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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 15 |
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A crunchy topping of brown sugar and oats covers these mini loaves that have little chunks of peaches throughout. You can substitute three peeled and diced pears or 1-1/2 cups fresh blueberries, raspberries or blackberries for the peaches, suggests Ron Gardner of Grand Haven, Michigan. Ingredients:
1/2 cup butter, softened |
1/2 cup sugar |
1/3 cup packed brown sugar |
2 eggs |
2 tablespoons honey |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup milk |
1-1/2 cups diced peeled ripe peaches (about 3 medium) |
1/2 cup chopped pecans |
topping: |
1/3 cup quick-cooking oats |
1/3 cup packed brown sugar |
Directions:
1. In a large bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans.
2. Spoon into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely. Yield: 3 mini loaves.
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