Description
A Southern peach bread with tender layers of roasted peaches and a crisp brown sugar streusel, perfect for spring brunches or dessert breaks.
Ingredients
3 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp cinnamon
1 1/3 cups buttermilk
1/4 cup vegetable oil
2 cups diced peaches
2/3 cup brown sugar
1 tsp salt
2 large eggs
Instructions
Preheat oven to 350°F. Spray 6 mini loaf pans or 3 large loaf pans with non-stick cooking spray. Set pans on a parchment-lined baking sheet.
Sift 3 1/2 cups flour, 2 tsp baking powder, 1/4 tsp cinnamon, and 1 tsp salt into a large mixing bowl.
In a separate bowl, combine 1 1/3 cups buttermilk, 1/4 cup vegetable oil, 2 large room-temperature eggs, and 2/3 cup brown sugar. Whisk until sugar dissolves.
Add wet ingredients to dry ingredients. Mix until just combined; avoid overmixing.
Fold in 2 cups diced peaches gently.
Distribute batter evenly among prepared loaf pans.
Sprinkle streusel topping (brown sugar and diced cold butter mixed until crumbly) over the batter.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
Notes
Streusel topping: Combine 3 tbsp brown sugar and 2 tbsp cold vegetable oil in a bowl, then mix with a fork until crumbly.
For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
Use frozen peaches (unsweetened) for juicier results.
Store cooled bread in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 mini loaf
- Calories: 260
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg