Fresh Peach Loaf Cake (Gluten-Free)
This gluten-free 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.
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.
Notes
Peaches: fresh ripe peaches, but firm; they must keep their shape while baking. Yellow peaches are the best option. The recipe says to peel them, but it's optional.