Fresh Peach Bread (Gluten-Free)
This peach loaf cake is soft, tender, and packed with juicy, fresh peaches, making it an ideal choice for summer baking. It’s easy to make and bakes beautifully, and gives you a moist crumb. Great for breakfast, snacks, or dessert with coffee or tea.
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Gluten-free peach recipes
This gluten-free peach loaf cake is soft, moist, and bursting with juicy fresh peaches. Easy to make with simple ingredients, it bakes up with a tender, bakery-style crumb that’s perfect for breakfast, an afternoon snack, or dessert.
It’s a great peach recipe for summer and a delicious way to make the most of peach season. It freezes wonderfully and, bonus, it pairs very well with many add-ins. If you are looking for more summer baking ideas, here is the link to this fresh peach cake.
Some NOTES about the main ingredients of this recipe:
- Peaches: use ripe peaches but firm. Preferably yellow ones.
- Eggs: room temperature eggs are better.
- Oil: natural oil, like sunflower or canola.
- Milk: whole milk for the best flavor and consistency.
- Orange: fresh orange zest for a hint of citrusy flavor.
How to make this fresh fruit cake
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
Whisk together gluten-free all-purpose flour, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
Beat oil, sugars, eggs, orange zest, milk, and vanilla extract in a large bowl. Add the mixture to the dry ingredients and mix. Add the cubed peaches and mix until well incorporated. Pour the mixture into the prepared pan.
Bake for 40-50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter
Let cool before removing.
Store the loaf cake covered at room temperature for 3 days or in the refrigerator up to a week. You can freeze it in an airtight container or freezer bag. It’s better to slice the bread before freezing it.
Baking with peaches, top tips
- Peaches: fresh, ripe peaches, but firm; they must keep their shape while baking.
- Can I use canned peaches? Yes, drain them very well.
- Do I need to peel peaches? No, the skin softens while baking. It adds flavor and color. So, it’s your decision.
- Best peaches for baking: Yellow peaches are the best option; they’re sweet, juicy, and hold their shape while baking. White peaches have a milder flavor. Avoid overripe peaches, which can release too much liquid.
Variations and serving options
- Spices: Feel free to play with spices, like nutmeg or ginger.
- Lemon: Replace orange with fresh lemon zest.
- Dried fruits: Add some chopped toasted walnuts, pecans, or almonds for crunchiness.
- Berries: add blackberries, blueberries, or strawberries for freshness, color and more juice.
- Serving options: plain as it is, it’s fantastic. Don’t need extras. But, if desired, it pairs well with cream cheese frosting or Greek yogurt.
For more gluten-free peach recipes
Fresh Peach Loaf Cake (Gluten-Free)
Ingredients
- 1 and 3/4 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon orange zest
- 1/3 cup natural oil
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 2 and 1/2 cups fresh ripe peaches, peeled and cubed
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar.
- Whisk together gluten-free all-purpose flour, baking powder, salt, and ground cinnamon in a medium bowl. Set aside.
- Beat sugars, orange zest, oil, eggs, milk, and vanilla extract in a large bowl. Add the mixture to the dry ingredients and mix. Add the cubed peaches and mix until well incorporated. Pour the mixture into the prepared pan.
- Bake for 45-50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the bread; it should come out clean, with no streaks of batter.
- Let cool before removing.
- Store the cake covered at room temperature for 3 days or in the refrigerator up to a week. You can freeze it in an airtight container or freezer bag. It's better to slice the bread before freezing it.