Nectarine Bread

This bread is delicious but the next time I make it and I will; I will add 1/4 cup of regular sugar to the recipe along with the brown sugar or possibly cutting back on brown sugar to 1cup and adding 2/3 cup of regular sugar.

I think it was sweet enough but adding just a little of regular sugar might be the key.

M.j.

Before

After

***I did not have peaches so I substituted sliced and chopped nectarines.  Very good !  Peaches next time!

• 5 fresh ripe, but not too soft, peaches (the peaches shouldn’t be too big – approx 3 ½ to 4 oz each - otherwise it can make the mixture too wet. You need to have about 16 oz of peach pieces after you’ve chopped and removed the stones).
• 1 large egg
• 2/3 cup light brown sugar plus one heaped tsp for sprinkling) Note:  I would also add 1/4 cup regular sugar.  
• ½ cup + 2 tsp (130ml) virgin coconut oil (or vegetable oil), melted
• 1 tsp vanilla extract
• 2/3 cup ground almonds
• ¾ cup buttermilk
• 1 and 2/3 cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda

Glaze:

1 tsp. Butter

1 tablespoon milk

Melt in microwave 

Remove from microwave add 1tablespoon brown sugar.  Whisk, add 1 to 3 Tablespoons powdered sugar.  Whisk to desired consistency.  Brush over warm cake.

***Note: I added the glaze the next day but you can add it to the bread while it is slightly warm but not hot! 

Preheat the oven to 350F and line a 1lb loaf tin with baking parchment. Make sure there’s enough baking parchment so that you can pull the cake out using the parchment for handles. Put to one side.

Chop two of the peaches into slices and put to one side. Chop the other three peaches into small chunks. Put to one side.

Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it’s not too hot or it’ll cook the egg) and stir. Add the vanilla, ground almonds and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined, then stir in the chopped peaches. Pour into the prepared baking tin.    Arrange the peach slices on the top of the loaf. Sprinkle with 1 tsp brown sugar. Place in the oven to cook for 5o to 60 minutes or until a toothpick comes out clean.  ***Note:  My bread took 15 minutes longer to bake than recipe called for.  Remove from the oven and let cool in the loaf pan for 10 minutes before removing to continue to cool on a cooling rack.

When the loaf is cooling, prepare the glaze. Add the butter and milk into a bowl and heat in the microwave for a few seconds until it’s hot. Stir in the brown sugar until it dissolves. Add in 3 tbsp confectioner’s sugar and whisk to combine. Add in more confectioner’s sugar, a spoonful at a time, to make a thick paste.

***I store my leftover peach bread in the refrigerator so you may like to try some spreadable cream cheese to garnish it.  It really compliments it fabulously.   Absolutely devine! 

Yummy and very easy to make.  No electric mixer needed!

Adapted from Simply Stacie.com