Bourbon Pecan Caramel Peach Bread

I should be honest- besides a good peach cobbler..I have never really been a peach person. I’m not sure why as they truly are delicious. It occurred to me that I didn’t have a SINGLE peach recipe in my very extensive list of recipes from over the years. I’m not sure how that is possible.

Then on Facebook a friend suggested combining peaches and bourbon…and my head started to SPIN with ideas!! Before I knew it I was having the time of my life making alll the peach things. After creating a bunch of recipes back to back I realized WHY I was enjoying it so much.. Peaches taste amazing with fall flavors. I was using peaches as a gateway to dive into fall recipes early. Oops. haha!

But you know what- I think its ok. In fact I may just embrace it every August. Its the perfect way to enjoy the end of summer while getting a hint of fall in every bite!

This recipe in particular has all the fall vibes.. Brown Sugar, Bourbon Caramel, Pecans (which are optional by the way if you have a nut allergy) & Cinnamon!

Fresh or Frozen Peaches? Peeled or Skin Left on?

The answer is YES to all the above :) You may use fresh or frozen peaches. You can peel the skin or leave It right on. I left my skin on and didn’t notice any sort of difference. I also tested out frozen peaches- again no major differences.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy bread. I chose King Arthur as its lower in gum and therefore I knew my muffins would end up soft, light and delicate.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change. I opted to use King Arthur as I think its the easiest gluten free flour blend to come by these days.

Expandex

This bread is special due to the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

This is a BIG beefy Loaf of Quickbread. Make sure to use a larger sized bread pan. I also recommend double lining the Botton & sides of your pan with parchment as this quick bread will take at least an hour at minimum to finish baking. The longer a loaf has to bake the more likely the bottom will get overbaked. Throw in the fact that gluten free baked goods typically need a bit longer to bake. The parchment saves the day and guarantees a perfectly cooked bread every time!

If all you have are smallish bread pans it would be ok to divide the batter among two instead! Your baking time will decrease quite a bit. I cannot give you exact times as it will vary pending the size of the pan. But as a general rule you know its done when a knife comes out clean, the top is golden brown & the top springs back a little when you touch it. For a smaller loaf I would set the timer for 25-30 minutes and then start checking every 5-10 minutes to keep an eye on it.

Bourbon Pecan Peach Quickbread

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Yield: 1 Large loaf of bread

Author: Brittany Angell

Prep time: 12 MinCook time: 75 MinTotal time: 1 H & 27 M

This soft delicious bread is the perfect transition recipe from summer to fall! You get a lovely hit of peach flavor with delicious fall flavors such as bourbon & pecans.

Ingredients

Bread Batter

• 342 grams King Arthur Measure for Measure Gluten Free Flour
• 66 grams Expandex
• 355 grams Organic Cane Sugar
• 1 Tsp Salt
• 160 grams Mild Flavored Oil (Avocado or coconut) or melted butter *make sure its not super hot.
• 2 Large Eggs
• 2 Tsp Vanilla Extract
• 1/4 Cup Bourbon (53 grams) * OR more milk.
• 272 grams Milk (Dairy or Nondairy)
• 2 3/4 Tsp Double Acting Baking Powder
• 1/2 cup chopped raw Pecans (optional)

Peaches

• 2 Peaches Chopped (about 2 cups) Fresh or Frozen with or without skin.
• 1 Tsp Cinnamon
• 1 Tbsp King Arthur Measure for Measure gluten free flour

Bourbon Brown Sugar Caramel

• 1/4 Cup of Bourbon
• 5 Tbsp Full fat coconut cream or silk's vegan heavy cream. *If you don't need these muffins dairy free regular heavy cream will work.
• 6 Tbsp Vegan Butter *Regular butter will work if you are not vegan.
• 3/4 Cup Brown Sugar or Coconut Palm Sugar
• Pinch of salt

Instructions

1. Preheat oven to 375 degrees. Line a large bread pan with several layers of parchment.
2. Prepare the peaches: In a small bowl toss together the chopped peaches with cinnamon and flour. Set aside.
3. Prepare the batter: Add a large bowl all of the ingredients except the peaches & pecans. Whisk until smooth. Gently stir in the peaches & pecans.
4. Pour the batter into the prepared pan & place into the oven. Bake 70-75 minutes until the top is golden brown & a knife comes out clean. The top should bounce back a little when touched.
5. While the bread is baking- Make the optional caramel. Add all of the caramel ingredient to a heavy small pot. (Cast iron is ideal) Bring to a gentle simmer and cook for about 5 minutes. Remove from heat and allow it to cool a little. Drizzle it over the top of the fully baked bed.

Notes

Creating a few layers of parchment on the bottom of the pan makes a big difference in this bread turning out perfectly. This is a large loaf of bread and needs 70-75 minutes to cook through. SO therefore making sure there is a good amount of parchment is important as it prevents burning.

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