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