Grain Free Peach Bread with Cinnamon and Cardamom
It’s peach season!
In years past, if I wasn’t canning them (learn how to can peaches without sugar here), I was making things like peach tart, or peach pie crock pot oatmeal with them. Now that I’m grain free (and loving the possibilities) I am always looking for ways to use them up in grain free recipes.
Grain free peach bread with cinnamon and cardamom is a variation of my other grain free breads on the blog: zucchini, banana, and blueberry. It’s a great base recipe and so far has been very versatile.
I’m fortunate to have access to spray-free peaches and lots of them. Peaches are high in pesticides if grown conventionally so be sure to look for organic or no-spray when purchasing.
- 1/2 cup coconut flour
- 2 TBS Great Lakes Gelatin Hydrosylate (optional)
- 4 eggs (or 4 heaping tablespoons of chia seeds soaked in water as an egg substitute)
- 1/3 cup coconut oil or butter, melted
- 4 TBS applesauce
- 2 TBS - 1/3 cup maple syrup (I use organic, Grade B), or raw honey
- 2 tsp vanilla extract
- 1/2 teaspoon salt (I like Real Salt)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 cup peaches (cut into bite-sized cubes) plus extra sliced for top
- Preheat oven to 350 degrees F.
- Mix the dry ingredients in a mixing bowl and add wet ingredients one by one.
- Add peaches last.
- Stir well after each addition.
- Let mixture sit for at least five minutes.
- Line a loaf pan with parchment paper.
- Pour batter into pan.
- Bake at 350 degrees F for 50 minutes to an hour, or until a knife inserted into the center comes out clean.
- Allow to cool in pan for at least 15 minutes and then transfer to a wire rack.
- This bread will be crumbly so handle gently when transferring and slicing.
- Can be stored in the refrigerator.
We usually eat this for breakfast but it makes a great snack as well. It’s great to make the night before for a quick morning breakfast.
I love the subtle taste of cardamom in this recipe. It’s perfectly balanced by the peaches and cinnamon. It’s great paired with bacon and a glass of raw milk!
Be nourished. Be happy.
Sarah is a wife, mom of 4, farm owner, and real food blogger at Real Food Outlaws. She is also an Master Herbalist and owns 90210 Organics, an Eco-boutique and Apothecary. She holds a Master’s Degree in Applied Clinical Nutrition from New York Chiropractic College and is a Clinical/Functional Nutritionist and Advanced Nutrition Response Testing™ Practitioner at Natural Health Improvement Center of South Jersey and Natural Health Improvement Center of Des Moines. You can often find her barefoot in the garden (or kitchen), or rummaging through a refrigerator (not necessarily her own).