This is the last recipe I prepped for the blog this week before baby. I feel like I should light a candle and break out into ballad. “Total Eclipse of the Heart,” anyone? It’s my favorite.
*Crickets*
No? That’s probably wise.
Anywho, I have quite the stash of posts set up for all y’all while I take maternity leave for a few weeks. I also have some really super/cool/awesome guest posts lined up from my blog friends, so you best get started whetting your whistle for those. I just didn’t want to leave you hanging with English muffins for weeks on end, ya know? (Though on second thought, maybe that’s not so bad.)
Can I be honest about something? I’m ready for a break. As much as I love (LOVE LOVE) what I do, I’m ready to take a step back for a bit from the kitchen to enjoy other parts of my life — like being a mom for the first time. I’m ready to take some time to refocus my energies here so that, when I’m ready to be back in the kitchen, I can make the yummiest of yums for you guys. Because you are here and I am so grateful and you deserve only the yummiest of yums.
But for now, break time. Time to be a mama. Oy, that’s a little terrifying to write.
This peaches and cream streusel bread was the perfect recipe to end my preparatory baking/cooking binge (a.k.a. nesting, a.k.a. my house has never been so clean nor my pantry/fridge/freezer so well organized! It’s amazing! It’ll last for maybe a week!).
But really, just look at this beaut. Look at all those glorious pieces of fresh peaches studded throughout the loaf. Look at that dense, soft and tender crumb. Look at that buttery, spiced streusel topping. It’s just such a show-off of a bread, but rightfully so I think. It’s just sweet enough, just tangy enough, just spiced enough — and I just can’t get enough of it. Proof: The half-eaten loaf in my fridge. And I made it yesterday afternoon. Once you pick up this peach addiction, head over to my peach crisp recipe or make some peach ice cream next!
It’s also made with ingredients you probably have in your house right now or can easily get from the grocery store, so basically I’ve left you with no more excuses not to bake this immediately.
Now if you’ll excuse me, I’m going to put my feet up, enjoy what is probably the fourth slice of the day of this delicious loaf and prepare my vocal chords for “Total Eclipse of the Heart.” Yeah that’s still happening.
P.S. I hope this post doesn’t make it sound like I’m not going to be present on the blog during my leave — I will still be here, don’t you worry! Things just might be a little quieter in general. Well, here anyway — my home life might be a little louder/more chaotic/filled with diapers. Or so they tell me.
Peach Bread
Ingredients
For the streusel topping:
- ¼ cup old-fashioned rolled oats
- 3 tablespoons light brown sugar
- ⅛ teaspoon cardamom
- ⅛ teaspoon cinnamon
- 2 tablespoons unsalted butter, cold, diced
For the bread:
- ⅔ cup sour cream
- 6 tablespoons light brown sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup fresh peaches, peeled and diced
- ¼ cup fresh peaches, peeled and diced, for topping
Instructions
- Heat oven to 350°F. Lightly grease the bottom and sides of an 8-by-4-inch loaf pan.
- In a small bowl, combine rolled oats, brown sugar, cardamom and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Place bowl in fridge while you prepare the bread.
- In a large bowl, whisk sour cream, brown sugar, oil, vanilla and egg until smooth. In a separate large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, baking powder, baking soda, salt and cinnamon. Add sour cream mixture to flour mixture; stir until just combined. Fold in diced peaches.
- Pour batter into prepared loaf pan. Top with sliced peaches and streusel. Bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Tent loaf with foil halfway through baking if peaches are drying out too much or top is browning too quickly.
- Cool bread 10 minutes in pan, then carefully remove from pan. Transfer to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can canned peaches be used? It says so little about the recipe that I allow myself to ask :).
Irma — I store mine in the fridge because I like to keep it cold simply as a taste preference, but it does not need to be refrigerated!
Does this need to be stored in the fridge? I saw that u said yours was in the fridge,but recipe doesn’t say that.
Now I must make this bread and put on Total Eclipse of the Heart while I’m making it. It’s all your fault ; ) Can’t wait to see you in a few days!