Ingredients
Scale
- 5 peaches
- 1 large egg
- 2/3 cup packed light brown sugar
- ½ cup olive oil
- 1 tablespoon vanilla extract
- 2/3 cup almond meal
- ¾ cup milk, I used almond, use what you love
- 1 2/3 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
Instructions
- Preheat oven to 350 degrees F. Oil a loaf pan. Cut 2 peaches into nice slices and dice the remaining 3. I peel them, but that’s up to you.
- In a large bowl, stir together egg, sugar, oil, and vanilla. Add in the almond meal. In a medium bowl stir together the flour, baking soda, baking powder, cinnamon, and ginger. Alternately add the flour mixture and milk to the oil mixture, beginning and ending with the flour. Stir in the chopped peaches.
- Pour the batter into the prepared pan. Top with sliced peaches in a neat, decorative pattern. Place on a foil lined baking sheet and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm or cool completely in the pan. Bread may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave in 30 second increments until warm.
Notes
Recipe adapted from Kitchen Sanctuary via Simply Stacie
- Prep Time: 20 minutes
- Cook Time: 1 hour