Peachy Office Bread Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
• Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
• Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let 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 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.
• In mixing bowl, beat together first 6 ingredients, eggs through salt.
• In another bowl, combine milk & water, then beat it into the egg mixture.
• In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
• Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
• Remove from oven, cool & serve.
• Refrigerate leftovers.

Steps:

• Heat oven to 350°F
• Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray.
• Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside.
• Combine sugar and shortening in bowl of electric mixer.
• Beat until fluffy, about 2 minutes.
• RESERVE 3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes.
• Add eggs, one at a time, mixing about 15 seconds after each addition.
• Stop and scrape bowl.
• Gradually add flour mixture, beating until well combined, about 1 minute.
• Divide batter into 3 prepared pans.
• Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
• Cool in pans for 10 minutes; remove to cooling racks.
• Heat reserved preserves in microwave on HIGH (100% power) for 20 seconds; spread onto tops of cooled breads.

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:

• Spray a 3 quart baking dish with Pam.
• Place bread cubes in dish.
• Add peaches and raisins to bread, mixing gently.
• In a bowl, combine eggs and egg whites with sugar and mix well.
• Add evaporated milk, skim milk, spices and flavorings, and blend well.
• Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid.
• Bake at 350ºF for 40-45 minutes or until knife inserted near center comes out clean.