Peach Pie Filling Bread Recipes

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACH PIE FILLING BREAD

Steps:

• Preheat oven to 350.
• Heat pecans 5-8 minutes to toast them.
• Mix sugar, oil and eggs together in mixer.
• Stir flour, soda, salt and lemon rind together.
• Gradually add to oil and sugar mixture. Beat at low speed.
• Add Vanilla, Peach Pie Filling and pecans.
• Pour into 2 8"x4" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
• Joanne in Maricopa, Arizona.

PEACH PIE QUICK BREAD

Steps:

• Heat chopped pecans in a small non-stick skillet over medium-low heat,stirring often 5 to 8 minutes or until toasted.
• Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar,oil,and eggs. Gradually add sugar mixture to flour mixture,beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8x4inch)greased loaf pans.
• Bake at 350 for 45 minutes;shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted into the center comes out clean. Cool loaves in pans on a wire rack 10 minutes. Remove from pans to wire rack, cool 15 minutes.