PEACH STREUSEL QUICK BREAD

Peach Streusel Quick Bread image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 17

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1 1/2 cup(s) flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1/4 teaspoon(s) cinnamon
2/3 cup(s) low-fat buttermilk
1 large egg
3 tablespoon(s) coconut oil or vegetable oil
6 tablespoon(s) brown sugar
1 teaspoon(s) vanilla extract
1 cup(s) diced yellow peaches
1/2 cup(s) sliced yellow peaches
FOR STRUESEL TOPPING
1/4 cup(s) rolled oats
3 tablespoon(s) brown sugar
1/8 teaspoon(s) cinnamon
2 tablespoon(s) chilled unsalted butter, cut into small pieces

Steps:

Preheat oven to 350°F. Put a baking sheet in oven.
Coat 3 mini (5¾″ x 3¾″) loaf pans with nonstick spray. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the mixture. In a medium bowl combine buttermilk, egg, coconut or vegetable oil, brown sugar, and vanilla. Add wet ingredients to flour mixture and stir just until combined. Gently fold in diced peaches.
For the streusel topping: In a small bowl, whisk together oats, brown sugar and cinnamon. Use a fork or pastry cutter to cut butter into flour mixture until it forms coarse crumbs. Divide batter evenly between loaf pans. Arrange peach slices over each loaf. Sprinkle with streusel topping. Place pans on preheated baking sheet and bake, rotating pans halfway through, for 25-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes, then remove from pans and cool completely. Wrap breads well and store in the refrigerator up to 2 days. Warm before serving.