Peach Cobbler Bread

I'm so excited! I love cinnamon raisin bread but wanted to experiment. My friend had just cut up four peaches that weren't very sweet and were turning brown in the refrigerator. What to do, what to do? I decided to try and simulate peach cobbler, which is what we originally considered doing with the peaches. I tweaked and added a few things to a basic cinnamon-raisin bread recipe. The bread came out wonderfully sweet and would have easily made delicious individual peach-cinnamon cobbler rolls. It made two loaves.

To the basic cinnamon-raisin bread dough, I added a little extra sugar because I knew the peaches were tart, otherwise proceed as the recipe dictates.

As the dough proofs, mix together brown sugar (2/3-1 c.), 4T. butter (soft) and flour (1/2-2/3 c.) and stir until you get crumbs. After rolling dough into rectangle sprinkle with cinnamon sugar. (Note: I divided my dough to make two loaves) Now distribute half the crumb mixture evenly over the cinnamon sugar layer. Dice your peaches and pat them dry. Don't smoosh them now, just a gentle pat and place them on top of the crumb mixture. Give it another shake of cinnamon sugar (really, this is according to taste). Roll the dough up as you would normally and sprinkle the rest of the crumbs over the top of the bread, or you can wait until after this final proof and sprinkle the crumbs right before the loaves go into the oven. From here you can follow the cook times for your cinnamon-raisin bread recipe. (The crumbs on top of the bread melt and bake into a nice, crunchy sweetness.) 

When the bread cooled, I made a glaze of cinnamon and 10x sugar mixed with 2-3 T. milk to make a nice drizzle and, well, drizzled it. :) 

If you love peaches and love sweet breads, this is a recipe to try!