Peach Crumb Bread
This Peach Bread is made with buttermilk for an ultra tender crumb. The bread is loaded with hunks of fresh peach and is topped with chunky brown sugar crumbs. This recipe makes one 9"x 5" loaf.
slices
Ingredients
Crumb Topping
- 2 ½ oz all purpose flour (½ cup)
- 2 oz brown sugar (¼ cup)
- ⅛ teaspoon table salt
- ½ teaspoon ground cinnamon
- 2 oz unsalted butter (at cool room temperature)
- 1 oz sliced almonds (¼ cup, optional)
Batter
- 2 peaches (2 cups, chopped)
- 12 ½ oz all purpose flour (2 ½ cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 2 large eggs
- 8 oz Buttermilk (1 cup)
- 5 oz vegetable oil (⅔ cup)
Instructions
Make the Crumb Topping
- Combine 2 ½ oz all purpose flour, 2 oz brown sugar, ⅛ teaspoon table salt and ½ teaspoon ground cinnamon into the bowl of a stand mixer or into a large mixing bowl. Mix on low speed until completely combined. With the mixer running, add 2 oz unsalted butter in chunks and continue to mix until the topping looks like wet sand. Toss in 1 oz sliced almonds. Set aside while you mix the batter.
Make the Batter
- Pit 2 peaches. Chop them into 1/2" cubes and transfer them to a small bowl. Toss the peach chunks with 2 teaspoons of flour. Set the bowl aside while you make the batter.
- Preheat the oven to 350 °F. Butter a 9"x5" loaf pan then line the pan with parchment paper to make a sling (see process photos). If you don't have parchment paper, butter and flour the pan.
- Place 12 ½ oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt and 6 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 8 oz Buttermilk, and 5 oz vegetable oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the flour is incorporated. Remove 1 cup of the batter from the bowl and spread it into the bottom of the prepared pan. Gently fold the chopped peaches into the rest of the batter and dollop it over the batter in the pan. Spread to level the batter.
- Grab a handful of the topping and squeeze it together to form a large clump. Break the clump into smaller clumps over the top of the loaf. Continue adding the rest of the topping.
- Bake the loaf until it is well risen and browned and a toothpick inserted in the center of the loaf comes out clean, about 60 minutes.
- Cool the loaf in the pan for at least 10 minutes. Use the paper sling to lift the loaf out of the pan. Cool to room temperature before serving.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To make Peach Crumb Muffins: Make the crumb topping and batter as directed. Use a buttered and floured muffin pan or line the pan with paper liners. The recipe will make 18 standard or 9 jumbo muffins. Baking time will be about 12-20 minutes depending on the size of the muffins.
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