Friday, July 29, 2011

Fresh Peach Bread with Streusel

This bread is excellent.  The nuts in the streusel get all toasted and so yummy and the fresh peaches add a little surprise in each bite.  It was on my must make while peaches are in season.  I felt almost guilty using those delicious juicy peaches for baking.  ALMOST!  After baking this bread, the guilt was gone.  The juice from the peaches goes through the batter too. YUH-UMMM!  We really enjoyed this bread, can you tell?


adapted from Tasty Kitchen


  • 2 cups Fresh Peaches, Chopped Into 1/2 Inch Cubes (can use more if you like ;-)
  • 2 cup White Sugar, Divided Use
  • 1-½ cup All-purpose Flour, Unbleached
  • 1-½ cup White Whole Wheat Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 1/2 tsp cinnamon
  • 1 teaspoon Salt
  • 3 whole Eggs
  • 1 cup Canola Oil (I used a small thing of drained applesauce and the rest oil to equal 1cup)
  • 2 teaspoons Vanilla Extract
  • 3 TBSP butter
  • 1/4 cup AP Flour
  • 1/3 brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup chopped pecans

Preheat the oven to 350 degrees F.

Chop the peaches into 1/2 inch size pieces and place in a bowl. Place 2 tablespoons of the sugar on the peaches and stir, set aside.
In large bowl mix all purpose flour, white whole wheat flour, baking powder, baking soda, and salt. Set aside.
In another bowl mix the wet ingredients: eggs, the remaining sugar, oil and vanilla.
Pour the wet into the dry ingredients and mix until almost completely mixed, you should still be able to see some of the dry ingredients.
Add the peaches and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9 X 5 loaf pans.
Mix streusel with fingers or fork then add nuts.  Sprinkle over batter and bake for 50-60 minutes. Test to see if the loaves are done with wooden skewer or toothpick. When it comes out clean or with crumbs on it, it is done.  Don't overbake!
Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 30 minutes.  Drizzle with glaze.

Mix 1 cup powdered sugar with 1/2 tsp vanilla and 1/2 tsp almond extract and 1 TBSP of milk.  Whisk and add more sugar until thick but still drizzles in ribbons.  

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