Nectarine Bread
A fruity nectarine loaf with blueberries, almonds and orange.
Ingredients
- ⅔ cup flaked almonds
- ¾ cup sugar + 1 tbsp
- 1½ cup plain (all-purpose) flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- ⅓ cup unsalted butter, softened
- 1 orange, juice and zest (about ¼ cup of juice)
- 2 eggs
- 2 nectarines, pealed and coarsely chopped (about 1 cup)
- ¼ cup blueberries
Instructions
- In a small bowl, stir together about 1 tablespoon of sugar and ¼ cup of almond flakes. Set this aside for topping the loaf.
- Preheat the oven to 350°F (175C/155C Fan). Grease and flour a standard sized loaf pan.
- In a large bowl, stir together 1 cup of the flour with the remaining ¾ cup sugar, baking soda, baking powder, salt and allspice.
- Add the butter, orange zest and orange juice to the flour mixture and beat with a handheld electric mixer (or a stand mixer) until well combined and light (about 2 minutes).
- Add the eggs and remaining flour, beating until just combined.
- Fold in the nectarines, blueberries and remaining flaked almonds.
- Pour the batter into the prepared tin and sprinkle the almond-sugar mixture over the top.
- Bake in the centre of the pre-heated oven for about 1 hour, checking regularly after 50 minutes. Once a toothpick inserted in the centre comes out clean, the loaf is done.
- Once baked, remove from the oven and allow to cool for a few minutes in the tin before turning out onto a wire rack to cool completely. The loaf is moist, so handle with care and wait until it has cooled to slice.
Notes
See blog post for tip and alternatives.
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