Recipe: Peach Cobbler Bread

It's Palisade Peach season here in Colorado!  I bought peaches a week ago at the farmer's market and they were gone within 2 days.    I haven't really cooked with peaches before.   I just eat them and go.  I like breakfast breads, so this recipe seemed like a good place to start.   The original recipe is here on allrecipes.com.   I read through the user reviews and made some changes for my first peach project.

1/3 cup butter/margarine softened

1 cup sugar

2 eggs

1/3 cup, minus 2 tablespoons, water

2 tablespoons oil

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups fresh peaches, peeled and diced  (next time I may up this to 2 cups)

1 2/3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

dash nutmeg

1/2 cup chopped pecans

Topping:  2 tablespoons chopped pecans and 2 tablespoons brown sugar

In a large bowl cream butter and sugar.  Add eggs one at a time beating well after each addition.  Beat in water, oil, and extracts.  Stir in peaches.  Combine flour, baking soda, salt, baking powder and spices; gradually add to the creamed mixture  Stir in pecans.  Pour into a greased 9x5x3 loaf pan.  Combine topping ingredients and sprinkle over batter.  Bake at 350 for 50-55 minutes or until a toothpick inserted the center comes out clean.  Cool before removing from pan.