Cinnamon Peach Swirl Sourdough

 This recipe was born because we wanted strawberry jam.  ...I'll explain:  We only have so much fridge door real estate, which is where jams and other condiments live, of course. And we also have this sort of unwritten rule about not having more than two types of jam/jelly open in the fridge at once (probably because we need to make sure we have plenty of room for the 5-6 types of pickled things that also live in the door).  There was a new, unopened jar of strawberry jam in the pan but first we needed to use up a partial jar of peach jam that had already been in the fridge for a while.

I couldn't find a recipe for exactly what I wanted to do, so I modified a cinnamon raisin swirl bread I'd had some success with in the past.  The peach jam we had (used about half a jar, or 1 cup) was homemade, from my Aunt Betty, and was delicious, but I wanted some other flavor notes in there. So I mixed in some cinnamon, ginger, and nutmeg (to taste). I tried to spread the filling as thin as I could, but with chunks of peach in there, it wasn't perfect.

This got rolled up from right to left, taking plenty of time to make sure I was sealing the edges well, so that there wouldn't be much leakage. Then it went into a well-greased metal loaf pan.

One busted seam...not too bad! Used an egg wash to get a nice glossy, golden top.

This was fabulous toasted with a bit of butter, but some of the slices where the filling was thicker were a tad undercooked, and wouldn't hold up well enough to go in a vertical toaster (would be fine in a toaster oven).  My favorite thing we made with it?  Griddled BLTs.  The peach went so well with the smoky bacon and some pepperjack cheese.