Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup TAO Extra Virgin Olive Oil
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup TAO Peach Balsamic Vinegar
1 1/2 teaspoon vanilla extract
3 fresh peaches, diced
1/2 cup brown sugar
1/4 cup rolled oats
1 teaspoon all spice
1/4 cup cold unsalted butter, cut into small pieces
Directions
Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat together the TAO Extra Virgin Olive Oil and granulated sugar until well combined. Beat in the eggs one at a time, then add the milk, Peach Balsamic Vinegar, and vanilla extract. Mix until smooth.
Gradually stir in the dry ingredients, mixing until just combined. Fold in the chopped peaches.
In a separate bowl, mix together the brown sugar, rolled oats, and ground cinnamon. Cut in the cold butter using a pastry cutter or your hands, until the mixture is crumbly.
Pour half of the batter into the prepared loaf pan, and sprinkle with half of the oat crumble mixture. Repeat with the remaining batter and oat mixture.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.