Seasonal Fruit Quick Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup dark brown sugar, packed
02 -
1 cup (2 sticks) unsalted butter, at room temperature
03 -
3 large eggs, at room temperature (you can also use extra large eggs)
04 -
1 3/4 cups cake flour (you can also use all purpose flour)
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1 1/2 tsp baking powder
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1/2 tsp salt
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1 tsp cinnamon
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1/2 tsp allspice
09 -
1/2 tsp freshly grated nutmeg
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1/4 tsp ground cloves
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1/2 cup cultured buttermilk
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2 cups diced peaches, skin on. For me this was 3 smallish peaches.
13 -
1 tsp coarse sparkling sugar
# Instructions:
01 -
Preheat oven to 350F. Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
02 -
Put the brown sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Make sure to get all the lumps out of the sugar.
03 -
Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The batter will be light and fluffy.
04 -
Whisk together the flour, baking powder, salt and spices and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat. Fold in the peaches.
05 -
Turn the batter into your prepared pan. Spread out evenly, and sprinkle the top lightly with sparkling sugar. You can use regular granulated or raw sugar if you like.
06 -
Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
07 -
Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles. You can slice while it's still warm, or wait for it to cool.
# Notes:
01 -
If you don't have cake flour you can use regular all purpose flour, or make your own cake flour: to make a cup of cake flour take a cup of regular flour and remove 2 tablespoons, replacing it with 2 tablespoons of cornstarch. Sift everything together twice
02 -
This bread straddles the best of summer and fall, with chunks of juicy ripe peach warmed up with cinnamon, allspice, and nutmeg
03 -
The bread can be stored in an airtight container at room temperature for 2-3 days