Nutty Peach Quick Bread Recipe

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Nutty Peach Quick Bread Recipe

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5 1 1
Publisher Photo
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
15 servings
TOTAL TIME:
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.
Originally published as Nutty Peach Quick Bread in Quick Cooking July/August 2003, p21

Nutritional Facts

1 slice: 235 calories, 10g fat (4g saturated fat), 46mg cholesterol, 167mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Nutty Peach Quick Bread in Quick Cooking July/August 2003, p21

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Coffeemomx4 User ID: 5963084 64175
Reviewed Aug. 30, 2013

"Wonderful recipe! This is probably the best quick bread recipe I have ever made. My family loved it!!"

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