Once in a lifetime, a breakfast bread comes around that is so delicious, so moist, so flavorful that no other breakfast baked good will ever do again. This summertime treat is simple and so, so yummy! Cinnamon and peaches are a match made in food heaven, and this bread proves it.
Serves: 6 to 8
½ cup (120 g) room-temperature vegan butter
½ cup (120 ml) pure maple syrup
½ cup (123 g) unsweetened applesauce
1 tsp pure vanilla extract
2 cups (240 g) all-purpose flour
2 tsp (8 g) baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
¼ cup (60 ml) nondairy milk
2 cups (450 g) diced firm peaches
¼ cup (30 g) all-purpose flour
¼ cup (36 g) vegan brown sugar
¼ cup (48 g) vegan granulated sugar
1 tsp ground cinnamon
½ tsp salt
2 tbsp (30 g) room-temperature vegan butter
To make the bread, preheat the oven to 350°F (177°C). Spray an 8 x 4–inch (20 x 10–cm) loaf pan with nonstick spray.
In a large bowl, mix together the butter, maple syrup, applesauce and vanilla using an electric hand mixer or whisk. Set the bowl aside.
In another medium bowl, sift together the flour, baking powder, baking soda and cinnamon. Add the salt and stir to combine.
Add the flour mixture to the butter mixture a little at a time, stirring to combine.
Add the milk, stirring to combine. Fold the peaches into the batter.
Pour the batter into the prepared loaf pan. Smooth it out evenly. Set the pan aside.
To make the streusel topping, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt. Add the butter, breaking it apart and mixing it into the flour mixture with your hands. Press the butter into the flour mixture until it is evenly distributed and the mixture is crumbly.
Sprinkle the streusel topping on top of the peach batter.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool completely before slicing.
Hot Tip: This bread is delicious the next day toasted and slathered with vegan butter and drizzled with maple syrup.