Peach Ginger Bread
I make this bread with white peaches when they are in season and serve it warm for dessert with homemade vanilla-cashew ice cream. Frozen peaches (thawed beforehand) or other fresh fruits can be used with scrumptious and satisfactory results. The ginger is subtle and not overpowering. If you are looking for more intensity. add some freshly grated, peeled, fresh gingerroot to the batter. Please do not be alarmed that this dough/batter is indeed more batter-like and quite thin. When the bread pops out of the Oven and has cooled slightly, you will be delighted with its exquisite tea bread consistency and lovely taste.
Makes1 medium loaf
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Mealbreakfast, brunch, snack, tea
Taste and Texturefruity
Type of Dishbread, quickbreads
- 1½ cups teff flour
- ½ cup tapioca flour
- ¼ cup arrowroot
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon sea salt
- ½ teaspoon ground ginger
- ¾ cup maple syrup
- ½ cup coconut oil
- 1½ teaspoons vanilla extract
- 1 cup room temperature filtered water
- 1 cup white peach, peeled and chopped
Preheat the oven to 375 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with brown rice flour or teff flour.
In a medium bowl, combine the teff flour, tapioca flour, arrowroot, baking soda, cinnamon, salt, and ginger.
In a separate large bowl (or the bowl of a stand mixer), combine the maple syrup, coconut oil, vanilla extract, and water. Add the dry ingredients and mix well by hand with a whisk or on low in the mixer, breaking up any lumps of flour. Once a smooth batter is achieved, fold in the peach pieces.
Pour the batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, until golden and firm to the touch, and a toothpick inserted into the center comes out clean.
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2012 Jennifer Katzinger