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Ooooh, yeah. Yum.

I was sifting through our freezer, looking for dinner ideas when I came across a package of frozen peaches we’d put up from a trip to Georgia and it got the cogs in my brain turning. I could have made peach cobbler, but if I made it into a bread, it’s healthier…right? Even if it’s not, it went well with drumsticks and green beans and made a tasty breakfast the next morning. Hint: I doubled the recipe to make sure we had plenty to go around.


3/4 cup sugar
1/2 cup buttermilk (1 1/4 cup milk + 1/4 cup lemon juice if you’re in a pinch)
1/2 cup oil
1 teaspoon almond extract
2 teaspoons cinnamon
2 large eggs
2 cups flour plus 1 Tablespoon
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups peaches (fresh or frozen and thawed)

Preheat oven to 350F. Grease a bread pan and set aside. In a large bowl, combine flour, baking powder, sugar, and salt. In a separate bowl, whisk the eggs until light and fluffy. Add in oil, buttermilk, and almond extract. Combine the dry and wet ingredients, then the peaches. Fold carefully and don’t overmix. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean or with dry crumbs. Let cool for five minutes in the pan, then remove to a rack. Prepare the glaze.

For the glaze:
Combine 1 cup powdered sugar, 1 Tablespoon milk, and 1 teaspoon almond extract with a pinch of salt. Mix until smooth. If needed, add additional milk to thin or additional powdered sugar to thicken. When the bread is cool, drizzle over the bread, slice, and serve.



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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