Peach Cobbler Bread

I've been starting from scratch in my brand new kitchen. I decided to save myself the trouble of shipping every spice and gadget from Boulder and opted for reestablishing my essentials, except the kitchenaid mixer of course, that flew with me in my carry-on. 
I did bring my loaf pan so when I felt the urge to bake, it was clearly going to be a bread of some sort. 
Here you have it, peach cobbler bread. Gluten-free. 
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1/3 cup butter, softened
1 cup sugar
2 eggs
1/3 milk
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peaches
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup pecan
2 tbp pecan
2 tbsp brown sugar


  1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. (Stir in pecans)
  2. Pour into a greased 9-in. x 5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool or 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.