Heavenly Peach Bread Recipes

PEACHY PEACH BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

TIPSY PEACH BREAD

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.

HEAVENLY PEACH BREAD

Steps:

• Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.
• In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended.
• Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.
• Cool on a rack in pan for 10 minutes; remove to cool completely.