Gluten-Free Peach Quick Bread

Quick breads are my go-to during busy seasons, and making good use of seasonal fruit is just the absolute best. My banana raspberry bread, gluten free blueberry loaf cake, gluten free cherry loaf cake recipes are prime examples of my use what's growing now philosophy. So it was only natural to develop a recipe for peach quick bread!

Fresh peaches are the star here, and if you can get your hands on some just-picked beauties, you will not be disappointed. I experimented with adding a brown sugar-oat crumble on top, tried a version just with cinnamon, played around with the flour ratios, and finally landed on keeping things simple and easy, and spiked with a mix of warming ginger and cinnamon.

And this loaf is just so lovely. It's a homier version of my gluten free peach cake, the kind of bake you'll want to keep on the counter and sneak a slice in between weeding the garden and taking the kids to the river to swim. Or, pack it up and take it along on a picnic!

The Taste of Summer in A Slice

I wholeheartedly embrace fruit during peak season, and I encourage you to do the same! This pretty loaf showcases stone fruit perfectly. It's also:

• Easy. A one-bowl recipe with simple ingredients, this is a quintessential summer bake for days when you want something sweet without a lot - or any - fuss.
• So flavorful. Brown sugar adds a layer of caramelly sweetness that wonderfully complements the naturally sweet peaches, and a touch of vanilla and spices ties it all together.
• Dress it up or down. While this is at its core a humble quick bread, you can turn it into a dessert with a scoop of vanilla ice cream and a drizzle of salted caramel sauce. But it's also so good with your morning cup of coffee!
• Such a nice way to use your backyard peaches. When a gluten free peach pie feels like too much effort, and you want a bit of a change from a peach crisp, make a peach quick bread with your homegrown fruit!

Ingredients Needed

Check out what you need for this easy sweet bread below. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Brown sugar - You can use light or dark brown sugar.
• Greek yogurt - I prefer plain Greek yogurt so it doesn't alter the bread's taste. Any variety - non-fat, low-fat, or whole-fat yogurt - is fine.
• Eggs - Use large or medium eggs.
• Vanilla - I like pure vanilla extract or vanilla bean taste.
• Oat flour - Learn how to make oat flour at home from whole oats, or buy a package (certified gluten-free if necessary) at the store. Swap brown rice flour if you don't eat oats.
• Almond flour - If you can't eat almonds, substitute another nut flour or use more oat flour. I prefer fine-ground almond flour, but almond meal will also work if needed.
• Baking powder
• Spices - A mix of ground cinnamon and ginger.
• Salt - Fine sea salt or table salt.
• Oil - Any neutral oil or melted coconut oil works great.
• Peaches - No need to peel them first, but you can if you want.

Can I Use Frozen Peaches?

Yes, you can certainly use frozen peaches if needed! If you do this, let them sit on the counter to thaw a bit before chopping them up, and drain away any excess moisture. However, may I argue in favor of fresh peaches? To me, they perfectly capture the taste of summer and infuse this bread with so much flavor.

Tips & Recipe Notes

• Fresh but not overly soft peaches. You don't want the peaches to completely disappear into the batter, so skip the super soft peaches (these are great for draping over a bowl of Greek yogurt and drizzling with honey, eaten over the kitchen sink, or cooked into peach butter). Still, you do want to use peaches that are ripe. So choose peaches that are just slightly soft when pressed.
• To peel or not to peel. I'll confess that a lot of the time, I don't peel my peaches before adding them to the batter. For one thing, it's a hassle. And for another, I doubt anyone can tell if the peel is left on! Just give the peaches a good wash before prepping them if you leave on their skins.
• Cut the peaches into small pieces. This means bite-size, or approximately (about ½-inch pieces). This will help the peaches to meld into the batter.
• No need to toss peaches with flour. Some recipes recommend tossing fruit with flour first before folding it into a batter. I don't find that this makes much of a difference here, so I skip this step.
• It may take a bit longer to bake. Note that the 55 minutes of baking time may go a tad longer because of the moisture content in the peaches. Just keep checking every 5 minutes or so after 55 minutes until done.
• Cool completely. I advise this with every gluten-free bake, and especially here because the peaches can make the warm loaf even more delicate. Make sure to let the bread cool completely before slicing so that it doesn't fall apart.

Proper Storage

• Counter - In an airtight bag or container, or on a plate covered with foil, store the bread on the counter for up to 3 days (note: if it's hot, keep it in the fridge after the first day).
• Fridge - Help the bread last longer by storing it for up to 5 days in the fridge.
• Freezer - Place the loaf in a freezer-safe bag, or wrap individual slices in plastic wrap and place them in a freezer-safe bag, and store in the freezer for up to 2 months. Thaw completely in the fridge before serving.