Peaches and Cream Bread
This Peaches and Cream Bread is one that’s hard to keep around! You might want to bake two – don’t say I didn’t warn you.
When time allows, I love to make some homemade snacks at the beginning of the week for my kids to munch on. That way, instead of reaching for the chips in the pantry (which are an occasional treat), I can tell them to grab the snacks that I’ve made – which are always healthier than anything you can get at the store!
It can be as simple is prepping some veggies with ranch or making no-bake bites, but I like to go above and beyond when I can. Enter this bread – the perfect treat for after school! My kids love this Peaches and Cream Bread almost as much as my famous blueberry bread from The Best Homemade Kids’ Lunches on the Planet. Like I said, it’s hard to keep a loaf around for more than a day or two.
I love when my kids help me bake this bread; the moments we spend in the kitchen together are some of my favorite. I hope you get to make this Peaches and Cream Bread with your kids and make them very happy when snack time comes around!
Need more easy and healthy snack ideas? Check out my cookbook The Best Homemade Kids’ Snacks on the Planet!
- 1½ cups (218 g) peaches, diced fresh or frozen
- 1½ cups + 1 tablespoon (196 g) all purpose flour, divided
- 2 teaspoons (9 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1 cup (230 g) plain yogurt
- 1 cup (200 g) sugar
- 3 large eggs
- 2 teaspoons orange zest (from 1 large orange) -optional
- 1 teaspoon (5 ml) vanilla extract
- ½ cup coconut oil (120 ml), in liquid form
- Preheat the oven to 350°F (180°C). Grease a 9x5" loaf pan, dust with flour, and tap out excess. Alternatively, you can line loaf pan with parchment paper.
- In a small bowl, mix diced peaches with 1 tablespoon of flour. Using your hands, toss them around until they are all evenly coated with flour. This helps prevent them from sinking to the bottom of the pan when baking.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, or the bowl of your stand mixer, mix yogurt, sugar, eggs, orange zest, vanilla, and coconut oil on low speed until all items are thoroughly combined.
- Slowly add the flour mix to the wet, making sure there are no clumps but careful that you don’t over mix. Gently fold flour-coated peaches into the batter.
- Pour the batter into the pan and bake 50-55 minutes, or until a toothpick comes out clean.
- Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before removing from pan.