Cinnamon Maple Peach Bread

5 from 1 vote

The best way to use up your ripe peaches is with this Cinnamon Maple Peach Bread recipe! The sweet flavors of smoky maple and spicy cinnamon season the soft peaches suspended within a delicate bread dough.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch, Dessert

Keyword: apricot, baked, bread, breakfast, brunch, cinnamon, classic, dairy-free, dessert, easy, fluffy, gluten-free, healthy, homemade, indulge, maple, peach, plant-based, recipe, vegan

Servings: servings

Calories: 257kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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