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Closeup of Peach Bread with Cinnamon Almond Glaze on parchment paper
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5 from 3 votes

Peach Bread with Cinnamon Almond Glaze

Prep Time20 mins
Cook Time1 hr
Rest Time30 mins
Total Time1 hr 50 mins
Course: Breakfast, Dessert, Snack
Servings: 11 Slices
Calories: 284kcal
Author: Shay Lachendro

Ingredients

For the bread:

  • 2 cups (240 g) gluten-free all-purpose flour blend
  • 1 teaspoon (3 g) xanthan gum (omit if your flour blend contains it)
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon (4 g) aluminum-free baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (3 g) kosher or fine sea salt
  • 1 teaspoon (2.6 g) ground cinnamon
  • 2 large eggs , room temperature
  • ½ cup (100 g) light brown sugar, packed
  • ⅔ cup (160 mL) milk or unsweetened coconut milk beverage, room temperature
  • ⅓ cup (80 mL) avocado oil
  • 1 teaspoon (5 mL) pure vanilla extract
  • 1½ cups (230 g) diced peaches (see note)

For the glaze:

  • 1 cup (125 g) powdered sugar
  • 1 tablespoon (15 g) butter, melted (or melted dairy-free butter)
  • ½ teaspoon (2.5 mL) pure vanilla extract
  • ½ teaspoon (2.5 mL) pure almond extract
  • Pinch of kosher or fine sea salt
  • ⅛ teaspoon (0.3 g) ground cinnamon
  • 2 teaspoons (10 mL) milk or unsweetened coconut milk beverage
US Customary - Metric

Instructions

  • Preheat the oven to 350F and spray a 9x5-inch loaf pan with gluten-free nonstick cooking spray, then line with parchment paper.
  • In a large bowl, whisk together the flour, xanthan gum, granulated sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a medium bowl, whisk together the eggs, brown sugar, milk, oil, and vanilla.
  • Pour the wet ingredients into the dry ingredients. Mix until just combined, then gently fold in the diced peaches. Transfer the batter to the prepared baking pan, spreading it evenly in the pan.
  • Bake for 50-60 minutes or until a cake tester or toothpick comes out clean. Cool in the pan for 20 minutes, then remove the bread from the pan using the parchment paper, discard the parchment paper, and let the bread cool completely on a wire rack.
  • When the bread is cool, mix the glaze ingredients in a small bowl until smooth. Add more milk, a teaspoon at a time, if needed.
  • Pour the glaze over the bread and let it set for 15-30 minutes before slicing and serving.

Notes

Note: Fresh or canned peaches can be used. If using canned peaches, drain well.

Nutrition

Calories: 284kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 219mg | Potassium: 69mg | Fiber: 3g | Sugar: 33g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg