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Peach & Almond Bread with Maple Glaze

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Peach and Almond Bread with Maple Glaze

Fresh stone fruits, nutty almond and pure maple syrup make this delicious and fruity bread. Unlike peach pie, this peach bread has a fluffy and crumbly texture, with the maple-glazed peaches on top, it is a great joy to have it.

 

Yield

8 servings

Prep

25 min

Cook

28 min

Ready

60 min
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 tablespoons brown sugar
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cup milk
lukewarm,plus extra for brushing the bread
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1 teaspoon yeast, active dry
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½ cup whole-wheat pastry flour
or white flour
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½ cup all-purpose flour
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1 large egg yolks
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2 tablespoons butter
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1 tablespoon turbinado sugar
or regular sugar, for sprinkling
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4 peaches
or nectarine, or both
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1 plums
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3 tablespoons maple syrup
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Almond topping
cup almonds
finely ground
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2 tablespoons all-purpose flour
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3 tablespoons butter, unsalted
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1 tablespoon brown sugar
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1 large eggs
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Ingredients

Amount Measure Ingredient Features
6E+1 ml brown sugar
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79 ml milk
lukewarm,plus extra for brushing the bread
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5 ml yeast, active dry
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118 ml whole-wheat pastry flour
or white flour
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118 ml all-purpose flour
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1 large egg yolks
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3E+1 ml butter
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15 ml turbinado sugar
or regular sugar, for sprinkling
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4 each peaches
or nectarine, or both
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1 each plums
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45 ml maple syrup
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Almond topping:
158 ml almonds
finely ground
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3E+1 ml all-purpose flour
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45 ml butter, unsalted
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15 ml brown sugar
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1 large eggs
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Directions

The fluffy, crumbly, and bread like texture perfectly matches these maple glazed stone fruits.

In a bowl, mix together ½ tablespoon brown sugar, lukewarm milk, and yeast, mix until well blended. Let stand for about 10 minutes until the yeast is activated.

First get together the ingredients to make the bread.

In a bowl, mix together 1/2 tablespoon brown sugar, lukewarm milk, and yeast, mix until well blended.
Let stand for about 10 minutes until the yeast is activated.

In a large bowl, add the whole wheat, all-purpose flour, remaining 3½ tablespoons brown sugar, yeast-milk mixture, egg yolk, and butter.

In a large bowl, add the yeast mixture, whole wheat and all-purpose flour.
Pour in the melted butter.
Add the remaining brown sugar,
and the egg yolk.

Stir with a wooden spatula until well mixed and no dry spot remains. Use your hand to knead the dough a few times more until soft ball forms. You may need to add a little extra flour if the dough is too sticky.

Transfer the dough onto a lightly floured cutting board, continue to knead until the dough is smooth and elastic.

Use your hand to knead the dough a few times more until soft ball forms.

Coat the large bowl with cooking spray, place the dough into the bowl, and cover with plastic wrap or a clean and damp kitchen towel.

Place the bowl at a warm place and let the dough rest until it's doubled in bulk, about 1 hour. (The dough is quite small; so when it's doubled, it still looks quite small)

Coat the large bowl with cooking spray, place the dough into the bowl, and cover with plastic wrap or a clean and damp kitchen towel.

Meanwhile make the almond topping:

While the dough is resting, prepare the almond topping.
Grind the almonds in a food processor until finely ground.

Add the ground almond, flour, butter, brown sugar and egg into a medium bowl. Stir them all together until well mixed. Set aside.

Add the ground almond, flour, butter, brown sugar and egg into a medium bowl.
Stir them all together until well mixed. Set aside.

When the dough is almost doubled, start to prepare the peaches.

Half, core and slice the peaches or nectarines and plums into about ¼ inch thick slices. Set aside.

When the dough is almost doubled, start to prepare the peaches.
Half, core and slice the peaches or nectarines and plums into about 1/4-inch thick slices. Set aside.

When the dough is ready, transfer it onto the floured surface, and roll out the dough into a 10-inch circle.

When the dough is ready, transfer it onto the floured surface,
and roll out the dough into a 10-inch circle.

Place the dough into a 10-inch quiche dish or cake pan greased with butter. Brush the edges with extra milk, and sprinkle the sugar over the edges.

Place the dough into a 10-inch quiche dish or cake pan greased with butter.
Brush the edges with extra milk, and sprinkle the sugar over the edges.

Spread the almond topping evenly over the dough. Lay the sliced peaches or nectarines and plums at a neat pattern over the almond topping.

Spread the almond topping evenly over the dough.
Lay the sliced peaches or nectarines and plums at a neat pattern over the almond topping.

Drizzle the maple syrup over the fruits. Let it rest for another 20 to 25 minutes, meanwhile preheat the oven to 400℉ (200℃).

Drizzle the maple syrup over the fruits.
Let it rest for another 20 to 25 minutes,

Bake for about 28 minutes until the edges are golden and brown. Cool on a wire rack for about 5 minutes.

Bake for about 28 minutes until the edges are golden and brown.

Slice into wedges and serve warm.

Love it.
A light and enjoyable dessert.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 27942% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 39mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 10%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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