Juicy chunks of fresh peach fold into a warmly spiced batter — cinnamon and ginger giving it that cozy, bakery-loaf feel — with a flax "egg" doing the binding work instead of the usual egg. The top gets a sprinkle of raw or turbinado sugar before baking, so it comes out of the oven with a little crackle and shimmer over a soft, tender crumb. Sliced peaches stay juicy and jammy against the cake, making every piece taste like peak-season fruit. It's a straightforward one-bowl-plus-one-bowl bake, no fancy equipment needed, just good folding technique and patience while it cools. This loaf is a genuinely solid pick for a gluten free kitchen, and it keeps beautifully on the counter for a few days if you can resist eating it all on day one.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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