Friday, August 5, 2016

Peach Streusel Bread

 

 

 

My trip to the Farmer's Market last Saturday yielded a bag of fresh, juicy peaches and before they could be all used up, I wanted to bake something delicious with a few of them. I decided to make this quick and easy recipe for Peach Struesel Bread and it definately was a good choice. It is full of peach goodness and moist on the inside, with a crunchy and sweet oatmeal streusel topping. It's absolutely perfect for breakfast or a snack on a summer day. I found this recipe does not use very much sugar at all, letting the natural sweetness of the fruit shine through, but to lighten things up even more, I used Splenda brown sugar.

There is something magical about summer baking when it starts with a trip to the Farmer's Market for in season, freshly picked fruit and ends with something delicious right from your kitchen.

 

Peach Streusel Bread


1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

2/3 cup low fat milk

1 large egg ( beaten)

3 T vegatable oil

6 T brown sugar ( I used Splenda)

1 tsp vanilla

1 cup diced fresh peaches

Struesel topping: 1/4 cup oats, 3 T brown sugar (Splenda), 1/8 tsp cinnamon, 2 T chilled butter


Coat loaf pan with baking spray. In a large bowl whisk together flour, baking powder, baking soda, salt and cinnamon. Make a well in the center of mixture. In another bowl combine milk, egg, oil, brown sugar and vanilla. Add wet ingredients to flour mixture and stir until just combined. Gently fold in peaches. Pour into prepared loaf pan.

For streusel topping: In a small bowl whisk together oats, brown sugar and cinnamon. Cut butter in small chunks and cut into oat mixture until it forms coarse crumbs. Sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until toothpick inserted into center comes out clean. Cool and remove from pan. Enjoy!

Have a wonderful weekend.

 

{Linking with these friends}

French Country Cottage

A Stroll Thru Life

Savvy Southern Style

The Charm of Home

Art and Sand

Between Naps on the Porch

My Side of 50

Skip To My Lou

Rooted in Thyme

Craftberry Bush

21 Rosemary Lane

Stonegable

Rattlebridge Farm

12 comments:

  1. Vicki- you had me at the word peach! Especially in summertime.
    This looks delicious.
    Thank you for the recipe.

    Have a wonderful day!
    Laura
    White Spray Paint

    ReplyDelete
  2. One more Dee-Lish from Vicki . . .

    ReplyDelete
  3. Vicki, you share the most delicious sounding recipes!!

    ReplyDelete
  4. This sounds so amazing!! And just while peaches are still in season! Would love to have you share it at the What's for Dinner Link up!
    http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-56/

    ReplyDelete
  5. Thank you so much for linking at #overthemoon! I look forward to seeing what you share every week. Please come back for #WonderfulWednesday or #ThursdayFavoriteThings. Don't forget to comment your link #'s so I can be sure to visit and you get a chance to be featured! Pinned and shared.

    ReplyDelete
  6. Looks nummy. I have a hankering to try it with plums or apricots. We will see, thanks fro the great recipe, Sandi

    ReplyDelete
  7. Oh this looks delicious! There is a little farmers stand 5 min. down the road from our home that will have fresh peaches next week. Can't wait! Pinning. Thanks for sharing with SYC.
    hugs,
    Jann

    ReplyDelete
  8. I love peach season! Thanks for sharing at Home Sweet Home!

    ReplyDelete
  9. Hi Vicki, just hopping by to let you know that you will be featured at SYC this week.
    hugs,
    Jann

    ReplyDelete
  10. The peach bread looks delicious. I'm anxiously waiting for Romeo's peach festival over Labor Day weekend.

    ReplyDelete
  11. It looks very delicious, if you plus some canned fruits will be better.

    ReplyDelete

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