Peach Cobbler Bread

My friend Cookie posted this recipe on a forum we both go to. I couldn't stop thinking about this bread. I wanted to know what it would look like, I could envision it, the way I thought it should look. But I wanted to know for sure. When that happens to me I have to make the recipe because if I don't I can't get it out of my head!   To Read More, Click On The Recipe Title.


 This bread is slightly different than the recipe Cookie posted. I looked at the recipe and saw water as an ingredient. Water?? I didn't want to put water in it, although the people that had made it made the recipe as is and were thrilled with the results I wanted to put something else in it. Cookie is experimenting with a cherry muffin recipe that she wants to perfecte, she wants to put sour cream in it. Sour Cream....mmm, sour cream ! I'll put sour cream in this instead of the water. See how you influence me Cookie!! The other thing I changed slightly was the topping, I wanted a crumb topping on it, my husband isn't crazy about nuts, sometimes I can slide them past him and sometimes well...... So needless to say the pecans didn't go into the bread either but I wish they would have !! Those are the only changes I made to this wonderful recipe. Who can resist peaches with a brown sugar top! Not my family!! I almost forgot! I made a second batch of the bread and made muffins out of it! The bread and muffins are soft and moist, you need to try this! Thanks Cookie!



PEACH COBBLER BREAD
Cookies Recipe

1/3 c. butter or margarine, softened
1 c. sugar
2 eggs
1/3 c. water
1 tsp. vanilla extract
1/8 tsp. almond extract
1 c. diced peeled peaches
1 2/3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. chopped pecans

TOPPING:
2 Tbsp. chopped pecans
2 Tbsp. brown sugar

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 9x5x3" loaf pan. Combine topping ingredients; sprinkle over batter. Bake @ 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 1 loaf