When peaches are in season, at their sweetest and most succulent, this bread makes every summer brunch a little more special.
3 cups coarsely chopped fresh peaches
3 tablespoons fresh orange juice
2/3 cup Suzanne's Specialties Raspberry Rice Nectar
3 cups whole wheat pastry flour
2 teaspoons baking powder and 1 teaspoon baking soda
1/4 cup avocado oil
2/3 cup coarsely chopped walnuts
2/3 cup rolled oats
1/2-1 cup unsweetened almond or soymilk
2/3 cup brown rice syrup
grated zest of 1 orange
Preheat oven to 325 degrees and lightly flour a standard bundt pan. Puree 1 cup of chopped peaches in a food processor and place in a saucepan with orange juice, rice syrup and a pinch of salt. Cook over low heat for 5 minutes. Set aside to cool.
Whisk together flour, baking powder/soda and a pinch of salt. Mix in peach mixture, oil, chopped walnuts, rolled oats, remaining peaches and milk to create a smooth, spoonable batter. Spoon into prepared pan and bake until the top of the bread springs back to the touch, 50-60 minutes. Allow to stand for 10 minutes before loosening bread from the sides of the pan with a butter knife. Invert onto a plate to cool completely before glazing.
To glaze, simply heat rice syrup and orange zest in a sauce pan until it foams. Spoon over cake in thin layers to coat.
Makes 8-10 servings.