By Kevin Williams
A peach truck makes its rounds in our area every spring and my parents are ardent customers. This year was no different (nice to have some normalcy). Usually, my parents give away a lot of the peaches but I think with the social distancing still firmly place, they had more leftover than usual. You can only eat so many peaches, so what to do with the excess? I had some good Amish recipes with peaches, so Mom asked me for the Amish peach bread recipe that I had. The idea of "peach bread" just doesn't seem all that appealing to me, but my instincts are wrong. This is a DELICIOUS bread that everyone seems to enjoy. I can describe it as resembling a loaf coffeecake.
My parents just ate it plain (a testament to its inherent moist and flavorful feel), but Dad suggested it'd probably be good warmed up with some butter spread on it. SIGH, the recipe calls for walnuts, everyone likes to add a nutty twist to everything, but I'd be tempted to leave out the walnuts. Twenty years ago, I'd be absolutely saying to dump the walnuts, they've gradually and grudgingly grown on me over the years.
- 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