I wanted to find a recipe to use some of my ripe peaches besides peach cobbler. I decided to look in my 2004 Taste of Home's Quick Cooking Annual Recipes cookbook to see if I could find anything. I found this recipe for Nutty Peach Quick Bread submitted by Ron Gardener of Grand Haven, Michigan. Ron said, " 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." So I decided to give it a try.
It was quick and I ♥ the taste of the fresh peaches in the bread. We enjoyed one of them and I froze the other two for later. It is surprising how the oats give the topping a nutty taste.
1/2 cup margarine, softened
1/2 cup stevia or sugar
1/3 cup packed brown sugar
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1-3/4 cups soft wheat pastry flour or all - purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup skim milk
1-1/2 cups diced peeled ripe peaches (2 large peaches)
1/2 cup chopped pecans
TOPPING:
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
Preheat oven to 350 degrees F. Spray or grease three mini loaf pans.
In a large mixing bowl, cream the margarine and sugars.
Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as necessary.
Beat in honey and vanilla.
Combine the flour, baking powder, cinnamon, baking soda, and salt with a whisk.
Add the dry ingredients to creamed mixture alternately with milk.
Fold in peaches and pecans.
Spoon into prepared loaf pans.
In a small bowl, combine the oats and brown sugar; sprinkle over batter
and gently press in with the back of a spoon.
Bake 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.
It was quick and I ♥ the taste of the fresh peaches in the bread. We enjoyed one of them and I froze the other two for later. It is surprising how the oats give the topping a nutty taste.
NUTTY PEACH QUICK BREAD
1/2 cup margarine, softened
1/2 cup stevia or sugar
1/3 cup packed brown sugar
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1-3/4 cups soft wheat pastry flour or all - purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup skim milk
1-1/2 cups diced peeled ripe peaches (2 large peaches)
1/2 cup chopped pecans
TOPPING:
1/3 cup quick-cooking oats
1/3 cup packed brown sugar
Preheat oven to 350 degrees F. Spray or grease three mini loaf pans.
In a large mixing bowl, cream the margarine and sugars.
Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as necessary.
Beat in honey and vanilla.
Combine the flour, baking powder, cinnamon, baking soda, and salt with a whisk.
Add the dry ingredients to creamed mixture alternately with milk.
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