This moist gluten free peach bread uses yogurt instead of butter for a tender crumb packed with fresh, frozen, or canned peaches. Ready in 70 minutes.
Peach season is a beautiful thing, isn’t it? One of my favorite summertime traditions is eating a freshly picked peach over the sink and savoring every juicy, messy bite. The floral aromas and honey-scented notes of a perfectly ripe peach are utterly intoxicating and well worth the wait all year long.
Seasonal eating is a lesson I learned early on from my mother who would bring me along on trips to the farmers market or local farm stands while growing up. Despite eating the rainbow in fruits and vegetables throughout my childhood, I struggled with childhood obesity up until my early 20’s when I decided to make permanent healthy lifestyle changes and ultimately achieved long term weight loss success.
Whether you’re gluten-free or not, the recipe is 95% the same: simply swap out your favorite flour (I love whole wheat pastry flour) for the gluten-free all-purpose baking mix. If you’re baking for a classroom or hosting a party, this is a great bread to make that everyone can enjoy regardless of gluten allergies.
No peaches on hand? No problem. Replace with diced nectarines, blueberries, bananas or raspberries. By adding fresh fruit and oatmeal to the mix, you add back nutrients and fiber that are often missing from gluten free mixes. Ginger and peaches are one of my favorite flavor combinations but you can use cinnamon if you don’t have ginger on hand.
Ingredients
- Gluten free all purpose flour: Bob’s Red Mill 1:1 or King Arthur GF Measure for Measure both work. I wouldn’t use almond flour or coconut flour, as the ratios are completely different. If you aren’t trying to keep it gluten-free, you can just use regular flour!
- Oats: Old fashioned or quick cooking both work well. If you’re oat-sensitive, you can skip the oats and increase flour by 1/4 cup.
- Plain or vanilla low fat yogurt: This is the secret to the moist crumb. Greek yogurt also works. For dairy-free, use full-fat coconut yogurt (not coconut milk) at the same amount.
- Peaches: Fresh, frozen (thawed and patted dry), or canned (drained well). See “Which Peaches to Use” below.
- Ground ginger: Ginger and peach is a classic Southern pairing — the warmth of ginger amplifies the honey notes in ripe peaches without overpowering them. Cinnamon is an easy swap if you prefer.
- Vegetable oil: Keeps the bread moist at room temperature without solidifying. Avocado oil or melted coconut oil also work.
Which Peaches to Use
Fresh peaches give the best flavor and texture during July-September peak season. No need to peel, as the skin softens completely during baking. Dice into roughly 1/2-inch pieces.
Frozen peaches work perfectly. Thaw completely, drain excess liquid, and pat dry before folding in. Do not add frozen as the extra moisture throws off the batter.
Canned peaches work in a pinch. Use peaches in juice (not heavy syrup), drain thoroughly, and dice before adding.
How to Make Gluten-Free Peach Oatmeal Bread
Step 1. Start by whisking together your dry ingredients in a large bowl and set aside.
Step 2. Next, in the bowl of a stand mixer, mix together the wet ingredients.
Step 3. Slowly add the dry ingredients to the wet ingredients until the batter is fully combined. Gently fold in the peaches.
Step 4. Add batter to a prepared bread tin, then bake in the oven at 350 for around an hour.
Once a toothpick comes out clean, remove from the oven and let cool. Slice and enjoy your Gluten-Free Peach Oatmeal Bread!
Alternate Methods
- Make it as muffins. This batter bakes beautifully as muffins. Fill a greased standard muffin tin 3/4 full and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. Makes approximately 14–16 muffins. (Also try my Blueberry Oatmeal Bread for another one-batter, two-format option.)
- Optional glaze. For a dressed-up presentation or brunch spread, whisk together 1/2 cup powdered sugar with 1-2 tablespoons of peach juice (from your canned peaches or thawed frozen peaches) and drizzle over the fully cooled loaf. This is optional, and the bread is complete without it, but it photographs beautifully and adds a light sweetness.
More Baked Goods
- Strawberry Oatmeal Yogurt Muffins
- Gluten-Free Apple Crisp
- Almond Flour Blackberry Muffins
- Healthy Banana Bread
- Molasses Cookie Granola
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
No fork required.
Ingredients
Instructions
- Pre-heat oven to 350 degree and grease a bread pan with non-stick spray.
- In a medium bowl, whisk together dry ingredients: flour, oats, sugar, baking powder, ginger, baking soda and salt.2 cups gluten free all purpose baking flour, 1 cup gluten free oats, 3/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In a stand mixer or separate medium bowl, whisk together wet ingredients: yogurt, oil, eggs and vanilla.1 1/2 cups low fat yogurt, 1/3 cup vegetable oil, 2 large eggs, 1 tablespoon vanilla
- Slowly add the wet mixture to the dry mixture and stir until combined. Fold in the peaches and pour into bread pan.1 cup diced peaches
- Bake for 50-60 minutes or until toothpick comes out clean.
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes. Swap in the same amount of whole wheat pastry flour or all-purpose flour. Everything else stays identical.
There are two likely culprits: peaches weren’t drained/patted dry enough, or the loaf was underbaked. GF breads need the full bake time, you don’t want to pull it early. Always test the center with a toothpick, not just the edges.
Cinnamon is the most natural swap, and you can use the same amount. A blend of cinnamon and a pinch of cardamom also works beautifully with peaches.
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