Peach sweet loaf with streusel topping

A flavourful and satisfying treat!

I adore peaches and try to work them into one or more meals every day when they are in season. I also freeze heaps of peeled, sliced peaches every year so I can enjoy their summery flavour all year round; recently I’ve noticed that bags of frozen peaches are becoming more commonplace in grocery stores as well. Fresh or frozen peaches work equally well in this loaf. As with most sweet loaves, you can also bake this in muffin form (directions included below). For another peachy treat, I offer you this peach and almond muffin recipe. If you like sweet loaves, be sure to check out this strawberry-rhubarb version.

Ingredients

For the topping:

  • 1/4 cup (60 mL) brown sugar
  • 1/4 teaspoon (1.25 mL) ground cinnamon
  • 1/4 cup (60 mL) butter, at room temperature
  • 1/4 cup (60 mL) all-purpose flour
  • 1/4 cup (60 mL) quick oats

For the loaf:

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1 teaspoon (5 mL) baking powder
  • 1/4 teaspoon (1.25 mL) baking soda
  • 3/4 cup (185 mL) white (granulated) sugar
  • 1/4 cup (60 mL) brown sugar
  • 1 1/2 teaspoons (7.5 mL) ground cinnamon
  • 1/2 teaspoon (2.5 mL) freshly ground cardamom (optional but delicious)
  • 1/4 teaspoon (1.25 mL) salt
  • 1/3 cup (90 mL) butter, melted and cooled (or vegetable oil)
  • 1/4 cup (60 mL) freshly-squeezed lemon juice
  • 2/3 cup (160 mL) milk
  • 2 eggs, at room temperature
  • 2 cups (500 mL) fresh or frozen, peeled peaches, cut in 3/4 inch (2 cm) pieces

Method

  • Preheat oven to 350F. Line a 9 x 5 inch (22.5 x 12.5 cm) loaf pan with parchment paper and set aside.
  • Prepare the streusel topping by creaming together the brown sugar, cinnamon and butter in a small mixing bowl. Add the flour and oats and stir until well-blended. Refrigerate until needed (this will make it easier to crumble over the batter).
  • Make the loaf batter by combining the flours, baking powder and soda, sugars, cinnamon, cardamom and salt in a large bowl, whisking to combine.
  • In a separate, medium-size bowl, combine eggs, lemon juice, milk and melted butter. Pour liquid ingredients into dry ingredients. Mix until just combined. Fold in the peaches then spoon the batter into the prepared pan.
  • Alternatively you can also spoon the batter into lined muffin tins.
  • Sprinkle the streusel mixture over the batter, breaking clumps apart with your fingers to evenly distribute the topping.
  • Bake for 60 – 70 minutes (20 – 25 minutes for muffins) or until a tester inserted into the centre comes out clean, rotating pan halfway through baking. Let cool for 15 minutes in the pan then lift out using the edges of the parchment paper, transferring to a wire rack. Cool completely before slicing.
  • Leftover loaf can be wrapped and stored at room temperature for 24 hours, refrigerated for up to a week or frozen for up to 6 months.

Makes 1 loaf.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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