I love an opportunity to include fresh fruit and ingredients in anything I bake. This wonderful bread recipe was given to me by my cousin (in-law) Rosie Hoehne Alcaraz – a great cook and a wonderful friend who happens to be related by marriage. A tasty spring and summer bread to make when peaches become available.

Peach Crisp Bread

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Category: Bread

Cuisine: American

Yield: 1 loaf

Serving Size: 12

Ingredients

  • Bread:
  • 1 cup fresh peaches, peeled and diced
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 3/4 cup chopped pecans
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Crumble Topping:
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup oats
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 Tablespoons soft butter

Instructions

  • In a large bowl, combine peaches, eggs, oil, sour cream, and vanilla. Mix thoroughly. In a separate bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually sift flour mixture into peach mixture. Stir in pecans. Don't over mix or you will get large air bubbles in bread.
  • Pour batter into 9x5 loaf pan.
  • For topping, combine brown sugar, flour, oats, cinnamon, nutmeg, and butter until crumbly.
  • Top batter with crumble topping.
  • Bake in preheated 350 degree oven until golden brown and toothpick comes out clean (about 1 hour). If using mini loaves bake 35 to 40 minutes.
  • When bread is done let cool 10 to 15 minutes on cooling rack then turn out of pan.
  • Freezes well.

Notes

1 loaf will yield around 12 slices.

This recipe will be featured in the 6th book in the dinner club culinary cozy mystery series, Peaches-N-Creamed. Check out my other recipes and novels on my website.

http://www.karencwhalen.com/peach-crisp-bread/

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