Moist Peach Quick Bread

16
Servings
30m
Prep Time
50-70m
Cook Time
1h 20m
Ready In


"Adapted this from a banana bread recipe, because my husband is on a potassium-restricted diet. It came out very moist. But I learned from making it the first time, to make it into 2 loaves, not one. It pretty much overflowed all over my oven."

Original recipe yields 16 servings
OK
  • FOR BREAD MIXTURE
  • FOR STREUSEL TOPPING

Nutritional

  • Serving Size: 1 (79.9 g)
  • Calories 249.6
  • Total Fat - 11.8 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 45.1 mg
  • Sodium - 107.9 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 1.4 g
  • Sugars - 18.8 g
  • Protein - 3.4 g
  • Calcium - 36.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 11.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325° F. Grease and flour 2 9x5" loaf pans

Step 2

Make streusel topping first and set aside. Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Cut in the butter using your fingers or a fork, until it resembles coarse crumbs. Stir in chopped nuts.

Step 3

To make bread mixture. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

Step 4

With an electric mixer, cream the butter and sugars in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition. With a wooden spoon, stir in the mashed peaches, nuts and vanilla. Slowly stir in the dry ingredients. Once the flour is incorporated, stop right there. Do NOT over stir.

Step 5

Pour the batter into the prepared loaf pans. Sprinkle the streusel topping evenly over the batter. Bake the bread for 50 minutes to 1 hour 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and cool 10-15 minutes in the pan on a wire rack. Remove the bread from the pan and continue to cool on the wire rack. Serve warm or at room temperature.

Tips & Variations


No special items needed.

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