Peach Nut Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

Steps:

• In a large bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans., Spoon into three greased 5-3/4x3x2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely.

Steps:

• Sift dry ingredients; set aside.
• Cream butter and sugar;add eggs and orange extract, beat well.
• Stir in buttermilk and mashed drained canned peaches.
• Add the dry ingredients, mixing until all dry particles are moistened.
• Fold in nuts.
• Pour batter into a greased and floured 9 X 5 inch loaf pan.
• Bake at 350 degrees for 50-60 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
• Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Steps:

• Generously grease and flour a 9x5 or 8x4 inch loaf pan with solid shortening.
• In large bowl, blend all bread ingredients at low speed with an electric mixer, until moistened.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Stir pecans and raisins into batter.
• Pour batter into prepared pan.
• Bake in a preheated 350 degree oven for 60-70 minutes, until a toothpick inserted in center comes out clean.
• Immediately remove from pan and cool completely.
• Glaze: mix all glaze ingredients together, thinning with a little more milk to get the desired consistancy; drizzle over completely cooled peach bread.
• Wrap tightly and store in the refrigerator.

Steps:

• 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.