Harvest Peach Bread Recipes

HARVEST PEACH BREAD

Harvest Peach Bread image

Make and share this Harvest Peach Bread recipe from Food.com.

Provided by Dicewoman

Categories Breads

Time 1h10m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

6 large peaches, pitted, peeled & pureed
1 small peach, pitted, peeled and diced
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon clove (optional)
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar (or Splenda)
1/4 cup oil

Steps:

Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
Combine pureed peaches and sugar.
Add oil, eggs and vanilla extract. Mix well.
Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
Fold in diced peach.
Pour batter into greased 9 X 5 loaf pan.
Bake at 350 for 50 minutes.
Cool, cut and enjoy!

Nutrition Facts : Calories 240.8, Fat 7, SaturatedFat 1.1, Cholesterol 37.2, Sodium 213.4, Carbohydrate 41, Fiber 2.6, Sugar 20.1, Protein 4.9

TIPSY PEACH BREAD

Tipsy Peach Bread image

Make and share this Tipsy Peach Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 14

Ingredients

1 (16 ounce) package frozen sliced peaches, thawed (or can use fresh when in season)
1/2 cup rum
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large egg, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup chopped almonds (optional)

Steps:

In a large saucepan, over medium-high heat, add peaches and rum; cook, stirring often, for 15 minutes or until peaches are tender.
Pour peach mixture into the container of a blender; process until smooth.
In a large bowl, mix together flour and next 7 ingredients.
Add in peach mixture, egg, melted butter, and vanilla; mix well.
Add almonds if desired and stir to combine.
Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
Bake at 350 degrees for 30 minutes; cover with foil to prevent over-browning and bake 15 minutes more or until a pick comes out clean.
Cool in pan on a wire rack for 15 minutes; remove loaf from pan to wire rack to cool completely.

Nutrition Facts : Calories 2656.2, Fat 42.4, SaturatedFat 23.9, Cholesterol 303.1, Sodium 3134.2, Carbohydrate 479.3, Fiber 14.9, Sugar 302.2, Protein 32.2

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