I have a thing for loaf-style sweet breads, you may have noticed. This is recipe is great for late summer, when peaches are in their prime.
The bread's crumb is extremely 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. With 50% less gluten, 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 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.
GLUTEN-LITE PEACHY APPLESAUCE BREAD
Ingredients: 1 cup almond flour, 1 cup all purpose flour, 1 tsp. baking soda, 2 tsp. baking powder, pinch of sea salt, 2 eggs at room temperature, 1 tsp. vanilla, 3/4 cup dark brown sugar, 1 scant cup unsweetened apple sauce, 1/2 cup neutral oil, 1 peach- peeled and diced, 1 tbsp. orange juice, 2 tsp. sugar + more for dusting.
Makes 1 loaf.
1. Preheat 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 egg mixture, beat to combine.
5. Make a well in the dry ingredients, then stir in the wet until just combined. Pour into loaf pan. Spoon peaches over the top, 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.