By Kevin Williams
Honestly, this didn’t sound all that appealing to me. I LOVE peaches, but if I want a peach, I want to enjoy it’s sweet, ripe juiciness in all its glory. Not bake it into a bread. But, still, what if you end up with a bunch of peaches somehow and you can’t possibly eat them all? People have that issue sometimes with bananas or zucchinis, why not peaches? That is where peach bread can come to the rescue. The bread tastes like…well, like a zucchini or a pumpkin bread…a nice, moist bread, but like those other examples you can’t really taste its namesake that much….It’s not like this bread has a peachy taste. It does have a nice, moist flavorful profile that, if slathered with butter, would taste amazing. So if you find yourself with excess peaches (my parents used 7 peaches when they made two loaves, one which is pictured here), this easy bread recipe is a good bet.
Serves: 2 loaves
- 1½ cups granulated sugar
- ½ cup shortening
- 2 eggs
- 2¼ cups pureed peaches
- 2 cups all-purpose flour
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ teaspoons vanilla
- 1 cup chopped pecans or walnuts
- In a large mixing bowl, cream sugar and shortening until light.
- Add eggs and beat well.
- Add peach puree and dry ingredients.
- Blend well.
- Stir in vanilla and chopped pecans and until blended.
- Pour into two greased and floured 9x5-inch loaf pans.
- Bake at 325° for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
- Let bread cool for 5 minutes before removing from pan. '
- Cool completely on wire racks