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To make the Peach Almond Breakfast Loaf, you need these key items: - 2 cups all-purpose flour - 1 cup almond flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon cinnamon - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 cup Greek yogurt - 1 ½ cups ripe peaches, diced (fresh or canned, drained) - 1/2 cup sliced almonds, plus extra for topping These ingredients work together to create a moist and flavorful loaf. The mix of flours helps with texture, while the peaches add natural sweetness. You can boost the loaf's flavor with some optional add-ins: - 1/2 cup chopped walnuts or pecans - 1 teaspoon almond extract - 1/2 cup dried cranberries or raisins - Zest from one lemon or orange These add-ins provide extra crunch and a burst of flavor. They can also make the loaf more unique and personal to your taste. If you need to make changes for dietary needs, consider these options: - Use gluten-free flour mix instead of all-purpose flour for a gluten-free loaf. - Substitute coconut oil for butter if you want a dairy-free option. - Replace Greek yogurt with applesauce for a lower-fat alternative. These substitutions allow you to customize the loaf. You can still enjoy the same great taste while meeting your dietary goals. For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 350°F (175°C). This will help your loaf bake evenly. Next, grease and line a 9x5-inch loaf pan with parchment paper. This makes it easy to remove later. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon. Set this bowl aside. In a large bowl, cream the softened butter with brown sugar and granulated sugar. Beat them together until the mixture is light and fluffy. This should take about 3-4 minutes. Add in the eggs, one at a time. Make sure to beat well after each addition. Then stir in the vanilla extract and Greek yogurt. Mix until everything is fully combined. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to over-mix, as this can make your loaf tough. Now, fold in the diced peaches and sliced almonds. The batter will be thick, but that’s okay! Pour the batter into your prepared loaf pan. Use a spatula to smooth out the top. For a nice crunch, sprinkle extra sliced almonds on top. Place the loaf in the preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your loaf is ready! To ensure your loaf is baked perfectly, look for a golden-brown top. The sides should pull away slightly from the pan. If you’re unsure, use the toothpick test. Insert it into the center, and if it comes out with a few crumbs, it’s still moist. If it comes out wet, give it a few more minutes. Enjoy the process, and soon you’ll have a delightful Peach Almond Breakfast Loaf to share! When mixing your batter, start with room-temperature ingredients. This helps them blend well. Cream the butter and sugars until they are fluffy. This step adds air, making your loaf light. Add the eggs one at a time. This helps each egg mix in fully. Avoid over-mixing when you add the dry ingredients. Gently fold them in until you see no flour. This keeps your loaf tender. To keep your Peach Almond Breakfast Loaf moist, use ripe peaches. Their juice adds natural moisture. Greek yogurt also helps. It keeps the loaf soft and tasty. Make sure not to overbake the loaf. Test it with a toothpick; it should come out clean but not dry. If you see crumbs, that’s perfect! Use a 9x5-inch loaf pan for the best shape. Line it with parchment paper for easy removal. A medium bowl for dry ingredients and a large bowl for wet ones work best. A whisk is good for mixing, and a spatula helps fold in the fruit and nuts. A toothpick is handy for checking doneness. These tools make your baking process smooth and fun. For the full recipe of this delightful Peach Almond Breakfast Loaf, check out the Full Recipe! {{image_2}} You can switch up the fruit in your Peach Almond Breakfast Loaf. Use ripe bananas for a sweet twist. Blueberries or raspberries add a fresh burst of flavor. Want to get nutty? Try walnuts or pecans instead of almonds. These options make your loaf unique each time. Add spices to change the flavor profile. A pinch of nutmeg adds warmth. You can also try cardamom for a floral note. For a zesty kick, add lemon or orange zest. These small changes can make a big difference in taste. You can make vegan swaps easily. Replace eggs with flaxseed meal mixed with water. Use coconut oil instead of butter. For gluten-free, swap all-purpose flour with a gluten-free blend. Just ensure that your baking powder is gluten-free too. These options let everyone enjoy this tasty loaf. For the complete recipe, check out the Full Recipe. After you bake the Peach Almond Breakfast Loaf, let it cool completely. This step is key to keeping it fresh. Store the loaf in an airtight container at room temperature. It will stay tasty for up to three days. If you see any mold, toss it out right away. If you want to save some for later, freezing is a great option. Once the loaf is fully cooled, wrap it tightly in plastic wrap. Then, place it in a freezer bag or container. This keeps out air and prevents freezer burn. The loaf will stay fresh in the freezer for up to three months. When you're ready to eat it, let it thaw in the fridge overnight. To enjoy your Peach Almond Breakfast Loaf warm, slice off a piece. You can reheat it in the microwave for about 15-20 seconds. Alternatively, place it in a toaster oven at 350°F (175°C) for a few minutes. This will bring back its lovely texture. Enjoy each bite! For the full recipe, check out the details above. Yes, you can use frozen peaches. Just make sure to thaw and drain them first. This helps keep the loaf from getting too wet. Frozen peaches can work well if fresh ones aren't available. If you don’t have Greek yogurt, use plain yogurt or sour cream. Both options keep the loaf moist and add creaminess. You might also try applesauce for a lighter texture. The loaf lasts up to three days at room temperature. Keep it in an airtight container. For longer storage, you can freeze slices for later enjoyment. Absolutely! You can mix in blueberries, raspberries, or even diced apples. Just ensure the total fruit amount stays similar to the peach quantity. Yes, this loaf is a great choice for breakfast. It’s fruity, nutty, and filling, making it perfect with coffee or tea. Yes, you can bake the loaf a day ahead. Just let it cool, then wrap it tightly. Enjoy it the next morning for a quick breakfast treat. Insert a toothpick into the center of the loaf. If it comes out clean, the loaf is done. If it has batter on it, bake longer. Yes, you can use all-purpose flour only. This change will alter the taste a bit but will still be delicious. You can slice and toast the leftover loaf. It makes a tasty snack or addition to breakfast. To make it healthier, reduce the sugar or use honey. You can also use whole wheat flour instead of all-purpose flour. For the complete recipe, check out the Peach Almond Breakfast Loaf section above. It provides all the details you need to make this delicious treat. This blog post shared the key steps to make a Peach Almond Breakfast Loaf. We discussed essential ingredients and some fun add-ins. I covered easy instructions for mixing and baking your loaf. You learned tips for moisture and mixing well. Variations help you change flavors or make it vegan. Finally, we discussed how to store leftovers and answered common questions. Now you can bake with confidence and enjoy this tasty treat any time!

Peach Almond Breakfast Loaf

Wake up to the delightful flavors of this Peach Almond Breakfast Loaf! With a perfect blend of ripe peaches and crunchy almonds, this easy-to-make loaf is ideal for breakfast or a sweet snack. Whip it up in just 15 minutes of prep time and enjoy a deliciously moist treat that your family will love. Ready to bake? Click through for the full recipe and bring a burst of fruity flavor to your mornings!
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Ingredients
  

2 cups all-purpose flour

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 cup Greek yogurt

1 ½ cups ripe peaches, diced (fresh or canned, drained)

1/2 cup sliced almonds, plus extra for topping

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper for easy removal.

    In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon. Set aside.

      In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.

        Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and Greek yogurt until fully combined.

          Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to over-mix.

            Fold the diced peaches and sliced almonds into the batter. The batter will be thick.

              Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Sprinkle additional sliced almonds on top for a nice crunch.

                Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

                  Once baked, allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Slice and serve the loaf warm, or store it in an airtight container at room temperature for up to 3 days.

                      Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 8