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I personally use and love these products in my kitchen. I only recommend what I trust!
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Do you ever have those days where you just need something comforting? Something that smells amazing while it bakes and tastes even better with a cup of tea? That's exactly what led me to create this Peach Rhubarb Bread. I had a bunch of rhubarb from my garden that needed usin', and peaches were on sale at the local market lookin’ all juicy and ripe. It felt like fate, y’know? The result? A bread that's both sweet and tart, moist and tender, and utterly irresistible, even if i do say so myself! It’s perfect for breakfast, brunch, or even a sneaky dessert.
What I especially love about this recipe is how versatile it is. You can easily adapt it to use other fruits if you’re not a fan of rhubarb (though, trust me, the rhubarb adds a wonderful complexity!). Blueberries, strawberries, or even apples would work beautifully. And the crumble topping? Oh, that’s the magic touch. It adds a delightful crunch and a hint of cinnamon that perfectly complements the fruit. It's the kinda bread that makes you wanna share a slice with a friend or neighbor, spreading a little joy, one sweet bite at a time. I messed up the sugar last time but my friend ate it anyway bless her heart.
Required Equipments
- 9x5 inch loaf pan
- Large mixing bowl
- Whisk
- Electric mixer or stand mixer
- Pastry blender or fork
- Wire rack
Peach Rhubarb Bread: A Slice of Summer Sunshine: Frequently Asked Questions
Peach Rhubarb Bread: A Slice of Summer Sunshine
Indulge in the delightful flavors of summer with this Peach Rhubarb Bread. Combining the tangy tartness of rhubarb with the sweet succulence of peaches, this bread is a symphony of flavors in every slice.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. A little extra flour never hurt nobody, right?
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Make sure there are no lumps, or your bread will have weird lil' pockets of baking soda – nobody wants that!
- In a separate bowl, cream together 1 cup granulated sugar and 1/2 cup (1 stick) unsalted butter, softened, until light and fluffy. Don't skimp on the creaming – this is what gives the bread its tender texture.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Oh, and don't forget the eggs. I definitely haven't done that before *nervous laugh*.
- In a small bowl, whisk together 1/2 cup sour cream and 1/4 cup milk. This adds moisture and a slight tang that balances the sweetness.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, or the bread will be tough. Little lumps are okay!
- Gently fold in 1 cup diced fresh or frozen peaches and 1 cup diced fresh or frozen rhubarb. If using frozen fruit, no need to thaw it first. Just toss it in!
- For the crumble topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup rolled oats, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This is the best part, if you ask me. It's like makin' sandcastles, but tastier.
- Pour the batter into the prepared loaf pan and sprinkle the crumble topping evenly over the top. Don't be shy with the crumble. The more, the merrier, ya know?
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. If the top starts to brown too quickly, tent it with foil. Ain't nothin' worse than a burnt top!
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Try to resist the urge to slice into it right away. It's worth the wait, I promise!
📝 Notes
- For a tangier flavor, add 1 tablespoon of lemon juice to the batter.
- Feel free to substitute other fruits like blueberries or strawberries for the peaches or rhubarb.
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If it even lasts that long!
🍎 Nutrition
Calories: 320 kcal
Protein: 4 g
Fat: 14 g
Carbohydrates: 45 g
Fiber: 1 g
Calcium: 30 mg
