Peaches are in season and I have been enjoying snacking on them. I was thinking that a peach bread would make for a nice breakfast this week. I was envisioning a bread with nice large chunks of peaches in it. I had really enjoyed the blueberry maple oatmeal muffins with pecan streusel and I thought that the recipe would make for a nice bread. I pretty much just took the blueberry muffin recipe and replaced the blueberries with peaches and made it in a loaf pan instead of a muffin pan. The peach bread turned out really well. It was nice and light and moist and full of peach goodness. I tried serving the peach bread with a maple peach sauce.
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup vanilla yogurt
- 1 over ripe banana (mashed)
- 1/4 cup butter (melted)
- 1 egg
- 3/4 cup rolled oats
- 1 cup flour
- 3/4 cup whole wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup peaches (stoned, peeled and cut into bite sized pieces)
- 1/4 cup pecans
- 1/4 cup flour
- pinch cinnamon
- 1/4 cup dark brown sugar
- 2 tablespoon unsalted butter
- Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
- Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
- Mix the wet and dry ingredients along with the peaches until just mixed.
- Spoon the mixture into a greased 9×5 inch loaf pan.
- Mix the pecans, flour, cinnamon, brown sugar and butter until they form crumbs.
- Spoon the streusel over the bread.
- Bake in a preheated 375F/190C oven until a toothpick pushed into the center comes out clean, about 40 minutes.