Peach Banana Bread

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Peach Banana Bread

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baking

Scale

Ingredients

2 very rip yellow peaches, peeled and finely diced

2 very ripe bananas, peeled

2 Tbsp fresh lemon juice (About 1 lemon)

1/2 cup brown sugar

1/2 cup butter

1 1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

Optional:

1 cup walnuts, chopped


Instructions

  1. Preheat oven to 375 degrees.
  2. Mash bananas and peaches and mix them with the lemon juice.
  3. Cream butter and sugar together and add the banana peach mixture, stirring well.
  4. In a separate bowl stir together the dry ingredients. Add to the banana peach mixture and stir in nuts if desired.
  5. The dough will be very stiff. Turn into 4 small loaf pans and bake for 20-25 minutes. Or turn into 1 large loaf pan and bake for 30-45 minutes.
  6. To test for doneness, insert a knife into the load; if it comes out clean, the bread is done. 

Keywords: peach banana baking bread breakfast dessert

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Peach Lemon Poppy Seed Bread

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Category: breakfast
  • Method: baking

Scale

Ingredients

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered
1/2 cup butter – room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 egg – slight beaten
2 Tablespoons lemon zest
1 Tablespoon fresh lemon juice
1 1/2 cup flour
1 1/2 cup wheat flour
2 Tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven 375 degrees
  2. Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
  3. In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
  4. In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
  5. Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
  6. Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Notes

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)

Keywords: peach lemon bread

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Gluten Free Summeripe Peach Muffins

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 12 1x

Description

These healthy gluten free peach muffins are the perfect grab and go breakfast for those busy back to school mornings


Scale

Ingredients

  • 2 cups (about 3-4) yellow peaches (and/or nectarines), peeled & diced.
  • 1 cup oat flour
  • 1 cup almond flour
  • 1/4 cup flaxseed flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 3 eggs
  • 1/2 cup maple syrup
  • 1/4 cup butter

Topping

  • 1/2 cup quick oats
  • 1/2 cup finely chopped walnuts
  • 2 Tbsp maple sugar
  • 1/2 tsp cinnamon
  • 1 1/2 Tbsp melted butter
  • Toasted coconut shavings (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together oat flour, almond flour, flaxseed flour, baking soda, baking powder, and salt.
  3. Add in eggs, maple syrup, and butter. Mix until cohesive batter forms.
  4. Fold in diced peaches.
  5. To make the topping, add walnuts, maple sugar, cinnamon, coconut flakes, and salt into a small bowl. Toss to combine.
  6. Stir in butter and mix with hands until a crumble mixture forms.
  7. Line a muffin tin with 12 muffin liners and fill each 3/4 full.
  8. Sprinkle topping evenly on each
  9. Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Notes

  • Muffins can be kept frozen for about 1 month! Simply reheat in microwave for 30 seconds.

Summeripe Peach Parfait

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Summeripe Peach Parfait

  • Author: Alexandra Thurlow
  • Prep Time: 5
  • Total Time: 5

Description

Who knew that a tasty & healthy breakfast could be this easy? Our Summeripe Peach Parfait only needs three ingredients to make your mornings a bit brighter: Summeripe Peaches, Summeripe Peach Granola, & Yogurt


Scale

Ingredients

  • 1 or 2 Summeripe Yellow Peaches, diced
  • 1/2 cup Summeripe Peach Granola (or your favorite granola)
  • 1/2 cup Non-Fat Greek Yogurt (or your favorite yogurt)

Instructions

  1. Place about 1/4 cup of yogurt on the bottom of a glass
  2. Add a layer of diced Summeripe Peaches onto the yogurt then add 1/4 cup of granola (placing the Summeripe Peaches on the yogurt before the granola will help the granola from getting soggy)
  3. Add another layer of yogurt on top of the Summeripe Peaches and granola
  4. Top with more Summeripe Peaches and granola
  5. Enjoy!

Keywords: breakfast

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Summeripe Gluten-Free Vegan Peach-Walnut Muffins

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60
  • Category: breakfast
  • Method: baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

These peachy, simple, gluten-free, & vegan muffins are moist with irresistibly crispy edges.


Scale

Ingredients

  • 3/4 cup mashed Summeripe Yellow Peaches, about 2 very ripe peaches
  • 1/4 cup Summeripe Yellow Peach puree, about 2 very ripe peaches
  • 3/4 cup all-purpose gluten-free flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 2 1/2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon light agave nectar
  • 3/4 cup chopped walnuts (3 ounces)

Instructions

  1. Preheat the oven to 350°. Line 10 muffin cups with paper liners.
  2. In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
  3. To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
  4. In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
  5. Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
  6. Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
  7. Bake for 30 to 35 minutes, until the muffins are golden and a toothpick tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.

Notes

  • The muffins can be stored at room temperature for 2 days or freeze the muffins to enjoy all year long.

Keywords: breakfast gluten free vegan

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Summeripe Peach Quinoa Flax Seed Granola

  • Author: Peggy Thurlow
  • Prep Time: 10
  • Cook Time: 75
  • Total Time: 85
  • Yield: 4 1x

Description

This Summeripe Peach-Quinoa-Flax Seed Granola is a delicious and healthy topping for yogurt with sliced fresh peaches. It’s also a great healthy snack to eat right out of the jar!


Scale

Ingredients

Ingredients

  • 1/2 cup Summeripe peach puree, approx. 2 Summeripe peaches, skin removed, sliced & pitted
  • 1/4 cup honey or agave nectar
  • 2 tablespoons coconut oil
  • 1 cup old fashion oats (not quick cooking)
  • 1/2 cup quinoa, rinsed and drained
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/4 cup flax seeds
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • Pinch ground ginger

Instructions

Directions

  1. Preheat oven to 300 degrees.
  2. Place peach slices into a blender and puree until smooth. (Tip-Slicing peaches over the blender will help capture all the peach juice)
  3. In a small bowl combine peach puree, honey or agave nectar and coconut oil, whisk until blended. Set aside.
  4. In a medium bowl combine and mix all dry ingredients.
  5. Add the peach puree mixture to the dry ingredients and toss to coat.
  6. Line a 11×16 baking sheet with parchment paper, evenly spread granola mixture onto parchment paper. Bake for 45 minutes or until golden brown. Remove from oven and let cool for 30 minutes.
  7. Once cooled, break crisp granola into bite size pieces, store in an air tight container/jar.

Notes

  • Yields 4 cups of Summeripe Peach Quinoa Flax Seed Granola

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How to Freeze Summeripe Stone Fruit

  • Author: The Kitchen at Summeripe
  • Prep Time: 15
  • Cook Time: 1440
  • Total Time: 1455
  • Yield: 4 1x

Description

Freezing Summeripe Stone Fruit using this step by step guide will make it easy to enjoy delicious Summeripe peaches and nectarines all year long. With a little preparation Summeripe peaches & nectarines freeze really well and then can be tossed into smoothies, desserts, and other stone fruit recipes at a later date. Frozen Summeripe peaches are also great plain — set aside a batch to munch on when you have a sweet craving.


Scale

Ingredients

  • 4 Summeripe Peaches or Nectarines (4 Summeripe Peaches fit nicely onto a standard sized baking sheet but you can freeze as many Summeripe Peaches & Nectarines as you wish!)

Instructions

  1. 1. Cut wax or parchment paper to cover your baking sheet. Using wax or parchment paper will help to keep the frozen fruit from sticking to the baking sheet.
  2. 2. Slice the fruit, try to slice the fruit into similar sized slices to ensure the fruit will freeze equally. We like to leave the skin on the fruit but you may also remove the skin if you wish
  3. 3. Carefully place the fruit slices onto the wax paper lined baking sheet. Do not let the fruit touch each other, this will help to avoid large clumps of frozen fruit.
  4. 4. Place the fruit slices & baking sheet into the freezer and allow to freeze for about 24 hours or until fruit slices are completely frozen
  5. 5. Once completely frozen, remove fruit for freezer and place into a large freezer bag and thoroughly seal the bag.
  6. 6. Store the bag of frozen fruit in the freezer and enjoy Summeripe Stone Fruit all year long!

Notes

  • Frozen Summeripe Peaches is also the secret ingredient in our Summeripe Peach Smoothie! Don’t water down your smoothies with ice cubes, use frozen peaches to make creamy, thick, and nutritious smoothies all year long.

Nutrition

  • Trans Fat: 0

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Klassen Family Peach-Raspberry Jam

  • Author: The Klassen Family
  • Total Time: 50
  • Yield: 4 1x

Scale

Ingredients

  • 2 pounds fully ripe Summeripe Yellow Peaches
  • 10 oz. (1 package) frozen red raspberries
  • 6 cups sugar
  • 1/2 bottle liquid fruit pectin or 1 package Certo
  • 1/4 cup lemon juice, about 2 medium lemons

Instructions

  1. Peel, seed, and grind about 2 lbs. fully ripe peaches.
  2. Thaw 1 (10 oz) pkg. frozen red raspberries. Once thawed, measure raspberries and add enough ground peaches to make 4 cups prepared fruit.
  3. Squeeze juice from 2 medium lemons or ¼ cup lemon juice into fruit mixture then add 6 cups sugar.
  4. Place fruit mixture on heat; bring to full roiling boil and boil hard 1 minute; stirring constantly.
  5. Remove from heat, immediately stir in ½ bottle liquid fruit pectin or one package of Certo.
  6. Skim off foam, then stir and skim 5 minutes to cool slightly and prevent floating fruit.
  7. Ladle quickly into jars.

Summeripe Plum Bran Muffins

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Summeripe Plum Bran Muffins

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 12 1x

Description

Serve our Summeripe Plum Bran Muffins for a delicious and healthy breakfast that the whole family will love!


Scale

Ingredients

  • 2 Summeripe Plums, diced
  • 1 cup all-bran cereal
  • 1 cup flour
  • 1 egg
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 2 tablespoons raw sugar (cane turbinado)
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt

Instructions

  1. Pre-heat oven to 375 degrees. Combine bran cereal and orange juice in a bowl; let stand several minutes for the cereal to absorb the juice.
  2. In a separate bowl, combine flour, both sugars, baking powder and salt.
  3. Stir egg and oil into bran cereal until well mixed.
  4. Add bran cereal mixture and diced plums to the dry ingredients; stir only until dry ingredient are moistened.
  5. Spoon thick batter into greased muffin cups.
  6. Bake at 375 degrees for 20 to 25 minutes or until golden brown.
  7. Remove from pan and serve warm.

 

 

 

 

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Summeripe Peach & Greek Yogurt Muffins with Bran Crumb Topping

  • Author: The Kitchen at Summeripe
  • Yield: 14 1x

Description

These sweet & delicious Summeripe Peach Muffins become even more delicious with our Bran & Walnut crumble topping. Serve the Summeripe Peach Muffins to the whole family for a delicious and nutritious breakfast or indulge your sweet tooth by saving them for a Summeripe fruit-filled dessert treat!


Scale

Ingredients

Ingredients

Batter

  • 2 Summeripe Peaches, diced
  • 1 egg
  • 2 cups flour
  • 12 oz. (or 1 1/4 cups) plain Greek yogurt
  • 1/2 cup raw sugar
  • 1/2 cup canola oil
  • 1/4 cup light brown sugar
  • 2 tablespoons honey
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract

For the Bran Crumb Topping

  • 1 cup All-Bran cereal
  • 1/2 cup walnuts
  • 1/4 cup Summeripe Peaches, diced
  • 6 tablespoons butter, melted
  • 4 tablespoons light brown sugar

Instructions

  1. Preheat oven to 400 degrees. Grease muffin pan or line with paper liners.

For the Batter

  1. In a large bowl mix the yogurt and honey.
  2. Add Summeripe Peaches, both sugars, canola oil, vanilla and egg to the yogurt mixture, mixing until combined.
  3. In a separate bowl, stir together the flour, baking powder and baking soda.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.

For the Bran Crumb Topping

  1. Combine the bran, walnuts and sugar in a food processor until coarsely ground.
  2. Stir in the melted butter.
  3. Add in the diced Summeripe Peaches
  4. Fill the prepared muffins cups with batter and divide the crumb topping over each muffin.
  5. Bake for 20 to 25 minutes. The muffins are done when a toothpick inserted in the center comes out with moist crumbs attached.Transfer to a cooling rack and allow to cool completely.

Notes

Add in Summeripe Plums for another delicious summer time treat!