Peach Cobbler Pull Apart Bread Recipes

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PEACH COBBLER BREAD



Peach Cobbler Bread image

I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 15

1/3 cup butter, softened
1 cup sugar
2 large eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar

Steps:

  • 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. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH COBBLER PULL-APART BREAD RECIPE - (4.2/5)



Peach Cobbler Pull-Apart Bread Recipe - (4.2/5) image

Provided by msippigrl

Number Of Ingredients 7

1 (16.3-ounce) can refrigerated Pillsbury Grands Flaky Layers Honey Butter biscuits
3/4 cup peach preserves, I used Smucker's
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1 cup confectioners powdered sugar
Pinch salt
2 - 3 teaspoons cream, half and half, or whole milk

Steps:

  • Preheat oven to 350°F. Spray an 8x4" loaf pan with cooking spray. (A disposable aluminum loaf pan works great.) Set aside. Separate the 8 biscuits; then separate each biscuit in half, for a total of 16 thin biscuits. (I laid them out on a piece of foil.) Spread about a tablespoon of preserves on top of each biscuit piece. In a small bowl, combine the granulated sugar and cinnamon. Sprinkle mixture over the preserves. Tilt the loaf pan upright on one end. (I set it over a pot to keep it from falling over.) Stack the biscuits in 4 piles of 4 biscuits each. Starting at the bottom end of the pan, begin stacking the piles of biscuits, starting and ending with the sides without the filling toward the ends of pan. (You might need to lightly shake the pan to fill it fully.) Bake 35-40 minutes, or until golden brown. Cool in pan on a wire rack for about 30 minutes, until lukewarm. Transfer to a serving plate, top side up. Whisk together the confectioners sugar, salt, and just enough cream for drizzling consistency. Drizzle over the top of the loaf. (I used a plastic ziptop bag for drizzling.) Pull bread apart and serve warm with a cup of freshly brewed coffee.

EASY PEACH COBBLER RECIPE - (4.4/5)



Easy Peach Cobbler Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 8

HOMEMADE WHIPPED CREAM:
2 (15-ounce) cans sliced peaches in syrup
1/2 cup (1-stick) butter
1 cup self-rising flour (or 1 cup all-purpose flour mixed with 1 1/2 teaspoons baking powder and 1/8 teaspoon salt)
1 cup sugar
1 cup milk
2 cups whipping cream, chilled
4 tablespoons sugar

Steps:

  • Preheat oven to 350°F. Drain peaches, reserving syrup from 1 can. Place butter in a 9 X 12-inch ovenproof baking dish. Heat butter on the stove or in the oven until melted. In a medium bowl, mix flour and sugar. Stir in milk and reserved syrup. Pour the batter over the melted butter in the baking dish. Arrange peaches over the batter. Bake 1 hour. The cobbler is done when the batter rises around the peaches and the crust is thick and golden brown. Serve warm with fresh whipped cream Homemade Whipped Cream: Chill a large metal mixing bowl and the wire beater attachment in the freezer for about 20 minutes. Pour the chilled cream and sugar into the cold mixing bowl and beat until it forms soft peaks, about 5 minutes. The mixture should hold its shape when dropped from a spoon. Don't over-beat or you'll have sweetened butter!

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