Peachy Peach Bread Recipe
I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:10 servings
- 2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 can (15-1/4 ounces) sliced peaches
- 2 eggs
- 6 tablespoons butter, melted
- 3/4 cup chopped pecans
- Peach preserves
- 1. 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.
- 2. Spoon into two greased 5-3/4-in. x 3-in. x 2-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. Yield: 2 mini loaves.
1 serving (1 slice) equals 324 calories, 14 g fat (5 g saturated fat), 61 mg cholesterol, 290 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.
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