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
PEACH BREAD
Make and share this Peach Bread recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h45m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273.4, Fat 9.2, SaturatedFat 5.3, Cholesterol 66.8, Sodium 377.8, Carbohydrate 43.1, Fiber 1.4, Sugar 20.6, Protein 5
HEALTHY PEACH BETTY
The combination of walnut-raisin bread, butter and maple syrup in this dessert is delightful over roasted peaches. Make sure your peaches are ripe -- it makes a huge difference in your finished dish! You can use nectarines as well in this recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Put the peaches, 2 tablespoons of the butter, 2 tablespoons of the maple syrup and the vanilla in a 2-quart oval baking dish. Toss with a spatula to combine, then arrange the peaches cut side up.
- Put the bread and salt in the bowl of a food processor. Pulse until you have small crumbs (take care not to over-process or the crumbs can get gummy). Transfer to a medium bowl and mix with the remaining 2 tablespoons butter and 2 tablespoons maple syrup. Sprinkle the bread mixture evenly over the peaches.
- Bake until the peaches are very tender and the bread crumbs are golden-brown, 30 to 35 minutes.
PEACHY BREAKFAST MUG CAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Add the oats, milk, peaches, preserves, baking soda, salt and cinnamon to a blender. Blend until combined, allowing some texture in the mixture.
- Grease a mug with the butter, pour the batter into the mug and microwave until you have a sponge cake consistency in the mug, 1 1/2 to 2 minutes. Let sit for 2 minutes before inserting a skewer into the mug to check that the mixture is cooked. If it is cooked, the skewer should come out clean. If not, continue to microwave in 30-second intervals until done.
- Top with the yogurt and a drizzle of honey.
A PEACHY DESSERT
Provided by Tyler Florence
Number Of Ingredients 3
Steps:
- Boil the can of sweetened condensed milk for 2 hours, add more water if needed Remove the can and place into a bowl of iced water to allow it to cool. BE SURE TO COOL THE CAN BEFORE OPENING! THE CAN WILL EXPLODE WHEN OPENING, IF YOU DO NOT LET IT COOL PROPERLY. Once the can has cooled, place the peaches into a bowl and pour the caramelized milk over them. Pour the Snapple over the dessert.;
PEACHY BREAD PUDDING
This is a good pudding. I like to make this in the fall or winter when comfort food is a real treat.
Provided by Miss Annie
Categories Dessert
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 484.8, Fat 4.5, SaturatedFat 1.2, Cholesterol 74.4, Sodium 617.2, Carbohydrate 92.7, Fiber 4, Sugar 45.6, Protein 18.6
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.
PEACHY GRILLED CHICKEN
Grilled bourbon and brown sugar marinated chicken with caramelized grilled peaches is the perfect taste of summer.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 19m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix Marinade Mix, oil, vinegar and preserves in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally. Grill peach halves 2 to 3 minutes per side or until lightly browned, brushing with reserved marinade. Serve chicken with grilled peaches.
Nutrition Facts : Calories 233.3, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.6, Sodium 133.4, Carbohydrate 10.6, Fiber 1.2, Sugar 8.7, Protein 24.8
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
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.
PEACHY ANGEL FOOD BREAD PUDDING
i wanted to use up angel food cake a not make another cold dessert. So i looked all over for a cold thing and than thought wow! i can make a bread pudding and I'll use up this angel food cake and make a yummy hot dessert.
Provided by Bearsbaby03
Categories Dessert
Time 1h
Yield 1 pudding, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- butter a dish and a set aside. Preheat oven to 350* and prepare a water bath for the pudding pan. set aside. Cube the angel food cake and put in the buttered dish.
- Mix the beaten eggs well, add the instant jello,milk,vanilla into egg mixture. Pour on top of cake. Then top that with peaches, and finally add the egg mixture to the peaches and cake.
- Sprinkle the whole thing with the cinnamon and sugar.
- Finally pour 4 oz. of the apricot nectar on top.
- Place in the water bath and bake until golden brown and bubbly.
- Cook for 35-45 minutes until gold and bubbly.
- When done let cool for 20 minutes. Top with cool whip and ice cream just to cut the sweetness (ha ha).
Nutrition Facts : Calories 797.8, Fat 26.9, SaturatedFat 15.8, Cholesterol 168.9, Sodium 918.6, Carbohydrate 129.9, Fiber 4.4, Sugar 91.4, Protein 14.6
PEACHY OFFICE BREAD
Make and share this Peachy Office Bread recipe from Food.com.
Provided by IronChefArtemslore
Categories Quick Breads
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- In a mixing bowl mash the bananas and then cream the apple sauce and sugar.
- Mix in the water and extracts.
- Stir in peaches.
- Combine flour, baking soda, salt and baking powder; gradually add to the cream mixture.
- Stir in the quick oats.
- Pour into a greased 9 by 5 by 3 loaf pan.
- Combine topping ingredients; sprinkle over the batter.
- Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 2234.9, Fat 7.9, SaturatedFat 1.3, Sodium 2557.1, Carbohydrate 510.8, Fiber 21.7, Sugar 272, Protein 37.4
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