Cinnamon Crunch Peach Muffin Bread

Cinnamon Crunch Peach Muffin Bread. The magic is in the layers of peach jam and the cinnamon crunch on top. Like a cinnamon crunch bagel! But this is better. Each soft, sweet slice has a little cinnamon crunch with every bite. Yummmy. I will be baking these every week through August 🍑

By @halfbakedharvest

Original recipe source

Cinnamon Crunch Peach Muffin Bread

Cook time: 60 minutes

Servings: 10

Ingredients

  • 1 stick salted butter
  • 0.75 cup brown sugar
  • 0.75 cup plain Greek yogurt
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1.5 cup whole wheat or all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup peaches
  • 3 tbsp peach jam
  • 0.5 cup dark brown sugar
  • 2 tbsp all-purpose flour
  • 1 tbsp cinnamon
  • 2 tbsp salted butter

Instructions

  1. Preheat your oven to 350°F (180°C) and grease a 9x5 inch loaf pan with butter or line it with parchment paper.
  2. In a medium bowl, combine 1 stick of melted salted butter and 3/4 cup brown sugar. Whisk until well combined.
  3. Add 3/4 cup plain Greek yogurt, 3 eggs at room temperature, and 2 teaspoons vanilla extract to the sugar mixture and whisk until smooth.
  4. In a separate large bowl, whisk together 1 1/2 cups whole wheat or all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt.
  5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  6. Fold in 1 cup of finely chopped peaches gently into the batter.
  7. Pour half of the batter into the prepared loaf pan and spread evenly.
  8. Spread 3 tablespoons of peach jam over the batter.
  9. Pour the remaining batter over the layer of jam and spread evenly.
  10. In a small bowl, mix together 1/2 cup dark brown sugar, 2 tablespoons all-purpose flour, and 1 tablespoon cinnamon for the cinnamon crunch topping.
  11. Stir in 2 tablespoons of melted salted butter until the mixture is crumbly.
  12. Sprinkle the cinnamon crunch evenly over the top of the bread batter.
  13. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  14. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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