Peach and pecan streusel bread

This bread was a result of leftover peaches from canning. I canned seven quarts of peaches over the weekend and ended up with some peeled/cut peaches that I couldn't fit in a jar along with a few more extra whole peaches that were getting super ripe and very sweet. I spiced the bread with a little cinnamon and ginger and added pecans, making it a lovely combination of flavors and scents to make the transition from summer to fall. Also, whenever I have the opportunity to add a streusel to something, I tend to take it. I love the way it makes the top of the quick bread golden and crisp while the inside is soft and moist. I always cut down the sugar in my baked goods. Most quick breads call for about 1 full cup of sugar per loaf. Since we don't eat a lot of sugar, that's just too much for us. If you want a very sweet bread/more like a cake, feel free to increase the sugar. I think the streusel and using sweet seasonal fruits make this bread pretty sweet already.

This recipe will yield one 9x5" loaf. It would be adaptable to other fruits like pears and apples as well. You can change up the nuts and spices to have a new combination each time. Fall is my favorite season and I'm happy to welcome it with a warm slice of bread featuring the last of my summer fruits and a hot cup of tea.

Peach and pecan streusel bread
for the batter:
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1 large egg
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons olive oil
1/2 cup granulated sugar, preferably unbleached 
2 cups peeled and diced peaches
1/2 cup finely chopped pecans
for the streusel:
2 tablespoons cold butter, cut into small cubes
1/4 teaspoon ground cinnamon
2 packed tablespoons brown sugar
2-1/2 tablespoons all-purpose flour

Preheat the oven to 350 degrees. Lightly butter a 9x5" loaf pan.

First prepare the streusel by mixing all of the ingredients together in a small bowl. Then use your fingers to combine them and form small clumps. Place the bowl in the refrigerator.

Whisk together the dry ingredients (flour through salt) in a medium bowl. In a large bowl, whisk together the egg, vanilla, oil, and sugar. Stir the dry ingredients into the wet until almost combined. Then gently stir in the peaches and pecans until just combined.

Spoon into the prepared loaf pan and spread evenly. Sprinkle with the cold streusel. Bake until the top is golden and an inserted toothpick comes out cleanly, about 50-55 minutes. Let cool in the pan and then serve warm or at room temperature. The bread will be very moist around the peaches, so it's best to eat the day it is made.

What was I cooking one year ago?: jalapeno-cheddar beer bread
Two years ago?: buckwheat pancakes
Three?: spinach and artichoke pizza