Paleo Maple Peach Bread: A Grain-Free Taste of Vermont’s Sweet Summer
Embrace the vibrant flavors of summer with this exquisite Paleo Maple Peach Bread. Crafted with a wholesome blend of almond and coconut flours, this grain-free delight is generously studded with ripe peaches, lovingly roasted with pure maple syrup. It’s not just a treat; it’s a culinary journey inspired by the picturesque landscapes and rich traditions of Vermont, offering a delicious and healthy way to celebrate the season.
Discovering Vermont: A Culinary and Scenic Journey
My unforgettable adventure began with an invitation to Camp Gathering Vermont, a trip designed to immerse us in the state’s iconic culinary and cultural offerings. From artisan cheeses to world-renowned maple syrup, and everything in between, Vermont promised a feast for the senses. Our gracious host for this delightful expedition was the Top Notch Resort, an incredibly luxurious ski lodging destination. The decision to embark on this journey was, naturally, an easy one.
Arrival in Style: Top Notch Resort and Vermont’s Craft Beer Scene
Our Vermont experience kicked off with a relaxing happy hour at our hotel, where we were introduced to the legendary Heady Topper beer. For beer enthusiasts, this name resonates deeply, known globally as one of America’s top craft brews. While I generally lean towards cocktails or wine over beer, I must admit, Heady Topper offered a distinct and more palatable flavor profile than most I’ve encountered. Its unique character certainly made an impression, even on a non-beer aficionado like myself. My apologies to any craft beer connoisseurs whose passionate enthusiasm for this celebrated brew might have been unmet by my polite, yet reserved, appreciation.
Luxury on the Slopes: Stowe Mountain Lodge and an Unforgettable Brunch
The following day brought us to the magnificent Stowe Mountain Lodge, where we indulged in what can only be described as one of the finest brunches of my life. From a generous basket brimming with freshly baked pastries and artisanal breads to perfectly poached eggs and delightfully inventive juice concoctions, every dish was a masterpiece. This was a breakfast experience that will forever be etched in my memory. Post-brunch, with satisfied bellies, we embarked on a comprehensive tour of the resort. We were utterly captivated by the opulence of the spa facilities and the sheer comfort of the accommodations. It’s not often I find myself genuinely excited about skiing – the preparation, the travel, the gear, and the cumbersome boots can often overshadow the joy of the slopes. However, Stowe Mountain Lodge, being the sole ski-in, ski-out resort on the mountain, completely transforms the experience. Their unparalleled services, from preparing your gear to warming your boots, promise a seamless transition from lodge to piste. If another snowmobile or ski trip is on the agenda for next year, Stowe Mountain Lodge will undoubtedly be our destination, easily warranting the extra hour’s drive over other options like Okemo.
The Heart of Vermont: Maple Syrup Production at Butternut Mountain Farm
Our journey continued with a fascinating visit to Butternut Mountain Maple, a cornerstone of Vermont’s maple industry. Here, we received an insightful lesson in maple syrup tapping and indulged in a comprehensive tasting session. Many, like myself, have often found the traditional grading system for maple syrup quite perplexing. Thankfully, I learned that this is a widespread sentiment, and efforts are currently underway to streamline and standardize the grading system, making it far more intuitive for consumers. This news was met with much enthusiasm!
Understanding Maple Syrup Grades and the Art of Sugaring
During our tour, we tasted maple in every stage of its transformation, beginning with the raw sap – a surprisingly less sweet liquid than one might imagine. From there, we progressed through various grades, culminating in the darkest, most robust maple syrup. We were also granted a quick tour of their state-of-the-art facility, observing firsthand the intricate process where the collected sap is boiled down, slowly thickening into the golden elixir we all cherish. The dedication and precision involved in maple syrup production truly highlight why Vermont’s maple is considered among the finest.
A Sweet Tradition: Vermont’s Sugar on Snow
No visit to a maple farm would be complete without a true feast. Among the eclectic spread of local delicacies, which included pickled ramps with shrimp and sugar donuts, one particular treat stood out as a truly life-changing experience: “sugar on ice.” If you haven’t tried sugar on ice, you are missing out on a quintessential Vermont tradition. It’s deceptively simple yet utterly magical. Imagine filling a baking sheet with fresh, clean snow. Then, hot, pure maple syrup is drizzled over the cold snow. Upon contact, the syrup instantly hardens into a soft, chewy, caramel-like taffy, ready to be picked up and savored. This unique confection perfectly encapsulates the playful spirit and natural abundance of Vermont. I wholeheartedly implore you to seek out this delightful experience next winter; it’s absolutely amazing.
Burlington’s Delights: Chocolate, Sunset Views, and Artisanal Offerings
Leaving the sweet embrace of Butternut Mountain, we ventured towards Burlington, a charming city bustling with its own unique character. Our first stop was Lake Champlain Chocolates, where we delved into the artistry of chocolate making, witnessing the creation of exquisite confections. As evening descended, we enjoyed a splendid dinner at the Hilton, offering breathtaking panoramic views of Lake Champlain bathed in the golden hues of sunset – another truly gorgeous experience that showcased Vermont’s natural beauty.
An Evening at Trapp Family Lodge: A Symphony of Vermont Flavors
The pinnacle of our day, however, was our after-dinner excursion to the famed Trapp Family Lodge. Despite a brief, humorous detour where I almost drove up someone’s backyard, mistaking it for a dirt road in the pitch darkness, the destination was well worth the minor navigational challenge. Here, Vermont Creamery presented an unparalleled cheese spread – an exquisite array of artisanal cheeses, the likes of which I had never seen before. I confess, I spent a blissful hour nestled by a crackling fire, systematically sampling every single option, a true testament to the exceptional quality of Vermont’s dairy. (I may have looked about five months pregnant upon returning to the hotel, but every bite was unequivocally worth it!) The evening was further enriched by tastings of Shacksbury Cider, a refreshingly unique cider experience, alongside robust Whistle Pig Whiskey, crisp Stonecutter Spirits gin, and delightful Lincoln Peak wine. Surrounded by genuine New England charm and engaging conversation, we lingered until almost midnight, experiencing Vermont perfection in its truest form.
Farm Life Charm: Ayers Brook Goat Dairy and the Art of Cheesemaking
Before heading home, our final stop the following day was at the Ayers Brook goat dairy, the primary supplier of goat milk for Vermont Creamery. This visit offered a fascinating glimpse into the world of goat farming. We learned about the daily routines of the farm, admired adorable day-old baby goats, observed the diligent male goats hard at work (they certainly take their job seriously!), and were charmed by the cutest farm dog imaginable. Having visited several farms recently, I can confidently say that goats impress with their cleanliness and intelligence, producing some truly exceptional cheese. This final stop underscored Vermont’s commitment to quality, from farm to table.
Bringing Vermont Home: The Inspiration Behind Our Paleo Maple Peach Bread
I had always envisioned a trip to Vermont, ideally combining its autumnal charm with winter skiing, and I am so grateful that this dream finally came to fruition. As the trip concluded, one ingredient consistently stood out as the true culinary emblem of Vermont: maple syrup. Its rich, distinct sweetness permeated so many of our experiences, from the farm tours to the indulgent “sugar on ice.”
This Paleo Maple Peach Bread is a heartfelt celebration of that iconic ingredient. Using the exquisite maple syrup and maple sugar generously provided by Butternut Mountain Farm, this recipe transforms ripe summer peaches into a delicious, grain-free treat. The combination of sweet, roasted peaches and the warm, earthy notes of maple, all encased in a tender loaf made with almond and coconut flours, creates a perfect harmony of flavors. Each slice offers a little taste of Vermont, making it the ideal summer counterpart to cozy seasonal bakes like rhubarb bread. This quick bread perfectly embodies my passion for seasonal baking, capturing the essence of both summer and the spirit of Vermont in every delightful bite.
Paleo Maple Peach Bread
Gina Matsoukas
10 servings
20 mins
45 mins
1 hr 5 mins
Print Recipe
Ingredients
- 3 ripe peaches, quartered
- 1 tablespoon maple sugar, plus more for topping
- 1 1/2 teaspoons vanilla extract, divided
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 3 tablespoons melted coconut oil
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Toss quartered peaches with 1 tablespoon maple sugar and 1 teaspoon of the vanilla extract in a small bowl. Place peaches on a baking sheet and bake for 15 minutes until softened and starting to caramelize around the edges. Remove from oven and let cool.
- Meanwhile, combine the almond flour, coconut flour, baking soda, cinnamon, and salt in a large bowl.
- Whisk together the eggs, unsweetened applesauce, pure maple syrup, melted coconut oil, and the remaining 1/2 teaspoon vanilla extract in a separate small bowl until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Finely chop one of the cooled roasted peaches and gently fold it into the bread batter.
- Transfer the batter into a parchment-lined bread loaf pan.
- Slice the remaining roasted peaches and arrange them decoratively on top of the bread batter in the loaf pan, creating two staggered lines. Lightly dust the top with a little more maple sugar for added sweetness and a beautiful crust. Bake for approximately 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the middle is set.
- Remove the loaf pan from the oven and allow it to cool for about 10 minutes before carefully lifting the bread out of the pan using the parchment paper. Let it cool on a wire rack for another 10-15 minutes before slicing and serving.
Nutrition
Calories: 164 kcal
Carbohydrates: 14 g
Protein: 4 g
Fat: 11 g
Saturated Fat: 4 g
Polyunsaturated Fat: 6 g
Cholesterol: 31 mg
Sodium: 137 mg
Fiber: 3 g
Sugar: 10 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
This article is based on personal experiences from a trip where meals and accommodations were provided. It is not a paid sponsored post, but rather a sharing of delightful memories and culinary inspiration.