavor throughout every bite of bread, which is exactly what I wanted.
Creating a Peach Puree
Most recipes that call for fresh peaches first require you to peel the skin off. I am usually reluctant to do so because the edible skins of most fruits and vegetables contain a healthy dose of fiber and a a whole slew of nutrients. So, I kept the skin on for this recipe. And within the puree, you’ll never know that the skin is there. I would opt to buy organic peaches.
For this recipe you will want to have 1 cup of fresh peach puree. Typically this would require 1-2 peaches, depending on the size. Peaches should be ripe but not mushy. Simply cut the peaches in half, remove and discard the pit, cut into a few wedges, and pop them into the blender. Puree until completely smooth. That’s it.
A Simple Recipe
Aside from the sheer deliciousness of this bread, I love how simple it is to make. Peaches and a handful of other ingredients come together in a snap. No fancy technique. No strange ingredients. Just peaches, butter, sugar, flour, eggs, cinnamon, ginger, and baking powder. That’s it.
Warm or Chilled?
So often we want to dive into a fresh baked treat the moment it emerges from the oven. Right? Well, I have found that quick bread recipes (at least mine) are at their best when they are given time to completely chill in the fridge. First, the extra time allows all of the flavors time to meld. Next, chilled quick bread slices so easily. Perfection in every cut. No crumbling. No breaking. Just perfect slices. Lastly, I just love the bread cold. Call me odd, but I just love the flavor and texture of cool bread.
If you would prefer to serve this bread unchilled, please DO allow it to stand at room temperature for at least 1-2 hours before cutting into it. This will give it time to set up and come together perfectly.
I hope that you enjoy this summery bite as much as I did! Be sure to check all of the other delicious gluten free quick breads on my site.
Gluten Free Peach Quick Bread
- 2 fresh, ripe peaches
- 1/2 cup (1 stick) salted butter, melted, cooled
- 2 eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1 Gluten Free Flour)
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons ground ginger
- 1-2 fresh, ripe peaches, diced
- 1 teaspoon gluten free flour
- 1 tablespoon peach puree (reserved from puree above)
- 1/3 cup sifted, powdered sugar
- Preheat the oven to 350 degrees.
- Line a standard sized loaf pan (9″ x 5″) with parchment paper or spray liberally with nonstick cooking spray. Set aside.
- Next, you will create a peach puree. You will need 1 cup of peach puree for this recipe. Depending on the size of the peaches, you will likely need 1-2 medium sized peaches for this. Peaches should be ripe. Wash the peaches well. Split in half and remove and discard the pit. Place the peaches (skin on) into a blender and puree until completely smooth. Reserve 1 tablespoon of the puree to a small bowl. Cover the bowl and store it in the refrigerator. This will be used to create a peach drizzle later. Place the remaining puree into the bowl of a stand mixer fitted with a paddle attachment.
- Melt the butter over low heat or in the microwave. Allow to cool.
- Add the eggs, sugar, and cinnamon into the puree. Mix until smooth.
- Add in the cooled butter and mix until smooth.
- Add in the gluten free flour and baking powder. Mix until combined and smooth.
- In a small bowl mix together 2 tablespoons of granulated sugar, 1 teaspoon of cinnamon, and 1 teaspoon of ground ginger. Set aside.
- Wash 1-2 fresh peaches. You will need 1 & 1/2 cups of diced peaches. The number of peaches needed to yield this amount will vary depending upon size. Place the diced peaches onto a clean dish cloth. Fold the cloth over the top of the peaches also. Very gently press down to absorb moisture. Allow to sit for 2-3 minutes.
- Remove the diced peaches from the dish cloth and place into a small bowl. Stir in one teaspoon of gluten free flour to coat.
- Spread 1/3 of the batter into the bottom of the prepared loaf pan. Sprinkle 1 tablespoon of the spiced granulated sugar over the surface. Scatter half of the diced peaches over the surface.
- Repeat by spreading another 1/3 of the batter over the top (I find it best to drop the batter in by the spoonfuls to allow the first layer to stay intact). Scatter with 1 tablespoon of the sugar mixture and the remaining diced peaches. Place the last of the batter over the top. Sprinkle the remaining spiced sugar over the top.
- Bake for 50-55 minutes until golden brown and a cake tester inserted into the middle of the cake comes out clean.
- Allow the cake to sit in the pan for 30 minutes.
- Transfer the cake to a cooling rack and allow to cool completely for at least 2 hours. I prefer to allow the bread to cool, then wrap it in plastic wrap and pace it in the fridge to completely chill.
- In a small bowl stir together the reserved 1 tablespoon of peach puree and 1/3 cup sifted powdered sugar until smooth. Drizzle or brush the glaze over the top of the quick bread before serving.
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