Cinnamon Maple Peach Bread
Cinnamon Maple Peach Bread
Looking for the best way to use up your summer peaches? My Cinnamon Maple Peach Bread is an easy sweetbread recipe perfect for snacks, breakfast, and dessert! Fresh farmer's market peaches are baked suspended within a not-too-sweet bread spiced with cinnamon and sweetened with maple syrup. This cake is seriously decadent!
Millions of peaches, peaches for you. What on earth do you do with them all?
Summertime calls for tons of peaches. You can buy them by the dozen at the grocery store or at the farmer's market. Their peachy scent catches your attention and before you know it, you're spending $30 on a bunch of fruit. But hey, that's what summertime is all about!
Aside from your cobblers, pies, and cakes, make this scrumptious Cinnamon Maple Peach Bread with your leftover peaches! The golden hue of the peaches decorates the top of the bread, while peach preserves flavor the inside. You can even make your own peach preserves and use them inside this batter!
It only takes a few ingredients and an hour of your time to make this incredible bread. My peach bread lasts about 1 week if stored in the fridge. You can also freeze it for up to 2 months!
Can Bread Be Sweet?
Technically, this recipe is a mix between bread and cake. Bread is typically not very sweet, although many bread recipes contain sugar. Sugar feeds the yeast during the bread-making process when making yeast bread.
This Cinnamon Maple Peach Bread does not contain yeast. It is a quick bread but is sweetened by peach preserves and maple syrup. The sweetness adds a cake-like element to the dish, yet, the bread is still baked in a loaf tin like many quick bread recipes.
Call it bread, call it a cake. As long as you make it, call it whatever you want! Either way, it is moist and delicious.
This bread is palatable because it is not too sweet. There is some sweetness, but not as much as you would expect a cake to have. This highlights the peaches, showing off their natural sweetness during peak peach season.
When Are Peaches in Season?
The United States sees its peak peach season every summer. You will begin to see them emerge in grocery stores around May, with September being the end of the season. The peak harvest season for peaches is July and August.
I like to get my peaches from the freshest source possible. When peaches are already very ripe, I usually pass on them. I generally like to allow the peach to soften and ripen on my countertop so I can keep an eye on them. Overripe peaches are hard to revive. Buying firmer peaches gives you more time to make a variety of recipes with them.
If you buy your peaches at the farmer's market, the farmer will likely tell you all about the growing process. I have learned so much about produce by simply talking to the local farmers that sell at my local summer market. They are always helpful in identifying types of peaches, how they grow, and how to cook them.
This goes for any fruit, not only peaches. During cherry season, farmers will market their freshest cherries. During apple and pumpkin season, you barely see any other type of produce. Seasonal fresh produce is the best way to pick the freshest fruit available.
Ingredients in Cinnamon Maple Peach Bread
- 2 cups organic artisan bread flour
- 2 teaspoons baking powder
- 6 tablespoons warm water
- 2 tablespoons flaxseed meal
- ¼ cup organic brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- pinch of finely-ground sea salt
- 2 tablespoons peach preserve or jam
- 4 tablespoons vegan butter, melted
- 3 tablespoons pure maple syrup
- ¼ cup almond milk
- 2 medium peaches, sliced
OPTIONAL TOPPINGS:
Pure maple syrup, for drizzle
You can also top with additional peach preserves or butter!
How to Make Cinnamon Maple Peach Bread
Other Recipes You'll Love
If you enjoy my Cinnamon Maple Peach Bread, you will love these recipes, too!
- Vegan Southern Peach Cobbler
- Thick + Fluffy Sweet Potato Pancakes
- The Best Vegan Chocolate Chip Cookies
- Fluffy Vegan Banana Chocolate Chip Pancakes
- Apple Pie Overnight Oats
MADE OUR RECIPE(S)?
If you tried this Cinnamon Maple Peach Bread or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Cinnamon Maple Peach Bread
Ingredients
BREAD:
- 2 cups organic Artisan bread flour (See Notes!)
- 2 tsps baking powder
- 2 Tbsps flaxseed meal + 6 Tbsps WARM water! (This creates '2 flax eggs')
- ¼ cup organic brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon allspice
- pinch of finely-ground sea salt
- 2 Tbsps peach preserve or jam
- 4 Tbsps vegan butter, melted (See Notes!)
- 3 Tbsps pure maple syrup
- ¼ cup Almond milk (You can use your fave plant-based milk!)
- 2 medium peaches, sliced w/ skin on (divided)
OPTIONAL TOPPINGS:
- Pure maple syrup, for drizzle
Instructions
TO MAKE THE BREAD:
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard size loaf pan with vegan butter or coconut oil, then lining it with parchment paper (hanging on the sides).
- In a small bowl, add the flaxseed meal and water together to a bowl, stirring and letting it set + thicken for 5 minutes; This makes the 'flax eggs'.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, allspice, and salt until combined.
- Add the flax eggs, melted vegan butter, peach preserve/jam, maple syrup, and milk to the dry ingredients, stirring everything together using a rubber spatula until combined and moist, yet thick. NOTE: If too dry, add additional milk, 1 tablespoon at a time. Fold in half of the sliced peaches.
- Scoop batter in the prepared loaf pan (evenly spreading it out) and gently place the remaining peach slices on top of batter (lightly pressing them in so they stay in place). Bake it for 55-60 minutes, or until the centers come out clean once tested using a toothpick.
- Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
- Slice, drizzle with additional maple syrup (if desired) and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days and if needed, it can be frozen for up to 3 months. Just ensure that your bread cools completely before placing it in the refrigerator or freezer (stored in a freezer safe ziplock).
- SWEETENER: You can always use organic brown sugar, pure maple syrup, vegan honey, or date syrup, date syrup or nectar as a substitute for Agave syrup. For vegan honey—-Bee Free Honee, click link.
- GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
- OIL: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.
- PEACH PRESERVE: Instead of store-bought preserve, you can always use your homemade version or make a quick "peach puree" via my Peach Granola recipe.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!