2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. unsalted butter, room temperature
3/4 c. sugar
2 large eggs
1/2 tsp. orange extract
1/4 c. buttermilk
1 c. mashed drained canned peaches
1/4 c. chopped pecans
Topping:
4 Tbl. cold unsalted butter, cut into pieces
1 c. chopped pecans
1/2 c. packed light brown sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan; set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In a medium bowl, beat together the butter and sugar using an electric mixer until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the orange extract. Stir in the buttermilk and mashed peaches. Add the flour mixture, mixing just until incorporated. Do not overmix. Using a rubber spatula, fold in the nuts.
Pour batter into prepared loaf pan. Make the topping: In a bowl, using a fork, combine the butter, pecans, brown sugar and cinnamon to make a crumbly topping. Sprinkle over the batter in the pan. Bake until browned on top and a toothpick inserted in the center comes out clean, 50-60 minutes (I baked mine 52 minutes). Remove from oven and let cool in the pan for 10 minutes, then remove from pan and cool completely. Slice and serve.
Jenn's Notes: One 14.5 oz. can of yellow peach slices equals one cup of mashed peaches. I recommend cutting the topping recipe in half from what is listed above.
adapted from: Country Cooking from a Redneck Kitchen