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Peach Crisp Bread Recipe

I don’t think there is any food that makes my family happier than peaches!  There is only a short period of time during the year that we buy them, and we look forward to those days with great anticipation.  Although it’s a touch early for us to get the super juicy peaches, we have had a little luck with picking out some good ones.

With some sweet bread on our minds, we decided to make some of our peaches into bread.  As I did with the cauliflower pancakes, and our carrot muffins, we pureed the peaches.  It’s not that we are “hiding” fruits or vegetables, because my kids knew there were peaches in the bread.. it’s more of a texture issue for certain kids of mine (Erica), who doesn’t like chunky things in her food.

Peach Crisp Bread. This bread smells (and tastes!) amazing!

Peach Crisp bread Recipe

  • 1 1/4 cup whole wheat flour
  • 1 1/2 cups Oats
  • 3 TBL sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 cup chopped peaches
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup plain yogurt
  • 1 tsp. vanilla

Combine all dry ingredients (ww flour, oats, sugar, baking powder, salt, baking soda, cinnamon, and nutmeg).  In a blender, combine all wet ingredients (peaches, eggs, oil, yogurt, and vanilla).  Blend until smooth. Fold into wet ingredients and mix just until dry ingredients are moistened.  Pour into a prepared bread loaf pan.  Bake at 350 degrees for 45-60 minutes, or until center is cooked through.Peach Crisp Bread. This bread smells (and tastes!) amazing!

My kids were waiting by the oven for this bread.  It smelled so good!  I like to use the mini loaf pans (only needs 20-40 minutes to bake through), then it comes out quicker, and makes a nice size for snacking.



My kids are dairy free… can you recommend an alternative to the yogurt in this recipe? Thanks!

Mary Kathryn

Not a peach fan here but that bread does look good!! For the yogurt substitute- I bought a coconut milk yogurt the other day. I don’t see why that wouldn’t work.


I have a whole box of peaches right now and was going to cut some up to dehydrate and some for fruit leather.. I think I just might throw this into the mix.. I bet it would taste pretty good with a little bit of my fresh blueberry jam on it 🙂

Caitlin Greetis

Looks amazing, does anyone know if subbing in buttermilk for the yogurt would work? If so, how much would I use?


Thanks Mary Kathryn. Coconut milk sounds like a great substitute. Caitlin, I would start with an equal amount!


Hi Amy. Sounds like a yummy recipe. I just wanted to know why you would choose to use coconut oil in it. Is that for flavor? I am concerned about the saturated fat content.


Julia, I’m sure I just used it because I had a sample that a company sent me and wanted me to try. Normally, I wouldn’t buy it, but only because of the price.
More than anything, limiting all processed oils should be our priority. I just had a comment about ten minutes ago from a lady who ‘warned’ me against using canola oil. Lol. I think the bigger picture is the less processed oils we can use the better! 🙂
Thanks for reading!! And PS>. I don’t remember any taste related to the coconut oil, so you could use any oil and it would be similar.


I love your blog and all the delicious recipes I used olive oil as i had it at home and it came out flavorful, but a little dry. Any suggestions as to why that could happen. Thanks!


I’m not sure why it would be dry. I don’t believe it has anything to do with using olive oil. But, I am in Utah with high altitude, and we add a little extra flour to everything, so maybe cut back on some of the flour if you are low altitude??


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