Peach Crumble Quick Bread

Overhead view of peach quick bread. It's been sliced revealing chunks of peaches.

Peach Crumble Quick Bread

Soft, buttery quick bread loaded with fresh peaches and topped with a cinnamon crumble.This Peach Quick Bread is simple, sweet, and oh so delicious!

Course Breads

Cuisine American

Prep Time 10

Cook Time 50

Cooling time 15

Total Time 1 15

Servings slices

Calories 298kcal

Author Deb Clark

Equipment

1 9x5" loaf pan

Ingredients

½ cup butter (one stick)
1 cup fresh diced peaches
1 teaspoon vanilla extract
2 cups Bisquick mix
½ cup granulated sugar
½ teaspoon cinnamon
½ cup milk
1 egg extra large
For the crumble topping:
¼ cup brown sugar
2 tablespoons Bisquick mix
2 tablespoons cold butter grated
½ teaspoon cinnamon

Instructions

Preheat the oven to 350°F. Grease a 9x5 loaf pan and line with parchment for easy removal.
Brown the butter: In a small saucepan over medium heat, melt the butter and continue cooking, swirling often, until it turns golden brown and smells nutty (about 5–6 minutes). Pour into a heatproof bowl and let cool slightly.
While the butter is cooling, place diced peaches in a bowl. Add vanilla and 1 tablespoon of the browned butter. Stir to coat and set aside.
In a large bowl, mix Bisquick, sugar, and cinnamon. Add the remaining browned butter, milk, and egg. Stir until just combined. Gently fold in the peaches and their buttery juices.
Spoon into the loaf pan and smooth the top.
In a small bowl, make the crumble. Combine brown sugar, Bisquick, and cinnamon. Mix with the grated cold butter until crumbly. Sprinkle evenly over the batter.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is deep golden brown.
Cool for 10–15 minutes in the pan, then transfer to a wire rack to finish cooling. Slice and enjoy!

Notes

If you're using frozen or canned peach and you're concerned they are too juicy after blotting them dry, toss them in a tablespoon of Bisquick to absorb some of the extra juicy.

Nutrition