Peach Mini Loaves with Lemon Icing Glaze | Sip Bite Go

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 35 minutes

配料

1/3 cup butter (75 g) (salted, softened)

2 tbsp butter (salted, in slices for lining loaf pan)

5 yellow peaches (fresh, peeled, diced small, divided) (600 g chopped)

1/3 cup (67 g) sugar

2 medium eggs (whisked)

1/2 tsp vanilla extract

1/2 tsp cinnamon (ground)

1/3 cup (81 g) (whole) - almond or oat milk, 85 g for high altitude

1 ½ cups (185 g) flour (all purpose) + 1 TBS = 194 g

1/2 tsp baking powder -pinch for high altitude

1/2 tsp baking soda -pinch for altitude.

1/4 tsp table salt

Drizzle:

1/2 cup (64 g) sugar (powdered)

1 Tbs lemon (fresh squeezed juiced)

步骤

Preheat oven to 350 (365 for high altitude) degrees F. Set out a mini loaf pan lined with parchment paper that is cut to size (I like to cut rectangle-shaped parchment paper to add to the bottom of the mini loaf pans before adding the loaf/muffin mix so they don’t stick).

Add a small slice of butter to the bottom of each parchment paper lined mini loaf. (I skipped this part-see notes)

Use a stand mixer (or hand mixer and a large bowl) to beat together softened butter and sugar for about 1 minute, scraping down the edges with a spatula, until combined

Add eggs slowly, whisking at the same time, until combined.

Add milk, vanilla extract, and cinnamon. Beat for about another minute, until combined. The mixture will be very liquidy at this time.

Add in fresh peaches and any juice that came out while cutting them, reserving 2 tbsp of peaches to top the mini loafs before baking.

Sift flour and dry ingredients and add it to the peach mini loaf ingredients mixture. Whisk gently until combined.

Evenly spread the peach mini loaf mixture into mini loaf molds. Sprinkle on top with reserved fresh peaches. Sprinkle with sprinkles, if desired (you’ll see in the Sip Bite Go mini loaf recipe video that my kiddo was in the kitchen the day of filming.)

Bake mini peach loaf breads at 350 (365) degrees F for about 20-30 minutes until browned on the tops and edges. Cool in pan as long as desired, I usually leave them until they are about room temperature, but they’re good warm once cooled enough, too.

To make the lemon icing topping

Add powdered sugar to a bowl.

Slowly pour in 1-2 teaspoons of fresh squeezed lemon juice, while whisking to combine. Add only as much lemon juice as needed to get the desired consistency. I like it liquidy like pancake batter.

Drizzle lemon icing on mini peach cakes as desired.

备注

9/11/25 used 660 g (minus 2 heaping TBS of peaches for the tops) chopped peaches but bread is very moist so try reducing to approximately 600 g and cook at 365 for altitude on rack 4 notch up for 30+ minutes. Also I made one separate small loaf pan in addition to the 8 mini. I sprayed the mini tins and then lined them with parchment cut 3 1/2” x 4”. I used 2 TBS lemon juice but had to add 30 g additional sugar so try just using 1 tablespoon with the 64 g sugar and see if it will be enough.

营养

• 卡路里: 650 kcal
• 总脂肪: 25 g
• 饱和脂肪: 15 g
• 不饱和脂肪: 9 g
• 反式脂肪: 1 g
• 胆固醇: 140 mg
• 钠: 515 mg
• 总碳水化合物: 100 g
• 膳食纤维: 5 g
• 总糖: 59 g
• 蛋白质: 11 g