Upside-Down Peach Bread Recipe

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This dessert-like loaf is sure to delight your holiday guests. With tender peaches, rich cream cheese and crunchy pecans, it's oh-so-impossible to resist!

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Upside-Down Peach Bread Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 24 Servings

30 45 75

Ingredients

1 package (16 ounces) frozen unsweetened sliced peaches, thawed
1/4 cup butter, melted
1/4 cup packed brown sugar
1-1/2 cups chopped pecans, divided
1-1/2 teaspoons ground cinnamon, divided
3/4 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

Thinly slice half of the peaches; chop remaining peaches. Set aside.
Pour melted butter into two greased 9-in. x 5-in. loaf pans; sprinkle with brown sugar. Arrange peach slices cut side down in a single layer over brown sugar. Sprinkle with 1/2 cup pecans and 1/2 teaspoon cinnamon; set aside.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs and extracts; mix well.
Combine the flour, baking powder, baking soda, salt and remaining cinnamon; add to creamed mixture. Fold in chopped peaches and remaining pecans.
Transfer batter to prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto serving plates. Serve warm. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 281 calories, 15 g fat (6 g saturated fat), 43 mg cholesterol, 167 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Upside-Down Peach Bread in Country Woman Christmas Annual 2009, p40