The Pioneer Woman Tasty Kitchen
Profile Photo

Peach Streusel Bread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

18
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Mini peach breads with an oatmeal, brown sugar and cinnamon streusel topping.

Ingredients

  • FOR THE BREAD:
  • 1-½ cup Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • ⅔ cups Low-fat Buttermilk
  • 1  Large Egg
  • 3 Tablespoons Vegetable Oil
  • 6 Tablespoons Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Diced Yellow Peaches
  • ½ cups Sliced Yellow Peaches
  • FOR THE TOPPING:
  • ¼ cups Rolled Oats
  • 3 Tablespoons Brown Sugar
  • ⅛ teaspoons Cinnamon
  • 2 Tablespoons Chilled Unsalted Butter, Diced

Preparation

Preheat oven to 350°F and place a baking sheet in the oven. Spray 3 mini (5 3/4″ x 3 3/4″) loaf pans with nonstick spray and set them aside.

Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture and set the bowl aside.

Combine buttermilk, egg, vegetable oil, brown sugar, and vanilla in a medium bowl. Then add it into the flour mixture and stir just until combined. Gently fold in diced peaches.

For the streusel topping, whisk together oats, brown sugar and cinnamon in a small bowl; use a pastry cutter to cut in butter until mixture forms coarse crumbs.

Divide the bread batter evenly between loaf pans; top with sliced peaches and streusel topping.

Place pans on the preheated baking sheet and bake, rotating pans halfway through, for 25-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes, then remove bread from pans and cool completely. Wrap breads well and store in the refrigerator up to 2 days. Warm before serving.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Pumpkin Pie Breakfast Cookies
Profile Photo by Alishan in Breads
Pumpkin Pie Breakfast Cookies
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Blueberry Banana Bread
Profile Photo by Christine in Breads
A hearty quick bread filled with bananas, blueberries and oatmeal, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy