December 03, 2016
Breads, Fruit, Peach,
Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Oven Bake, Vegetarian, Make it from scratch, Quick Breads, Flour, Kosher Dairy more
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"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."
Preheat oven to 325° F. Grease and flour 2 9x5" loaf pans
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.
To make bread mixture. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
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.
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.
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