This is a delicious breakfast break that highlights one of the Columbia River Gorges pride and joys, pears! There are hundreds of pear orchards in the gorge and they produce a significant share of the United State’s production of pears!
This recipe came together after I received a big batch of fresh pears from my local farmers’ collective. I love pear season here in the Gorge, pears have such a delicate flavor, and they make the most delicious recipes.
Why You Will Love This Recipe
Pears: This recipe really highlights a fruit that doesn’t get the appreciation it deserves. Often overshadowed by apples, pears are a fall fruit that make for a delicious baked good and dessert. I love to use them im this recipe but also in overnight and baked oats, baked and warm with ice cream, or simply served sliced with cheese or nut butter.
The Columbia Gorge is known for its pear growing. So this dessert is one way I can take advantage of the local pears and enjoy a delicious breakfast or snack with a cup of coffee, tea, or a scoop of Tillamook ice cream!
I love a recipe that highlights local ingredients!
Easy: This recipe is pretty easy to whip together. The Cardamom Crumble is an extra step that is so easy, but you don’t want to miss it. From beginning to end, you can have a delicious bread ready in under 90 minutes.
On my blog, i have a bunch of quick bread recipes like this one because I LOVE to make them. I tend to enjoy recipes that are delicious, with minimal prep time, quick to come together, and a speedy clean up!
Homemade and Fresh Baked Breakfast or Dessert: Nothing beats fresh-baked bread and desserts. This bread brings the two together.
Equipment Needed
9×5-inch loaf pan
Parchment paper (for a sling)
Mixing bowls: one large and two medium
Whisk
Spatula or wooden spoon
Measuring cups and spoons or a kitchen scale
Knife and cutting board
Fork or pastry cutter
Wire cooling rack
Toothpick or skewer for doneness testing
Ingredients (and some swaps!)
All-purpose flour: Keeps the loaf tender with a familiar crumb. Swap up to half with white whole wheat for more fiber without heaviness.
Baking powder and baking soda: The lift team. Work with the yogurt and pear sauce for a better rise.
Salt: Brightens sweetness and spice. Without it, flavors fall flat.
Ground cardamom and cinnamon: Cardamom adds floral, citrusy notes that pair perfectly with pears (freshly ground is best). Cinnamon brings cozy balance.
Butter or neutral oil: Adds richness and softness. Pear sauce reduces fat while keeping moisture. For dairy-free, use oil.
Coconut sugar or brown sugar: Both add caramel depth. Coconut sugar is less refined; brown sugar gives a stickier, classic crumble.
Eggs: Provide structure and lift. For egg-free, try flax “eggs” (texture will be softer).
Vanilla: Enhances fruit and spice without extra sweetness.
Pear sauce: A flexitarian swap for moisture with less fat. Adds subtle pear flavor. Applesauce works too.
Greek yogurt or sour cream: Adds tang, tenderness, and protein. Thick plant yogurt works for dairy-free.
Ripe pears, peeled and diced: The star ingredient. Choose pears just soft at the stem. Dice small for even baking.
Crumble ingredients: Flour, sugar, spice, salt, and cold butter for a crisp topping. Add oats for extra crunch and fiber.
Step-by-Step Instructions (with tips)
Prep the pan and oven
Preheat the oven to 350°F. Line the loaf pan with a parchment sling and lightly grease. Tip: A parchment sling makes it easy to lift the loaf out cleanly.
Whisk the dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon until evenly combined. Tip: Whisking distributes leaveners so you do not get uneven rise.
Mix the wet ingredients
In a large bowl, whisk melted butter or oil with sugar until glossy. Whisk in eggs one at a time, then add vanilla, pear sauce, and yogurt until smooth. Tip: If the butter starts to re-solidify, no worries, it will melt in your batter during the bake. Room-temperature ingredients help.
Fold the batter together
Add the dry mix to the wet bowl and fold gently until no dry streaks remain. Fold in the diced pears. Tip: Stop mixing as soon as the flour to avoid overmixing.
Make the crumble
In a separate bowl, combine flour, sugars, cardamom, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until pea-sized crumbs form. Tip: Keep the butter cold for lots of crunchy bits!
Assemble
Scrape the batter into the prepared pan, smoothing the top. Sprinkle the crumble evenly over the batter and press lightly so it adheres.
Bake
Bake for 55 to 65 minutes until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tip: If the crumble is browning faster than the center is setting, tent the loaf with foil for the last 10 to 15 minutes.
Cool
Cool in the pan for 15 minutes, then lift out using the parchment and transfer to a rack to cool completely before slicing. Tip: Cooling sets the crumb. Slicing while hot can compress the loaf and make it seem underbaked.
Serving and texture notes
Slice with a serrated knife. The loaf will be extra moist on day one and slices a bit cleaner on day two.
Optional add-ins
Stir in chopped walnuts or pecans for crunch, or add a handful of oats to the crumble for fiber.
Serving Suggestions For Pear Cardamom Bread
Breakfast: Served warm with a side of fresh fruit and yogurt, and a hot cup of coffee
Snack: Served warm with a dollop of whipped cream and even more sliced pears alongside a cup of tea.
Dessert: Served warm with a scoop of vanilla ice cream and a sprinkle of crunched walnuts.
This Recipe Storage Suggestions and Reheating
Room Temperature
Covered on the counter for up to 2 days.
Refrigerator
In an airtight container for up to 5 days. Warm briefly in the oven or toaster oven to crisp the crumble.
My Favorite! Freezer
Slice and wrap tightly, then freeze for up to 3-6 months. Thaw at room temp, or warm a slice in the microwave for 20–30 seconds.
Best Method: For the best texture, refresh in a 300°F oven for 5–10 minutes. This gives the bread a fresh-baked taste.
How to Store Pears (and Keep Them Fresh)
Check for ripeness: Press gently near the stem, if it gives slightly, it’s ready.
Ripen on the counter: Leave at room temperature or place in a paper bag. Add an apple/banana to speed it up.
Refrigerate when ripe: Move pears to the fridge to keep them fresh for 3–5 days.
Tip to remember: Counter for ripening, fridge for storing.
This pear cardamom bread is moist, warmly spiced, and finished with a crisp crumble topping. A simple yet cozy bake that highlights fresh seasonal pears.
Holiday Sugar Plum Baked Oatmeal with Crumble Topping
This Holiday Sugar Plum Baked Oatmeal is perfect for a festive morning or plum season. It started when I had 2 lbs of Italian plums from a local farmer. During my baked oatmeal phase, I realized a fruit crumble could become breakfast.
Why You Will Love This Recipe
Whole Ingredients: This recipe involves ingredients you can find at your local grocery store.
Healthy: With lots of fresh fruit, healthy fats from the nuts, and fiber from the oats, flax, and chia seeds, you can’t go wrong! I like to use a filtered milk like Darigold for an extra protein boost too!
Festive: This is a festive winter solstice or Christmas-time treat! This Plum Baked Oatmeal recipe has all the makings of a super Hygge treat or breakfast.
Unique: A sugar plum-themed dessert or breakfast is just the thing for around the holidays. But I also like to make this recipe and lean into all the fresh plums during plum season! Fresh plums in desserts and breakfasts are so underrated!
Equipment
To make this baked oatmeal, you’ll need:
9×9-inch baking dish – greased with butter or oil so the oatmeal doesn’t stick.
Large mixing bowl – for combining the oats and spices.
Medium mixing bowl – for whisking wet ingredients.
Whisk – to beat eggs and blend liquids smoothly.
Measuring cups and spoons – for accuracy, especially with spices.
Fork or pastry cutter (optional) – to cut the butter into the crumble topping. I actually just use my fingers.
Ingredients You Will Need
These ingredients make this baked oatmeal cozy, nourishing, and festive:
The Base
Rolled oats (160 g / 2 cups): The heart of baked oatmeal! Use old-fashioned oats for the best texture.
Fairlife 2% milk (480 ml / 2 cups): Adds creaminess, extra protein!
Eggs (100 g / 2 large): Help bind everything together while adding more protein.
Melted Butter or coconut oil (42 g / 3 tbsp): Adds richness and moisture.
Sweeteners & Flavor
Coconut sugar (67 g / ⅓ cup): Natural sweetness with a caramel-like note.
Vanilla extract (10 ml / 2 tsp) + almond extract (1 ml / ¼ tsp): A festive, cookie-like combo. Tip: You can measure this ingredient with love!
Warm Spices
Cinnamon (2.5 g / 1 tsp), ginger (2 g / ½ tsp), nutmeg (1 g / ¼ tsp), cloves (pinch): Together, these turn everyday oatmeal into a Christmas breakfast. Optional to just use cinnamon.
Nutrient Boosters
Ground flaxseed (14 g / 2 tbsp) + chia seeds (20 g / 2 tbsp): Extra fiber, healthy fats, and a little crunch.
Nuts or seeds (60 g / ½ cup, optional): Almonds, walnuts, or pumpkin seeds add protein and texture.
The Fruit
Plums (480 g / 3 cups, diced): Juicy, tart-sweet, and the star of this “sugar plum” breakfast. I use Italian plums I got from a friend’s tree!
Crumble Topping
Flour (60 g / ½ cup) + coconut sugar (50 g / ¼ cup): The base of a sweet, golden topping.
Cold butter (42 g / 3 tbsp): Creates the perfect crumbly texture for your crumble.
Cinnamon (1 g / ¼ tsp, optional): For extra warmth and crunch.
Step-by-Step Instructions with Recipe Tips
Preheat and prepare
Preheat oven to 375°F (190°C). Grease an 9×9-inch baking dish with butter or oil.
Mix the dry ingredients
In a large mixing bowl, combine oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, coconut sugar, flax, and chia.
Whisk the wet ingredients
In a medium bowl, whisk together the milk, eggs, vanilla, and melted butter.
Tip: Let the butter cool slightly before whisking to prevent scrambling the eggs.
Combine wet and dry
Pour the wet mixture into the dry mixture and stir until combined.
Add fruit and nuts
Fold in the diced plums and nuts (if using). Pour the batter into the prepared baking dish.
Tip: Cut the plums into perfect bite sized pieces to avoid cumbersome chunks of plums.
Make the crumble topping
In a small bowl, combine flour, coconut sugar, cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
Tip: Don’t overmix! Look for Small pea-sized clumps for the best topping.
Assemble and bake
Sprinkle the crumble evenly over the oatmeal. Bake for 40–45 minutes, until golden brown and set in the center.
Tip: If the top is browning too quickly, cover loosely with foil during the last 10 minutes. I didn’t need to do this but everyone’s oven is different.
Cool and serve
Allow to cool for 10–15 minutes before slicing.
Serve warm, dusted with powdered sugar if you want a snowy holiday finish!
Recipe Variations
Less Holiday Vibe: remove the holiday spices and just use ½ tsp cinnamon in the filling and ¼ tsp cinnamon in the crumble topping
Nuts: Substitute with your preferred nuts or those you have on hand. Option to omit the nuts as well
Milk: Use a plant-based milk or whole milk for more decadent baked oatmeal.
Fruit: Swap the plums for another fruit of choice, such as blueberries, peaches, apples, or pears! I use Italian plums from a local farmer, but feel free to use whatever plums you prefer. You can even use canned or frozen fruit in this recipe!
Serving Suggestions
My Favorite Breakfast: I love this recipe served warm, with a dollop of Greek yogurt and a cup of coffee in the morning.
Healthy-ish Dessert: You could also serve this warm with a scoop of vanilla ice cream or homemade whipped cream.
Snack: Enjoy this cold for a healthy mid-day snack.
Make It Festive: Dust with powdered sugar, top with sugared cranberries, add a yogurt-honey swirl, drizzle warm spiced maple, sprinkle toasted nuts, or serve with whipped cream/ice cream for dessert.
Storage & Reheating Tips
One of the best parts about baked oatmeal is how well it keeps. Here’s how to store your Sugar Plum Baked Oatmeal so you can enjoy it all week long:
Refrigerator:
For longer storage, keep leftovers in the fridge for up to 5 days. Reheat individual slices in the microwave for 30–45 seconds or warm in the oven at 325°F (160°C) for 10 minutes.
Freezer:
Slice into squares, wrap each piece tightly in plastic wrap or foil, and place in a freezer bag. Freeze for up to 6 months. Thaw overnight in the fridge, then reheat before serving.
Meal Prep Pro Tip:
Portion into single-serve containers with a spoonful of yogurt or nut butter on the side for an easy grab-and-go breakfast.
This baked oatmeal is made with hearty oats, warm cinnamon, and 2–3 cups of fresh fruit, then topped with a golden crumble. A cozy, make-ahead breakfast that’s perfect for busy mornings or weekend brunch.
Written by Sarah Harper, MS, RD, LDN, a registered dietitian and food blogger at The Addy Bean. Sarah shares plant-forward, flexible recipes that are simple, nourishing, and delicious. Her baked oatmeal recipes are designed to make healthy eating easy, cozy, and satisfying for any season.
Pumpkin Chocolate Chip Cookies Stuffed with Gooey Marshmallows
This recipe is the perfect addition to your everything pumpkin recipe collection. I love to make a batch of these cookies when the season starts to change, and the leaves start to fall!
Why You Will Love This Cookie
Perfect for the season:
From pumpkin recipe season to Halloween to Thanksgiving treats, this recipe is a fall favorite! I love the smores element giving this recipe true camping vibes. Bonus: Bring this recipe to your next camping adventure in the fall!
Upgraded Chocolate Chip Cookies:
I like to call these my pumpkin s’mores cookies! These cookies will blow all the chocolate chip cookie competition out of the water.
Baking with Kids!:
This is an excellent recipe to make with kiddos! This recipe can get a little messy with kids rolling pumpkin cookie dough around little marshmallows, but it’s a fun one to get kids involved in the kitchen! Getting your kids involved in the kitchen is one of the best things you can do to get them interested in the food they are eating!
Equipment
Large Bowl: for mixing your wet and dry ingredients.
Wooden Spoon: sturdy enough for folding in the chocolate chips and marshmallows.
Hand Mixer: helps cream the butter and sugars together until light and fluffy.
Cookie Sheets: lined with parchment paper so the cookies bake evenly and release easily.
Wire Rack: essential for cooling the cookies so they stay chewy instead of soggy.
Optional but helpful: a cookie scoop for evenly sized cookies, and parchment paper or a silicone baking mat to prevent sticking.
Ingredients You Will Need
Unsalted Butter: A classic baking staple that creates rich flavor and tender texture.
White Sugar: Adds sweetness and helps the cookies spread just right.
Brown Sugar: Provides moisture and chewiness along with a hint of molasses.
Egg Yolk: Using just the yolk helps keep the cookies chewy instead of cakey.
Pumpkin Purée: Blot with paper towels to remove excess liquid for the best texture. Pumpkin adds fiber, vitamins A and C, and natural sweetness.
Vanilla Extract: Rounds out the flavors and enhances the pumpkin spice.
All-Purpose Flour: The base that gives structure to your cookies.
Baking Soda and Baking Powder: A blend that ensures a soft rise without becoming too fluffy.
Salt: Balances sweetness and brings out the chocolate flavor.
Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, and cloves that defines pumpkin desserts.
Dark Chocolate Chips: Dark chocolate not only tastes rich but also offers antioxidants — a delicious bonus.
Marshmallows: Cut in half for gooey centers that make these cookies extra special.
Step By Step Instructions with Tips!
Step 1: Prepare the Wet Ingredients
In a large mixing bowl, cream together the unsalted butter, white sugar, and brown sugar until smooth. Add the egg yolk, blotted pumpkin purée (use paper towels to absorb excess liquid), and vanilla extract. Mix until combined. Tip: Always blot the pumpkin; it’s the secret to chewy cookies instead of cakey ones.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk the flour mixture, flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures even distribution of leavening and spices. Tip: Whisking first prevents clumps of baking soda or spice from ending up in one cookie.
Step 3: Mix the Dough
Gradually stir the dry ingredients into the wet ingredients until just combined. Use a wooden spoon or spatula to gently fold in the dark chocolate chips. Tip: Avoid overmixing once the flour is added; this can make cookies tough.
Step 4: Shape the Cookies
Scoop prepared cookie dough (about 2 tablespoons each). Flatten slightly in your palm, place half a marshmallow in the center, and fold the dough around it to seal completely. Tip: Use disposable food safe gloves for this step for easier rolling.
Tip 2: Additionally, the marshmallow does not have to be fully covered, but make sure the sides are covered to help prevent the marshmallow from oozing out. However, if that happens, it’s okay! I like the texture it creates on the sides.
Step 5: Chill the Dough
Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 1–2 hours. This chill time helps control spreading and keeps the centers soft. Tip: If you’re short on time, a 30-minute chill in the freezer will still help, but longer in the fridge is better for flavor and texture.
Step 6: Bake the Cookies
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Place chilled dough balls 2 inches apart and bake for 11–13 minutes, until the edges are set and the tops are lightly golden brown. Tip: Pull them out when they still look slightly underbaked in the middle; they’ll finish setting as they cool.
Step 7: Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up while keeping the centers gooey. Tip: Sprinkle with a little flaky sea salt while warm for an extra flavor boost.
Storage Suggestions
To keep your cookies chewy with that gooey marshmallow center, proper storage is key:
Airtight Container: Store cooled cookies in an airtight container to maintain freshness.
Room Temperature: They’ll stay soft at room temperature for up to 3 days. Keep them in a single layer if possible so the marshmallow centers don’t stick together.
Refrigerator: For longer storage, place cookies in an airtight container in the refrigerator for up to 1 week. Let them come back to room temperature before serving for the best texture.
Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag or airtight container. They’ll keep well for up to 2 months. Thaw at room temperature or warm gently in the oven for that fresh-baked feel.
More Tips for Adding Marshmallows to Pumpkin Chocolate Chip Cookies
1. Use mini marshmallows (or cut big ones in half).
A whole large marshmallow is too big and tends to melt out. Mini marshmallows (or half of a large one) give you just the right pocket of gooeyness.
2. Wrap the dough tightly around the marshmallow.
Scoop a little more than usual (closer to 2 tbsp of dough), flatten slightly in your hand, place the marshmallow in the center, and fold the dough around it.
Seal it completely; otherwise, the marshmallow will ooze out and burn.
Option to use cooking gloves or latex gloves to minimize sticking
3. Chilling
You must chill this dough before rolling. I recommend chilling in the refrigerator for at least 2 hours. But overnight is best.
Chill again after stuffing.
Once you’ve formed marshmallow-stuffed balls, pop them in the fridge for 15–20 minutes before baking. This helps prevent premature leaking.
4. Expect some caramelization.
Even if a little marshmallow peeks out, it will create chewy, toasty caramelized edges, which can actually be delicious!
Serving Suggestions
Dessert Table: A unique cookie to add to a dessert table and sure to be a crowd favorite.
Fun Halloween Treat: A perfect cookie to enjoy during pumpkin season.
Thanksgiving Dessert: Something other than Thanksgiving pie on Thanksgiving that’s just as good and easy to prep in advance
Fun with the Family: Just for fun with the family, alongside a steaming cup of hot chocolate
Recipe Variations
Chocolate: Swap the chocolate chips for white chocolate chips or use extra chocolate chips for a more chocolatey flavor
Marshmallow: Instead of cutting the marshmallow in half, use the entire marshmallow and more cookie dough for a larger cookie, or use mini marshmallows right in the dough
Butter: Instead of whipping the butter and sugar, brown the butter for more caramel-like flavor. You can use a plant-based butter alternative if you want these cookies to be dairy-free.
In a large mixing bowl, cream the butter, white sugar, and brown sugar until smooth. Add the 2 egg yolks, blotted pumpkin purée, and vanilla extract. Mix until combined.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 3: Mix the Dough
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips with a wooden spoon.
Step 4: Chill The Dough
This step is super important to ensure the cookies keep their shape! Chill the dough for at least 2 hours in the fridge.
Step 5: Shape the Cookies
Scoop about 2 tablespoons of prepared cookie dough, flatten slightly, and place half a marshmallow in the center. Wrap the dough around the marshmallow and seal completely.
Tip: Be sure the dough is really really cold for this step. I also use food safe disposable gloves to help prevent the dough from sticking to my hands.
Step 6: Chill the Dough
Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 30min.
Step 7: Bake the Cookies
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Arrange chilled dough balls 2 inches apart and bake for 11–13 minutes, until edges are set and tops are lightly golden brown.
Step 8: Cool and Enjoy
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutrition information is automatically calculated and should be used as an estimate only. Exact values will vary based on specific ingredients and portion sizes used.
Author Bio: I’m Sarah Harper, a dietitian and recipe creator who believes fall baking should be equal parts cozy and fun. These pumpkin chocolate chip marshmallow cookies are my way of bringing gooey, spiced comfort to your kitchen.
Easy Peach Bread Recipe Made with Fresh Peaches and Less Sugar
This is a quick bread recipe you will want to add to your rotation! This recipe is easier than making a homemade peach pie and an excellent way to use fresh summer peaches.
I went peach picking and made a bunch of peach recipes! Two bowls no special equipment needed. And is anything better than that sweet aroma of the best peach bread swirling around your house?
U-Pick Peaches
I went peach picking this month!
You’ve gotta be in touch with the farmers to catch it because peach season is short and sweet.
I picked a bucket of Reliance peaches and used them in some of my favorite peach recipes.
Snacked on them fresh (nothing beats that juicy first bite)
Made a small batch of freezer jam
Froze sliced peaches for smoothies, overnight oats, and oatmeal
Baked multiple loaves of this homemade peach bread
Whipped up goat cheese with peaches and tomatoes
Threw one into a batch of backyard salsa
There’s something so satisfying about picking your own food. It gets you outside, supports local farms, and gives you the freshest produce possible.
Ingredients In This Peach Bread Recipe
all-purpose flour (240g)
baking powder
coconut sugar (50g)
salt
ground cinnamon
egg
whole milk (120ml) – another plant based milk is a great alternative
vanilla extract – usually measured with love
butter, melted and slightly cooled (113g) – you can use vegetable oil or coconut oil if you prefer
juicy peach chunks, chopped or mashed (300–320g) – In a pinch you can use canned peaches but I love this recipe during peach season using the freshest peaches possible.
Optional Ingredients:
almond extract
other warming spiced like cardamom or nutmeg, I like cinnamon for this recipe
peel your ripe peaches if you like, I prefer to keep things easy and the peach skin adds extra fiber and nutrients.
Step-by-Step Instructions
Preheat oven to 350°F (175°C). Lightly grease a standard 9×5-inch loaf pan or line it with parchment paper to prevent sticking. Tip: Lining with parchment also makes it easier to lift the loaf out of the pan after baking.
In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, salt, and cinnamon until evenly combined. Tip: If you prefer a sweeter bread, feel free to add an additional 1/4 cup of coconut sugar or brown sugar to the flour mixture.
In a separate bowl, beat the egg, then stir in the milk, vanilla extract, and melted butter. Tip: Make sure the butter is slightly cooled before adding it to avoid curdling the egg.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. A few lumps are fine and will help keep the bread tender instead of dense.
Gently fold in the chopped or mashed peaches until they’re evenly distributed throughout the batter.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake the peach bread for 60 to 65 minutes, or until the top is golden brown and the center is set.
Tip A: Start checking for doneness 5-10 minutes before you think the bread will finish. Insert a toothpick into the center — it should come out clean or with a few moist crumbs, but no wet batter. For the most reliable results, use an instant-read thermometer. The internal temperature should reach 200°F (93°C) when fully baked. Tip B: If the top starts to brown too quickly before the center is fully cooked, tent the loaf loosely with foil for the final 10 minutes.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing. Tip: Allowing it to cool fully helps the structure set and prevents it from becoming gummy inside. I know, it’s so hard to wait!
Storage Suggestions
Let the peach bread cool completely before storing. Wrapping or sealing it while still warm can cause condensation and make the loaf soggy.
• Room temperature: Store the loaf in an airtight container or wrapped tightly in foil for up to 2 days. Keep it in a cool, dry spot away from direct sunlight.
• Refrigerator: For slightly longer storage, refrigerate the bread in an airtight container for up to 5 days. The texture will firm up a bit in the fridge, but it will still be moist when warmed.
• Freezer: Wrap the fully cooled loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
• To thaw, leave the bread at room temperature for a few hours or overnight. For individual slices, you can reheat directly from frozen in the microwave (about 20–30 seconds) or toaster oven.
• For best quality, freeze in slices so you can pull out one serving at a time.
How to Serve
My favorite way to enjoy this recipe or any of my sweet breads is paired with a quiet moment on the porch with my cat and my journal.
• Breakfast: Enjoy a slice with your morning coffee or tea.
• Snack: Serve it chilled or at room temperature with an iced tea or Arnold Palmer on a hot summer day.
• Dessert: Warm up a slice and top it with a scoop of vanilla ice cream
Peach Muffin Option
Want to turn this recipe into peach muffins instead of a loaf? It works great.
• Prepare the batter as directed, then divide it evenly among 12 greased or lined muffin cups. • Bake at 350°F (175°C) for 22 to 26 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Allowing the muffins to cool slightly helps them firm up, making it easier to remove the wrappers without tearing.
Optional: Sprinkle a little coconut sugar or cinnamon on top before baking for added flavor and texture, if desired.
Easy Peach Bread Made with Less Sugar
Sarah Harper MS, RD, LDN
This easy peach bread is light, moist, and naturally sweet, made with fresh peaches and less sugar for a wholesome twist on a classic treat.
Preheat oven to 350°F (175°C). Lightly grease a standard 9x5 inch loaf pan or line it with parchment paper to prevent sticking. Tip: Lining with parchment also makes it easier to lift the loaf out of the pan after baking.
In a large mixing bowl, whisk together the flour, baking powder, coconut sugar, salt, and cinnamon until evenly combined.
In a separate bowl, beat the egg, then stir in the milk, vanilla extract, and melted butter.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing. A few lumps are fine and will help keep the bread tender instead of dense.
Gently fold in the chopped or mashed peaches until they’re evenly distributed throughout the batter.
Pour batter into the prepared pan and smooth the top with a spatula.
Bake the peach bread for 60 to 65 minutes, or until the top is golden brown and the center is set.
Let the bread cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely before slicing.
Easy Homemade Cherry Jam without Pectin (Small Batch)
This is a no Pectin, no canning recipe! I like to call recipes like this homemade freezer jam because I use my freezer to preserve the small jars! I don’t use pectin, water bath, or any canning equipment. Rather, I cook down the fruit, in this case cherries, pick my citrus, this this case lime, and add a touch of sugar. Sometimes I may include other ingredients such as homemade vanilla extract, fresh ground nutmeg, or even some chia seeds!
This recipe could also be seen as a preserves or rather cherry Preserves recipe. But I like the cozy thought of eating a delicious jam, on a toasted peeve of sourdough bread. So, I refer to this as a jam, but call it whatever you wish!
More Reasons Why I Love This Recipe
Got cherry trees? This is one of the easiest way to use up lots of cherries! During cherry season you can take simple ingredients like fresh ripe cherries, citrus and a bit of sugar and make the best jam, better than anything you can get in the store! I love to make batches of fruit freezer jams, such as cherry lime, peach, and strawberry rhubarb, freeze it and enjoy it year round.
So good with sour cherries! This is a great recipe for sour cherries. you can customize the recipe to make it your own by changing the amount of sugar per your taste preferences!
The best for brunches and gatherings. It’s also wonderful to bring to a family gathering! It’s so easy to pick if a fresh loaf of bread from your local bakery, slice it up, and serve it with homemade jam and butter! My sister recently made a batch to bring to the beach, I thought about it but I had precious space in my luggage due to flying across the country. We ate up her jam within days. Such an easy way to bring the coziness of home to your vacation home!
Tools you will need
Cherry pitter – I highly recommend using one of these because it makes removing pits from fresh cherries so much easier.
No cherry pitter? Try household alternatives:
Metal straw or chopstick: push it through the stem end into an empty bottle or your hand-held cherry – Source: The Pioneer Woman
Piping tip: place a small round piping tip (~ 3/16″–¼”) over your finger, then press the cherry’s stem end down to pop the pit out – Source: Food Network
Medium saucepan – For simmering the cherries, sugar, and lime juice
Wooden spoon or heatproof spatula – To stir the jam as it cooks
Potato masher or fork – To gently mash the cherries as they soften
16 oz freezer‑safe mason jar with straight sides (wide mouth) – Such as Ball’s freezer‑safe jam jar; the straight-sided design prevents cracking during freezing.
Funnel (optional) – Helps transfer the jam into the jar with less mess
Clean towel or paper towel – For wiping the jar rim before sealing
Cherry Lime Spoon Jam Ingredients
Cherries: I like using dark red sweet cherries for a rich, jammy flavor or tart cherries for a brighter, tangier result. Both work well, and frozen cherries are fine if thawed first.
White sugar or maple syrup: Sugar helps the jam set and stay safe in the fridge. Use white sugar for a classic result or maple syrup for a softer set and more natural flavor.
Lime juice: Adds acidity for balance and helps preserve the jam. Lemon juice works too if that’s what you have on hand.
Other Possible Ingredient Additions
Natural pectin: Helps the jam set firmer. Chia seeds: Adds fiber and thickens naturally. Vanilla extract: Adds a warm, sweet note.
Almond extract: Just a drop adds a cherry pie vibe. Cinnamon: For a hint of spice. Other fruits: Try mixing in berries or stone fruit.
How To Make This Recipe
1. Prep the Fruit Wash and pit your cherries if you haven’t already. You can roughly chop or halve them to help them break down faster during cooking.
2. Combine and Cook Add the pitted cherries, sugar, and lime juice to a medium saucepan. Stir everything together and set over medium-high heat.
3. Simmer and Mash As the mixture begins to heat, the cherries will release their juices. Simmer gently, stirring often to prevent sticking or burning. Use a potato masher or fork to mash the fruit to your desired texture.
4. Cook Until Thickened Continue simmering until the jam thickens slightly and looks glossy. This usually takes about 15–20 minutes. The hot jam will thicken more as it cools.
5. Jar It Up Remove the pan from heat and let the jam cool slightly. Carefully ladle or pour the jam into a clean, freezer-safe, wide-mouth 16 oz mason jar. Leave about ½ inch of headspace at the top to allow for expansion in the freezer.
6. Wipe and Seal Wipe the rim clean and secure the lid. Let the jar cool completely at room temperature before moving it to the fridge or freezer.
Recommended Storage
Here are some tips to help with storage.
Fridge: Store in the refrigerator for 2-3 weeks. Two weeks is on the safe side. Mine rarely make it to 15 days, I like to keep them in 8oz mason jars. Always use a clean spoon to avoid introducing bacteria, and discard if you notice mold, bubbling, or an off smell.
Freezer: For longer storage, transfer to a freezer-safe, straight-sided mason jar (like Ball’s 8 oz or 16 oz freezer jars). Leave ½ inch of headspace to allow for expansion during freezing. This helps prevent jars from cracking.
Dripping over some cheese atop a delicious cracker: sweet, salty, and perfect for snacking
Recipe Tips
Keep in mind, this recipe is SUPER customizable. There is no exact science to freezer jam, maybe why I love it so much. Most of the time, I go by vibes.
Use more or less sugar to your liking
Taste Your Fruit! The best way to make sure your jam will taste amazing is use amazing tasting fruit! always taste the fruit
Know that fresh fruits or frozen works for this recipe. You can even freeze your fruit then turn it into jam later if you like
Make a small batch for more varieties of freezer jam all year long – blueberry, blackberry, currant, cherry, rhubarb, strawberry. Better than anything you would find at your local grocery store.
Cooking time is not exact. I go by vibes but the time range I provided is about what you need. Feel free to adjust that to your liking much like the other ingredients.
Add pitted, chopped cherries, sugar, and lime juice to a saucepan over medium-high heat. Stir occasionally as it heats.
Simmer and Mash
Once the cherries release their juices, reduce to a simmer. Mash with a fork or potato masher and continue cooking 10–20 minutes, stirring often, until thick and glossy.
Cool and Store
Remove from heat and let cool slightly. Pour into a clean 16 oz freezer-safe jar, leaving ½ inch at the top. Wipe the rim, seal, and let cool completely before refrigerating or freezing.
I make chia pudding a lot, usually by eyeballing the ingredients. It often turns out more liquidy, which I don’t mind since I like drinking it down! It’s a great snack or easy breakfast prep. My go-to combo is 2% Fairlife or Darigold milk (14g protein per cup), chia seeds, and whatever fruit, jam, or nuts I have on hand, sometimes a little cocoa powder too.
This recipe came about when I needed a dairy-, egg-, and gluten-free dish for a summer-themed ladies lunch. It was peak cherry season here in the Gorge, and cherry stands were everywhere! I thought about a salad, but I really wanted to bring a sweet treat. The cherry-lime combo gives cherry limeade vibes. Plus, coconut pairs so well with limes and cherries!
I’m also thrilled to have finally nailed the golden ratio for a pudding-like texture maybe now I’ll eyeball it a little more accurately!
Important Recipe Tip!
When I first made this recipe, I didn’t use a blender, just a whisk to smooth out the coconut milk. None of the recipes I looked at online said to do any other steps.
The chia pudding turned out edible, but there were a tiny chunks of coconut fat throughout, which was kinda weird. If you prefer a creamier texture, like me, try my blender method to fully combine the liquid ingredients before stirring in the chia seeds.
Coconut Chia Pudding Recipe Ingredients
This recipe calls for simple ingredients and with a bit of time will form up in the fridge.
A can full-fat coconut milk: This ingredient aids in the creamy texture.
Coconut milk tip: You can substitute canned coconut milk with 1 part coconut cream and 1–2 parts water. Use less water for a richer, thicker pudding or more water for a lighter texture. Be sure to blend well for a smooth, even mixture before adding chia seeds.
Pure maple syrup or sweetener of choice such as a drizzle of honey, or agave nectar
Pure vanilla extract: I like to use my homemade vanilla extract but whatever you got is fine, or you can omit this ingredient.
A splash of water
Chia seeds: The main ingredient!
Pinch of salt (optional)
Coconut Chia Pudding Instructions
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.
Tip – The Blender Method: Blending the liquid ingredients, especially the coconut milk, helps create a smooth, consistent base. Canned coconut milk often separates, so blending ensures it’s fully emulsified before adding chia seeds.
Pour the blended mixture into a bowl or jar. Stir in the chia seeds until evenly combined.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Serve chilled with cherry lime sauce or your favorite toppings.
Topping Suggestions for Your Homemade Chia Puddings
Strawberry Sauce or homemade “spoon” jams. Spoon jams just mean they are small batch and might not be made with pectin and less sugar. I often freeze these spoon jams and change the name to freezer jam!
Here is my recipe for the Cherry Lime Jam shown in the pictures.
Your favorite storebought jam
Fresh fruit such as fresh berries, tropical fruits like fresh pineapple
Coconut flakes, especially good for us coconut lovers
Nuts and seeds
Chocolate chips for more decadence!
Peanut butter or nut butter. I love this swirled in with the chia for an even more nutty and creamy pudding.
Pair This Pudding for a Healthy Breakfast and Balanced Meal
Here are some of my favorite chia pudding pairings when I want a little more substance with my snack or meal.
Whole grain toast with nut butter or avocado – adds fiber and healthy fats to keep you satisfied longer.
Whole grain toast with a soft- or hard-cooked egg, cottage cheese, or ricotta – for a protein boost alongside complex carbs.
Layer the chia pudding with Greek yogurt – to increase the protein and make it extra creamy. You could use coconut yogurt for a vegan alternative.
Layered or mixed in with overnight oats – adds fiber, vitamins, and minerals.
Top with or serve alongside a handful of fruit – for natural sweetness, fiber, and extra vitamins and minerals.
Meal Prepping & Storage
This is an excellent recipe for make-ahead breakfasts! And I love this recipe because you can change up the recipe per your liking, plus, chia pudding is perfect for meal prep!
Once mixed, let it chill in the fridge for at least 4 hours or overnight to thicken. Portion it into individual jars or containers for easy grab-and-go breakfasts or snacks throughout the week.
Fridge: Store in an airtight container for up to 5 days.
Toppings: Add fresh fruit, spoon jam, granola, or nuts just before serving to keep textures fresh.
Batch Tip: You can double or triple the recipe if you’re prepping for multiple people or days.
Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.Tip: Blending helps emulsify the coconut milk for a consistent base.
Pour the mixture into a bowl or jar. Stir in the chia seeds until evenly combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Assemble and Serve
Spoon the chilled chia pudding into bowls or jars. Top with jam, nuts, granola, or enjoy this on its own.
