There is not much better than peach season.
Tomato season, maybe.
I had several peaches that needed used ASAP. A good ol' Google blog search for "peach bread" brought me here.
While you can still get yummy and fresh peaches, I'd highly recommend you make this stuff. It's WAY good. It has the consistency of banana bread and the taste of a yummy cobbler.
Make it this week!
Sour Cream Peach Bread
adapted from 3rd Floor Bakes
3 C all-purpose flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 tsp cinnamon
2 sticks butter plus more for buttering pans
1 3/4 C light brown sugar, packed
4 eggs at room temperature
1 C sour cream
1 1/2 C strained fresh peach chunks
enough sugar for sprinkling.
Grease two 9×5 inch loaf pans or six 6 x 2 1/2 inch mini loaf pans
Heat oven to 350 degrees with rack in middle setting.
Stir all dry ingredients in a large bowl; set aside.
In another large bowl (if using a stand mixer use its bowl) cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated.
Add flour mixture in three installments, mixing until all flour is dissolved before adding more. Add sour cream and finally add the strained peaches.
Try a spoon full of batter and smile. (as long as you aren't using recalled eggs. YIKES)
Pour batter evenly between loaf pans. Smooth tops with a rubber spatula. Sprinkle tops with white sugar.
Bake in a preheated 350 degree oven for one hour, rotating halfway through cooking. Loaves will be ready when tops are a deep golden brown or until a cake tester comes out clean when inserted.
Cool on racks for 10 minutes. Remove loaves from pan and cool completely. Bread can be stored at room temperature, wrapped, for up to four days.
I think this would be delicious with a strussel top. I think I will add that for sure next time.