Ingredients:

  • 2 cups fresh peaches, peeled, pitted, and diced
  • 1 Tbsp fresh lemon juice
  • 2 tsp vanilla extract (divided)
  • 2 cups All-Purpose Flour (plus 1 Tbsp for fruit and ⅓ cup for crumble)
  • ½ cup packed light brown sugar
  • ¼ tsp ground cinnamon (for crumble)
  • 3 Tbsp unsalted butter, chilled and diced (for crumble)
  • ¼ cup chopped pecans or walnuts (optional)
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon (for batter)
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ½ cup powdered (Icing) sugar
  • 2-3 Tbsp milk or cream (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line completely with parchment paper, leaving an overhang 'sling'.
  2. Make the Crumble: In a medium bowl, combine the brown sugar, ⅓ cup flour, ¼ tsp cinnamon, and optional nuts. Cut in the cold 3 Tbsp butter using your fingertips or a fork until the mixture resembles coarse, wet sand. Place the crumble in the fridge to chill.
  3. Prepare the Peaches: Toss the diced peaches with lemon juice, 1 tsp vanilla extract, and the 1 Tbsp of flour. This coating prevents the fruit from sinking.
  4. Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups flour, granulated sugar, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg until thoroughly combined. Create a well in the centre.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk the melted and cooled ½ cup butter, eggs, buttermilk, and 1 tsp vanilla extract until smooth.
  6. Combine Wet and Dry: Pour the wet mixture into the well of the dry ingredients. Use a spatula to gently fold the ingredients together just until combined. Do not overmix; a few streaks of flour are acceptable.
  7. Fold in Peaches: Gently fold the prepared, floured peaches into the batter, distributing them evenly.
  8. Assemble and Top: Pour the batter into the prepared loaf pan. Remove the chilled crumble from the fridge and evenly sprinkle it over the top of the batter.
  9. Bake: Bake for 60–65 minutes. If the topping browns too quickly (around 40 minutes), lightly tent the loaf with aluminium foil.
  10. Test for Doneness: The bread is done when a thin skewer inserted into the very centre comes out clean or with just a few moist crumbs attached.
  11. Cool: Transfer the loaf pan to a wire rack immediately. Let it cool in the pan for 15 minutes, then use the parchment sling to lift it out completely. Allow the bread to cool for another 15 minutes before glazing.
  12. Glaze and Serve (Optional): Whisk the powdered sugar, ½ tsp vanilla, and milk/cream until you reach a thick but pourable consistency. Drizzle the glaze generously over the cooled loaf just before slicing.