Peach Almond Bread

Freshly baked bread filled with sweet yellow peaches and slivers of almond in each bite. Each slice is moist and slightly sweetened, delicious as a breakfast on the go or as an afternoon snack. 

Peach Almond Bread | Cooking with a Wallflower

I am super excited to share this recipe with you today!

With summer quickly turning into fall, kids going back to school, and peach season coming to an end, I thought that this amazingly moist and tasty Peach Almond Bread is the perfect way to say farewell to one season and welcome in the next. You must try this bread before peach season is officially over! Trust me.

Peach Almond Bread | Cooking with a Wallflower

Every bite of this bread is moist, slightly sweet, and contains bits of peaches and slivers of almond. Seriously? How can you say no to such a tasty combination? I even enjoyed eating the end pieces. And that’s saying a lot. I usually avoid the end pieces of bread and leave those behind (for someone else). Yes, I’m one of those people =)

While this recipe isn’t as quick to make as most of my other recipes, I promise you that it’s well worth the wait. Plus, you’ll have enough for breakfast for a few days. Isn’t that great?

Go try it! You won’t regret it!

In the mean time,  I’ll be sharing these at the Novice Gardener’s Fiesta Friday=)

Peach Almond Bread | Cooking with a Wallflower

First, preheat the oven to 350oF. Grease a 9×5 inch loaf pan with either vegetable oil or nonstick cooking spray.

Slice a peach into small pieces, and set them aside for now. Reserve a few thin slices of peach for the top of the bread.

Peach Almond Bread | Cooking with a Wallflower

In a large bowl, mix together the flour and the baking soda.

Peach Almond Bread | Cooking with a Wallflower

In a separate medium bowl, beat a large egg, add in the sugar, vanilla extract, buttermilk and vegetable oil. Whisk the ingredients until they are mostly combined.

Pour the wet ingredients into the dry ingredients. Gently mix the ingredients until they are just incorporated. You don’t want to overmix the batter. It will make the bread less soft.

Peach Almond Bread | Cooking with a Wallflower

Add the bits of peaches and slivers of almond, and gently fold them in.

Peach Almond Bread | Cooking with a Wallflower

 

Peach Almond Bread | Cooking with a Wallflower

Pour the batter into the loaf pan. Top the loaf with thinly sliced peaches.

Peach Almond Bread | Cooking with a Wallflower

Place the pan into the oven and bake for about 40 minutues. After 40 minutes, remove the bread from the oven and cover with foil to prevent the top of the bread from becoming too brown and dry.

Bake for an additional 10 minutes. Then check to see if the bread is done by inserting a toothpick into the bread. If it comes out clean, it is done. If the batter clings to the toothpick, bake for a little longer. Continue to keep a close watch on the bread. My loaf was done in exactly an hour, but each oven bakes differently so the times will be different.

Peach Almond Bread | Cooking with a Wallflower

Once the bread is done, set it aside to allow it to cool for several minutes before slicing into the bread.

Serve the bread slices warm or cold.

Peach Almond Bread | Cooking with a Wallflower

Enjoy!

Peach Almond Bread | Cooking with a Wallflower

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Peach Almond Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 1 loaf of bread

Peach Almond Bread

Freshly baked bread filled with sweet yellow peaches and slivers of almond in each bite. Each slice is moist and slightly sweetened, delicious as a breakfast on the go or as an afternoon snack.

Author: Andrea Giang

Ingredients

2 cups flour

1 teaspoon baking soda

1 large egg, beaten

2/3 cups granulated sugar

¼ cup brown sugar

2 teaspoons vanilla extract

1 cup buttermilk

1/3 cup vegetable oil

1 large peach, diced (about 2 cups)

1/3 cup almond slivers

Directions

Preheat the oven to 350oF. Lightly grease the loaf pan with vegetable oil or nonstick cooking spray.

Slice a peach into small pieces, and reserve a few thinly slices of peach for the top of the bread. Set aside for now.

In a large bowl, mix together the flour and baking soda.

In a medium bowl, mix in one beaten egg, granulated sugar, brown sugar, and vanilla extract. Once the ingredients are evenly incorporated, whisk in the buttermilk and lastly the vegetable oil.

Pour the wet ingredients into the dry ingredients. Mix them until they are just combined. Don’t over mix the batter.

Add the diced peaches and almond slivers to the batter. Gently fold them into the batter.

Pour the batter into the loaf pan. Top the batter with thin slices of peach.

Bake the bread at 350oF for about 40 minutes. Then remove the bread from the oven and cover the bread with foil to prevent the bread from becoming too dry and overly brown.

Bake for an additional 10 minutes before removing the loaf from the oven and checking its readiness with a toothpick. Insert the toothpick into the bread and remove it. If the toothpick comes out clean, the bread is done. If the toothpick comes out with batter, place the loaf back into the oven and bake a little bit longer. Continuously check the bread to see if it is ready.

Once the bread is done, allow the bread to cool for several minutes before slicing into it.

Serve the bread slices warm or cold.

http://cookingwithawallflower.com/2014/09/04/peach-almond-bread/

 

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