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Nutty Peach Quick Bread Recipe

A crunchy topping of brown sugar and oats covers these mini loaves that have little chunks of peaches throughout. "You can substitute three peeled and diced pears or 1-1/2 cups fresh blueberries, raspberries or blackberries for the peaches," suggests Ron Gardner of Grand Haven, Michigan.

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15 Servings
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1-1/2 cups diced peeled ripe peaches (about 3 medium)
1/2 cup chopped pecans
TOPPING:
1/3 cup quick-cooking oats
1/3 cup packed brown sugar

Directions

In a large bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans.
Spoon into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely. Yield: 3 mini loaves.

Nutrition Facts: 1 serving (1 slice) equals 235 calories, 10 g fat (4 g saturated fat), 46 mg cholesterol, 167 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Nutty Peach Quick Bread published in Quick Cooking July/August 2003, p21

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