Judy
Gold Post Medal for All Time! 677 Posts 
This is the season when peaches are abundant. You can substitute berries or other fruits as well. This is great for company, snacks and even breakfast.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 1 Loaf
Supplies:
- Crumb Topping
- 2 Tbsp packed light or dark brown sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 2 Tbsp unsalted butter, cold and cubed
- Bread
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup sour cream (or plain yogurt, Greek yogurt), at room temperature
- 1/2 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- Peach Layer
- 1 1/2 cup peeled and chopped peaches (about 2 medium/large peaches)
- 1 Tbsp granulated sugar
- 1/2 tsp ground cinnamon
Steps:
- Make the crumb topping first and store in the refrigerator. Cold topping is less likely to sink into the bread.
- Mix the brown sugar, four and cinnamon together. Then cut in the butter until it is in crumbs.
- Prepare the batter.
- Whisk the dry ingredients in one large bowl.
- In another bowl whisk the sugar and the egg.
- Then whisk in the oil, sour cream, milk, vanilla and almond extracts.
- Add the wet ingredients to the dry ingredients.
- Mix the peach ingredients together.
- Pour half the batter into a greased loaf pan
- Spread the peach layer evenly.
- Add the rest of the batter evenly on top.
Take a knife and swirl the batter down the center of the loaf. - Put the crumbs on last.
- Bake in a preheated 350 degree F oven for 60-65 minutes. Cover the top with foil to prevent it from browning too fast.
- Cool completely in the pan and then set on a wire rack.
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