Fresh Peach Cobbler Bread With Pecan Topping Recipes

SHEILA'S PEACH COBBLER WITH PECANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
• Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
• Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.

FRESH PEACH COBBLER BREAD

Steps:

• In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts.
• Stir in peaches.
• Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture.
• Stir in pecans.
• Pour into a greased 9-in.x5-in. x 3-in. loaf pan.
• Combine topping ingredients; sprinkle over batter.
• Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool or 10 minutes before removing from pan to a wire rack.
• Yield: 1 loaf.

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.