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Peach and Almond Bread with Maple Glaze

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.













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


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


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.

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

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 a soft ball forms. You may need to add a little extra flour if the dough is too sticky.

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

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)

Meanwhile make the almond topping:

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 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.

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℃).

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

Cool on a wire rack for about 5 minutes.

Slice into wedges and serve warm.


* not incl. in nutrient facts


over 6 years

When the bread came out of the oven, after shooting the pictures, and I ate almost half of it all by myself. It was so good. Fluffy, light, fruity and nutty but not rich and heavy. When Sean realized he should try some, it was only two slices left; he looked at the bread and asked me, where did the left bread go? Right away he grab the remaining two and he absolutely loved it too, just not enough left for him to indulge...

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 27942% of calories 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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