Honest Fare

Pretty Provisions and Notes from the Kitchen

Ginger Peach Bread (Happy Birthday, Lanny!)

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Ginger Peach Bread (Happy Birthday, Lanny!), Honest Fare by Gabrielle Arnold

Today is Lanny’s birthday! Whoop! Whoop! Wait, who the hell is Lanny?
Lanny is my mom’s companion, boyfriend, best friend and may as well be husband of 12 years now.

He’s one of the best cooks I know and is especially great at baking with fresh fruit. {My all time favorite!}

When I was trying to figure out a recipe to dedicate to his 60th birthday I knew it would have to contain ginger (he loves it). So I thought about what pairs well with ginger and then it hit me—peaches are in season! And, if Lanny were a fruit, he’d be a peach…he totally has that boyish, peachy complexion.

Wow, 12 years. Has it really been that long?
Come to think of it…it sure has.

Lanny was with me when I got my first car. He was at my high school graduation. He took me to my first open air farmer’s market and has been a HUGE influence on my cooking. He encouraged me to travel while I’m young. And, when I was freaking out about what to do with my life (the early twenties crisis), he told me not to worry so much about it because I will do all kinds of different things over the years. He was right about that one.

Lanny is always surprising me with the interesting things he’s getting into, and I just find it really inspiring to see people like him and my mom staying active and in touch with the world and taking advantage of the beautiful things life has to offer, rather than slowing down to a crawl like a lot of boring people do.

Be full of joy today and keep doing cool stuff.

Okay, now back to the bread, which actually started off as a batch of peach ginger preserves. My initial idea was to make peach ginger preserves so I could send it across the country over the long holiday weekend without worrying about spoilage. But I made the mistake of cooking down the peaches with raw sugar instead of white sugar, and then to make matters worse, I added almonds! So I ended up with a very tasty, yet pukey looking compote that was not going to work for the birthday surprise I envisioned.


Shit, now what?

Because I had cooked down all my peaches too much to make a pie with, I did the next best thing—turned it into bread. And I must say, I am very pleased with the result. It’s like banana bread, but with peaches. And the ginger is a refreshing touch.


I actually think cooking down the peaches and pureeing them before adding to the batter is what makes the bread so unbelievably moist. I also used applesauce instead of butter so maybe that contributed to the fluffy moistness?? The only thing I’d do differently next time would be to add a few slivers of uncooked peaches to the batter too. It’s great as it, but some chunks of peach throughout would be fun.

You can choose to do it my long way (cooking the peaches first) or you can just add the peaches to the batter and let it all cook down in the oven.


Either way, it’ll be great. Try it with ice cream!

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Cook/prep time: 45 mins.

You need:

  • 1 ½ eggs
  • ½ cup cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 4 Tablespoons applesauce
  • ¼ cup walnuts or almonds (optional)
  • 1 teaspoon ground ginger
  • 2 large peaches
  • 1 ½ cup of all-purpose flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees. Grease and flour 8 x 4 inch loaf pan.
  2. You can do the peaches 2 ways: Either peel and dice and set aside to simply add into batter later. Or you can peel and cut into wedges and cook (medium low heat) with a couple tablespoons of sugar, and about ½ a cup of water. Cook about 15 minutes covered and then 15 uncovered until you have a thick compote and water has mostly evaporated. Mash with fork and set aside.
  3. In a large bowl, beat the eggs lightly and remove 2 tablespoons (that equals about ½ an egg so you can meet the 1 ½ eggs this recipe calls for). Blend in the sugar, oil, applesauce and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon and ginger. Mix just to combine.
  4. Stir in the peaches (either compote or diced pieces or a combination of both) and nuts. Pour batter into prepared pan.
  5. Bake for about 30-35 mins, or until a tester inserted in the center comes out clean.



  1. Posted July 26, 2010 at 5:23 PM | Permalink

    Thanks for this recipe. I was googling for fresh apricot banana bread recipes, and all I found were recipes using dried apricots. So, I googled peach bread, and found your recipe.

    I love your idea to add ginger!

    I did modify the recipe to use less refined sugar and more fruit, and it’s in the oven now. hmmm, all I can smell is cinnamon. It’s heavenly.

    Thank you for your post!

  2. Posted April 9, 2011 at 4:40 PM | Permalink

    This looks divine! My fiance isn’t a fan of ginger, but I love it. This might be a good way to win him over. (:

  3. Posted July 7, 2011 at 9:38 AM | Permalink

    Oh my goodness. I was actually looking for a strawberry bread recipe that used applesauce and stumbled upon this post. I LOVE the idea of a peach-ginger bread (you’ve had peach-ginger juice? it’s awesome!). Gotta use these strawberries, but I’m bookmarking this page. Thank you for sharing!

  4. Posted August 20, 2011 at 9:19 PM | Permalink

    This recipe is fantastic! I did a little adapting though. I definitely used more peaches, because I love them. I added a bit of shredded zucchini to keep it moist (and with the extra peaches), so I left out the apple sauce. I also used 1/4 c. of safflower oil and 1/4 c. of coconut oil. The coconut oil can be powerful, so I didn’t use all of it, but it adds a great flavor.

  5. njpoetess
    Posted December 18, 2011 at 5:01 AM | Permalink

    I added nutmeg and dried mango. It was freaking delicious!

  6. Alecia grimm
    Posted August 18, 2013 at 11:08 PM | Permalink

    Thank you for this recipe! I too goofed my peach preserves. They ended up too dark, but incredibly tasty. I was googling to find a recipe that could salvage all my delicious efforts. This is perfect.

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