Peachy Oatmeal Bread

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You’ll enjoy this as a dessert or a coffee cake. Eat it with a fork


  • c. sifted flour
  • ¾ c. sugar
  • tsp. baking powder
  • ¾ tsp. salt
  • tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • c. quick-cooking rolled oats
  • ½ c. chopped nuts
  • c. milk
  • 1 egg, slightly beaten
  • ½ c. melted butter or regular margarine
  • 1 (1 lb. 14 oz.) can cling peaches, well drained
  • c. brown sugar, firmly packed
  • 3 tblsp. melted butter or regular margarine


  • Sift together flour, sugar, baking powder, salt and spices. Stir in oats and chopped nuts.
  • Combine milk, egg and ½ c. melted butter. Stir into dry ingredients until moistened. Do not beat.
  • Pour batter into 8″ square baking pan. Bake in moderate oven (375°) 40 to 45 minutes. Cool in pan.
  • Chop or slice peaches. Arrange on cooled bread. Sprinkle with brown sugar and dribble 3 tblsp. melted butter on top. Broil 4″ from broiler unit until topping bubbles and tops of peaches begin to brown.