peach cobbler bread

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Servs: 16  Prep: 15m  Cook: 50m  

"I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 teaspoon vanilla extract 1 teaspoon vanilla extract
•   1 teaspoon baking soda 1 teaspoon baking soda
•   2 tablespoons chopped pecans 2 tablespoons chopped pecans
•   2 eggs 2 eggs
•   1 cup peeled, sliced peaches 1 cup peeled, sliced peaches
•   2 tablespoons brown sugar 2 tablespoons brown sugar
•   1/3 cup butter or margarine, softened 1/3 cup butter or margarine, softened
•   TOPPING: TOPPING:
•   1/4 teaspoon baking powder 1/4 teaspoon baking powder
•   1/3 cup water 1/3 cup water
•   1/8 teaspoon almond extract 1/8 teaspoon almond extract
•   1 cup sugar 1 cup sugar
•   1/2 teaspoon salt 1/2 teaspoon salt
•   1/2 cup chopped pecans 1/2 cup chopped pecans
•   1 2/3 cups all-purpose flour 1 2/3 cups all-purpose flour

Instructions

1. 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. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack.

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