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Keto Peach and Raspberry Bread
By Trish Rapley - 2th June 2023
​Serves 8 - 10 people
This beautiful peach and raspberry bread is a delightful combination of sweet flavours, with the moistness only peaches can create, creating a perfect balance in every bite.
The moist, tender crumb is with juicy peaches and vibrant raspberries, making it a deliciously fruity treat. for breakfast or as a snack.
Serve it warm, toasted, or cooled with your favourite topping or just butter and enjoy the delightful aroma that fills your kitchen.
Ingredients:
825g can peach halves, drained, juice reserved
1 cup almond flour
½ cup gluten-free self-raising flour, sifted
â…“ cup brown sugar replacement
½ tsp bicarbonate of soda
½ tsp baking powder
1 egg, lightly beaten
½ cup coconut oil
½ cup frozen raspberries
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NOTES:​
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I use a 24 x 16 x 6.5 Wiltshire Loaf Pan, Rose Gold.
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Method:
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Preheat oven to 160°C
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Line your loaf pan with non-stick baking paper.
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​​Puree half of the peaches and chop remaining.
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Measure peach puree in a jug or measuring cup and add enough reserved juice to make up to 1 cup.​​
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Place dry ingredients in a large bowl.
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Add egg, oil, raspberries, pear puree mixture and chopped peaches.
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Gently fold together until just combined.
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Fill prepared loaf pan.
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Bake for 60-65 mins until cooked when tested.
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Cool bread in pan for a couple of hours, then refrigerate.​