Fresh Peach Cobbler Bread

This is a great recipe for fresh summer peaches! Freezes well and makes a great quick breakfast, lunch box snack, etc. Fresh peaches make all the difference in flavor - if fresh isn't available, try frozen. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

• Ready In: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 1⁄3 cup butter or 1⁄3 cup margarine, softened
• 1  cup sugar
• 2  eggs
• 1⁄3 cup water
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon  almond extract
• 1  cup  diced peeled  peach
• 1 2⁄3 cups all-purpose flour or 1 1⁄4  freshly ground soft wheat plus 2/3 cup all-purpose flour or 1 1⁄4 cups  oat flour plus 2/3 cup all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄2 cup  chopped pecans

• TOPPING

• 2  tablespoons  chopped pecans
• 2  tablespoons brown sugar

Directions

1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts.
2. Stir in peaches.
3. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture.
4. Stir in pecans.
5. Pour into a greased 9-in.x5-in. x 3-in. loaf pan.
6. Combine topping ingredients; sprinkle over batter.
7. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
8. Cool or 10 minutes before removing from pan to a wire rack.
9. Yield: 1 loaf.