Ingredients:

  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons unsalted butter, cold, diced (for streusel)
  • 1 1/2 cups fresh peaches, diced
  • 1 tablespoon all-purpose flour (for coating peaches)
  • 1 3/4 cups all-purpose flour (for batter)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon (for batter)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed (for batter)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup plain whole milk (or buttermilk)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the loaf pan, then line it with a parchment paper sling for easy removal.
  2. Make the Streusel: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Cut in the cold, diced butter using your fingertips until the mixture resembles coarse crumbs. Place in the fridge to chill.
  3. Prepare Peaches: Dice the fresh peaches. Toss them thoroughly with 1 tablespoon of flour. This prevents the fruit from sinking during baking.
  4. Combine Dry Ingredients: Whisk together the 1 3/4 cups of flour, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon in a medium bowl. Set aside.
  5. Cream Butter and Sugar: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
  6. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Combine Wet and Dry: Add the dry ingredients alternately with the milk, beginning and ending with the dry mixture. Mix on low speed only until just combined. Stop mixing immediately when no dry streaks remain.
  8. Fold in Peaches: Gently fold in the floured peaches using a rubber spatula. Do not overmix.
  9. Fill the Pan: Pour the batter into the prepared loaf pan and spread evenly.
  10. Top with Streusel: Evenly sprinkle the chilled streusel topping over the surface of the batter.
  11. Bake: Bake for 55–65 minutes at 350°F (175°C). Check doneness with a thin skewer; if the top browns too quickly, lightly tent the loaf with foil.
  12. Cool: Let the loaf cool in the pan for 15 minutes before using the parchment sling to lift it out. Transfer to a wire rack to cool completely before slicing (about 30 minutes).