Peach Bread: Farmers Market Style
Imagine strolling through a bustling farmers market, the air filled with the scent of fresh flowers and ripe produce. Stalls are brimming with colorful fruits and vegetables. A delightful aroma catches your attention and leads you to a quaint stand offering an array of freshly baked goods. There you discover a delightful gluten-free peach bread. Each slice is bursting with the flavor of fresh peaches. Bring the scents and flavor of a soft summer morning to life in your very own kitchen with this easy, no fuss recipe.
A demonstration of this recipe is on Celiac Kitchen’s YouTube channel.
Farmers Market Style Peach Bread
Ingredients:
Bread
3 tablespoons butter, melted
¾ cup granulated sugar
½ cup milk (your choice) room temperature
1/3 cup vegetable oil
1 teaspoon vanilla (liquid extract or paste, just be certain it’s gluten free)
1 egg
2 cups gluten free 1:1 all purpose flour (use a low protein blend with xanthan gum added; we used King Arthur Gluten Free Measure for Measure Flour)
¼ teaspoon salt
2 teaspoons baking powder
Up to 2 cups fresh peaches, peeled and diced (around 4 peaches, or to preference)
½ teaspoon lemon juice
Glaze
1 tablespoon milk (your preference on what type; we used whole milk)
1 cup powdered sugar
¼ teaspoon vanilla extract
Directions
Bread
1. Stir together in a large mixing bowl:
Sugar
Milk
Oil
2. Add:
Vanilla
Melted butter, give it a minute to cool before adding; add slowly to temper heat
Egg
Stir together, about 1 minute
We’re mixing ingredients by hand…
A portable electric or stand mixer also works. Go with whatever is easiest for you.
3. In a medium size mixing bowl, add:
Flour
Salt
Baking powder
Stir to blend
4. Stir in:
Lemon juice
5. Add about ¼ cup of the dry mix at a time into bowl with wet ingredients; stir to blend with each addition
Add a small amount of dry mix at a time
Blend well with each addition to fully incorporate wet and dry ingredients.
6. Fold in ½ the diced peaches at a time
How to fold in peaches
Take spatula in a circular motion down one side of the bowl; gently pull mixture from the bottom up and fold it over the top. Continue this motion until peaches are evenly distributed through the batter.
7. Prepare 9” x 5” loaf pan
Lightly grease parchment paper on the side the batter will rest on
Optional: grease sides of pan
8. Add batter to loaf pan; smooth out the top
9. Let rest in fridge 15 – 30 minutes
10. Preheat oven to 350°F while batter in resting in fridge
11. Score batter down the center of the loaf to encourage bread to split and rise nicely
Scoring the loaf
Run a knife down the center of the batter, about 1/2 inch deep.
12. Bake 60 - 75 minutes; will be aromatic, light golden brown and will have risen; toothpick inserted in middle will come out clean
13. Remove bread from pan after about 20 minutes
14. Place on cooling rack and let bread completely cool before glazing (1-2 hours)
Glaze
Add milk, powdered sugar and vanilla to a small bowl; stir to blend
Add more milk as needed to reach desired consistency (we’re looking for a consistency that we can drizzle onto the bread); we added another tablespoon
Let glaze dry before cutting (around 20-30 min depending on how thick you glaze it)
Glaze Consistency
If your glaze is too thick, add more milk; if it’s too runny, add more powdered sugar. We wanted to drizzle the glaze on our bread so we opted to add an extra tablespoon of milk.
Enjoy bread as is, toast it, or use it to make French toast!
Notes:
If peaches are difficult to peel:
In a medium pot, bring enough water to cover peaches to a boil
Prepare an ice bath (a good-sized bowl of ice and cold water)
Blanch peaches in the pot of boiling water, for no longer than 30 seconds
Use a slotted spoon to transfer peaches from boiling water into the ice bath
Once cooled, peaches can easily be hand peeled
Optional: add a bit of cinnamon to the batter if that suits your taste
