Because of all of the peaches we've had,
needed wanted to find some new
ways to use fresh peaches!
This recipe is for peach bread.
I've never had peach bread, but I must say,
that while mild in taste, it's pretty yummy!
Remember the peach concoction from yesterday
that goes in the peach cobbler?
That's what I started with
(see picture above)
Then, I pureed the mixture, leaving
little bits of tasty peach.
I was going to call it peach "syrup."
But, now that I think about it . . .
I'm going to call it "peach baby food!
It's that kind of the texture.
Again, don't really tell anyone . . .
it's just better left unsaid!
But here's a picture of it!Regardless of how it looks --
Now, for the peach bread!
1 1/2 cups sugar
1/2 cup butter, room temperature
2 1/4 cups pureed peaches (see September 21 post for the peach recipe)
2 cups flour
1 tsp. baking soda
1 tsp baking powder
1/4 tsp. salt
1 tsp. vanilla (or almond)
1 cup chopped pecans, if desired
Preheat oven to 350 degrees.
Cream sugar and butter together until light and fluffy. Slowly add the peach puree and vanilla, mixing until well incorporated.
In a small bowl, add flour and next 3 ingredients together.
Slowly add dry ingredients into the wet mixture, mixing well.
Stir in nuts, if desired.
Grease two loaf pans. Divide the mixture evenly between the two pans and bake for 45-60 minutes, until toothpick inserted in the center comes out clean.
Allow to cool in pan for 15-20 minutes; gently loosen bread from pan and turn onto a wire cooling rack.
*Serving suggestion: cut bread into slices and serve with cream cheese that has been mixed with a bit of finely chopped peaches, pecans, and a tiny touch of cinnamon and vanilla.