📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. A little extra flour never hurt nobody, right?
2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Make sure there are no lumps, or your bread will have weird lil' pockets of baking soda – nobody wants that!
3. In a separate bowl, cream together 1 cup granulated sugar and 1/2 cup (1 stick) unsalted butter, softened, until light and fluffy. Don't skimp on the creaming – this is what gives the bread its tender texture.
4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Oh, and don't forget the eggs. I definitely haven't done that before *nervous laugh*.
5. In a small bowl, whisk together 1/2 cup sour cream and 1/4 cup milk. This adds moisture and a slight tang that balances the sweetness.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, or the bread will be tough. Little lumps are okay!
7. Gently fold in 1 cup diced fresh or frozen peaches and 1 cup diced fresh or frozen rhubarb. If using frozen fruit, no need to thaw it first. Just toss it in!
8. For the crumble topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup rolled oats, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This is the best part, if you ask me. It's like makin' sandcastles, but tastier.
9. Pour the batter into the prepared loaf pan and sprinkle the crumble topping evenly over the top. Don't be shy with the crumble. The more, the merrier, ya know?
10. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. If the top starts to brown too quickly, tent it with foil. Ain't nothin' worse than a burnt top!
11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Try to resist the urge to slice into it right away. It's worth the wait, I promise!