Peach Cobbler Bread
2 cans (approximately 15 ounces each) sliced peaches, drained
4 ounces butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
cinnamon-sugar, for topping
Heat oven to 350°. Grease and flour a 9x5x3-inch loaf pan.
Save 10 to 12 of the peach slices from the drained peaches and set aside for
garnish. Process the remaining slices until almost pureed. You should have
about 1 cup or just slightly more.
In a large mixing bowl, beat the processed peaches with the melted butter,
eggs, and vanilla until well blended.
Combine flour, sugar, baking powder, soda, salt, and the 1 teaspoon of
cinnamon. Add the flour mixture to the first mixture, mixing until blended.
Pour the batter into the prepared loaf pan. Slice each peach slice
lengthwise into two thinner slices and arrange them, overlapping, on the top
of the batter. Sprinkle with a little cinnamon sugar and bake for about 55
to 60 minutes, or until a toothpick inserted in center comes out clean. Cool
in pan on rack for about 15 minutes. Remove from the pan to cool completely.