This is the perfect recipe to bridge late summer and early fall with fresh, juicy peaches and warm fall spices. The aroma that fills the kitchen while this bread is baking is pure fall bliss!
- 1 cup butter - softened
- 1 cup brown sugar
- 3 large eggs – room temp
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp nutmeg – freshly grated is best!
- ¼ tsp ground cloves
- 2/3 cup Cream of the West Roasted Wheat
- ½ cup buttermilk
- 1 tsp vanilla
- 2 cups peaches – skin on and diced
- Coarse sugar or demerara sugar to sprinkle atop loaf
In a mixing bowl, cream butter and sugar for 5 minutes at medium speed until lighter in color and fluffy. Add eggs, one at a time, beating well between each addition. Beat 2 or 3 minutes more.
In another bowl sift together flour and baking powder. Add salt, spices and Cream of the West Roasted Wheat. Stir well.
In a measuring cup combine buttermilk and vanilla. Set aside.
Slowly add dry ingredients and buttermilk mixture to butter mixture, alternating between dry ingredients and buttermilk, until just combined. Fold in peaches gently with spatula.
Turn batter into a parchment lined or buttered and floured bread pan. This recipe will make one loaf in a 9 x 5” pan or several smaller loaves.
Sprinkle coarse sugar granules over top of batter.
Bake at 350 for 50 – 55 minutes for large loaf. Decrease time for smaller loaves. Bread is done when a toothpick inserted into the center of the bread comes out with a few moist crumbles and is golden brown along the edges.