Best Gluten Free Peach Bread | Gluten Free Peach Recipes
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Yield: 6 slices
Gluten Free Peach Bread has a fluffy, tender crumb with a middle layer of fresh cinnamon sugar peaches and a homemade powdered sugar glaze on top. This is a great way to use up a couple of summer peaches.
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Equipment
- 9x5 loaf pan
Ingredients
For the Cinnamon Sugar Peaches:
- 2 cups fresh peaches peeled and diced
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
For the Gluten Free Peach Bread:
- 1 ¾ cups high quality gluten-free all purpose flour containing xanthan gum I prefer Bob's Red Mill GF 1:1 or King Arthur GF Measure for Measure
- ¾ cup granulated sugar
- ½ cup milk for dairy free, use a neutral plant milk like almond
- ½ cup vegetable oil
- 1 large egg
- 2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- ¾ teaspoon salt
- ¼ teaspoon cinnamon for sprinkling on top of bread
For the Glaze:
- ½ cup powdered sugar sifted if there's clumps
- 1 tablespoon milk or use DF milk or swap for fresh peach juice if you saved any
- ½ teaspoon pure vanilla extract
Instructions
For the Cinnamon Sugar Peaches:
- Peel peaches, then dice. Add to a small bowl. If you're using fresh peaches that are absolutely dripping with juice; I recommend dicing the peaches and setting them in a bowl. Allow them to sit for 2 to 3 minutes, then strain the juice from the bowl and do not use it in the bread. You can refrigerate the juice for another recipe or add it to a smoothie. Add in cinnamon and sugar, then stir until evenly coated. Set aside.
For the Gluten Free Peach Bread:
- Preheat the oven to 350 F. Grease the bottom of a loaf pan with butter or nonstick cooking spray - do not grease the sides.In a large mixing bowl, add the sugar, milk, oil, egg, and vanilla. Stir until well combined.
- In a separate smaller bowl, whisk together the flour, baking powder, and salt.Add the dry ingredients to the wet and stir until just combined.
- Add half the batter to the loaf pan, then top with the peaches. Use a silicone spatula to smooth the peaches into a flat layer. Pour the remaining batter on top and smooth the batter.
- Sprinkle with additional cinnamon.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the bread is golden brown on top. If browning too much, you can tent with foil. Do not underbake. It's okay to have a drier loaf in the case of peach bread because the peaches will give it that added moisture. Remove from oven and set the loaf pan on a wire rack, cool completely before removing from pan and slicing.
For the Glaze:
- Once the peach bread has cooled completely, add all of the glaze ingredients to a small bowl and whisk smooth. Drizzle over the top of the bread. Allow to harden for 10-15 minutes, then slice and serve.
- Enjoy!
Notes
Keep this bread refrigerated at all times when not in use. Note: Peach bread is best eaten fresh, the same day it was cooked. The peaches will continue to soak into the bread as it sits. For this reason, eat peach bread within 1 to 2 days.
- I don't recommend using canned peaches in this recipe. If you must try using canned peaches, drain the juice and set them in a bowl. I'd recommend draining any collected juice from the bottom of that bowl and then dabbing the peaches with paper towels. If you do try canned, only get the kind in peach juice, not syrup.
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