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 350° 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.


  • 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!


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!

Avocado Dill Vegan Roasted Potato Salad

Well, it's the end of July.

I actually feel like summer is just kicking off, because we're finally having our blue-sky, sunny days after the insane amount of rain we had in May + June. But then, last week I heard a "back to school" ad on the radio and it sent chills down my spine. Why must they ruin summer in mid-July? Of course I loved finding the perfect backpack, getting new markers, and finding the perfect notebooks and folders, but come on! I get it, people want to plan ahead. Summer isn't over. I can learn to just ignore.

This isn't really a story. And it is a non-story that doesn't really have a point.

So maybe we should talk about this avocado dill vegan roasted potato salad? Because even if you're shedding summer-is-over tears on your brand new notebook, this potato salad says summer is still alive!!

Fingerling Potatoes for Avocado Dill Vegan Roasted Potato Salad | Edible Perspective

Traditional potato salad is something that also sends chills down my spine. Are there even real potatoes in there or is it just globs of white sauce with mystery vegetables hiding inside?

Maybe you love it. Maybe it has some sort of summer nostalgia for you. It's okay. I forgive you.

Avocado Lemon Dill Dressing for Avocado Dill Vegan Roasted Potato Salad | Edible Perspective

Whatever your opinion on potato salad is, this simple, summery version is a must try!

Avocado Dill Vegan Roasted Potato Salad | Edible Perspective

With just a handful of ingredients you can throw this together in no time at all. 

Roast the potatoes.

Process the dressing.

Mix the two.

Serve it up to your favorite people, or hoard it for yourself.

Avocado Dill Vegan Roasted Potato Salad | Edible Perspective

Print Recipe!

Avocado Dill Vegan Roasted Potato Salad

gluten-free, vegan // yields: 4-6 side-dish servings

  • 1 1/2 pounds fingerling potatoes (or small yukon gold/red)
  • 1 tablespoon refined avocado oil (or other cooking oil)
  • 1 medium clove garlic, peeled
  • 1/2 ripe avocado
  • 3 - 4 tablespoons extra virgin olive oil
  • 1 1/2 - 2 1/2 tablespoons lemon juice
  • 1/4 cup loosely packed fresh dill, de-stemmed
  • salt + pepper, to taste

Preheat oven to 425° F. 

Chop potatoes into 1/2-1 inch sized pieces. Place on a large baking sheet lined with parchment paper. Toss with the oil and 1/4 teaspoon of salt. Spread in an even layer. Roast for 15 minutes, then toss and roast for another 12-18 minutes, until edges are golden brown and potatoes start to puff.

While potatoes are in their second roast, place the garlic in your food processor (7-cup to 11-cup will work well here) and turn on until minced. Scrape the sides of the bowl. Add the avocado, 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, dill, a pinch or two of salt and freshly ground black pepper. Pulse until avocado and dill are well chopped but not pureed. Taste and add more oil, lemon, salt and/or pepper if desired. (I used a scant 1/4 cup olive oil + 2 tablespoons lemon juice.)

If serving hot, toss dressing with hot potatoes and serve. If serving room temperature (my preference), let potatoes cool and make the dressing while they cool. Toss to coat, add more salt/pepper if needed, and serve with a sprinkle of fresh dill.


Sauce best made day of serving for the best appearance (although, it doesn't brown much at all after sitting). Store leftovers in the fridge for about 24hrs.

Avocado Dill Vegan Roasted Potato Salad | Edible Perspective

This was a recipe I could not.stop.eating. The flavors are so simple yet bold. I recommend doubling it for a crowd and the leftovers are absolutely delicious cold out of the fridge. 

Now get outside and soak in summer.