My recipe is based on this recipe. It’s changed enough that I’ve posted my version here.

The vibrant green of the raw pistachio and the red from the peach skins is a gorgeous combo. This is a photogenic bread.

Peach Filling Ingredients

• 3 chopped peaches, finely cut (don’t bother skinning, the skins are a pretty color, just chop ’em so there aren’t big bits of skin)
• 1/2-3/4 cup pistachios (raw for prettiest color, put ’em in a baggie and crush ’em up a bit)
• An irresponsible amount of cardamom seeds (ground is nice, but like, maybe a tablespoon or two of the seeds?)

Bready Ingredients

• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder (you can make your own with baking soda + cream of tartar if you need to)
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup sugar
• 1/3 cup veggie oil
• 1/2 cup sour cream or plain yogurt
• 1/2 cup milk
• 1 teaspoon vanilla (generous pour)
• 1/2 teaspoon almond extract (generous)

Crumble Top Ingredients

• 2 Tablespoons brown sugar
• 2 Tablespoons flour
• 2 Tablespoons unsalted butter (cold, chopped up little)
• A little cinnamon
• A little ground cardamom or ground nutmeg if you have it

1. Preheat oven to 350. Spray loaf pan with nonstick spray.
2. Combine all the crumble top ingredients. You want it to be crumbly. Mix well, then put the bowl in the fridge. This will keep it a good texture once it bakes.
3. Whisk dry bread stuff together in a big bowl.
4. Cream the egg and sugar in another bowl.
5. Add the rest of the bread ingredients to the egg and sugar bowl. Then, add the wet stuff into the dry stuff bowl until it’s all wet, but no more than that.
6. Mix together all the peach filling stuff in its own bowl.
7. Take out the loaf pan and put half the batter in it.
8. Then, add the peach stuff in a layer in the loaf pan, and then put the rest of the batter on top.
9. Run a knife down the top and make the top of the bread pretty. Then run a knife in swirls at a diagonal angle to help prevent a single layer of filling– this will keep your bread slices from always breaking in half.
10. Then, pout the topping on the pretty swirly raw bread loaf.

Bake for 20-30 minutes. Then, loosely cover the bread pan with a sheet of tin foil or some kind of lid so the top doesn’t burn.

Bake for another 30 minutes or so (60 minutes total) until a toothpick comes out pretty clean.

This is a pretty fragile bread, so let it cool completely before slicing.

Make sure to store this bread in the fridge or freezer, it is wet. It is also kinda messy. In spite of these things, this is a popular kind of bread to make, and your friends will love it.