Colorado + August = Delicious Palisade Peaches
Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.
Peach Streusal Bread
INGREDIENTS:
- 3/4 cup granulated sugar 150 grams
- 1/2 cup 2% milk 4 ounces
- 1/2 cup canola oil (vegetable or coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
- 2.33 cups all-purpose flour 260 grams
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups diced fresh peaches
- 2 tablespoons heated peach jam or marmalade
Streusal Ingredients:
- 1/2 cup light brown sugar packed
- 1 teaspoon cinnamon
- ½ cup all-purpose flour
- 4 tablespoons butter very soft
DIRECTIONS:
- Preheat the oven to 350ºF.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold the peaches and jam gently into the batter.
- Mix together Streusal ingredients.
- Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
- Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
- Store the bread in an airtight container in the refrigerator.
Bread recipe adapted from tastesoflizzyt.com.
Fork Lore 