Easy Peach Bread with Peach Glaze
This Easy Peach Bread with Peach Glaze is going to be your favorite peach recipe! Made gluten-free and dairy-free and with juicy fresh peaches each bite has a piece of peach and with the spongy and moist texture, one slice and you’ll be craving it all day. It makes for a loaf of great gluten-free breakfast bread or a snack for the whole family.
You’re going to be blown away by this gluten-free peach bread. It’s easy to make, takes only a few pantry-staple ingredients, and is made with fresh peaches. Easy Peach Bread with Peach Glaze makes fora a fantastic breakfast (pair it with breakfast sausage for a balanced meal) or a great kid’s snack. With minimum sugar added, it’s a healthy breakfast option that’s sure to keep the kids full all morning.
Ingredients for this peach bread
Fresh peaches- peeled and sliced into thin pieces. Canned peaches will work for the off-season (see notes below).
Egg- just one egg and the texture is perfect
Avocado oil- I prefer to use avocado oil like this one, but feel free to use what oil you have on hand.
Cane sugar- adds sweetness to the bread. This is the brand I use.
Dairy-free milk- use your favorite dairy-free milk
Cassava flour- I love the texture of this flour as it makes the baked goods turn out perfect. This is the one I personally use (best price on Amazon).
Gluten-free flour blend- use a good blend of gluten-free flour. This one gives the bread great texture.
Baking soda- gotta add some rising agent.
How to make this bread
First, preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and then set aside.
Next, you’ll want to prepare the peaches. Wash and dry your fresh peaches, then peel the peeling off and slice into thin slices. Continue to slice all the peaches until you have about two cups of sliced peaches.
Then in a medium-size mixing bowl, combine the egg, cane sugar, and avocado oil. Stir together until nice and creamy. Add the dairy-free milk and stir.
Add the cassava flour, gluten-free flour blend, and baking soda. Stir until a thick dough forms.
Add the sliced peaches and fold into the bread dough. Transfer into the prepared loaf pan, smoothing the top of the bread with the back of the spoon. Bake for 50-55 minutes or until a toothpick or a knife comes out clean from the middle of the bread.
Remove from the oven and set on a cooling rack to cool completely.
To make the peach glaze (which is optional, but highly recommended!)
In a medium-size mixing bowl, add the powdered sugar (sending through a sifter to remove any clumps) and squeeze half of a peach to get fresh peach juice. About 1-2 tablespoons of juice. Using a spoon, stir the juice into the powdered until a glaze forms. You’ll want the glaze thin enough to drizzle on top of the bread, but thick enough it’s not a water mess. Add more fresh peach juice and/or more powdered sugar to get the right consistency for your glaze.
Once the glaze is ready and the bread is cool, drizzle the glaze on top of the bread. Then cut the bread into thick 1 ½” slices and serve.
Keeping the bread from drying out
Storing peach bread is really quite easy. Keep it in an airtight container in the pantry for up to 4 days. Slice the bread as you need slices to keep the bread from drying out quickly. You can also freeze this bread! Once the bread is completely cooled, place in a freezer-friendly container and freeze for up to 3 months. To thaw the bread, simply place on the counter and let come to room temperature.
Can I use canned peaches?
Yes! To be able to make this gluten-free peach bread when fresh peaches are not in season, simply use canned peaches. Canned peaches are available year-round in grocery stores, so it’s easy to source them at all times. Be sure to use the canned peaches that are in 100% juice, not the heavy or lite syrup. No need for added sugar! When using canned peaches, use the 100% juice for the peach glaze.
- 2 cups sliced peaches ~2-3 fresh peaches
- 1 large egg
- 1/3 cup avocado oil
- 2/3 cup cane sugar
- 2/3 cup dairy-free milk
- 1 cup cassava flour
- 1 cup gluten-free flour blend
- 1 tsp baking soda
- 1 1/2 cups powdered sugar
- 1-2 Tbsp fresh peach juice
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Preheat the oven to 350 degrees. Spray a loaf pan with cooking spray and then set aside.
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Prepare the peaches. Wash and dry the peaches, peel the peeling off, then slice the peaches into thin slices.
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In a medium-size mixing bowl, add the egg, cane sugar, and avocado oil. Stir together until nice and creamy. Add the dairy-free milk and stir.
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Add the cassava flour, gluten-free flour blend, and baking soda. Stir until a thick dough forms.
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Add the sliced peaches and fold into the dough. Transfer into the prepared loaf pan, smoothing the top of the bread with the back of the spoon. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and cool completely.
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Sift the powdered sugar into a medium-size mixing bowl. Squeeze a fresh peach for about 1-2 tablespoons worth of peach juice. Stir together.
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If the glaze is too thick, add more peach juice. If the glaze is too thin, add more powdered sugar.
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Once the peach bread is completely cooled, drizzle the glaze on top. Cut into 1" – 1 1/2" thick slices and serve.
Store leftovers in an airtight container for up to 4 days.
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