PEACH COBBLER BREAD

 Amy  Maindelle of Jonesboro, Ga said she developed this recipe because of all of the wonderful Georgia peaches and her husband thinks it tastes like peach cobbler. I guess it might be one way to describe this bread. I just think it is the most awesomest (my new word) bread I have ever eaten. I did use a ripe Georgia peach so not sure if that's the reason.

Seriously, the Peach Cobbler Bread is super delicious and so easy to make. I almost made it as two smaller loaves, but by storing it wrapped in foil in the refrigerator, we managed to eat the loaf in 5 days. (I did give Friends Fran and Janice a wide slice each.)

PEACH COBBLER BREAD

1/3    cup butter, softened

1       cup sugar

2       eggs

1/3    cup water

1       teaspoon vanilla extract

1/8    teaspoon almond extract

1       cup diced peeled peaches (It took one nice peach.)

1-2/3 cups flour

1       teaspoon baking soda

1/2    teaspoon salt

1/4    teaspoon baking powder

1/2    cup chopped pecans

TOPPING:

2       tablespoons chopped pecans

2       tablespoons brown sugar (I used 1 tablespoon brown sugar/stevia blend.)

Preheat oven to 350 degrees F.

Spray/grease a 9 x 5 inch loaf pan. (I used an 8 x 4-1/2 " inch loaf pan.) Set aside. 

In a mixing bowl, cream butter and sugar til smooth. 

Add the eggs, one at a time,

beating well after each addition.

Beat in water and extracts.

Fold in the chopped peaches. You don't want to use the electric mixture anymore for this recipe. You want the peaches to keep their diced pieces.

Combine the flour, baking soda, salt, and baking powder together in a bowl with a whisk.

Gradually add to the creamed mixture.

Stir in pecans.

 

Pour into pan.

Mix up topping ingredients and

sprinkle over the top to completely cover.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack. 

Finish cooling and then wrap in foil and store in the refrigerator.

Slice to serve.