Recipe to share: A Peach of a Bread

[shoefling]

I made this bread this afternoon and it is yummy!!! I have made this once before, almost 2 years ago and remembered how good it was. Had to go dig out the recipe and make it again since I had some fresh peaches to use up. The cinnamon and pecans really shine through and every so often you get a bite of yummy sweet peaches. A definite thumbs up! Here is the recipe:

A Peach Of A Bread

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon salt
3 eggs
1 1/2 cups sugar
1/2 cup cooking oil
1 tablespoon vanilla
2 cups chopped, peeled fresh peaches
1 cup chopped peacans

1. Grease the bottom and about 1/2 inch up the sides of two 8x4x2-inch loaf pans.

2. In large mixing bowl, stir together flour, baking powder, cinnamon and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.

3. Add egg mixture to dry ingredients, stirring just until moistened (don't overmix). Fold in the peaches and nuts. Spoon batter into the prepared pans.

4. Bake in a 325 degree oven for 55 to 60 minutes or until a toothpick inserted near the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes.

5. Loosen edges, remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.

Makes 2 loaves, 16 servings per loaf.

Nutrition facts per serving: 145 cal., 6 g. fat, 20 g carb., 2 g. protein, 20 mg. chol., 1 g. fiber, 116 mg sodium

Note: The eggs, peaches and oil provide the liquid for this bread. You don't need to add any additional liquid.

Source: Midwest Living August 2001

[kima]

That does indeed sound delightful shoefling!
Do you really have fresh peaches where you are? We won't have any that are worth eating until August! Otherwise I would make this right away!

[valchemist]

nowadays you can find peaches off season in many grocery stores. I found fresh peaches the other day for the CL recipe for pork and peaches in bourbon sauce. They peaches were pretty small, but after digging through the pile, I found a couple that looked good. Sure enough, they were juicy and delicious. I am sure they are better and cheaper in August, but I was pretty happy with what I found.

[RebeccaT]

This looks delicious! Thanks for posting! I may make this for a baby shower I am co-hosting at the end of this month!

As far as peaches... our stores are selling some good California tree-ripened peaches right now that would be perfect for this bread. Georgia peaches are starting to show up, but they are small and won't really be good until the end of this month and early July (although we don't get the best GA/ SC peaches here in Texas anyway). Texas peaches are here as well, but they aren't that good no matter when you buy them, at least not the ones I've tried!

[funnybone]

Oh, that looks like something I am going to make this afternoon. I just bought some peaches and they are not too bad for this time of year. I'll be leaving the nuts out because DH doesn't really like them in baking and I rely on him to eat most of the baked goods. Thanks for the recipe.

[Linda in MO]

Yum! Looks great! Thanks for sharing. I'm definitely going to try it this summer.

[valchemist]

erika,

when you make this, will you peel the peaches by dropping them in boiling water? just wondering. I have never used that technique before, but I know that is what you are supposed to do.

val

[Linda in MO]

Val, that method works great! For a small amount of peaches I don't always go to the trouble, but when preparing peaches for canning it's a great time saver.

[pilgrim719]

Originally posted by valchemist
erika,

when you make this, will you peel the peaches by dropping them in boiling water? just wondering. I have never used that technique before, but I know that is what you are supposed to do.

val

I have alwyas used this method and it works great every time. It's how my grandmother taught me to peel peaches (and also tomatoes) when we canned them every summer.

And this bread recipe does sound yummy! Thanks for sharing it! :)

Kari

[funnybone]

Originally posted by Linda in MO
Val, that method works great! For a small amount of peaches I don't always go to the trouble



It's baking in the oven. I didn't bother peeling this time for the reasons Linda mentioned. The peaches were still hard, so it was easy to take a paring knife and remove a thin layer of the skin.

Sometimes I don't bother peeling at all(as in a peach crisp). I was lazy one time and left the peel on and it was tastier, I thought. You really couldn't even tell the peel was there actually.

[shoefling]

I just peeled mine with a paring knife and it seemed to work pretty well. And the peaches at the grocery store were not local, probably from California or somewhere. But they were still pretty tasty after sitting on my counter for a few days.

[RebeccaT]

Well, Erika, how was it??? Inquiring minds and all that... :o :p

[funnybone]

Originally posted by RebeccaT
Well, Erika, how was it??? Inquiring minds and all that... :o :p

It was very good. I subbed half whole wheat flour only because I bought a new bag and wanted to start using it. I also did add the nuts afterall, but about 3/4 cup. DH didn't even comment on them but ate the bread. He even asked what kind it was because it tasted "different but very good". I'd make it again. I'm sure it would be good with other fruit too, fresh or dried.

Thanks for the recipe, shoefling!

[aliwally]

I would like to make this bread, but I need to leave out the nuts due to my husband's nut allergy. Should I increase the amount of peaches? Because it called for a cup of nuts, I'm wondering if their absence will mess up the texture? Also, has anyone used canned and drained peaches. I use Del Monte peaches from a can all the time for peach cobbler and peach crumble and have never heard complaints from guests..... is it a sin to used canned fruit when you're pressed for time?

[funnybone]

Originally posted by aliwally
is it a sin to used canned fruit when you're pressed for time?

Canned fruit is better than NO fruit, IMHO.

I'd leave out the nuts and not bother increasing the fruit. It will turn out fine. The canned peaches should be okay as well. Just make sure they are completey drained and mayvbe even towel dry a bit. You don't want the added liquid in the bread.

[shoefling]

I am glad that you enjoyed it. I will have to try subbing part whole wheat flour. I have some that I need to use. I don't think that leaving out the nuts would make that big of a difference. And I agree about the canned peaches. Just make sure they are well drained.

[Wendy w]

I'm bringing this up to say that I made it last weekend but am just now getting around to mentioning it. This was outstanding, thanks Shoefling! My peaches got a little too juicy so I cut the oil down to 1/3 cup. DBF and his buddy were fighting over it, they loved it so much. Thanks again.

[Curleytop]

OFF SEASON??? Peaches here start in May!

[funnybone]

This thread reminds me that I have a loaf in the freezer! :rolleyes: :) Thanks! :D

[dlaboriel]

I made this yesterday. It is delicious. Thanks for posting.

[shoefling]

Yeah, I'm glad you all enjoyed it! I should make some more of this myself! :D

[keg64]

Thanks for posting shoefling! Kim

[keg64]

Trying to post again...not updating for some reason?! And I really want to bring this thread back up...the bread is that good!

[Kate B]

I'm getting some peaches this weekend to try this! It sounds wonderful.

Thanks, Shoefling!

Kate

[tigermorris]

sound yummy. I think I will make this later tonight.

Terri

[swquilts]

I made this today (I cut the recipe in half since theres only 2 of us) using egg substitute and unsweetened applesauce for the oil. Very tasty!! I'm going to forward this to my mom!

But one question....is this a really dense bread or did mine come out this way because of my substitutions?

Thanks!!

[tigermorris]

did you use 1 or 2 eggs for half a recipe? How much applesauce did you use in place of the oil?
Thanks, Terri

[swquilts]

I used the same amount of applesauce as the oil called for and I used 1/4 plus 1/8 cup eggbeaters.

[tigermorris]

Susan,
Thanks!!!

Terri

[shoefling]

swquilts:

It's a dense bread so I don't think that your substitutions are what made it dense!

[Pony]

I made this 2 nights ago. My neighbor called us over to pick up some veggies/fruit that she had gotten from her friends organic farm. She had a bunch of white peaches. It is just my husband and I, so I figured I would have to do something with them. I had saved this recipe to try so I pulled it out.

My husband and I both really like it. I only made half of the recipe b/c we had 1 cup of peaches. I used half WW flour and half white based on other posts. I was afraid DH would not like it, b/c of the WW but he did. I probably would prefer it made with just white flour, but I like WW anything and it was fine. I did not add the nuts, which I wish I had now. I did not let it bake the whole time, it looked like it was done. But when I cut in to it this morning, it seemed a little too moist. However, I do like it like that :) A little gooey.

It sure made the house smell good. I would defintely make this again. I love breads like this and banana bread.

Thanks for posting!!!

[ellamay]

Thank you so much for posting this! I still have some of my neighbor's peaches left over (after making three pies and two batches of freezer jam :eek: ) and I need to find a way to use the rest. I was going to make banana bread tonight anyway, so this will be great. Thanks!

[dlhoffer]

Just wanted to add my thanks to shoefling for posting this wonderful recipe...We just LOVE this bread! I have made it three times so I have some loaves in the freezer for when peach season is over. I subbed unsweetened applesauce for the oil & used 1 cup each white flour, whole wheat flour, & oat bran, & it turned out great. Thanks again!

Lisa

[wonderwoman]

Just adding my thanks! I made this a couple weeks ago and DH and our guests loved it. My only change was I substituted TJ's apple-apricot sauce for the oil.

[Sookie]

I made this bread this afternoon and it is yummy!!! I have made this once before, almost 2 years ago and remembered how good it was. Had to go dig out the recipe and make it again since I had some fresh peaches to use up. The cinnamon and pecans really shine through and every so often you get a bite of yummy sweet peaches. A definite thumbs up! Here is the recipe:

A Peach Of A Bread

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 teaspoon salt
3 eggs
1 1/2 cups sugar
1/2 cup cooking oil
1 tablespoon vanilla
2 cups chopped, peeled fresh peaches
1 cup chopped peacans

1. Grease the bottom and about 1/2 inch up the sides of two 8x4x2-inch loaf pans.

2. In large mixing bowl, stir together flour, baking powder, cinnamon and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.

3. Add egg mixture to dry ingredients, stirring just until moistened (don't overmix). Fold in the peaches and nuts. Spoon batter into the prepared pans.

4. Bake in a 325 degree oven for 55 to 60 minutes or until a toothpick inserted near the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes.

5. Loosen edges, remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.

Makes 2 loaves, 16 servings per loaf.

Nutrition facts per serving: 145 cal., 6 g. fat, 20 g carb., 2 g. protein, 20 mg. chol., 1 g. fiber, 116 mg sodium

Note: The eggs, peaches and oil provide the liquid for this bread. You don't need to add any additional liquid.

Source: Midwest Living August 2001

I made this last night. All gone. 'Nuff said.

All kidding aside, this is really good. I didn't have TWO loaf pans, so I made it in a bundt pan and it was done in 50 minutes. They are practically given away peaches around here right now, so I'm glad I found this recipe yesterday. DH and the kids all loved it.

[krhm]

Bumping this up again...it's peach season, and this recipe is yum! We found a great little produce stand on the way home from a hiking trip Saturday, and I baked 2 1/2 batches of this recipe to give to neighbors and to take into work. It's really good!

The only thing I wished I had done differently is to mash the peaches a little more, so the flavor would be throughout the bread (more like a banana bread). The dough was very thick, so I was a little worried, but they turned out great!

[Connor's mom]

Made this last night with 2 1/2 C white whole wheat and 1/2 C white flour, 1/3+ C oil, then added a little FF vanilla yogurt as it seemed a tad dry, and mashed the peaches as suggested. Baked in a bundt pan for 50 minutes. De-lish! I had a slice with fat free cool whip for dessert and DH had two slices for breakfast.

Definitely a keeper. Thanks for sharing.

[Aninha]

I know this is an old thread but I made this Peach Bread once again and it is just soooo delicious!
Since there's still good peaches around (or at least on our farmer's market there are!) I wanted to bring the thread back!
This is super easy to make and the end result is a truly delicious bread! It is a good recipe to use the peaches during a time where it just starts to get cooler and we have the desire to turn on the oven again.
I made 1/2 recipe (1 loaf), used 1 cup all-purpose flour and 1/2 cup white whole wheat flour. Also I used 1/2 cup of toasted sliced almonds in place of pecans as I like almonds more.
So good, with a taste of summer! Yum!
Ana

[SusanL]

Thanks for bringing this back up, don't know how I missed it the first time. Peaches are definitely in right now and I can't wait to try this. Also, plan to make some and freeze for later this fall. Love the substitution of ww flour.

[Aninha]

Also, plan to make some and freeze for later this fall.

This is what I should have done, make the whole recipe and then freeze one loaf... the one I baked yesterday was gone today after breakfast!:)
Ana

[LakeMartinGal]

Ana, thanks for bumping this thread! I missed it the first time around, and needed to find something to do with the peaches!:D

[TexasCook]

This bread sounds wonderful. Thanks so much for sharing with us. :D

[alissa.z]

I hate to say it, but I think I must have made the same mistake but much, much worse. This bread turned out awful for me. It was very, very dense - almost inedible. I didn't make any substitutions either.

I made this today (I cut the recipe in half since theres only 2 of us) using egg substitute and unsweetened applesauce for the oil. Very tasty!! I'm going to forward this to my mom!

But one question....is this a really dense bread or did mine come out this way because of my substitutions?

Thanks!!