Many things were checked off my summer bucket list, including walking to Starbucks.
There is a Starbucks within walking distance from our house and many, many years ago, what feels like another lifetime, actually, we walked there occasionally. That was in my Frappuccino phase, and it, like many others, was a phase that passed.
I lost my taste for coffee altogether, as though I had one at all given my propensity for drinking sugar laden drinks.
But recently it’s come back. We’ve been checking out lots of local shops and enjoying cold brew, lattes, cappuccinos, cortados, and pour overs. But Starbucks was still on my summer bucket list, so we walked up there one bright sunny day with relatively low expectations, given Starbucks is sort of the man and we’d been going to friendly neighborhood shops.
Starbucks seriously knows what they are doing. In fact, the coffee I’ve had there is by far some of the best I have ever had in my life. that walk was not a one time thing. In fact it’s become a weekly thing and will remain so until the weather turns, which hopefully won’t happen for awhile.
My secret is I ask my friendly Starbucks baristas to make a pour over for me. They happily do and the coffee never, ever disappoints. I’ve tried the Veranda, Pike Place, and Guatemalan so far, with many, many more on the horizon.
Who else is a Starbucks junkie?
I’m also a peach junkie. And while everyone else is all about pumpkin this and apple that, there are still fantastic peaches in the store and so there are fantastic peaches in the house waiting to be eaten out of hand or baked into a fantastic treat like this Peach Quick Bread.
This bread may seem simple and unassuming, but it is packed with flavor and those tender peaches soak it with their flavorful juice, making it irresistible and as good for breakfast along with a cup of coffee or for dessert with a scoop of ice cream.
- Preheat oven to 350 degrees F. Oil a loaf pan. Cut 2 peaches into nice slices and dice the remaining 3. I peel them, but that’s up to you.
- In a large bowl, stir together egg, sugar, oil, and vanilla. Add in the almond meal. In a medium bowl stir together the flour, baking soda, baking powder, cinnamon, and ginger. Alternately add the flour mixture and milk to the oil mixture, beginning and ending with the flour. Stir in the chopped peaches.
- Pour the batter into the prepared pan. Top with sliced peaches in a neat, decorative pattern. Place on a foil lined baking sheet and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm or cool completely in the pan. Bread may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave in 30 second increments until warm.
Recipe adapted from Kitchen Sanctuary via Simply Stacie