Peach Streusel Bread

• FOR THE BREAD:
• 1-1/2 cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/4 teaspoons Cinnamon
• 2/3 cups Low-fat Buttermilk
• 1 Large Egg
• 3 Tablespoons Vegetable Oil
• 6 Tablespoons Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Diced Yellow Peaches
• 1/2 cups Sliced Yellow Peaches
• FOR THE TOPPING:
• 1/4 cups Rolled Oats
• 3 Tablespoons Brown Sugar
• 1/8 teaspoons Cinnamon
• 2 Tablespoons Chilled Unsalted Butter, Diced

1. Preheat oven to 350u0b0F and place a baking sheet in the oven. Spray 3 mini (5 3/4" x 3 3/4") loaf pans with nonstick spray and set them aside.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well in the center of the mixture and set the bowl aside.
3. Combine buttermilk, egg, vegetable oil, brown sugar, and vanilla in a medium bowl. Then add it into the flour mixture and stir just until combined. Gently fold in diced peaches.
4. For the streusel topping, whisk together oats, brown sugar and cinnamon in a small bowl; use a pastry cutter to cut in butter until mixture forms coarse crumbs.
5. Divide the bread batter evenly between loaf pans; top with sliced peaches and streusel topping.
6. Place pans on the preheated baking sheet and bake, rotating pans halfway through, for 25-26 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes, then remove bread from pans and cool completely. Wrap breads well and store in the refrigerator up to 2 days. Warm before serving.

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Taken from tastykitchen.com/recipes/breads/peach-streusel-bread/ (may not work)