July 27, 2011 | Home >Healthy Kids > In the News >Peach Crisp Bread Recipe
Peach Crisp Bread Recipe
July 27, 2011 | Home >Healthy Kids > In the News >Peach Crisp Bread Recipe

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.

written by
Natalie Monson

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Jenn says:

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

Mary Kathryn says:

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.

Marissa says:

YUM! I think I can taste it from here 🙂

Jackie says:

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 says:

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

sara says:

ooooh that looks and sounds so good… must try it!

Amy says:

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

Sarah says:

We have a coconut allergy…what can I substitute for coconut oil?

Amy says:

You could just use canola oil. It would be just fine that way!

julia says:

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.

Amy says:

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.

Sats27 says:

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!

Amy says:

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??

[…] you and let it thaw.  It will be moist and delicious by the time you are ready to eat it! This Peach Crisp Bread is one of our […]

Bry says:

Can Greek yogurt be substituted for the plain yogurt?

Bry says:

Can greek yogurt be used instead of plain yogurt?

Amy says:

Yes, it would probably be even better @Bry!

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