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Peach Almond Loaf

A tender loaf imbued with fresh peaches and almond extract, offering a perfect blend of sweetness and nutty aroma, ideal for summer baking.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large peaches (approximately 300 grams after peeled and chopped) Use ripe but firm peaches.
  • 1/2 tablespoon lemon juice Freshly squeezed preferred.
  • 3/4 teaspoon pure almond extract
  • 210 grams all-purpose flour Measure by spooning into the cup and leveling.
  • 2 and 1/2 teaspoons baking powder
  • 1 to 1 and 1/2 teaspoons cinnamon Adjust according to taste.
  • 1/8 teaspoon salt (optional)
  • 2 large eggs, room temperature
  • 105 grams granulated sugar
  • 115 grams butter, melted and cooled
  • 120 grams milk, room temperature Unsweetened almond or oat milk can be used for dairy-free.

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C). Grease an 8 1/2 by 4 1/2 inch loaf pan and line with parchment paper.
  2. Peel and chop peaches into 0.4 to 0.6 inch cubes and place in a small bowl. Stir in lemon juice and almond extract.
  3. In a large bowl, whisk together flour, baking powder, cinnamon, and salt (if using).
  4. In a medium bowl, whisk the eggs and sugar for about 30 seconds until combined. Stir in milk and melted butter.
  5. Pour the wet mixture into the flour mixture and stir until just combined. Gently fold in the peaches.
Baking
  1. Spoon the mixture into the loaf pan ensuring even distribution of peaches.
  2. Bake for 44-48 minutes or until a toothpick inserted into the center comes out clean.
  3. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Slice with a serrated knife once fully cooled. Serve with butter, crème fraîche, or Greek yogurt. Store tightly wrapped for up to 3 days, or freeze slices for up to 2 months.