Description
A soft and moist quick bread packed with sweet peaches, with a tender crumb thanks to buttermilk and a hint of almond extract.
Ingredients
2 cups chopped peaches
1 tsp lemon juice, optional
1 large egg
1 cup cultured buttermilk
1/2 cup vegetable oil
1/2 cup granulated sugar, plus extra for sprinkling
1/2 cup packed brown sugar
1 tsp vanilla extract
1 tsp almond extract
1 Tbsp baking powder
1/2 tsp coarse salt
2 cups all purpose flour
Instructions
- Step 1: Preheat the oven to 350F. Spray and line a 9×5 loaf pan with parchment paper, leaving long ends to act as handles.
- Step 2: In a small bowl, toss the chopped peaches with the lemon juice and set aside.
- Step 3: In a large mixing bowl, whisk together the egg, buttermilk, oil, granulated sugar, brown sugar, vanilla extract, and almond extract until smooth.
- Step 4: Whisk the baking powder and salt into the wet ingredients.
- Step 5: Add the flour and whisk until the batter is just blended and fairly smooth, being careful not to overmix. Gently fold in the peaches.
- Step 6: Pour the batter into the prepared pan. You can place a few extra chopped peaches on top. Lightly sprinkle the surface with granulated sugar.
- Step 7: Bake for 60-65 minutes, or until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
- Step 8: Let the bread cool in the pan on a wire rack for about 10 minutes.
- Step 9: Use the parchment paper handles to lift the bread out of the pan and let it cool further on the rack before slicing.
Notes
If the bread is browning too quickly towards the end of baking, you can loosely cover the top with a piece of foil.
Avoid opening the oven door while the bread is baking.
For the neatest slices, use a sharp, serrated bread knife.
The bread can be sliced while warm if serving immediately, otherwise, wait until it has cooled to slice.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Quick Bread
- Method: Baking
- Cuisine: American