- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups diced peeled ripe peaches
- 1/2 cup chopped pecans
- TOPPING:
- 1/3 cup quick-cooking oats
- 1/3 cup packed brown sugar
- In a large mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans.
- Spoon into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely.