Ginger Peach Quick Bread
Gluten free quick bread, with diced peaches and a hint of ginger
Ingredients
- 70 g white rice flour
- 70 g brown rice flour
- 50 g arrowroot starch
- 70 g almond flour
- 1/2 tsp xanthum gum
- 1.75 tsp baking powder
- 1/4 tsp salt
- 3/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/8 tsp cardamom
- 1/2 cup milk or coffee creamer, or almond milk
- 1/2 cup oil
- 1 large egg
- 1 tsp vanilla
- 1/2 tsp almond extract
- 2 cups finely chopped peaches 6 peach cups drained
Instructions
- Preheat oven to 350F
- Mix dry ingredients together
- Stir in wet ingredients
- Stir in peaches
- Put in a greased bread pan (9x5in)
- Bake for 55-65 minutes
- Let cool in pan for 10 minutes
- Run a knife along the edges to loosen
- Turn out and let cool on cooling rack
Notes
For sea level baking
- Reduce total flour by 20 g
- Increase baking powder by 1/4 tsp