Ripe peaches and hearty oatmeal add flavor and texture to this moist and delicious gluten free bread.
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.
Peach Oatmeal Bread
Ingredients
- 2 cups gluten free all purpose baking flour or regular flour
- 1 cup gluten free oats old fashioned or quick cooking
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups low fat yogurt (plain,peach or vanilla)
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup diced peaches thawed if frozen
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.
- In a stand mixer or separate medium bowl, whisk together wet ingredients: yogurt, oil, eggs and vanilla.
- Slowly add the wet mixture to the dry mixture and stir until combined. Fold in the peaches and pour into bread pan.
- Bake for 50-60 minutes or until toothpick comes out clean.
Laura
I have made this bread at least four times, I make a dozen muffins. Absolutely delishious ❤️❤️❤️❤️
I use peach yogurt vs the plain,otherwise keep with recipe.laurall
Liz DellaCroce
I’m so glad you enjoyed!
kelli weiss
i’m going to make this recipe for the 2nd time, as was so happy with the first effort! as i don’t have celiac, i used normal flour and oats,and fresh peaches and it turned out beautifully, this and the blueberry oatmeal are my personal favorites, plus i’ve tried 4 of your smoothies also , the apple, pb one is my fav, having had it almost every AM last week!
thanks so much for sharing these recipes:):
Kelli
Liz DellaCroce
Oh i’m so glad you like both the bread and the smoothie! Let me know if you try any other recipes!
Steve
I just found this recipe. Living at 5400 feet, I had to make adjustments for high altitude baking which included adding an additional Tbs of GF flour; using 1/2 cup of oil and 1/2 cup of unsweetened applesauce, instead of 1/3 cup of oil, and adding 1 Tbs of water.
I also peeled the fresh peaches and used only 1/2 cup of low glycemic coconut sugar and, baked it for 50 minutes at 360 F.
After leaving it in the pan for 10 minutes before transferring it to a cooling rack, we impatiently waited 2 agonizing hours before slicing into it. It is delicious. I will make another loaf this week as it is peach season here in Colorado.
Liz DellaCroce
Love what you did with it!! Enjoy!
Shawna
I know this is an older recipe that does not have current comments, but thought I’d try. I would love to make this! Looks amazing! I am trying to keep calories down where I can (which makes bread difficult), and wondered If I could sub the oil and sugar out? Specifically, some Xylitol or Splenda or Stevia for the sugar – in a baking blend. And, maybe applesauce, or even mashed banana for the oil?? Thanks!
Liz DellaCroce
Hi Shawna –
I’m not sure if it would work without the oil and sugar but if you experiment let me know!
Wendy
I’m sorry to leave a negative review. I’ve was diagnosed with celiac a number of years ago and am quite familiar with gluten free baking. I found this bread was not moist enough, and the flavour was not as good as I had hoped. In fact I ended up throwing it out as the bread was so bad. I wish someone had baked it left a review before me, I would have altered many things. Sorry.
Liz DellaCroce
Hi Wendy – First of all, I’m so sorry this didn’t turn out for you! I appreciate you letting me know so I can be sure others don’t make the same mistake. Second, can you confirm that you followed the recipe exactly as stated and use the Bob’s Red Mill gluten free flour substitute? A lot of folks make slight alterations to my recipes (well-meaning!) but that can change the entire recipe. Let me know so I can help you make this a success next time!
Ellenb
Whoa! Made this today. It was so incredibly good. Hearty, homey, not too sweet. A great showcase for peaches. I used coconut sugar and it added a nice subtle flavor note. Thanks very much.
Liz DellaCroce
I’m so glad you enjoyed it!!
Mena
Sorry, forgot to mention that I am in Durban, South Africa (may make a difference to products you suggest as they might not be available here). :)
Mena
I’m really excited to try this recipe as my husband has many food allergies of which being wheat and gluten intolerant is among them (he’s also lactose intolerant, allergic to onions, garlic, leeks, seafood, insulin-resistant, and the list goes on…). Finding pre-made food in stores is out of the question so I make everything fresh for him. Unfortunately, he cannot eat oats either (or barley, rye etc). Could you give me a suggestion of what I might be able to substitute the oats and yogurt with?
Liz DellaCroce
I would just skip the oats and perhaps try replacing the yogurt with apple sauce?? Thank you for saying hi all the way from South Africa!
Mena
Thank you Liz, I shall do that. Do the quantities, yogurt/apple sauce, remain the same?
Liz DellaCroce
I couldn’t tell you 100% since I’ve never made it that way but I would say yes!
Mena
Thank you :)
Luv What You Do
Quick breads are the best and I’ve never made one with peaches before. What a great idea after a visit to the farmer’s market.
Liz DellaCroce
I don’t use peaches normally but was so glad I did this time!! I hope you enjoy it!!
Nutmeg Nanny
Oh my goodness I bet this tastes so AMAZING! It looks perfect :) I love the peach picking photo!