Vegan Peach Chocolate Chip Bread

Total time1 hr 35 min

Prep time15 min

Cook time1 hr

4.6

(26)

Juicy summer peaches and pools of melted chocolate make this quick bread one of those bakes that disappears fast — especially when it comes out of the oven smelling like cinnamon and caramelized fruit. The trick to keeping it completely plant-based is a flax egg made from ground flaxseed and water, which thickens into a gel that binds the batter just as well as a conventional egg would. Neutral oil and plant-based milk keep the crumb moist and tender, so there's no compromise on texture whatsoever. A full cup and a half of fresh peach pieces means you get bright, jammy fruit in nearly every slice, while vegan chocolate chips are folded in twice — once into the batter and once scattered on top for a slightly crisp, chocolatey crust. A sprinkle of turbinado sugar before baking adds a subtle crunch that makes the loaf look as good as it tastes. The batter comes together in one large bowl with just a spatula, so cleanup is minimal and the whole process is genuinely low-effort. With ten slices per loaf, it's an easy one to bring to a gathering or meal-prep for the week ahead.

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the bread

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¾ cup packed light brown sugar
⅓ cup neutral oil (such as canola or sunflower)
⅓ cup plant-based milk
1 tsp vanilla extract
1 ½ cups fresh peaches, peeled and cut into ½-inch pieces (about 2 medium peaches)
¾ cup vegan chocolate chips, divided
1 tsp turbinado sugar (optional)

Instructions

1
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.
2
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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