Ingredients
- 1 cup dark brown sugar, packed
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs, at room temperature (you can also use extra large eggs)
- 1 3/4 cups cake flour (you can also use all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/2 cup cultured buttermilk
- 2 cups diced peaches, skin on. For me, this was 3 smallish peaches.
- 1 tsp coarse sparkling sugar
Ingredients:
Instructions
- Preheat oven to 350F: Lightly butter a 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
- Cream butter and sugar: Put the brown sugar and butter into a stand mixer and cream until light and fluffy, about 5 minutes.
- Add eggs: Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
- Mix dry ingredients: Whisk together the flour, baking powder, salt, and spices. Add to the mixer alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand and fold in the peaches.
- Bake: Turn the batter into your prepared pan, sprinkle the top with sparkling sugar, and bake for 50-55 minutes at 350F.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then remove using the parchment paper handles. Slice and serve warm or cooled.
Notes
- See full notes and tips in the blog post.
- If you don’t have cake flour, you can use regular all-purpose flour or make your own cake flour by replacing 2 tablespoons of regular flour with 2 tablespoons of cornstarch per cup.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 302 kcal
- Sugar: 21 g
- Sodium: 131 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 82 mg
