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Gluten Free Peach Quick Bread

Prep Time10 mins
Cook Time55 mins
3 hrs
Course: Dessert
Cuisine: American
Keyword: Breakfast, dessert, Gluten Free, peach, peaches, Quick Bread
Servings: 8 hefty slices
Author: The Gluten Free Gathering


  • 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

Spiced Sugar

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoons ground ginger

Peach Layer:

  • 1-2 fresh, ripe peaches, diced
  • 1 teaspoon gluten free flour

Peach Glaze

  • 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.