Mini Ginger Peach Cobbler Bread with Coconut Glaze

Mini Ginger Peach Cobbler Bread with Coconut GlazeAre peaches in season in your state yet? They are in Michigan now.

Summer is my favorite season. It means lots of fresh fruits and vegetables, long summer vacations, and fun activities with friends. How about enjoying some fresh made ginger peach cobbler bread with friends and family on a summer morning?

I often like to add fruits to my gluten-free bread. Not only do they add sweetness, moisture, and nutrients to the bread, but they also add natural sugar and acid to the gluten-free yeast dough that helps it to rise. Since peaches are in season, I have no reason to leave them out of my baking.

Mini Ginger Peach Cobbler Bread with Coconut Glaze

Did you notice that I’ve used ginger quite often in many of my recipes, such as apple raspberry ginger pie, sweet ginger sushi rice bowl, and ginger Pad Thai, et al? The pungent taste of fresh ginger is mainly from the compound gingerol, however gingerol breaks down to form zingerone during cooking or drying process. Zingerone is less spicy than gingerol and has a pleasant sweet aroma. It is what gives that unique ginger flavor in many baking goods, such as gingerbread.

gingerol

If you are in the mood for eating something that is mildly sweet, you’ll enjoy this ginger peach cobbler bread without the creamy coconut glaze. However, drizzling on some sweet and creamy coconut glaze gives this peach cobbler bread a fantastic twist, making it a gluten-free and vegan pastry for both breakfast bread and dinner dessert.

Mini Ginger Peach Cobbler Bread with Coconut Glaze

Peaches, cream, and ginger in this ginger peach cobbler bread can be enjoyed in every bite without any guilt. Does that sound good to you?

Mini Ginger Peach Cobbler Bread with Coconut Glaze

Mini Ginger Peach Cobbler Bread with Coconut Glaze
 
Prep time
Cook time
Total time
 
Tools: 1-quart sauce pan, knife and cutting board, three mixing bowls, measuring cups and spoons, spatula, three metal mini loaf pans (5¾" x 3¼" x 2¼")
Serves: 3 mini loaves
Ingredients
Wet
  • 2-¼ teaspoons active dry yeast
  • 2 teaspoons sugar
  • 1-½ cups Silk Original soymilk
  • 3 tablespoons ground flaxseeds (flaxseed meal)
  • ⅓ cup water
  • 2 medium size peaches
  • 2 teaspoons apple cider vinegar
  • ¼ cup canola oil
Dry
  • 3 cups (450 g) all-purpose quinoa gluten-free flour (see notes)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon pure stevia extract powder (Now brand)
  • ¾ teaspoon ginger powder
Coconut Cream Frosting
  • 4 tablespoons full-fat coconut milk (Golden Star Brand Coconut Milk)
  • 1 teaspoon organic sugar
Instructions
  1. In a mixing bowl add the lukewarm soy milk, yeast, and 2 teaspoons sugar. Stir the mixture briefly and let it stand at room temperature until creamy (approximately 10 minutes). This step will allow the yeast to proof.
  2. In the second mixing bowl, mix ground flaxseeds and water. Let it stand at room temperature for 5 minutes. Add oil and vinegar. Stir briefly.
  3. Add water in the saucepan. Bring it to a rolling boil. Immerse peaches in boiling water for 1 minute and then quickly rinse with cold water. Remove the peeling. Dice one peach and cut the other one into slices.
  4. Preheat oven to 200 °F. Lightly spray three loaf pans with oil.
  5. In the third mixing bowl, whisk together all dry ingredients. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula until just combined. Stir the diced peaches into the bread dough briefly. The bread dough should be very sticky at this point.
  6. Scoop the bread dough into the prepared loaf pans. Press down the dough with greased palm and then tap the loaf pan on the counter gently to ensure there are no gaps and air pocket in the batter. Spray the top of the dough with oil. Arrange peach slices on top of the dough. Cover the mini loaf pans with a piece of oiled plastic wrap.
  7. Turn off the oven. Place the loaf pans into the oven and let the dough rise for 30 minutes. At the end of rising process, the dough should have risen past the top of the pan.
  8. Remove the plastic wrap. Keep the loaf pan on the middle rack in the oven while the oven is preheated to 350 °F. Bake for 50 minutes after the oven reaches 350 °F.
  9. Allow the loaf to cool in the pan for 3 minutes until it can be removed from the pan easily. Cool completely on a wire cooling rack before slicing.
  10. Mix coconut milk and sugar in a bowl and drizzle on top of the peach cobbler bread before serving.
Notes
For homemade gluten-free all-purpose flour (yield 45 oz all-purpose gluten-free flour)
6 oz brown rice flour
6 oz millet flour
6 oz quinoa flour
9 oz sweet rice flour
9 oz white rice flour
3 oz cornstarch
3 oz potato starch
3 oz tapioca starch
Mix all flour well in a container or a gallon zip-lock bag. Store in freezer.

 

4 comments

    • Joyce says:

      Hey, Meg. Glad you like the combination.
      Peaches are one of my favorite summer fruits too. Enjoy your peaches and summer!:)

  1. Shawna says:

    Does your note mean that I can use any Gluten Free AP Flour that I normally use?

    Also, is the flaxseed meal the only option for that part of the recipe? It is one thing I do not currently have. What is the purpose of the flaxseed meal (just curious)? Thank you! This looks delicious!

    • Joyce says:

      Yes, you suppose use any gluten free AP flour. I have friends who tried this recipe with different gluten free AP flour and they said they worked. Flaxseed meal can add some stickiness and moisture into the dough. You can replace 1tbs flaxseed meal + 3 tablespoons water with 1 egg if you can use egg in your diet. Let me know if it is clear to you. 🙂

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