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 an original Perrine craft beering recipe by the way. The beer for breakfast kind.
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.
Ingredients You Will Need
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.
How to Make Honey Butter
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.
I think that a single peach ale breakfast loaf can serve eight 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.
Nutrition Information: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 445 Total Fat: 20g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 77mg Sodium: 444mg Carbohydrates: 75g Fiber: 4g Sugar: 39g Protein: 8g