Monday, August 22, 2011

Recipe: Peach Cobbler Bread

It's Palisade Peach season here in Colorado!  I bought peaches a week ago at the farmer's market and they were gone within 2 days.    I haven't really cooked with peaches before.   I just eat them and go.  I like breakfast breads, so this recipe seemed like a good place to start.   The original recipe is here on   I read through the user reviews and made some changes for my first peach project.

1/3 cup butter/margarine softened
1 cup sugar
2 eggs
1/3 cup, minus 2 tablespoons, water
2 tablespoons oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh peaches, peeled and diced  (next time I may up this to 2 cups)
1 2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
dash nutmeg
1/2 cup chopped pecans

Topping:  2 tablespoons chopped pecans and 2 tablespoons brown sugar

In a large bowl cream butter and sugar.  Add eggs one at a time beating well after each addition.  Beat in water, oil, and extracts.  Stir in peaches.  Combine flour, baking soda, salt, baking powder and spices; gradually add to the creamed mixture  Stir in pecans.  Pour into a greased 9x5x3 loaf pan.  Combine topping ingredients and sprinkle over batter.  Bake at 350 for 50-55 minutes or until a toothpick inserted the center comes out clean.  Cool before removing from pan.


  1. This bread looks amazing!

  2. Thanks! The Colorado peaches are so delicious this time of summer. My co-workers were big fans of this bread earlier this week.



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