Summer Peach & Blueberry Bread

In an effort to adapt my beloved banana bread for local and seasonal considerations, here’s my July-in-Virginia version. I made this last week and was thrilled at the result. I’d recommend adding a little bit of lemon rind too, or possibly using honey instead of sugar – play with it, see what you like!

2 large ripe peaches
2 eggs
1/3 c. brown sugar or rapidura
1 T. olive oil
1 ¾ c. gluten free flour mix (I use Pamela’s) or regular flour
2 t. baking powder
1 t. baking soda
½ t. sea salt
¾ c. fresh blueberries

Preheat oven to 350. Slice peaches thinly and then cut slices in half. In large mixing bowl, whisk together eggs, sugar, and oil, then add peaches. In separate bowl, combine flour, baking soda, baking powder, and salt, tossing together with a fork. Add the dry mix to the wet mixture and mix with fork or spoon just until combined. Add blue berries and mix gently. Pour into greased loaf pan and bake 1 hour. Enjoy!

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