Vegan Gluten-free Almond Peach Bread

By March 29, 2017

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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This entry was tagged: bread, peach, vanilla

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