Today I am sharing this peach oat quick bread. It is the sort of bread that you might eat for breakfast, or with a morning cup of coffee, or an afternoon break with some tea. Anytime, really.
My favorite part is the streusel topping. I think I’ll find more reasons to bake muffins and breads with this streusel as it added a nice texture and finish to this bread. Try this recipe with plums, apricots, even berries.
Recipe (adapted from Plum-Oatmeal bread from this site)
Peach-Oat Quick Bread
Baking with fresh peaches is a perfect recipe for summertime bread!
Ingredients
Bread Ingredients:
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup chopped, peaches (about 2 large peaches)
- 1 egg
- 2 Tablespoons vegetable oil
Streusel Ingredients:
- 4 Tablespoon butter, cut into small cubes
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 cup oats
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
Instructions
- Preheat oven to 350 degrees F. Spray an 8 x 4 loaf pan with baking spray. Cut a rectangle of parchment and fit it into the pan such that the sides fold outside the pan. Use this to lift the bread out of the pan later on with ease.
- Combine the flour, brown sugar, baking powder, baking soda and salt. Add the oats and peaches, stir gently.
- Whisk the egg then add it to the buttermilk and the oil. Combine with the dry ingredients and mix until just combined. Pour into the pan.
- Mix the streusel ingredients together; use your fingers to bring pieces of the streusel together into small bits (sizes of peas or slightly bigger). Pour into the batter and press it in slightly.
- Bake for 45 minutes then cool on a wire rack.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 256mgCarbohydrates: 36gFiber: 2gSugar: 11gProtein: 5g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.
Laura@bakinginpyjamas
Saturday 13th of July 2013
This looks so good, I'd look a slice right now. I love streusel and peaches.
Julie
Friday 5th of July 2013
This is such a wonderful loaf of bread, Holly. I too love streusel. It just makes a quick bread or a muffin so much better! Speaking of muffins, I need to make some more soon. :)
Karen Kerr
Thursday 4th of July 2013
That streusel looks amazing and the peaches must keep the bread really moist. Perfect for breakfast!
Dionne Baldwin
Tuesday 2nd of July 2013
The texture of this bread is so tempting! I want to have some of this for breakfast with my coffee and yogurt. Thank you for sharing this! I'm going to pin it for later.
Harini M
Tuesday 2nd of July 2013
Wow your blog,its like I have hit a treasure,book marked :)
Holly @ abakershouse.com
Tuesday 2nd of July 2013
Thanks for stopping by and reading this post. Hope you enjoy the bread!