Breads, CAKES, FOR TWO OR JUST FOR YOU Bread, Cake, Cinnamon, Fall, For One, Peach

Cinnamon Peach Bread {and Cake For One}

Cinnamon and Peaches in a bread: Summer is passing on the torch to Fall and it’s just delicious.

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Peach Bread This Summer really was a great time to make recipes I wouldn’t make the rest of the year. Not because I don’t like to bake things out of season, like a Sticky Toffee Pudding in Spring or a Fraisier in Winter, but because I usually don’t get ‘that’ inspired by this time of the year. Not my thing. But this year, I get inspired and I am really glad I manage to make great things. So, for this change of season, I decided that Summer and Fall should definitely meet in a warm but fruity bread.

The bread I‘m presenting you today is:

A mix between Summer and Fall

A mix mix between fruits and spices

A mix between a light sponge and a dense cake

I made it twice and oh it was amazing. It is so easy to make because you don’t have to plan 2 hours of baking ahead and you can enjoy it right after you removed it from the oven.It is also perfect as a ‘on the go’ cake: I bring it to the beach the second time I made it. Its purpose: feeding Volley-ball players 😉 And, as the following photo shows, I kept a little batter (about 100 g) to make a little cake for one! I baked it for the first 15 minutes of the bread, and enjoyed it while the rest was still cooking. That way I could test/taste it on my own, how great is that? Peach Cake For One It is a rather dense cake, but when you see what’s inside, you really can give you permission to it! No need to feel guilty about it. The peaches reminds of Summer and creates little melting (and so good) pockets and the cinnamon and brown sugar creates a nutty flavor, as Fall allows.

Why You Should Make This Cake

Brown sugar = Nutty Flavor

Cinnamon = Fall and pairs perfectly with peaches

Golden syrup = no butter, no oil

Peaches = well, fruits!

Whole-wheat flour =  fibres

Peach Cake For One You don’t need to make a fancy frosting to enjoy this bread: a light glaze and oats on the top were just enough for it to be fully enjoyed. Besides, you want it to be extra handy if like me you want to carry it in a Tupperware, in a bag…And just looks how you can slice it like a cake! Peach Bread Fall is a great time to make fast and easy breads to warm oneself up, and this one is just perfect to start the season.

Cinnamon Peach Bread {And Cake For One}

Cinnamon and Peaches in a bread: Summer is passing on the torch to Fall and it’s just delicious.

Course Breakfast, Dessert, Snack
Keyword ¨Peach Bread, Cinnamon Bread, Peach Cake For One
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 9 slices and 1 cake for one
Calories 253 kcal
Author Bites Of Baking


For the bread:

  • 180 g all-purpose flour 1 cup + 1/2 cup
  • 70 g whole-wheat flour 1/3 cup + 1/4 cup
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1 pinch salt
  • 2 eggs
  • 200 g brown sugar 1 cup
  • 115 g golden syrup -or oil- 1/4 cup + 1 tbsp (1/2 cup if oil)
  • 170 ml whole milk 1/2 cup + 1/4 cup
  • 3 peaches -you can leave the peel- cut in small pieces

For the glaze:

  • 30 g confectioner's sugar 1/4 cup
  • 1 tbsp whole milk

For the Cake for one:

  • 100 g cake batter 3.5 ounces


  1. For the bread:

    Preheat your oven at 400°F (200°C) first, and grease a 9 x 5-inch loaf pan.

  2. With a rubber spatula or a wooden spoon in a medium bowl, mix the flour, whole-wheat flour, cinnamon, baking powder and salt. Set aside.

  3. In another bowl, whisk the eggs, brown sugar, golden syrup until well combined.

  4. Fold half of the dry ingredients in the wet ingredients, and mix with your rubber spatula or wooden spoon. Add half of the buttermilk, mix, rest of the dry ingredients and rest of the whole milk.

  5. DO NOT OVERMIX the batter.

  6. Add the peaches and mix really lightly, just to distribute them evenly in the batter.

  7. For the Cake For One: 

    Take 100 g (3.5 ounces) from the cake batter and spoon in a greased mini pan (like a mini Bundt pan). Bake for 15 minutes with the bread.

  8. Bake for 5 minutes. Lower your oven temperature to 350°F (180°C) and bake for a further 25 minutes.

  9. Take the pan off of the oven and let cool while you make the glaze.

  10. For the glaze:

    Whisk the confectioner's sugar with the whole milk and drizzle on the cake. You can also add some old fashioned oats on top!


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