Loaded with diced peaches and topped with a brown sugar cinnamon crumble, a slice of this Peach Crumble Bread is a great way to start a warm summer morning!
Back when I was in elementary school, one of my favorite things to do in the summer was go up and visit my grandparents in upstate South Carolina. My grandmother would always have the best activities planned…like diving for pennies at the bottom of the pool and looking for pirate’s treasure in the barn! In hind sight, that was nothing short of genius. Occupy the kids for a couple of hours…all for the cost of a handful of pennies and an occasional nickel.
Not to be outdone, my grandpa had equally fun adventures in store, too. Like going fishing or collecting hickory nuts in the backyard (he used the hickory nuts on his rustic homemade smoker). But my all-time favorite activity was jumping in the back of the truck and riding up to the local peach orchard. I’m pretty sure I asked to do this daily! My grandpa carried a little pocket knife with him and we’d literally sit on the tailgate of the truck and eat chunks of peaches that we’d just picked. Oh, those were some good times back then!
Fast forward 25 years, and I now live in upstate New York…which last time I checked is a long way away from upstate South Carolina. That means its also a long way away from the wonderful peach orchards, too! (I did plant one peach tree in my backyard in honor of my grandpa, and I’m hoping to get my first fruit off of it next year. Cross your fingers!) I was in the produce section at our local grocery store the other day, and I noticed that they had South Carolina peaches.
Wait, what? I brought my cart to a screeching halt! Sure enough…there they were! A whole bin of ripe, delicious peaches. It didn’t take long before those peaches landed in my cart! (Update: I recently discovered The Peach Brothers, and they deliver Southern peaches up here to New York each summer – awesome! If you are in the northeast, check ’em out to see if they come through your area!)
So I headed home to decide what to make with my new-found peaches. There was always the tried-and-true peach cobbler. And then there’s Peach Shortcakes with Candied Ginger. But I wanted to experiment a bit. I’d seen an apple pie bread at a local bakery when my wife and I went down to Maryland a couple of weeks ago, and I wanted to create something similar. But with peaches. So I hit the kitchen and did some playing around…and the result was this delicious Peach Crumble Bread! My wife says the texture reminds her of zucchini muffins…just in loaf form, and of course loaded with peach flavor.
If you ever get the chance to pick up some South Carolina peaches…do it. I know Georgia is the “peach state,” but South Carolina’s peaches are just plain better. These peaches took me back to the wonderful days of being a kid and picking peaches with my grandpa. I know he would have loved this Peach Crumble Bread!
Oh, and here’s a good tip for getting your peaches to ripen faster: put the peaches in a paper bag with a banana. The ethylene gas given off by the banana helps the peaches ripen more quickly. It’s a fact!
Peach Crumble Bread
For the Crumb Topping
- 3 Tbsp unsalted butter melted
- 2 Tbsp granulated sugar
- 2 Tbsp brown sugar
- ½ tsp cinnamon
- 2/3 cup cake flour
For the Bread
- 1 2/3 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 5 Tbsp unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- ½ cup milk
- ½ Tbsp vanilla extract
- 1 large or 2 medium peaches, diced (approx. 1 cup)
For the Glaze
- ½ cup powdered sugar
- 1 Tbsp milk
For the Crumb Topping
- In a medium bowl, mix together the melted butter, granulated sugar, brown sugar, and cinnamon. Stir until well combined.
- Add the cake flour and stir until mixture is well combined. Set aside.
For the Bread
- Preheat oven to 350°F.
- In a medium bowl, combine the flour, salt, baking soda and baking powder. Stir until well combined; set aside.
- In a large bowl, cream together the butter, sugar and brown sugar until light and fluffy (~3-4 minutes on medium speed).
- Add the eggs one at a time, mixing well after each addition.
- Add the milk and vanilla; stir until fully combined.
- Add the flour mixture in several additions, mixing well after each addition.
- Fold in the diced peaches.
- Transfer batter into a greased 9” x 5” loaf pan.
- Using your fingers, crumble the Crumb Topping into pieces about the size of blueberries. Sprinkle Crumb Topping evenly over the top of the batter, and press Crumb Topping gently into the batter.
- Bake at 350°F for 50 minutes, or until a toothpick inserted into bread comes out clean. (Tip: Check the bread after about 35 minutes and tent the top with a piece of aluminum foil is it is getting too dark.)
- Allow loaf to cool for 20 minutes; transfer loaf onto a wire rack to finish cooling.
For the Glaze
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Once the bread has fully cooled, transfer the Glaze into a piping bag or a sandwich bag with one corner snipped off. Drizzle Glaze over the top of the bread.