I originally planned this in my heart and mind as a Peachy Vanilla Graham Cracker Cupcake, with a hint of both peach flavor and golden grams in the buttercream.

However, with a different birthday cupcake flavor request – stay tuned – I’m super excited to celebrate two years on the planet with my beloved Lotus Love Bug! You’ll see, very soon, the beauty Lotus’ birthday cupcakes. But for now, relish into this once easy cupcake idea turning into a breakfast (or snack) loaf of sweet bread!

Peachy Vanilla Graham Bread

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Peachy 🍑Vanilla Graham Bread

8 Tbs. butter, melted and cooled
1 cup white sugar
1 tsp. sea salt
1 tsp. baking powder
1 tsp. vanilla extract
3 large eggs
1 cup Graham Cracker crumbles (fine crumb)
2 cup roughly chopped and pitted peaches (reserving any juice)
2 cups all purpose flour
1/-1/3 cup peach nectar or milk (the juice will bake a sweeter bread while the milk will create a denser, heartier bread).

Preheat the oven to 350 degrees.

In a large bowl, combine the melted butter, sugar, salt baking powder, vanilla, and eggs. Whisk until smooth and puffy. Stir in the Graham Cracker crumbs until mostly smooth and well combined.

Next stir in the roughly chopped fruit and juice or milk and mix until runny.
Finally stir in the flour and mix well to form a somewhat thick batter.

Line a loaf baking pan with parchment paper and set aside.

Transfer to a parchment lined bread baking pan and bake at 350 for about 1 hours, until a toothpick inserted in the center comes out clean.

If you can wait, thoroughly cool and set the read before slicing and serving.

**Pro Tip: Slice into thick slabs, top with honey roasted peanuts,and then handfuls of shaved Parmagianno. B oil until the cheese is bubbling. HEAVO+EN ON EARTH!