Peach Cobbler Bread with candied pecans on top, oh my!
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Adding candied pecans and fresh peaches to a sweet bread is brilliant, don't you agree? (blush)
  • For the candied pecans: 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 egg white
  • 1 Tb water
  • 1 pound pecan halves
  • and for the bread:
  • ⅓ cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ⅛ tsp almond extract
  • 1 cup peeled and diced fresh peaches
  • 1 and ⅔ cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1 cup chopped candied pecans
  1. First, make the candied pecans. Preheat oven to 250 degrees.
  2. Then stir together 1 cup brown sugar, cinnamon, and salt together in a bowl.
  3. Whisk egg white and water together in another bowl, until frothy. Toss pecans in egg white mixture, and then mix sugar mixture until pecans are evenly coated.
  4. Spread coated pecans onto baking sheet and bake, stirring every 15 minutes, until pecans are evenly coated. This will take about an hour, depending on how much time you use up snitching hot pecans off the sheet for yourself.
  5. Snitching, by its very nature, takes time. Don't burn your fingers, by the way. While pecans are cooling . . .
  6. Cream butter and sugar. Add eggs, one at a time, beating well after each one. Beat in water and extracts. Stir in peaches. Combine flour, soda, salt and powder; gradually add to the creamed mixture. Chop up candied and cooled pecans, stir in ¾ cup, saving ¼ cup for topping.
  7. Pour into greased 9-in. x 5-in loaf pan. Sprinkle reserved pecans on batter. Bake at 350 for 50-55 minutes, or until a toothpick inserted near the center comes out clean. Cool for about 10 minutes (you must, I know it's difficult) before removing from pan and cooling on wire rack. If you can't wait, be careful not to burn yourself on the hot peaches inside the bread! (That's a hypothetical cautionary note . . . hehee). Enjoy!
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