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Nutty Peach Quick Bread

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.
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    3 mini loaves

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 2 large 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 whole 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 5-3/4x3x2-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.
Nutrition Facts
1 slice: 235 calories, 10g fat (4g saturated fat), 46mg cholesterol, 167mg sodium, 34g carbohydrate (21g sugars, 1g fiber), 3g protein.

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