Vegan Peach Quick Bread

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Vegan Peach Quick Bread

Jill Dalton
Dive into the realm of plant-based goodness with this EASY Peach Quick Bread recipe! Packed with the natural sweetness of peaches and whole food ingredients, this easy-to-make bread has a burst of flavor in every bite. Whether you're an expert baker or a beginner, our quick and straightforward recipe ensures you'll enjoy a moist, peach-infused delight that's suitable for any time of day.
4.43 from 21 votes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 142 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F.
  • Lightly blend the oats in a blender to make a course flour.
  • Pour into a mixing bowl along with the flax meal, baking powder and baking soda and stir well.
  • Slice 2 of the peaches into chunks. Slice the remaining peach in half, dicing one of the halves into small pieces and slice the other half in thin lengthwise slices for decorating the top. Set aside.
  • Add the 2 peaches that have been cut into chunks to a blender along with the dates, lemon juice and vanilla extract and blend until smooth.
  • Pour blended mixture into the bowl with the dry ingredients along with the diced half of a peach that was set aside and stir well.
  • Spoon mixture into a silicone bread pan or parchment lined bread pan and smooth the top.
  • Layer the thin peach slices on the top of the bread for decoration.
  • Bake for 55 minutes.
  • Keep in an airtight container in the fridge for up to a week.

Nutrition

Calories: 142kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 166mgPotassium: 231mgFiber: 4gSugar: 12gVitamin A: 215IUVitamin C: 3mgCalcium: 51mgIron: 1mg

8 thoughts on “Vegan Peach Quick Bread”

  1. I made it right away and it’s extremely delicious! Thank you so much for sharing. Though, I have a question. Whenever I make these breads, mine never seem to rise like yours do. They stay thin. I use Bob’s Red Mill baking powder, which should be fine… But they never rise much. The other ingredients are all the same. Any idea why that could be?

    1. I wish I knew Sibel. Sometimes mine rise but then fall as they cool. Using whole food ingredients is really difficult to get a good rise.

  2. Hi Jill, We really loved this recipe. I appreciate that you gave the weight of the peaches. I had rather small peaches and ended up using 4 peaches that weighed 1 pound (used mixture with date) and 1/4 pound that were just the chunks to mix in batter.(I didn’t put the peaches on the top since I didn’t have the extra 1/4 pound. Still came out great) The weight was with the skin and pits.

    Do you think we could use frozen or canned peaches? I was thinking of draining them for a bit and drying them. Would you think the weights would remain the same? I wonder if the texture would be different given the frozen and canned peaches are usually peeled. (Maybe 1 pound that gets mixed with the dates and 1/4 pound that is left as chunks and mixed in the batter.)

    Any suggestions?

    Thanks

    1. I’m not sure if it would work or not. My guess is that it would still be ok but I would just drain off any liquid before mixing them in.

    1. I haven’t tried using frozen ones. I think they would work but I would pour off any liquid after defrosting before mixing them in

  3. When baking your breads do you use convection bake or just bake. I have this in the oven right now and it is not done at 55 mins in a Breville oven. Lovely recipe and easy to put together. Thanks Jill

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