PEACHIE PEACH PECAN NUT BREAD
Now that the peach season is here, this recipe is really good for using those fresh peaches. When the season is over, just use canned peaches for the same delicious bread. This was a big hit at our Tennis Round Robin Day. I like using a mixture of walnuts and hazelnuts.
Provided by PJ's kitchen
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 26.6 g, Cholesterol 30.8 mg, Fat 10.1 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 157 mg, Sugar 16.3 g
JUST PEACHY BREAD
A quick bread that's moist and yummy for the tummy! Easy and tasty.
Provided by NYBOR
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 33.9 g, Cholesterol 18.6 mg, Fat 9.9 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 118.9 mg, Sugar 23.2 g
HEAVENLY PEACH BREAD
I had fresh peaches that I needed to use so I tried this recipe. It had a different ingredient, Peach Schnapps. It is really good.
Provided by clw721
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 3283, Fat 111.7, SaturatedFat 63.6, Cholesterol 878.5, Sodium 4371.3, Carbohydrate 517.1, Fiber 18.8, Sugar 245.4, Protein 60.1
PEACHY PEACH BREAD
I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.
Provided by Taste of Home
Time 55m
Yield 2 mini loaves.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 290mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
TIPSY PEACH BREAD
Make and share this Tipsy Peach Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- In a large saucepan, over medium-high heat, add peaches and rum; cook, stirring often, for 15 minutes or until peaches are tender.
- Pour peach mixture into the container of a blender; process until smooth.
- In a large bowl, mix together flour and next 7 ingredients.
- Add in peach mixture, egg, melted butter, and vanilla; mix well.
- Add almonds if desired and stir to combine.
- Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
- Bake at 350 degrees for 30 minutes; cover with foil to prevent over-browning and bake 15 minutes more or until a pick comes out clean.
- Cool in pan on a wire rack for 15 minutes; remove loaf from pan to wire rack to cool completely.
Nutrition Facts : Calories 2656.2, Fat 42.4, SaturatedFat 23.9, Cholesterol 303.1, Sodium 3134.2, Carbohydrate 479.3, Fiber 14.9, Sugar 302.2, Protein 32.2
NUTTY PEACH QUICK BREAD
A crunchy topping of brown sugar and oats covers these mini loaves that have little chunks of peaches throughout. "You can substitute three peeled and diced pears or 1-1/2 cups fresh blueberries, raspberries or blackberries for the peaches," suggests Ron Gardner of Grand Haven, Michigan.
Provided by Taste of Home
Time 1h5m
Yield 3 mini loaves.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 235 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 167mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
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