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Easy One-Pot Peach Bread with Sea Salt for Breakfast Bliss

Delight in this easy one-pot peach bread packed with juicy peaches, perfect for a cozy breakfast or brunch, accommodating gluten-free and dairy-free diets.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Bread Batter
  • 2 cups All-Purpose Flour Substitution: Use almond flour or a gluten-free blend for gluten-free version.
  • 1 cup Granulated Sugar Moderately sweet to ensure balance with sea salt.
  • 2 teaspoons Baking Powder The magic leavening agent that helps the bread rise.
  • 0.5 teaspoon Salt Use flaky sea salt for best texture and a delightful finish.
  • 1 cup Greek Yogurt Substitution: Opt for coconut yogurt to make it dairy-free.
  • 2 Eggs Use room temperature eggs for best mixing results.
  • 2 Fresh Peaches Substitution: Canned peaches work too, just drain and pat dry well to avoid sogginess.
  • 0.5 cup Butter Substitution: Plant-based butter can be used for a dairy-free delight.
Topping
  • 1 teaspoon Flaky Sea Salt The finishing touch that enhances sweetness and provides a pleasant crunch.

Equipment

  • Loaf pan
  • mixing bowls
  • spatula
  • whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix yogurt, eggs, and melted butter until smooth.
  4. Gently fold the wet mixture into the dry ingredients until just combined.
  5. Chop peaches, toss with flour, and fold them into the batter.
  6. Pour the batter into the prepared dish, sprinkle with sea salt, and bake for 50-60 minutes.
  7. Allow to cool for 15 minutes in the pan before transferring to a wire rack.

Notes

Store wrapped at room temperature for up to 3 days or in the fridge for up to a week. Can freeze for up to 3 months.