I have a thing for loaf-style sweetbreads, you may have noticed. I don't plan on stopping anytime soon.
This bread's crumb is exceptionally soft and supple, you almost need a fork. Almost. I love the way the center cracks and sinks just a little, forming broken crevices that hide a dusting of sugar: breakfast, lunch, snack, dessert- your call. It has less gluten than standard sweetbreads, so you get the best of both worlds. Rise and pockets from the all-purpose flour, texture, and grainy-ness from the almond flour. YUM!
The bonus is you can use fresh or drained, canned peaches. So, you're good year-round with this baby.
"The bread will sink a little from the weight of the peaches in the center, even though it is cooked through, so don't worry!"
Notes: Almond flour is Bob's Red Mill. Neutral oil is grape seed.
PEACHY APPLESAUCE BREAD
Ingredients: 1 cup almond flour, 1 cup all-purpose flour, 1 tsp. baking soda, 2 tsp. baking powder, a pinch of sea salt, 2 eggs at room temperature, 1 tsp. vanilla, 3/4 cup dark brown sugar, 3/4 cup unsweetened apple sauce, scant 1/2 cup neutral oil, 1 large peach- peeled and diced (or 1 cup drained and chopped canned peaches), 1 tbsp. orange juice, 2 tsp. sugar + more for dusting.
Makes 1 loaf.
1. Preheat the oven to 350*, grease, and line a standard loaf pan.
2. Put diced peach into a small saucepan, add sugar and orange juice Heat over medium, and bring to a low simmer. Stir and crush the fruit until a glossy, slightly chunky sauce is made, 5-7 minutes. Remove from heat.
3. Whisk the flours, baking powder, baking soda, salt, and cinnamon together in a large bowl.
In a separate bowl, combine the eggs, applesauce, and vanilla, mixing well.
4. Add brown sugar and oil to the egg mixture, and beat to combine.
5. Make a well in the dry ingredients, then stir in the wet until just combined. Pour into the loaf pan. Spoon peaches over the top, and swirl them in with the tip of a knife.
6. Bake for 55-60 minutes, or until a tester comes out clean. Rain a little extra sugar over the warm loaf, if desired.
Tip: If the top starts to get too brown, but you want it to bake longer, lay a piece of foil over the top.