RECIPE: Peach Bread with Raspberry Filling and Graham Almond Crumble

It's truly peach season, so if you are noticing a wave of peach recipes on the blog, it's because we are in peach heaven in our kitchen. We bought quite a few in Michigan, and I plan on freezing a bunch today for my sunburst peach pie recipe to make next weekend. I have had pretty good luck preserving farm fresh, ripe peaches this way. I lay the sliced, peeled peaches in a layer on a foil lined baking sheet, and I just throw it in the freezer. Then I take the baking sheet out, pull them off and put them in a freezer bag, and put them back in the freezer. To use them, I pull the peaches out for an hour or two and then continue with my recipe.

But back to my recipe here, this was something I made one sunny morning in Michigan. I had left over graham crackers from s'mores the night before, and some left over almonds from a salad, so VOILA. I made mini breads so I could give one to our lake house landlords for a gift, one for a gift for my coworkers, one for us to eat at breakfast, and one to nibble on the rest of the vacation week. I think you can make two large breads from this same recipe if you don't have mini pans. Don't buy more kitchen gadgets if you don't have to! We don't need more clutter, right?

Peach Bread with Raspberry Filling and Graham Almond Crumble

1 cup regular flour
1/2 cup whole wheat flour
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. cinnamon
1/2 cup brown sugar
1/2 cup regular sugar
3 eggs
1/2 cup Greek yogurt
1/2 cup milk
3 Tbsp. canola oil
1/2 tsp. vanilla

1 1/2 cup chopped ripe peaches, skinned and pitted
1 tsp. almond extract
1 tsp. lemon juice

1/4 cup crumbled graham crackers
1 Tbsp. brown sugar
1/8 tsp. cinnamon
2 Tbsp. chilled butter, chopped
3 Tbsp. sliced almonds
1 Tbsp. flour


Butter 4 small mini bread pans. Preheat oven to 350˚. In a small bowl, macerate the peaches with almond extract and lemon juice. Set aside.

In a large bowl, whisk the flours, salt, cinnamon, baking powder and baking soda. Set aside.

Make the crumble by mixing the crumbled graham crackers with the cinnamon, brown sugar and flour. Mash in the butter with a fork or your fingers until you have a crumbly mixture and the butter is evenly distributed. Mix in the almonds and set aside.

 In a smaller bowl, whisk the oil with the sugars until smooth, then whisk in the yogurt and milk. Whisk until creamy. Add the vanilla and eggs, and whisk until thick. Pour slowly into the dried ingredients and whisk until just combined. Fold in all the peaches with their juices.

Pour the batter into each pan until each is 2/3 full. With a teaspoon, ladle 2-3 teaspoons of raspberry jam along the middle of the batter in each pan. Then pour the rest of the batter over the filling, evenly distributing it among all 4 pans. 

Bake on the middle upper rack for about 20 minutes. After 20 minutes, take a butter knife and gently slice a line along the middle, not going to deep, but just so that the center gets deflated a little. This helps to prevent doming that happens a lot with sweet breads. After doing this, crumble the topping over each bread, distributing evenly. Bake for another 20-30 minutes, rotating pans midway. Let cool in pans for 15 minutes, then run a butter knife along the edge and pull them out to cool completely.



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