This ricotta-peach quick bread with fruity coconut sugar is the perfect morning treat with your favorite coffee. Topped with homemade orange glaze, it’s also a sweet and fluffy gluten-free dessert.
Why You’ll Love This Peach Quick Bread
If you’re a peach-lover looking for an easy breakfast that also doubles as a dessert, this iced peach quick bread is for you!
- Better than the bakery. Forget the bakery! This sweet loaf is even better fresh out of the oven.
- Gluten-free. Since it’s made with gluten-free flour and coconut sugar, more people can enjoy it for breakfast or dessert.
- Perfect for the summer. This recipe is a great way to use up leftover peaches from the harvesting season.
- Versatile. Turn this loaf into fluffy cupcakes, add more fruits, or top it with silky cream cheese frosting.
Recipe Ingredients
Coconut sugar helps prevent a sugar high first thing in the morning. Scroll to the recipe card at the bottom of the post for exact ingredient amounts for this peach quick bread.
- Coconut sugar – Feel free to use dark brown sugar.
- Unsalted butter – Salted butter works too if you skip the salt in the rest of the recipe.
- Eggs – Liquid eggs can be used instead.
- Ricotta cheese – Cottage cheese is a great swap.
- Orange – You need the zest and juice.
- Vanilla extract – Almond extract works too.
- Gluten-free flour – Go for all-purpose flour if you prefer.
- Baking powder – Sieve it if it has any lumps.
- Salt – Kosher salt is best.
- Ground ginger – Freshly-grated ginger can be used instead.
- Ground cinnamon – You can swap it for ground nutmeg.
- Peaches – Use fresh or frozen (thawed).
For the Icing
- Powdered monk fruit sweetener – Avoid grainy sweeteners because it can make the mixture gritty.
- Orange juice – Freshly-squeezed or store-bought juice is okay.
Choosing The Best Peaches To Use
Choosing the sweetest and juiciest fresh peaches is easy if you know what to look for.
- Firmness. Gently press the peaches with your fingers. They shouldn’t be rock hard, but instead yield slightly to the pressure. Don’t pinch them.
- Color. Avoid ones that are mostly yellow or that have lots of green because those are unripe. Choose peaches that have red-orange tones.
- Appearance. Pick ones with smooth skin all over. Stay away from peaches with bruises, brown spots, or wrinkles.
Tips for Success
Turn this peach quick bread into cupcakes and even add chewy cranberries or sweet blueberries if you want.
- Use canned or frozen. Don’t worry if it’s not peach season. You can still make this recipe with canned or frozen (thawed) peaches. You won’t even have to pit them.
- More add-ins. Stir 1/4-1/2 cup chopped pecans, walnuts, dried cranberries, or shredded coconut into the batter for more flavor and texture.
- Make it fruitier. Swap one of the peaches for a diced apple, apricot, blueberries, or raspberries for an extra fruity loaf.
- Swap the icing. Top the cake with your favorite vanilla or cream cheese frosting instead of my orange icing.
- Make cupcakes. Line a muffin tray with cupcake liners. Pour batter into them until 3/4s full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Check the temperature. Sometimes ovens aren’t properly calibrated even if you set them to a certain temperature. Place an oven thermometer on the same rack as the loaf to make sure that you’re baking at the right temperature. Adjust as needed.
Serving Suggestions
This tender peach quick bread is a sweet breakfast option for the summer. You can also serve it for dessert with whipped cream or vanilla ice cream. Enjoy it with my Pumpkin Cream Cold Brew or Iced Coffee. If you prefer caffeine-free drinks, try my Golden Maca Latte or Maca Latte.
Proper Storage
Whether you store this peach quick bread whole or sliced, make sure it’s fully cooled before putting it away.
- Counter: Place it in an airtight container for up to 2 days. This method isn’t recommended if you live in a hot or high-humidity area.
- Fridge: Store it in an airtight container, away from strong-smelling foods, for up to 5 days.
- Freezer: Wrap it in plastic wrap twice and place it in a freezer bag. Freeze for up to 3 months. Thaw it overnight in the fridge or on the counter for 15-20 minutes.
More Quick Bread Recipes To Try
- Gluten Free Sweet Potato Cornbread
- Pumpkin Bread
- Lemon-Blueberry Bread
- Banana Coconut Macadmia Bread
- Bread Pudding Muffins
Peach Quick Bread
This fluffy peach quick bread recipe with coconut sugar and an orange-monk fruit glaze is an easy breakfast with no sugar highs.
Servings: 8 Slices
Ingredients
For the Cake
- ¾ cup coconut sugar
- 6 tablespoons unsalted butter softened
- 3 large eggs
- ¾ cup whole milk ricotta cheese
- 2 tablespoons grated orange zest from 2 oranges, divided
- 2 tablespoons orange juice
- 1 teaspoon vanilla
- 1 ½ cup gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 medium peaches pitted and cut into ½” chop
For the Icing
- 5 tablespoons sugar free powdered monk fruit sweetener you can use confectioners sugar
- 2 teaspoons orange juice
Instructions
- Preheat the oven to 350°F.
- Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom and 2 long sides with parchment paper, leaving 2 inches overhanging on each side.
- Using an electric mixer, blend together Coconut sugar and softened butter. Mix for about 5 minutes.
- Beat in eggs, one at a time, until incorporated, scraping down the sides of the bowl between each addition.
- Add ricotta, orange zest, 2 tablespoons orange juice and vanilla mix on medium-low speed just until combined, about 1 minute.
- Add gluten free flour, baking powder, salt, ginger and cinnamon; mix on low speed until almost combined, about 1 minute.
- Fold peaches into the batter. Spoon the batter into the prepared pan and spread evenly.
- Bake until starting to brown around the edges and a wooden pick inserted in the center comes out clean, about 1 hour.
- Let cool in the pan on a wire rack for 10 minutes.
- Then carefully pull the cake from the pan using parchment paper overhang.
- Let cool completely, about 30 minutes.
- Whisk sugar free powdered monk fruit sweetener and the remaining 2 teaspoon orange juice in a small bowl until smooth. Add more powdered monk fruit sweetener if too thing, more orange juice if too thick.
- Spoon the glaze onto the cooled cake.
