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Nutty Peach Quick Bread

By: Ron Gardner

"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."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
45 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 15 servings

Ingredients

1/2 cup butter or margarine, 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
1/2 cup chopped pecans
TOPPING:
1/3 cup quick-cooking oats
1/3 cup packed brown sugar

Directions

In a large mixing 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 degrees F 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.