Just Peachy Bread Recipes

PEACH BREAD

Steps:

• 1. Combine topping ingredients until mixture is crumbly; set aside.
• 2. Preheat oven to 350 degrees F and grease and flour 2 loaf pans.
• 3. Peel and chop peaches and set aside (add a little lemon juice to keep from darkening).
• 4. In a large bowl, mix the flour, cinnamon, baking soda, and salt.
• 5. In a separate bowl, mix the oil, eggs, yogurt, and sugar.
• 6. Stir the oil mixture into the flour mixture just until moist. Fold in peaches and nuts.
• 7. Spoon into prepared pans.
• 8. Sprinkle topping mixture evenly over batter in loaf pans.
• 9. Bake 1 hour - 1 hour 5 minutes until done. Test with cake tester or toothpick. Cool for 10 minutes before turning out onto wire racks to cool completely.

PEACHIE PEACH PECAN NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
• Bake for about 1 hour, or until a tester inserted in the center comes out clean.

PEACHES AND CREAM WHISKEY LOAF

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, brown sugar and baking soda. In another bowl, whisk eggs, sour cream, oil and whiskey until blended. Add to flour mixture; stir just until moistened. Fold in peaches and pecans. , Transfer to a greased 8x4-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled bread. Let stand until set., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

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.

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.