Spiced Peach Bread
User Reviews
4.8
Spiced Peach Bread
Description
Spiced Peach Bread combines creamed brown sugar and butter with eggs, enriched by cake flour, baking powder, and a mix of cinnamon, allspice, nutmeg, and cloves. Cultured buttermilk adds moisture and tang accompanied by diced peaches with the skin on for texture and sweetness. Once mixed, the batter is baked in a lined loaf pan until set and lightly browned with a sparkling sugar crust.
The bread offers a fragrant balance of fruit and warm spices with a moist, tender texture. The crust topping provides a delicate crunch that contrasts well with the soft interior.
This bread can be sliced for breakfast or afternoon snacks. It can also be packed for picnics or light desserts alongside tea or coffee.
For alternatives, regular all-purpose flour may replace cake flour using a cornstarch substitution technique. Properly creaming butter and sugar is important for loaf texture.
Ingredients
- 1 cup brown sugar dark; packed
- 1 cup unsalted butter 2 sticks, at room temperature
- 3 egg large, at room temperature, can use extra large
- 1 3/4 cups cake flour can also use all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg freshly grated
- 1/4 tsp cloves ground
- 1/2 cup cultured buttermilk
- 2 cups peach diced, skin on, about 3 smallish peaches
- 1 tsp Sparkling Sugar coarse
Instructions
- Preheat oven to 350F Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Put the brown sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Make sure to get all the lumps out of the sugar.
- Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The batter will be light and fluffy.
- Whisk together the flour, baking powder, salt and spices and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat. Fold in the peaches.
- Turn the batter into your prepared pan. Spread out evenly, and sprinkle the top lightly with sparkling sugar. You can use regular granulated or raw sugar if you like.
- Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles. You can slice while it's still warm, or wait for it to cool.
Notes
- If cake flour is unavailable, substitute all-purpose flour mixed with cornstarch to mimic cake flour's texture.
- Be sure to cream butter and sugar well for a light batter free of lumps.
- The bread freezes well when wrapped tightly and can be thawed before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 131mg | 5% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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