Peach Oatmeal Bread | Virtually Homemade: Peach Oatmeal Bread

Thursday, September 26, 2013

Peach Oatmeal Bread

I know it’s fall and maybe not peach season anymore, but you have to give this peach oatmeal bread a try.  It’s chock full of juicy peaches, hearty oats and topped with my favorite brown sugar crumble.  Just to add a little seasonal flair – I added pumpkin pie spice to the bread and crumble.  It’s crazy good.

So why am I still baking with peaches instead of moving on to apple, fig or pumpkin?  My son had an advanced photography project and needed to replicate a famous painting.  He chose “Peaches” by Monet. Therefore, I had 20+ peaches to go through in a short period of time.

The peach oatmeal bread turned out divine and I also experimented with peach basil sorbet which was surprisingly delicious (let me know if you’d like the recipe).  I knew about strawberries and basil, but the peach combo just knocked my socks off!

Anyway, happy Fall and I’m pretty sure it’s still OK to buy peaches.  I’ll get to the pumpkin in a week or so!

Oatmeal Peach Bread

Recipe by Liz Hughes
Prep time: 20 minutes
Cook time: 50 to 60 minutes
Total time: 1 hour 20 minutes

  • 1 1/2 cups flour
  • 1 1/2 cups old fashioned oatmeal
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/2 cups low fat vanilla yogurt
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups diced peach
  • 1/2 cup brown sugar
  • 6 tablespoons flour
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon pumpkin pie spice
Combine all the ingredients until crumbly.

Cooking Directions
  1. Pre-heat oven to 350 degrees F. Grease a 9" loaf pan.
  2. In a medium bowl, whisk together the first 7, dry ingredients (if your baking powder is a little lumpy, push it through a small sieve).
  3. In a separate bowl whisk together yogurt, oil, eggs and vanilla.
  4. Slowly add wet ingredients to dry ingredients, mixing lightly. Fold in peaches and pour into the loaf pan. Evenly spread crumble over the top.
  5. Bake for 50-60 minutes or until toothpick comes out clean.