Whenever I riff off that recipe I know it’s going to be good, the texture is amazing. The key is creaming the butter and (in this case dark brown) sugar really really well, and then doing the same when the eggs are added. The batter becomes light and silky and bakes up with the perfect crumb. It does help to have a stand mixer, but electric beaters will work too.
THE LAST STEP IS KEY!
A quick sprinkle of sparkling sugar just before baking gives the bread a twinkle and a lovely crunch.
I love to use this coarse sugar on top of breads like this, as well as cookies, and cakes. You’ve seen it on my cranberry breakfast cake ~ it’s a simple step that adds a lot to the finished product, and it’s essential for holiday baking.
PRO TIPS FOR REALLY GOOD SPICED PEACH BREAD
Peach season is June through September, but off season you can used drained canned peaches, or thawed frozen peaches, also drained.
Use ripe but firm peaches for this bread.
Peaches can turn brown after they’re cut, so I dice them shortly before folding them into my batter. Tossing with a little lemon juice will prevent browning in other cases.
I don’t peel my peaches for this bread, the skins add color and flavor, so leave ’em on!
Be sure to use a full sized standard 9×5 loaf pan for this recipe, there’s a good amount of batter.
ALWAYS IMPORTANT WHEN BAKING QUICK BREADS…
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