Sweet Peach Bread
A delicious loaf of bread dotted with sweet peaches and topped with a crumb topping. This bread is delicious with fresh peaches and makes the perfect breakfast or snack on a summer day.
- Prep time
- 30 min
- Cook time
- 1 hr 5 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 grams all-purpose flour (about 2 cups)
- 170 grams brown sugar (about 3/4 cup)
- 15 grams baking powder (about 1 Tablespoon)
- 7 grams salt (about 1 teaspoon)
- 380 grams ripe peaches (peeled & chopped, about 2 cups, see recipe notes)
- 120 grams milk, 2% or whole (about 1/2 cup)
- 115 grams vegetable oil (or substitute melted, unsalted butter)
- 1 large egg (about 50 grams)
- 4 grams vanilla extract (about 1 teaspoon)
- 4 grams almond extract (about 1 teaspoon, optional )
- 30 grams unsalted butter (softened, about 2 Tablespoons)
- 30 grams brown sugar (about 2 Tablespoons)
- 35 grams all-purpose flour (about 1/4 cup)
- 2 grams ground cinnamon (about 1/2 teaspoon)
- pinch of nutmeg
- pinch of salt
Instructions
- 1
Preheat oven to 350ºF. Line a 9 by 5 loaf pan with parchment paper and set aside.
- 2
To a mixing bowl, add the flour, brown sugar, baking powder and salt. Whisk together to combine.
- 3
Peel and chop the peaches into 1/2 inch chunks. Add the peaches on top of the flour mixture and toss, coating and dispersing the peaches throughout the flour mixture. Set aside.Note: Choose peaches that are starting to soften and ripe if you want to use a peeler to peel them.
- 4
To a small bowl whisk together the milk, oil, egg, vanilla and almond extract. Pour the liquid ingrdients on top of the peach/flour mixture and stir gently to combine until a batter is formed.
- 5
Make the crumb topping by mixing together with a spoon or your fingers, the softened butter, brown sugar, flour and spices. Set aside.
- 6
Pour the batter into the parchment-lined loaf pan. Top with the crumb topping.
- 7
Bake in a preheated 350ºF oven for about 60-70 minutes until a toothpick is inserted in the middle and comes out clean. Let rest for 5 minutes in the pan and then pull out and cool on a cooling rack. Let the bread cool to room temperature. Slice and enjoy!