Blackberry Peach Bread with Oatmeal Crumb Topping

Wow... where have I been? I really don't know either. Work, pool, doing some house cleaning, but all in all, I haven't really been anywhere or done anything! And yet, it's been 3 weeks since I posted. You know the saddest part? I really didn't cook during those weeks. Lost my mojo, I guess. Nick and I did a lot of take out, and I sort of crashed almost every night on the couch after a few exhausting and hectic months at work! But, I am back :) I doubt I will be blogging as much now that the weather is lovely and we go to the pool a lot in the evenings, but I'll be around.

Tonight, I wanted to make a treat to take to work tomorrow. I work for this normally cheery and happy office, but the last few days... something has been off. We've all been a little grumpy which I think is a combination of the heat and stir-craziness, so maybe something with sugar will help... The blackberries and peaches make this super summery... but I will warn you, the addition of blackberries makes the color a little off. It's worth it though, this taste soooo good, even if it is basically purple bread!

Ingredients:

1 16 ounce bag of frozen peaches, thawed and diced

1 8 ounce bag of frozen blackberries, thawed

1/2 cup of dark or spiced rum (maybe more to thin batter as needed)

3 tbsp sugar

2 tsp cinnamon

1 tbsp vanilla paste

Combine all ingredients above in a bowl, stir thoroughly and let sit 30 minutes to one hour

3/4 c sugar

1/4 c brown sugar

2 3/4 c flour (I actually used whole wheat)

1/2 c butter, room temperature

3 eggs

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tbsp vanilla paste

1 tsp nutmeg

2-3 tsp cinnamon

1/2 tsp cardamom

Cream butter and sugar, then add in eggs one at a time until mixture is light and fluffy, then add vanilla paste

In a separate bowl, combine all dry ingredients and mix well

Slowly alternate between adding in dry ingredients and fruit mixture (with liquid)

If using a stand mixer, do on a low speed so that the fruit isn't broken up

You may need to add another 1/8 to 1/4 c of rum to thin the batter slightly

Pour into a standard sized rectangle bread pan

Bake on 350 until a toothpick comes out cleanly

** This makes one loaf of bread, and about 4 muffins** If I am taking bread somewhere, I always make some extra for muffins, so that I can taste test my creation without having to cut into the bread.

Crumb Topping

1/3 c quick cooking oats

2 tbsp brown sugar

1 tbsp sugar

1 tsp vanilla paste

1 tsp cinnamon

a few tbsp of butter, room temperature

Combine first 5 ingredients, then slowly add butter until a crumb like texture is formed. Scatter over top of bread when there is about 10-15 minutes left in baking.

I also make a little rum glaze to pour over this when served. It was made by simmering 1/2 c rum, about 1 tbsp of vanilla paste, some sugar and peach nectar in a pot until thickened slightly. The bread was equally good with as without.

I haven't taken pictures yet, but will get around to it! Honestly, thought, other than being slightly purplish, it looks exactly like every other loaf of bread. It was delicious, though! My husband, who rarely eats baked goods with fruit, scarfed down two whole muffins in about 10 minutes.