Cinnamon Swirl Peach Bread

• Ingredients

  • 10oz water
  • 1 egg
  • ⅓ cup salted butter
  • 4 cups all purpose flour
  • ⅓ cup brown sugar
  • 1 Tbsp. instant yeast
  • 1 cup brown sugar
  • 1 Tbsp. ground cinnamon
  • ⅓ cup salted butter
  • 2 medium peaches, chopped small to about 2 cups of fruit (or other stone fruit / apples
  • 1 tsp Vanilla Extract
  • 1 pinch of salt (under ⅛ tsp

• Baking & Spices

  • 1 tsp salt
  • 1 cup powdered sugar

• Dairy

  • 8oz cream cheese

Found on mirlandraskitchen.com

Description

Ingredients

• 10oz water
• 1 egg
• 1 tsp. salt
• ⅓ cup salted butter
• 4 cups all purpose flour
• ⅓ cup brown sugar
• 1 Tbsp. instant yeast
• 1 cup brown sugar
• 1 Tbsp. ground cinnamon
• ⅓ cup salted butter
• 2 medium peaches, chopped small to about 2 cups of fruit (or other stone fruit / apples)
• 8oz cream cheese
• 1 cup powdered sugar
• 1 tsp. vanilla extract
• 1 pinch of salt (under ⅛ tsp)

Directions

• Combine all the dough ingredients in bread machine. Set the machine for the dough setting and let it run.
• When the bread dough is about 10 minutes from being done, line a jelly roll pan with parchment paper (baked on sugar is a bummer to clean!) - set aside.
• Mix the brown sugar and cinnamon. Set aside. Melt the butter and set aside.
• Peel the peaches (or other fruit). Slice the fruit off the pit and mince the slices into small bits the size of large raisins. You should have about two cups of fruit once it is chopped small.
• Flour a surface and roll the dough out into a rectangle that is about 17 by 20. Pour butter in the middle and use a spoon to spread all over. Leave about 1 all the way around the edge clear.
• Using your hands, scatter the cinnamon sugar mixture over the butter. Then scatter the chopped fruit over the sugar.
• Starting at the wider end of the rectangle, roll the dough up into a log. Transfer it gently to the lined jelly roll pan, placing it diagonally on the pan. Tuck the ends under by about an inch to prevent leaking and to even the roll out some. Gently press the roll down so it is flat and wide down the entire length. It should be about 2.5 tall when you are done.
• Turn the oven on to 350 F for one minute and then turn it off. Put the bread loaf in the oven to rise for 25 minutes. Remove and preheat the oven to 350 F.
• Bake in preheated oven for 25 - 30 minutes until bread is a nice golden brown on top. You will see lots of cinnamon juice oozing out while the bread is baking. Dont worry, this is normal. (Once it cools, eat it like peach candy!)
• While the bread cools enough to handle, make the glaze. Unwrap the cream cheese and soften it in the microwave for 30 seconds.
• Put the cream cheese in the bowl of a stand mixer and mix on high until it is soft. Add powdered sugar and mix again until combined, scraping down the sides of the bowl as needed.
• Add the vanilla and salt, whipping to combine.
• Spread the glaze mixture over the top and serve warm. Leftovers taste best within 24 hours.