I’m so excited to share this peach ale breakfast loaf with you! It is moist, fragrant and just sweet enough to welcome the most generous dollops of honey butter you’d allow yourself. In my case, they tend to be very generous.
Totally a Perrine craft beering original recipe by the way. I made it twice last week – once to translate my thoughts into a tangible thing and the second time to make a video and double test the recipe for what turned out to be a delicious loaf.
Both times I could hardly wait for it to cool down so I could cut a slice, smother it with honey butter and dig in. Even our die hard banana bread fan, newly minted second grader took to it with formidable enthusiasm. Maybe because I loosely based my recipe for this peach ale breakfast loaf on the banana bread I make literally every week for him.
This loaf has no less than four fresh peaches in it, peeled and diced, but of course, the star of the show is the delicious peach ale. Long time favorite actually. Before Chris ever brewed us peach saison, we were buying this one like crazy. It is called Perzik Saison and it is a seasonal brew of Avery Brewing Co. in nearby Boulder, Colorado.
The Perzik is essentially a classic saison, without notable bitterness, instead a beautiful spicy backbone, dry and crisp in result of the the unrelenting Belgian Saison yeast. The Bravo hops used to flavor the ale are known for contributing vanilla, orange, earthy and floral aromas which in combination with the peaches added during the secondary fermentation create the most tempting fragrant fruitiness imaginable. Really a delicious brew for summer. ABV is 6.4%.
The peach ale made the bread nice and airy, the perfect textural backdrop for the juicy peach bits. Also, because the saison is so fragrant, I didn’t use any vanilla. OK, maybe I am a little bit proud of myself for making this loaf. Or more like serendipitously and gratefully excited, if you can imagine what that feels like.
About the peaches – I was surprised to find out that there could be such a difference between seemingly comparable varieties grown in different states. You live and you learn. The first time I made the loaf (pictures) I used California grown peaches. Wish I could remember the exact variety. The second time I made it (video) I used Colorado Palisade peaches of the Red Globe variety.
In both instances the peaches were ripe and sweet, but with good firmness to them. I peeled and diced them just the same, yet the California peach bits partially dissolved into the batter during baking, while the Colorado variety bits retained their shape.
Wish I could tell you why. I will update the post if I find out, in the meantime if you know why, please let me know in the comments. Thank goodness I don’t write a blog for an orchard! I am so much more comfortable discussing craft beer.
The honey butter is something I grew up eating. My grandma would whip a bowl of it every week and spread it over freshly baked bread for us kids to have as afternoon snack. I loved it on morning toast too. To me there is something extremely comforting in the rich sweetness of honey butter and spreading it over the peach ale breakfast loaf added a sense of familiarity and warmth.
Time for the video – see how easy it is to make this beauty. Believe me – the peach ale makes all the difference. If only banana bread could turn out this moist:) I will make some soon with sweet Doppelbock and let you know.
I think that a single peach ale breakfast loaf can serve four, maybe five if everyone eats modestly (like that’s going to happen). So if you are planning on serving it during a family get together or while friends are staying at your house just double the batch. The honey butter too:)
Check out this Roasted Garlic and Olives Studded Beer Bread in case you need a quick savory loaf.
- 1 12 oz peach ale (a peach saison or other peach flavored ale)
- 2½ cups flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- ¾ cup dark brown sugar
- ¼ cup olive oil
- 2 eggs
- 4 medium sized peaches, ripe but still firm, peeled and diced
- 1 stick unsalted butter at room temperature.
- ¼ cup honey
- Line a standard bread loaf pan with parchment paper, lightly brush it with cooking oil. Preheat oven to 350°F.
- In a large mixing bowl combine the flour, baking powder, salt and cinnamon. Mix well.
- In a small bowl beat the eggs and add just over 1 cup of the peach ale while continuing to stir. Note: if your peaches were smaller or firmer, add all of the ale.
- Add the peach ale egg mixture to the dry ingredients and whisk until well incorporated.
- Add the olive oil and continue whisking until homogeneous. (It is better to whisk by hand to avoid over mixing the batter).
- Gently fold in the diced peaches into the batter and transfer to the lined, greased bread loaf pan.
- Bake for 50 min.
- In the meantime make the honey butter. Combine the butter and honey and whisk until homogeneous.
- Take the loaf out of the oven and let cool down for about 5 minutes. Take it out of the pan by holding the edges of the parchment paper and allow it to cool down for another 10 minutes before you gently peel away the paper and slice.
- Apply honey butter generously and be sure to have an enormous cup of coffee at the ready.
Shared on Make It Pretty Monday |