Fresh Peach And Almond Bread With Cinnamon Almond Topping Recipe

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Fresh Peach and Almond Bread with Cinnamon Almond Topping

Lynnda Cloutier


An unusual bread pudding with class!

pinch tips: How to Cream Butter & Sugar




1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup sour cream
1/2 t. almond extract
1 1/2 cups flour
2 t. baking powder
1 t. cinnamon
1 cup chopped peaches, fresh or frozen
1/2 cup chopped toasted almonds

Directions Step-By-Step

Beat together first 6 ingredients until blended. Stir in the remaining
ingredients until dry ingredients are just moistened. Do not overmix. Divide
batter between 4 greased and lightly floured mini loaf foil pans (6 x 3 inches)
and sprinkle tops with Cinnamon Almond Topping. Place pans on cookie sheet and
bake at 325 for abut 45 to 50 minutes or until cake tester inserted in center
comes out clean. Allow to cool 15 minutes in pans, and then remove and continue
to cool on a rack. Makes 4 mini loaves.
Cinnamon Almond Topping:
1/4 cup sugar
1/2 t. cinnamon
1/2 cup finely chopped toasted almonds
Stir together all ingredients until well blended.
Source: Renny Darling

About this Recipe

Course/Dish: Fruit Desserts