As I was scrolling through Pinterest (obviously) doing my weekly meal planning, I came across a few peach bread recipes. We had an entire bag of fresh-frozen peaches so I thought that that may be a good way to use them. Athena LOVES breakfast, second breakfast, elevensies….well a full Hobbit scheduling including snack after dinner if we’re being honest.
As is my usual baking form, I looked at a few recipes, blended them together, added my own twist, and this is what I came up with:
- 1/4 cup turbinado sugar
- 1/4 cup brown sugar
- 1 1/2 cups All purpose flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Cinnamon (or as much as you want)
- 1/2 tsp ground Ginger (optional)
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/3 cup Milk
- ***I used 1/3 cup Natural Vanilla Creamer to get both the vanilla AND milk portion as a cheat***
- 2 large eggs
- 1/3 cup soft butter
- As much peach as you want- can you have too much?
-Topping: Brown sugar, turbinado sugar, cinnamon, & ginger
-Cinnamon Butter: the rest of the stick of butter (1/3 cup leaves you with a few tablespoons), Cinnamon
- Pre-heat your oven to 350 degrees.
- Rough chop a peach….or 2. You do you.
- Combine the softened butter, sugars, eggs, and creamer. It will look a little chunk. It’s ok.
- Add in your chopped peach, cinnamon, and ginger.
- Sprinkle in your flour, baking soda, baking powder, and salt
- Line a 9×5 bread pan with parchment paper. You can grease and flour it, but parchment makes your life easier.
- Mix the topping sugars and spices. Sprinkle over the top trying to get an even covering.
- Bake for 45 minutes. Check it. You may need up to 55 minutes, but I like to start checking around 45.
- While baking, use a fork to mix in some cinnamon with the remaining butter from your stick. Use this to butter a slice of peach bread while it’s still warm…trust me.
Serve warm with your cinnamon butter or happily eat it room temperature. Keep in an air tight container or ziplock. I highly recommend a few minutes in the toaster to re-warm it if you’re going to eat it for breakfast during the week.