This Peach Streusel Bread is packed with sweet fresh fruit and topped with a warm cinnamon-spiced streusel. You’ll fall in love with the fluffy texture and sweet flavor! Perfect for gifting!
This time of year I love baking and one of my favorite things to make is bread. It’s always a quick and simple recipe to throw together. This Peach Streusel Bread is all about the peaches. It has peaches baked into the bread and also layered on top. Plus it’s topped off with sweet, buttery, cinnamon-spiced streusel. You are going to end up with a simple, delicious bread that’s packed with peaches in every bite. It makes a perfect on the go breakfast or a sweet afternoon snack.
How to Make Peach Streusel Bread
INGREDIENTS NEEDED: scroll down for full recipe with exact measurements
This Peach Streusel Bread is packed with sweet fresh fruit and topped with a warm cinnamon spiced streusel. You’ll fall in love with the fluffy texture and sweet flavor! Perfect for gifting!
For the Bread
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/3 cup buttermilk
1/4 cup vegetable oil
2/3 cup brown sugar
1 teaspoon vanilla extract
2 cups diced fresh peaches
For the Streusel Topping
1/2 cup rolled oats
1/3 cup brown sugar (packed)
1/4 teaspoon cinnamon
4 tablespoons cold butter (cut into small pieces)
1 cup sliced fresh peaches
Preheat oven to 350°. Spray 6 mini loaf pans or 3 regular size loaf pans with non-stick cooking spray.
In a large bowl, combine flour, cinnamon, baking soda, salt and baking powder.
In a separate bowl, combine buttermilk, vegetable oil, eggs, vanilla and brown sugar.
Make a well into the center of the dry mixture and pour the wet mixture into it. Mix until combined.
Fold in the diced peaches. Divide mixture evenly between your prepared pans. Layer the sliced peaches on top of each batter.
In a separate bowl, combine the cinnamon, oats and brown sugar. Cut the cold butter into the mixture with a pastry cutter. Distribute this topping across the batter of your filled pans.
Bake on center rack of oven for approx. 30 minutes, until a toothpick inserted into the center comes out clean. Remove to a cooling rack for 15 minutes, then remove from pans and continue cooling on the rack.