Gluten Free Peach Pound Cake

• 1 stick of butter, softened
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 tsp. vanilla
• 1/2 c. Greek yogurt (I used peach)
• 3 eggs
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 c. gluten free flour blend (I used oat, almond, and tapioca)
• 1 large peach, finely diced

Glaze

• 1/2 c. powdered sugar
• 1+ Tbsp. cream/milk

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, beat the butter until smooth. Then, beat in the brown sugar, maple syrup, vanilla, and yogurt. Next, beat in the eggs, baking powder, baking soda, salt, and flour. Fold in the diced peaches.
3. Pour batter into a greased loaf pan. I filled seven mini-loaf pans. Then, bake for 18-22 minutes. For one large loaf, bake for 55-60 minutes, until an inserted toothpick comes out clean. Allow to cool.
4. In a small bowl, whisk the powdered sugar and cream/milk until a thick glaze forms. Drizzle or pipe over the loaf/loaves.