Peach Cobbler Bread

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By Diana Rattray

Peach Cobbler Bread

Diana Rattraysouthernfood.about.com

This is a flavorful peach bread made with spiced cobbler flavors. A layer of sliced peaches over the top makes the loaf extra-special.

Ingredients:

• 2 cans (approx. 15 ounces each) sliced peaches, drained
• 4 ounces butter, melted, cooled
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• cinnamon-sugar, for topping

Preparation:

Heat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.

Save 10 to 12 of the peach slices from the drained peaches and set aside for garnish. Process the remaining slices until almost pureed. You should have about 1 cup or just slightly more.

In a large mixing bowl, beat the processed peaches with the melted butter, eggs, and vanilla until well blended.

Combine flour, sugar, baking powder, soda, salt, and the 1 teaspoon of cinnamon. Add the flour mixture to the first mixture, mixing until blended.

Pour the batter into the prepared loaf pan. Slice each peach slice lengthwise into two thinner slices and arrange them, overlapping, on the top of the batter. Sprinkle with a little cinnamon sugar and bake for about 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pan on rack for about 15 minutes. Remove from the pan to cool completely.