Peach Cobbler Bread

Prep Time: 20 mins | Cook Time: 45 mins | Course: Breakfast | Yield: 1 loaf

Peach cobbler filling is layered (3 times) in this tender, moist quick bread that tastes just like a cobbler but in a cake bread form. Glazed with a lemon vanilla icing. Inspired by Heather Thomas of That Bread Lady https://thatbreadlady.com/peach-cobbler-quick-bread/ 

Filling:

2 Tbsp butter

2 cups fresh peaches, pitted and diced

½ cup sugar

1 tsp cinnamon

1 tsp pumpkin pie spice or apple pie spice

½ lemon juiced (zest first for glaze)

1 Tbsp cornstarch

Bread:

½ cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

¼ tsp almond extract

2 cups flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup sour cream

Saute the butter, peaches, sugar, spices, lemon juice, and cornstarch together over moderate heat for 2-3 minutes. Turn the heat off and allow to cool while you make the bread batter. 

Preheat oven to 350*. Butter or spray oil a bread pan and set to one side. Cream the butter, and sugar together for 2 minutes until fluffy. Add eggs, vanilla, and almond extract in mixing until incorporated. In a mixing bowl, whisk flour, baking powder, baking soda, and salt together. Pour over the butter batter, then top with the sour cream. Mix on low speed until just incorporated. Layer ⅓ of the batter in the prepared bread pan, then top with ⅓ of the peach filling. Repeat with 2 more layerings. Bake for 45-55 minutes or until golden and a toothpick tester comes out batter-free. I like using an insta-thermometer, the bread should read a minimum of 200*. Allow to cool for 30 minutes, then unmold and glaze.

Glaze:

2 cups powdered sugar

½ lemon, zested & juiced

1 tsp vanilla extract

½ tsp lemon extract

1-2 Tbsp water, as needed for thinning

 Whisk powdered sugar, lemon zest, lemon juice, vanilla, and lemon extract together. Add water as necessary to desired consistency. Glaze the warm bread after unmolding.