Nutty Peach Streusel Bread

Remember that trip I took to FL and GA where I brought back lots of peaches? Well, they ended up being peeled and sliced and bagged, 2 cups each. That sounded like the right amount for a recipe I might stumble across. And it worked out great for this one. I also bought a bag of shelled/halved pecans while in GA, so I used some of them in this recipe as well. This has just the right peach flavor......and the pecans are scrumptious! The original recipe called for the nuts to be 'finely chopped', but I like little chunks of them better. Whichever way you prefer, go make this bread! I promise you won't be disappointed!

Nutty Peach Streusel Bread

Makes 10 Slices

For the streusel topping:

2 TBSP cold light butter, cut into small pieces
¼ tsp ground cinnamon
2 TBSP packed brown sugar
2 ½ TBSP all-purpose flour

For the batter:

1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp sea salt
1 large egg
½ tsp pure vanilla extract
¼ cup plus 2 TBSP unsweetened applesauce
½ cup Splenda granulated (or sugar)
2 cups peeled and diced peaches
½ cup chopped pecans

Preheat the oven to 350°. Lightly spray a 9x5” loaf pan.

For the streusel topping:

Mix all the ingredients together in a small bowl. Use a fork to combine them to form small clumps. Put in the refrigerator until later.

For the batter:

Whisk together the dry ingredients (flour through salt) in a medium bowl.

In a large bowl, whisk together the egg, vanilla, applesauce and Splenda (or sugar).

Stir the dry ingredients into the wet ingredients until almost combined.

Gently stir the peaches and pecans into the batter until just combined.

Spoon/spatula the batter into the loaf pan and spread evenly. Spread the top with the streusel topping. Bake for 50 minutes or until the top is golden and a wooden toothpick inserted in the center comes out clean.

MY SPIN: This can be eaten 'as is' or with a small scoop of a good vanilla bean ice cream. Of course, when it comes to me and cinnamon, it's always a heaping amount!

Later!
Loving Life!
Jan

Peachy Muffins

Goodness! I haven't posted in ages! I think I was spending time 'finding myself' and learning about Essential Oils.....and neglecting my kitchen.  I have 2 strawberry recipes waiting to be posted. But this one couldn't wait! I went to Florida and Georgia last week to visit my Aunt and a dear family friend. On my way home, I stopped at a peach orchard and bought (too many) peaches. I bought one of their cobblers (it's still in the freezer) and decided to make these muffins. What a fabulous peachy flavor!!! The hardest part of this recipe.....peeling, pitting and chopping up the peaches without sneaking a piece of peach which meant cutting up more! So worth it! Go get some peaches people!!!

PEACHY MUFFINS

Makes 16 Muffins

3 cups all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp kosher salt
1 ¼ cups unsweetened applesauce
3 eggs
2 cups Splenda (or sugar)
2 cups peeled, pitted and chopped peaches

Preheat oven to 400°. Spray muffin cups.

In a large bowl, mix together the flour, cinnamon, baking soda and kosher salt.

In a medium bowl, mix together the applesauce, eggs and Splenda (or sugar).

Stir the wet ingredients into the dry ingredients and then stir in the peaches.

 

Spoon the batter into the muffin cups. Bake for 25 minutes or until the tops are golden and a wooden toothpick inserted into the center comes out clean.

 

Cool 10 minutes in muffin pans and then turn out onto wire racks to cool completely.

MY SPIN: I used Splenda because I still have some. Once it's gone....sugar! I will always use unsweetened applesauce instead of oil.

Later!

Loving life!
Jan