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Grab some fresh nectarines and bake this sweet nectarine and almond bread as soon as possible! The fruit's sweetness only multiplies during the baking process which makes this bread great for breakfast and dessert. The almonds add the perfect bites of crunchiness amongst the fluffy, moist loaf.

Sweet Nectarine and Almond Bread [Vegan]

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Ingredients You Need for Sweet Nectarine and Almond Bread [Vegan]

  • 6 tablespoons warm water
  • 2 tablespoons ground flax seeds
  • 1 3/4 cups white whole wheat flour
  • 1/2 cup chopped almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large mashed banana
  • 1/2 cup brown sugar
  • 1/4 cup coconut milk yogurt 
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • 1 cup finely diced nectarines plus extra slices for the top
  • 1/2 cup chopped almonds

How to Prepare Sweet Nectarine and Almond Bread [Vegan]

  1. Preheat oven to 350°F. Grease a 9-inch loaf pan.
  2. Make the flax egg by stirring the warm water and flax seeds together. Set aside.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir the dry ingredients together and make a well in the center.
  4. In a separate medium bowl, whisk the mashed banana, brown sugar, coconut milk yogurt, coconut oil, and vanilla.
  5. Next, pour the wet ingredients and diced nectarines into the well created in the dry ingredients. Gently fold everything together until the flour is fully combined (be careful not to over mix).
  6. Pour the dough into the prepared loaf pan. Lay thinly sliced nectarines over the top of the dough and bake for 45-50 minutes or until a toothpick into the center comes out clean.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2062 | Total Carbs: 307 g | Total Fat: 86 g | Total Protein: 50 g | Total Sodium: 2376 g | Total Sugar: 101 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Jessica Bose

See My Recipes

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food and sharing playlists with the world from my little apartment in Los Angeles. Seven years ago, I made a leap across the country to attend culinary school. This blog began as a documentation of my school work during my first year. Since then, I've developed an affinity for veganism and a knack for adapting and creating new recipes. I view every edible concoction as a science experiment.

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