Vegan Gluten-free Almond Peach Bread

Oh my gosh did we have a fun time last night at the Calgary Stampede. The weather was hot, the grounds were buzzing with activity… and may I just say George Canyon is one sexy man?

Yeeha to that!

The four of us got down to the grounds around 6pm. We walked around, ate fries on the grass, and bought Mom a big hat.

There were loads of gluten-free foods to check out, too. We ended up getting bun-less bison smokies from Second to None meats, a butcher in SW Calgary that had a food stand set up in Weadickville.

Then, we sat on the grass in front of the Coca Cola stage for around 2 hours. The wait was worth every minute. George put on a great show. So great, that I completely lost my voice!

I’m definitely feeling the affects of staying out past midnight on a work night… I could really use an extra couple of hours of shuteye. But the day must go on!

Knowing I was going to see my sister last night, I came up with a recipe for gluten-free peach quick bread to take along for her. Her boyfriend, Zach told me that Christina is living off of quinoa bowls now that she’s gluten-free because she has no clue what to eat. I remember being in her position when I first went gluten-free and figured bringing her a loaf of peach bread could hurt!

She was quite pleased with the treat, I must say. And while I may not have inspired her to race to the kitchen to mash peaces with a fork, at least I know she’ll be having something tasty (and healthy) in her lunch kit today.

I saved just a couple of slices for myself, so I’ll have a tasty treat in my lunch today, too!

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5.0 from 3 reviews
Vegan Gluten-free Almond Peach Bread
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free
Prep time: 
Cook time: 
Total time: 
Serves: 7.5″ x 3.5″ loaf, 12 servings
Aromatic gluten-free quick bread made with fresh organic peaches, toasted almonds and coconut sugar.
Roasted peaches
  • 1 teaspoon coconut oil, melted
  • 1 teaspoon fresh lemon juice
  • 2 teaspoon coconut sugar
  • ½ teaspoon pure vanilla extract
  • 1 medium ripe peach, pitted and sliced
Toasted almonds
  • ½ cup slivered almonds
  • 1-1/4 cup brown rice flour
  • ½ cup white rice flour
  • ½ teaspoon gluten-free baking soda
  • ¼ teaspoon sea salt
  • 1-1/2 cup organic peaches, mashed (~4 medium-sized peaches)
  • ½ cup coconut sugar
  • 2 tablespoon maple syrup
  • 2 tablespoon freshly ground flax seed + 4 tablespoon water, combine and allow to sit for 5 minutes
  • 2 teaspoon vanilla extract
  • ½ teaspoon pure almond extract
  • 1 tablespoon coconut oil, melted plus extra for greasing
To prepare the roasted peaches:
  1. Preheat oven to 400F and line a baking sheet with parchment paper. You’ll want to use parchment for this as the peaches get really juicy and sticky. Set aside.
  2. In a medium-sized mixing bowl, add oil, lemon juice, sugar and vanilla. Once completely mixed, add sliced peaches and coat. Spread peaches onto prepared baking sheet.
  3. Roast until peaches are tender and cooking liquid is syrupy, about 15 minutes. Remove from the oven and set aside.
To toast almonds:
  1. With the oven still at 400F, place almonds on baking sheet and toast for 4-5 minutes, rotating once. Remove from the oven and set aside to cool.
To make bread:
  1. Reset oven temperature to 350F. Line a 9×5 loaf pan with parchment paper so that it’s draping over both sides for easy lifting. Grease any exposed corners with a dab of coconut oil.
  2. Mash raw peaches with a fork until you have a chunky mixture. If it’s challenging to mash with a fork, pulse with a food processor or blender briefly, just to break down. Do not make into puree!
  3. Add brown and white rice flour, baking soda and salt in a medium-sized bowl. Whisk to combine.
  4. In a small bowl, add wet ingredients – mashed peaches, coconut sugar, maple syrup, flax mixture, extracts, and melted coconut oil.
  5. Add wet to dry and mix with a hand mixer until just combined. Stir in toasted almonds.
  6. Drop mixture into prepared loaf pan and top with roasted peaches. Bake for 65-75 minutes (mine took 70 minutes) or until toothpick inserted in the center comes out clean.
  7. Let cool for at least 1 hour before slicing.

    The bread is not mushy in the slightest. It’s crumbly good, just as a quick bread should be. I found it to be more cake-like than my other breads with just the perfect amount of sweetness without being overkill.

    Start off by lining up all of your ingredients. This helps me to not forget an ingredient. I’m horrible for that. If it’s not on the counter when I start the recipe, I’ll forget about it.

    Slice your peaches and coat with the lemon juice, sugar, oil and vanilla. Try not to lick your fingers too much at this stage… the roasted peach juice is better, promise ;)

    Once the peaches are roasted, get toasting the almonds. They’ll only take a couple of minutes and will be very quick to burn, so watch them carefully!

    Peaches and almonds down, time to get going on the main event.Whisk dry ingredients and mash your peaches. You don’t want a puree. If you puree I’m not sure the recipe will turn out the same. My mixture had a bunch of larger pieces of peaches in it that add character and beautiful color to the loaf!

    Mix wet ingredients, add dry, add almonds and mix until fully incorporated.

    Drop the mixture into your prepared pan, top with roasted peaches and throw it in the oven.

    Cut yourself a slice, go out onto the patio, and enjoy the Summer sun!

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    Comments | Leave Your Comment

    1. Aww you’re such a good sister!! :) Glad you and your family had a great time at the Stampede. It’s something I never did when I lived out west but it sounds like quite the experience! Loved all the Instagram photos!

      • Well, I don’t know about that! Maybe trying to make up for lost time? We were horrible to each other when we were younger! Oh you MUST go someday. It’s the best time… ever.

    2. Leann, you are such a sweetie to make bread for your sister. And peach bread, what a thought! I know I’ve never had that before, looks mighty tasty.

    3. The stampede looks like a blast! I loved watching the pics pop up on IG. :)

      This bread is perfect! The peaches are even sweeter than usual this season in Georgia (maybe the insane heat does that?!). I’d love a slice of this with my coffee… but I did at least make a peach-ginger smoothie.

      Have a great Monday!

      • Mmm peach ginger smoothie sounds delicious! I have a couple of peaches leftover… think I’ll have to do that tomorrow morning. Good call, Laura :)

    4. That is so sweet of you! I need to bake gluten free more often for my dad (has Celiacs). He was pretty bummed after his diagnosis because of all of his ‘favorites’ he had to give up (like delicious bread!).

      • I bet your Dad would be thrilled if you made him some gluten-free treats. My sister really, really appreciates it when I make things for her. Warms my heart every time!

    5. I have never had or heard of peach bread before but it sounds delicous!!

      • Neither had I until I tried it haha… it WAS delicious!

    6. That bread looks incredible! I want a warm slice smothered in almond butter!

      Love the Stampede pics too! Do you mind me asking how you get your photos to go side by side like that?

      • Thanks, Gillian! I make them in photoshop, actually. Never did learn how to do it in WordPress. Sorry if that doesn’t help you at all. I bet you could do it in Paint, too… but a bit more challenging.

    7. Peach bread?! Oh my you are creative. Love that idea! Glad you had fun with your family this weekend! Try to get more sleep tonight :)

      • I wish I could say that I was going to get more sleep… but we’re going over to my parent’s house for a huge dinner with a bunch of my family from Quebec who is in the city visiting. I sense another late night in my future… Hope you had a great weekend, too!

    8. Aw, I’ve wanted to go to the stampede forever! It’s not even that far away but I still haven’t made it. It looks like so much fun :D Your bread looks fantastic – I love the idea of roasting the peaches beforehand. Yum!

      • You must come one of these years, it truly is an adventure! I’ve been going every year for 25 years and find something new and exciting to experience each and every time!

    9. Just a quick question for clarification – Under the “To make bread” section, number 3, you add BOTH kinds of rice flour, not just the brown rice, correct? I’ve never worked with the rice flour and I’m not that great at baked goods yet, so I’d rather ask than assume. (I’ll slay a saute, though!)

      P.S. Thanks for the suggested vinegar replacement (instead of pickle juice) on the tuna-free sunflower seed salad recipe from a couple weeks ago – I’m using 1 cup of soaked sunflower seeds with 1 Tbsp apple cider vinegar and 1 Tbsp lemon juice plus a drizzle of olive oil. I’ve made two batches already and had FIVE rave reviews, FOUR from folks who eat reasonable but mostly “standard” diets.

      • Hi Michelle, yes that’s ALL rice flour. I’ll clarify in the recipe just in case there are others that may be a bit confused. Thanks for catching that and SO happy to hear that the adjustments to the tuna salad worked out well. Love that “standard” folk enjoyed it, too :)

    10. why oh why do I even google! I went googling for peach recipes and where did it bring me, right back here to you of course! I didn’t even realize it had until I went to close out the google page and saw your all too familiar HP on the tab! I’ll admit, I didn’t look at any pics just went right for the recipe so I didn’t see your face. I really should know better! lol

      Now, I see your have a peach pancake cobbler, instead of making 5 – 1 cups, can I make this in a 9×9 pan I wonder so they can just devour it lol would I need to quadruple the recipe you think?

      thanks for all you do :) you make my life so much easier, my children love us for it lol

    11. Hi Leanne.I love and enjoy your vegan recipes so much and they really helped spicy things up for my taste buds. Thank you so much for that! :) I just want to ask a question, would it be possible to substitute a few ingredients to make it more vegan?

      • Hi! Waking up those taste buds is one of my missions! Great to hear that you’re venturing out and trying new things. I’m not sure what you mean about changing things to make the recipe more vegan… the recipe is vegan to start with so I’m not sure which substitutions you’re referring to. Let me know, and I’ll try to help as best I can :)

    12. This recipe WILL work for me!!! Yeah!!! Oh my does it is ever look and sound just like something I will really enjoy thank you SO very kindly for sharing this lovely recipe.

      • Yes! Awesome. I’m glad that you found one that will work for you. Thank YOU very much for following Healthful Pursuit and being such a strong supporter :)

    13. I made this today and it turned out awesome…i must tell you I used peaches from a jar that I dried real well I did not roast them I know fresh and roasted would probably be even better but these worked well, IMO I must tell you that I appreciate ALL your hard work and all the extra effort you put forth everyday to help myself and so many of us, you are such a bright light, a real blessing in my life, you took the mundane and put lots of fun and excitment back into the everyday for me. I am sending you a big heartfelt thank you and a virtual hug for this very gratifing very tasty recipe.You’re the best:)

    14. Hi Leanne! Just wondering if this could be made with an all-purpose GF flour blend instead of the rice flours?

      • I bet it could! I’ve never tried it, but seems logical!

    15. I have a question,we are trying to stay away from all sugars as well as wheat, so I’ve been trying to cook with stevia or blue agave nectar, can I substitute those for the syrup and sugars? I know I can’t add the peaches, so I’ll switch to blueberries or kiwis. :)

      • Hi Kathy! I haven’t tried this recipe with those ingredients, so I’m not too sure. If I were in your position, I’d probably do a mixture of the agave and stevia. I hope that helps!

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