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
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low fat yogurt (plain,peach or vanilla)
- 1/3 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.
Steve
September 2, 2018 at 6:45 pmI 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
September 3, 2018 at 2:21 pmLove what you did with it!! Enjoy!
Shawna
September 27, 2016 at 10:37 pmI 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
September 28, 2016 at 1:22 pmHi Shawna –
I’m not sure if it would work without the oil and sugar but if you experiment let me know!
Wendy
August 28, 2015 at 8:38 pmI’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
August 30, 2015 at 2:58 pmHi 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
September 13, 2014 at 10:33 pmWhoa! 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
September 15, 2014 at 8:57 pmI’m so glad you enjoyed it!!
Mena
September 13, 2013 at 2:22 amSorry, 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
September 13, 2013 at 2:19 amI’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
September 13, 2013 at 8:33 amI 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
September 13, 2013 at 9:00 amThank you Liz, I shall do that. Do the quantities, yogurt/apple sauce, remain the same?
Liz DellaCroce
September 13, 2013 at 2:14 pmI couldn’t tell you 100% since I’ve never made it that way but I would say yes!
Mena
September 16, 2013 at 3:09 amThank you :)
Luv What You Do
September 10, 2013 at 2:44 pmQuick 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
September 10, 2013 at 3:22 pmI don’t use peaches normally but was so glad I did this time!! I hope you enjoy it!!
Nutmeg Nanny
August 31, 2013 at 1:23 pmOh my goodness I bet this tastes so AMAZING! It looks perfect :) I love the peach picking photo!
rooth
August 26, 2013 at 11:44 amThis is definitely a recipe I can get behind, particularly with the additional GF foods I’m making for my sister. Healthy changes for this fall that have already started? Tons of kale!
Meredith Bucher
August 26, 2013 at 11:39 amThese peaches look delicious! I’d like to try to eat more fruit and pack healthy lunches during the week to save money and eat healthier! The cookware is a great giveaway to get started with healthier cooking!
Janet
August 26, 2013 at 11:29 amWe’re going to pick fruit this fall! A great outing with the family and a great way to motivate kids to eat healthy!
Judy Tutak-Hill
August 26, 2013 at 11:23 amThis bread looks delicious and peaches are fresh right now. But I love that you provided substitute ideas too!
Annamaria @ Bakewell Junction
August 26, 2013 at 11:10 amI’m going bake instead of frying.
Annamaria
Christina
August 26, 2013 at 10:30 amI always pack my daughter a healthy, homemade lunch, but this year she wants more salads instead of sandwiches. Today, I gave her a mixed leaf lettuce salad topped with chopped roasted chicken and an olive oil, red vinegar dressing. Her lunches are the envy of her friends, haha! Your peach bread looks awesome, btw!
Sara E.
August 26, 2013 at 10:12 amThis recipe sounds delish! This year, we’re going to eat less processed food and more homemade stuff. :)
Jenn R
August 26, 2013 at 9:56 amI love baking cakes with yogurt! I sub it for sour cream as much as I can, for just about everything, too. Healthy change for this year: Making homemade portable snacks, especially granola bars or softer items in ‘brownie bar’ form. The ones in the store may as well be cookies! Hoping to cut costs and calories by packing in items with higher fiber & nutrient content for feeling full vs. ‘energy buzz & crash’. I think oats, oat bran, coconut flakes, pumpkin seeds, dates and other higher fiber items will be prominent in my future experiments.
Katherine
August 26, 2013 at 9:46 amWhen we were up in Niagara two weeks ago peaches were everywhere. I think nothing beats the peach-raspberry combo.
Barbara Youngren
August 26, 2013 at 9:31 amMy kids are all out of school, but the “grands” will be eating more vegetables this year!
Katherine
August 26, 2013 at 9:29 amLiz, I think the Rafflecopter widget isn’t showing up when people view this via Internet Explorer. That may be why some people aren’t understanding how to enter.
Liz DellaCroce
August 26, 2013 at 9:47 amWe actually tested it on all browsers in the beginning and it was working but I think it may come and go… shoot!! Well over 6,000 people found a way to enter and it closes in 2 hours so I won’t worry too much at this point. Thank you for telling me regardless!! xoxo
Darcy J
August 26, 2013 at 9:26 amTrying to get my 16 yr old to eat less processed food!