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.
- 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
- 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
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 231Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 256mgCarbohydrates: 36gFiber: 2gSugar: 11gProtein: 5g
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.