One of the best things about summer is fresh, succulent peaches so lush with sweet juice that they intoxicate us for the short time we can enjoy their yummy presence in our lives. This bread showcases their brilliance splendidly…and the ingredients leave you with a peachy complexion.
Makes 8-10 servings
Preheat oven to 325o. Oil 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. Slowly mix in 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.