Cinnamon Peach Bread
Makes (1) 9”x 5” Loaf (8 Slices)
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3 small peaches, peeled and finely diced (about 7 ounces once diced)
1/2 teaspoon ground cinnamon
2 teaspoons granulated Truvia
Bread Dry Ingredients:
1 tablespoon ground flax seed meal (I use Bob's Red Mill , you can find find flaxseed in the grains section of major grocery stores or online)
1 cup Gluten Free Flour Mix
3/4 cup granulated Truvia
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Bread Wet Ingredients:
1/2 cup unsweetened original almond milk (I always use Silk)
2 tablespoons liquid egg substitute
1.5 teaspoons virgin coconut oil
1/2 teaspoon pure vanilla extract
1. Preheat oven to 425 degrees. Spray a 9x5 inch loaf with nonstick spray then cut a piece of parchment paper to fit in the bottom of the pan. Set loaf pan aside. Line a rimmed baking sheet with aluminum foil, then place a piece of parchment paper on top of foil (the peaches give off a lot of liquid when roasting so this extra step really minimizes cleanup).
2. Add peeled,diced peaches to a small mixing bowl. Sprinkle with cinnamon and Truvia, then stir to coat peaches in spices.
3. Transfer peaches to prepared baking sheet and roast 10 minutes, then remove from oven and stir. Return to oven and roast 8-10 minutes more, or until beginning to brown along the edges and caramelize. Remove peaches from oven. Leave oven on but reduce temperature to 325 degrees.
4. Scoop peaches into a fine mesh strainer set over a bowl to drain while you prepare the bread.
5. Add all of the dry ingredients for the bread (flaxseed, flour, Truvia, salt, baking powder, baking soda, cinnamon, and cloves) to a large mixing bowl. Whisk until ingredients are combined.
6. Add all of the wet ingredients (almond milk, egg substitute, coconut oil, and vanilla) to a small microwave safe mixing bowl. Place bowl in microwave and microwave 30 seconds. Whisk ingredients, then microwave 20-30 seconds more or until ingredients are warm and coconut oil is melted. Whisk well to combine.
7. Pour wet ingredients into dry ingredients and stir together until well combined. Set aside.
8. Use the back of a large spoon or a potato masher to gently mash peaches while still in strainer to remove any excess liquid. Continue mashing until peaches are slightly pureed but still have some texture.
9. Scoop out 1/3 cup + 1 tablespoon of peach puree (there will be extra) and add to bread batter. Fold peach puree into batter until evenly incorporated.
10. Pour batter into prepared loaf pan and use a spoon or spatula to smooth the top into an even layer.
11. Cover loaf pan with aluminum foil and place in oven (be sure oven temperature is reduced to 325 degrees). Bake bread for 30 minutes, then remove foil. Continue to bake bread 44-46 minutes more or until edges begin to pull away from side of pan, top is golden/firm to touch, and cake tester inserted in the center comes out clean.
12. Let bread cool in pan for 20 minutes, then gently run a knife or thin spatula around the edge of pan to loosen the sides of the bread. Carefully invert loaf pan onto a cooling rack. Peel parchment paper from bottom of bread, and let cool upside down until completely cool to the touch (a couple of hours).
13. Once bread is cool, cut into 8 even slices- I’ve found the easiest way to do this is cut in loaf in half, then cut each half in two so you have 4 thick pieces. Cut each piece in half again so you’re left with 8 slices.
14. To store bread, wrap each piece individually in aluminum foil and place in a gallon sized ziploc bag. For maximum freshness, store bag in refrigerator. If you’re not going to eat the bread within a week, you can also store in the freezer, and defrost a piece in microwave, as needed.
Nutrition Information--approximately 92 calories per slice