Peach Almond Bread

Peach Almond Quick Bread | Edible Perspective

This post is sponsored by Bob's Red Mill.

Ohhhhh, peach almond bread.... You gave me a run for my money. I was |thisclose| to giving up on you. But thankfully, on Friday at 4pm, I conquered you and then stuffed my belly full of your peachy, bready goodness. After the photo shoot, of course.

But who am I kidding? I stuffed my belly full during the failed attempts as well. And in all seriousness (this is really serious stuff), this was one of the hardest baked recipes I've ever tried to tackle. There are similar recipes in the archives, but once you throw fresh, juicy fruit in the mix, it changes everything. I was really striving for a dense, but moist, but sturdy loaf. So many of the trials just didn't want to fully bake and were wet in the center. I think it had something to do with the peaches on top, which in a few attempts the peaches were caving in to the loaf after coming out of the oven. In one attempt, I tried adding an extra egg, but that led (I just typed "legg") a noticeable eggy flavor. And no one wants and egg-loaf!

My go-to baking mix as of this year is a mix of oat flour, sorghum flour, and almond flour. I used to use buckwheat instead of sorghum, but I wanted the more subtle flavor of sorghum flour in this loaf. I've found they bake very similarly, at least in my tests so far. I also chose almond flour instead of almond meal for a lighter texture and color. Almond meal contains the ground skins of raw almonds as well as the almonds, whereas almond flour is ground from blanched almonds. I love adding almond flour to my baked goods because it lends moisture and a delicate, soft texture to baked goods (due to the fat content). 

It's so convenient that you can go to most grocery stores now (not just natural food stores) and find the eye-catching display of Bob's Red Mill flours in the baking aisle. I feel like they've really changed the flour-game and offer so many options for gluten-free and gluten-filled bakers. They've been my favorite flour (and grain) supplier for awhile now, and a large part of that is because of the variety they offer, and of course, the quality. I've been using BRM flours for years + years now (hello, doughnut cookbook!), so it only made sense that I'd partner up with them this year to show you all just how much I love them. 

Don't forget to read the notes under the recipe, which will help guarantee your baking success!

Peach Almond Quick Bread | Edible Perspective
Peach Almond Quick Bread | Edible Perspective
Peach Almond Quick Bread | Edible Perspective
Peach Almond Quick Bread | Edible Perspective
Peach Almond Quick Bread | Edible Perspective

Print Recipe!

adapted from my: banana bread + triple chocolate quick bread

Peach Almond Bread

gluten-free/dairy-free, yields 1, 8x4/9x5 loaf

  • 3 medium peaches (just starting to ripen and slightly soft to the touch)
  • 1 cup gluten-free oat flour
  • 3/4 cup sorghum flour
  • 3/4 cup almond flour
  • 1 tablespoon ground flax meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup lightly packed muscovado sugar (or brown sugar), plus 1 tablespoon for dusting
  • 2 large eggs
  • 1/3 cup unsweetened almond milk (or soy/whole milk)
  • 1/3 cup applesauce 
  • 3 tablespoons refined avocado oil (or other baking oil)
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon almond extract
  • sliced almonds, to top

Preheat your oven to 350Β° F. Place one strip of parchment in an 8x4 or 9x5 pan that overhangs the wide sides of the pan. Grease the short ends of the pan. 

Dice 1-2 of the unpeeled peaches into 1/4-inch cubes and measure 3/4 cup. Take another peach and cut 4 large pieces around the pit. Place cut side down and make about 16, 1/8-inch slices (no larger). 

In a large bowl whisk together the flours, flax, baking powder, salt, and sugar. Set aside.

In another bowl, whisk the eggs until the whites are completely dispersed (30sec). Whisk in the milk, applesauce, oil, vanilla, and almond extracts. Pour the wet into the dry and stir until you no longer see dry flour. (Batter will be thick.)

Fold in the diced peaches until evenly dispersed. Pour/scrape batter into your loaf pan and spread evenly. Place sliced peaches in 2 pinwheel patterns, trying not to overlap the peaches too much. Make sure to leave open space on top of the loaf. Sprinkle almonds in open areas and then dust the top of the loaf with about 1 tablespoon muscovado sugar.

Bake for 55-65 minutes (9x5 may take slightly less time) in the center rack of your oven. Toothpick test for doneness. You want the toothpick to be slightly moist (not fully dry or sticky). Let cool in the pan for at least 30 minutes, then carefully pick up by the overhanging parchment and let fully cool on a wire rack. Once cooled, gently slice with a sharp bread knife on a cutting board. Loaf holds together best once fully cooled. 

Keep stored in a sealed container at room temp (or in the fridge) for about 4 days.


Notes:

  • Sub flours at your own risk. 
  • Do not sub flax-eggs for the eggs.
  • Avoid adding more than 3/4 cup diced peaches to the bread or it will have a hard time cooking through.
  • If peaches are too ripe, they will not allow your loaf to cook properly. If peaches are rock hard, they won't have much flavor.
  • Avoid fully covering the top of your loaf with sliced peaches.
  • Melted coconut oil will work in this recipe. Best if other wet ingredients are at room temp when you whisk in the coconut oil.
Peach Almond Quick Bread | Edible Perspective

Summer isn't over until you've eaten at least 2 dozen peaches and made this loaf. Plenty of time left!

Thank you for all the LOVE on my last post. You are all the best! Happy Wednesday!

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Adventure Awaits

Adventure Awaits | Edible Perspective

Yep. That's right! There's a baby coming over here! I guess that means we're not talking about food today. Unless you want to talk about that cake. Because, caaaaaake. 

I've been beyond excited to finally share this news on the blog. Our little nugget is due 12/31/16 (NYE!!) and I'm currently 17wks pregnant. It's still pretty surreal, but there have been moments lately where there's no denying a little human is joining our family pretty dang soon.

We just hit our 8 year anniversary last month (13 1/2yrs together...ah!) and we both turn 33 this summer (July 3rd for me). There's no denying we definitely took our time with this whole becoming parents thing, but we're so glad we did. The timing was right for us, and we're pretty dang ecstatic about the adventures that lie ahead as our family expands to 3.

Some details...

How did we find out? I had just gotten back from a fabulous trip to CA for the Eat Sea Retreat blog retreat. I was still recovering from 2 months of being the sickest I've ever been, with the flu, bronchitis, and pneumonia. I had a nasty cough and was still fairly fatigued with no stamina at all. I hadn't worked out in 2 full months. Never in a million years did I think this is when I would find out I was pregnant. The trip landed at the end of the month for me, and I was experiencing a few symptoms. However, if you've ever tried becoming pregnant before, you know these symptoms are a total mind game each month. I brushed them off and chalked them up to the tail-end of pneumonia junk. But the night I got back from the trip, I took a pregnancy test, just like I had done every month before. I was absolutely shocked to see double lines instead of that dreaded single line! I proceeded to pace around upstairs (Chris was downstairs), just thinking...HOW? Now? For real? O.M.G. How am I going to tell Chris? Do I just blurt it out? I came downstairs a minute later (Chris having no idea why I was upstairs), and the only thing I could think to say was, "I think something crazy is about to happen!" (???) He turned around to see what I was holding and let out a, "Are you pregnant???" That followed with a death-grip hug and standing wide-eyed and totally in shock at our Sunday night news. Pure happiness.

Then we made a run for take-out. haha

How am I feeling? Minus the crazy dreams, poor sleep, feeling like my bladder is the size of a grape, and extreme fatigue (in the first trimester), I really cannot complain at all. I know I totally lucked out dodging morning sickness, that so many of my friends were hit hard with. I like to think my body decided to be kind to me after the 2 insane months of sickness before finding out I was pregnant. At about week 14 most of my energy came back, I'm working at a normal capacity again, and the belly is expanding! My emotions have gone the opposite way I think they normally tend to do. I've been calmer than usual and don't think I've cried more than once since this whole thing started. When we've told family and friends, they all cry....I laugh! Also, I feel like I've had preggo brain since day 1. I'm sure it will only get worse! 

How did I tell my parents? This was one of the best parts! We found out when I was exactly 4wks pregnant. My mom had planned a trip out prior to me knowing this and it landed right at 7wks. We decided to hold off on telling my mom and dad (he had to stay back to work) until her trip out. We moved this past January and this was the first time she would be seeing the new house in person. It was no easy task to not tell my mom this crazy news, as we talk on the phone pretty much every single day. This would be my parents first grandbaby, and I knew madness was going to ensue once they found out. We painted a massive message on the wall (in what will be the nursery) that read, "BABY COMING," with the "12/31/16" date below. I picked my mom up from the airport and as soon as we walked through the front door we facetimed my dad. We were going to take them on a tour of the house and end in the nursery. I had a web cam set up in the room and knew my parents' reactions would be priceless. We saved the nursery for last, opened the door, and my mom started saying, "Oh, this room looks gre.... *insert GASP for air*" and a big WHOA-OA-OAAAA from my dad. To say they were shocked would be an absolute understatement. They couldn't believe we held onto this secret for 3 weeks!

Any weird food cravings/aversions? Not really! My appetite has been pretty ravenous from the get-go. With my job, I'm so lucky that I didn't have aversions. In the early weeks of being pregnant, I was shooting another cookbook and am beyond grateful I didn't have issues with all of the food that had to be cooked for those photos.

Are we finding out the gender? YES! We actually already know if this little nugget is a he or she. I'll be sharing soon! 

Adventure Awaits | Edible Perspective

I'll end with a little photo series of my expanding midsection. Everyyything is widening, haha. Also, I'm awful at remembering to take photos exactly 1 week apart. Whoops!

11 weeks - 17 weeks pregnant | Edible Perspective

11 1/2wks ------ 13wks ------ 14 1/2wks ------ 16 1/2wks

I don't plan to write a ton about my pregnancy on the blog, but be sure to follow me on snapchat (@edibleash) + instagram if you want to catch a few more of the details and for the gender reveal! 

Lastly, I want to thank you for tuning in to my blog all of these years and watching my career and life journeys unfold. It's hard to believe I've been sharing on this blog for nearly 7 years. I appreciate you all (and this community) more than I could ever put into words. 

xo

Ashley

Β