Almond Streusel Peach Snack Bread Is Delicious Any Time of Day

This summer fruit treat shows off the peaches pure fruit flavor. Diane Rossen Worthington/TNS

Who doesn’t love a slice of summer fruit bread? As late summer fruit begins to disappear, try making this when peaches are still in season.

The best part of this recipe is that this can be enjoyed any time of day. For breakfast, a coffee break, an afternoon snack, teatime, or dessert after lunch or dinner, this peachy bread will satisfy all generations. So easy to put together, this summer fruit treat shows off the peaches pure fruit flavor. I tried a white and a yellow peach in the bread and it worked beautifully.

This isn’t like your heavy, fruit-laden Christmas fruit bread. It’s light with a tender crumb and juicy peachy gems strewn throughout the loaf. I have found arranging the peach pieces in the center of the batter allows for them to stay more in the center and on top of the bread. When I tried combining the batter and peaches together the peaches all fell to the bottom.

I love the slightly crunchy streusel topping that crowns the top, so make sure the butter is super cold so the streusel holds its texture. You’ll notice yogurt is added, giving plenty of moisture to the bread. I like to use vanilla yogurt, but I bet a peach variety might be delish as well. Both baking soda and powder are used here to make sure the bread rises well. You can also change up the peaches for half apricots and half peaches. Or go with white or yellow nectarines.

Almond Streusel Peach Snack Bread

Makes 1 9-by-5-inch loaf

• 2 large peaches, peeled, pitted and cut into 1-1/2 inch pieces (about 2 cups)

For the streusel:

• 2 tablespoons packed brown sugar, light or dark
• 3 tablespoons all-purpose flour
• 2 tablespoons cold unsalted butter, cubed
• 2 tablespoons sliced and chopped toasted almonds

For the bread:

• 2 cups sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 2/3 cup sugar
• 1/3 cup grapeseed or canola oil
• 1 cup vanilla yogurt (you can also use plain)
• 1 1/2 teaspoons vanilla extract

1. Preheat the oven to 350 F. Prepare a 9-by-5-inch loaf pan by spraying it evenly with baking spray. In a small bowl combine the brown sugar, flour and butter and mix with a fork. Add the chopped almonds and crush the ingredients all together until pea size. Refrigerate until using.

2. Place the peaches in a small bowl and reserve.

3. Combine flour, baking soda, baking powder and salt in a large bowl and whisk to evenly blend. In another bowl or large measuring cup blend together the egg, sugar, oil, yogurt and vanilla extract. Whisk together until totally blended. Drizzle the wet ingredients into the flour mixture and whisk until the batter is smooth.

4. Transfer half of the batter into the loaf pan. Arrange the peaches in an even layer on top of the batter. Spoon over the remaining batter. Scatter the streusel over the batter in an even layer.

5. Place in middle rack of oven for 55 to 65 minutes. Start checking at 55 minutes. The bread is done when a skewer is inserted into the middle of the bread comes out clean.

6. Place the pan on a cooling rack and let cool. Turn out and invert back onto a rectangular platter. Serve slices alone or as a dessert with whipped cream, vanilla yogurt or ice cream.

Recipe notes: This can also be wrapped well and frozen. Keep covered well and it will last a few days at room temperature.

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