Peachy Peach Bread Recipe

4 4 2
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Peachy Peach Bread Recipe

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4 4 2
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 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 large eggs
  • 6 tablespoons butter, melted
  • 3/4 cup chopped pecans
  • Peach preserves

Directions

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. Yield: 2 mini loaves.
Originally published as Peachy Peach Bread in Best of Country Breads 2000, p33

Nutritional Facts

1 slice: 324 calories, 14g fat (5g saturated fat), 61mg cholesterol, 290mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 5g protein.

  • 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 large 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 5-3/4x3x2-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. Yield: 2 mini loaves.
Originally published as Peachy Peach Bread in Best of Country Breads 2000, p33

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MY REVIEW
kbabe819 User ID: 3846515 247827
Reviewed May. 3, 2016

"It was good but not great. But I did use peaches packed in juice not syrup so that probably makes a difference."

MY REVIEW
debihunt User ID: 842661 47992
Reviewed Mar. 23, 2011

"I don't have the size of pan it called for so I used my regular 9 inch loaf pan...it made 1 loaf"

MY REVIEW
debihunt User ID: 842661 79711
Reviewed Mar. 23, 2011

"this is my daughters new favourite bread, so yummy!"

MY REVIEW
1bunney User ID: 5733596 78866
Reviewed Jan. 3, 2011

"ausome i had a ton of canned peaches given to me and i finially was able to enjoy them a different way."

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