Peach Bread

Preparation time: 40 minutes
Bake time: 50-55 minutes
Total time: 1 hour 30 minutes
Yield: 1 9x5" loaf

Ingredients:

• 1 cup brown sugar, packed
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3 large eggs, at room temperature
• 1 3/4 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. ground cloves
• 1/2 cup cultured buttermilk
• 2 cups diced peaches, skin on (about 3 small peaches), dusted with flour*
• 1 tsp. granulated sugar

Directions:

1. Preheat oven to 350F.  Spray 9x5 loaf pan. Line pan with parchment paper.
2. Put the brown sugar and butter into a stand mixer and cream until light and fluffy, about 5 minutes.  Make sure to get all the lumps out of the sugar.
3. 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.
4. Whisk together the floor, baking powder, salt and spices and add to the mix, alternately with the buttermilk, beginning and ending with dry ingredients.  finish mixing by hand, to make sure everything is thoroughly mixed but do not over beat.  Fold in the flour dusted peaches.
5. Turn the batter into your prepared pan.  Spread out evenly, and sprinkle the top lightly with sugar.  
6. Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted in the center comes out with moist crumbs.
7. 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.
8. Enjoy with homemade jam!

*Dust with flour so the peaches adhere to the batter instead of sinking to the bottom.

*Picture and recipe from Brianna Christensen