Today is my commencement day for all of Boston University! To start the day, I made a small celebratory commencement day brunch for my parents and grandma with roasted vegetables and my own recipe for nutty peach bread. Peaches are my dad’s favorite fruit so I was excited to make it for him. He loved it, so I was very happy! You can really use any fruit and the nuts and coconut are optional!
Now it’s off to Nickerson field for commencement! I’m hoping the rain stops!
Here’s the recipe:
⅔ cup butter (or coconut oil)
2 ¼ cups whole wheat flour
2 tsp baking poweder
¼ tsp salt
1 tsp cinnamon
Dash of: nutmeg, cardamom, and allspice (optional - I am trying to use up spices and food since I am moving this week! They add some nice flavor though, so I recommend adding these spices if you can)
⅔ cup coconut sugar
1 cup milk of choice
1 tsp vanilla extract
1-2 cups chopped peaches
Few handfuls of nuts (I used pecans and pistachios - love this combo with peaches!)
Few handfuls of shredded coconut
Preheat oven to 350 F. Melt butter and let cool. In a large bowl, combine whole wheat flour, baking powder, salt, and cinnamon and spices.
In a separate bowl, whisk 2 eggs and then stir in coconut sugar.
Add 1 cup milk of choice, the melted butter or oil, and vanilla and mix well.
Add these wet ingredients to the dry ingredients and mix.
Fold in about 1-2 cups of chopped peaches, a few handfuls of nuts (I used pecans and pistachios), and a few handfuls of shredded coconut.
Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let cool and enjoy!