Reviewed: Jan. 14, 2011

very tasty...cut sugar down next time and if using canned peaches, chop and measure.

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Reviewer:

cocojo

Cooking Level: Professional

Reviewed: Aug. 2, 2010

Incredibly soft and moist!! I made a quad. batch and all four loaves turned out just fine. Only thing I would do differently would be to puree the peaches first; that's personal preferance; I don't llike chunks of peaches in my breads. But I will be making it again :)

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Reviewer:

Michele

Reviewed: Nov. 23, 2009

Not bad but not peachy enough. I used half peach juice and half milk. If I ever make again I would use all peach juice. It also was very cakey and not like bread, but I did make muffins so that was alright. I also would try what another reviewer suggested, that is to add a little butter to the topping to hold it together and it would have a little richer taste.

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Reviewer:

fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Sep. 28, 2009

This is a nice bread. I did add more peaches (I used 4) and if you do that, you don't really need the milk. I think next time I make it I might cut some butter into the topping (2 Tbsp or so) and it could also use a bit more cinnamon.

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Reviewer:

PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Sep. 25, 2009

Oooh, very good. Quite moist and flavorful. Will add one more peach next time and there will be a next time! YUM!

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Reviewer:

Julie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

Reviewed: Jul. 8, 2009

This recipe just didn't work out for me. Since everyone else really likes this reipce, it must have just been me. I did combine blackberries with the peaches but don't think that should have made the difference because I kept the fruit amounts the same. I chose to make one large loaf as opposed to the mini loaves and adjusted the baking time for that. Naturally, I had to cover the top to keep the oats and brown sugar from burning but the bottom half of the loaf never got really done. The only thing about this that tasted good to me was the fruit. Otherwise, I found it lacking in flavor. Just didn't like this one at all.

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Reviewer:

bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

Reviewed: Jun. 14, 2009

YUMMY! This recipe was awesome! It tastes more like a coffee cake than a bread. I made it exactly as written, with the exception of decreasing the amount of milk and replacing it with the leftover juice from the peaches. It was difficult to get the bread out of the pan without losing all the topping, so next time I will bake it in a cake pan or make it into muffins. This recipe is definitely a keeper! Thanks for sharing, Ron!

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Reviewer:

valleygirl

Cooking Level: Intermediate

Reviewed: Mar. 27, 2009

I used all white sugar, because that was all I had and I used milk soured with lemon juice. I had an envelope of instant Peaches and Cream oatmeal that I used on the top of this loaf. I also added 1/4 tsp. nutmeg. I made sure to sift the dry ingredients all together, fold in the peaches, then add all the combined ingredients. I mixed until just moistened. Made for a nice loaf that looked very pretty.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 27, 2009

Scrumptious! We cut back a bit on the total amount of sugar and went with raw sugar instead of white. Huge hit! My husband said he wants this bread for his birthday cake. It's the best right out of the oven, nice and piping hot!

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Reviewer:

Mom of Six & Lovin' It

Reviewed: Nov. 13, 2008

This looked like a great recipe, and it was! I did cook it in a small cake pan (7x11) instead of the loaves, for exactly 30 minutes. For the peaches I used 4 fresh frozen ones. And I wanted to make sure it was peachy so I substituted the juice from the peaches for the milk. My husband & I both loved it. I would say it's a cross between coffee cake & cobbler. Delicious!

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