Peachpecanbread Recipes

Steps:

• For the filling: Put the peaches, sugar, cinnamon, salt and lemon juice in a medium saucepan. Place over medium heat and cook, stirring occasionally, until the sugar is dissolved and the peach juices begin to boil. Lower to a simmer and continue to cook for 5 minutes. Remove from the heat.
• For the batter: Put the butter in a 2-quart baking dish and place it in the oven while it preheats. Preheat the oven to 350 degrees F.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. Stir the vanilla into the milk in a liquid measuring cup. Slowly pour the wet ingredients into the dry ingredients while whisking until well combined.
• Remove the baking dish from the oven and pour the batter in an even layer over the melted butter. Spoon the peaches along with their juices evenly over the top of the batter. Bake until the cobbler is golden brown on top and the peach juices are bubbling, 35 to 45 minutes.
• Let cool to room temperature before serving.

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Grease a 9x5x3-inch loaf pan.
• In a small bowl, stir together flour, baking powder, nutmeg, and salt.
• In a large mixing bowl, cream butter and sugar.
• Add eggs and sour cream, and beat 1-2 minutes or until light.
• Stir in flour mixture alternately with peaches.
• Stir in peaches.
• Stir in pecans.
• Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
• Cool 10 minutes in pan.
• Remove from pan to wire rack, and cool completely.

Steps:

• Drain peaches, reserving 1/4 cup syrup.
• Finely chop 1 cup peaches; set aside.
• In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice.
• Cover; blend just until smooth.
• Stir together dry ingredients.
• Add egg mixture; stir just until moistened.
• Fold in reserved peaches and nuts.
• Turn into a greased 8x8x2 inch loaf pan.
• Bake at 350 degrees for 1 hour.
• Spread with peach preserves.
• Cool in pan 10 minutes; remove and cool on rack.

Steps:

• Cream butter; gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
• Stir in orange juice concentrate and vanilla.
• Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from loafpan and cool completely.

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:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

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:

• Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.
• In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended.
• Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.
• Cool on a rack in pan for 10 minutes; remove to cool completely.

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.

Steps:

• Cream sugar and shortning. Add eggs and mix thoroughly. Puree peaches in a blender, add to creamed mixture with dry ingredients. Mix thoroughly. Add vanilla extract and chopped nuts, stir until blended. Pour into two 9x5 inch well greased and floured loaf pans. Bake 325 degrees 55 to 60 minutes. Let set in pans a few minutes before removing.
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