Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 3 tbsp Unsalted Butter, cubed (very cold, for streusel)
  • 2 cups Ripe Peaches, diced (approx. 3 medium)
  • 1 tbsp Granulated Sugar (for fruit preparation)
  • 1 tsp All-Purpose Flour (for fruit coating)
  • 1 3/4 cups All-Purpose Flour (for batter)
  • 3/4 cup Granulated Sugar (for batter)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon (for batter)
  • 1/2 tsp Fine Sea Salt
  • 2 Large Eggs, room temperature
  • 4 tbsp Unsalted Butter, melted and cooled
  • 1/2 cup Plain Greek Yogurt (full fat)
  • 1 tsp Pure Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
  2. Make the Streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the very cold butter using your fingertips or a fork until the mixture resembles coarse, pea-sized crumbs. Place in the fridge to chill.
  3. Prepare the Peaches: In a separate small bowl, gently toss the diced peaches with the 1 tbsp of sugar and 1 tsp of flour. This helps prevent the fruit from sinking during baking.
  4. Combine Dry Ingredients: In a large bowl, whisk together the batter flour, sugar, baking powder, baking soda, cinnamon, and salt, ensuring everything is evenly distributed.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk the room-temperature eggs until light. Add the melted butter, Greek yogurt, and vanilla extract. Whisk until fully smooth.
  6. Create the Batter (Muffin Method): Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined (do not overmix, as this results in tough bread).
  7. Fold in Fruit: Gently fold the prepared, coated peaches into the batter until they are evenly distributed.
  8. Assemble and Top: Scrape the batter into the prepared loaf pan and smooth the top gently. Remove the chilled streusel from the fridge and evenly sprinkle it over the top of the batter.
  9. Initial Bake: Bake for 30 minutes at 350°F (175°C).
  10. Tent and Finish: After 30 minutes, loosely tent the loaf with aluminum foil to prevent the streusel from burning. Continue baking for another 25–35 minutes, or until a thin skewer inserted into the center comes out clean.
  11. Cool: Transfer the loaf pan to a wire rack. Let the bread cool in the pan for 15–20 minutes before lifting it out using the parchment sling. Cool completely on the rack before slicing.