I’ve been on a baking binge lately, which is unusual since it’s Summer here in Texas. We’ve got good air conditioning, though, so it’s less painful to crank up the oven. I found this Peach Cobbler Bread and decided to make mini loaves since it would be easier to freeze and have later after peach season has come and gone. I really, really miss peaches in the winter!
This peach bread is loaded with fresh peaches and has a light, tender crumb with a slight hint of cinnamon. It’s great in the morning with coffee, as well as warmed up a bit for dessert after dinner.
I meant for these to be mini loaves, but made the mistake of baking them in my mini meat loaf pan so they’re a little larger than expected. We halved them and they made a perfect serving. You can make them in real mini loaf pans (decrease the baking time a little) or in a big loaf pan (increase the baking time) and they’ll work out fine. The hardened glaze is a perfect topping for these little peach cobbler loaves. We really enjoyed them and I think they’d be great made with pears in the Fall.
****Soft, tender crumb, loaded with fresh peaches and topped with a nice glaze.
- 4 med to large fresh, ripe peaches
- 2 tsp sugar
- 1/2 tsp cinnamon
- 1 1/2 C all-purpose flour
- 3/4 C sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 C plus 1 tsp vegetable or canola oil
- 2 eggs
- 1 tsp vanilla
- 1 C powdered sugar
- 2-3 tbsp milk
-
Preheat oven to 350°. Grease/spray mini loaf pans or one big loaf pan and set aside. Peel and chop peaches - put in medium bowl. Add 2 tsp sugar and cinnamon and stir to combine. Set aside.
-
In a medium mixing bowl, combine the flour, sugar, salt, and baking soda.
-
Lightly beat eggs with a fork. Add the oil, eggs, and vanilla into the flour mixture and stir until just combined (will be rather thick). Make sure to stir from the bottom of the bowl so all of flour gets blended in.
-
Stir in the entire peach mixture, juice and all, until just combined and peaches are evenly distributed.
-
Spoon the batter into the pans, about 2/3rds full. Bake for about 20 minutes, until a toothpick inserted in the center comes out almost clean (there will be a few clinging crumbs). Let cool in pan for about 20 minutes, then turn out onto a rack that is set over aluminum foil or a baking sheet.
-
Stir the powdered sugar and milk together until desired consistency and pour over the loaves. Let sit until the glaze is somewhat hardened and then serve! To freeze: before glazing, cool loaves completely, wrap tightly in plastic wrap and place in a freezer bag. Glaze after thawed.
Tips and Stuff:
You can make these mini loaves, one big loaf, or muffins. Just adjust the baking time and start testing the smaller loaves at 17 to 20 minutes. One big loaf may take up to 45-50 minutes.
If your peaches are super sweet and juicy, don't add the 2 tsp of sugar to them.
I made some with a little almond flavor in the glaze - that was good, too.
One of the photos has a little of the peach puree down the middle - if you want this, just set aside a little of the peach mixture, mash it with a fork, and drizzle on top of the baked, glazed loaves.