Peach Cobbler Bread

1/3 cup Butter or margarine, softened (I prefer butter)
1/3 cup Water (I use milk)
1 cup Peeled, chopped into medium sized pieces, *peaches (Iused canned)
1/2 teaspoon Salt
1 cup Granulated sugar
1 teaspoon Vanilla extract
1 2/3 cup All purpose flour
1/4 teaspoon Baking powder
2 Eggs
1/8 teaspoon Almond extract
1 teaspoon Baking soda
1/2 cup Chopped pecans
2 Tablespoons or more Chopped pecans
2 Tablespoons Brown sugar

In mixing bowl, cream butter and sugar. Add eggs,one at a time, beating well after each addition. Beat in water (milk) and vanilla and almond extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to creamed mixture. Stir in pecans. Pour into greased bottom of 9x5x3″ loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool.
* Variety: One time I made it I used 1/2 each canned and drained, chopped peaches and pears and made into muffins and it was also very well liked. If making muffine, spray insides of paper liners with oil and it is easier to serve and clean the muffin pan.

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