Frosty Peach Bread Recipes

Steps:

• Preheat oven to 350 degrees and grease loaf pan.
• Cream together butter, sugar and brown sugar until fluffy.
• Chop peaches and stir into the butter and sugar mixture.
• Add remaining ingredients. Mix well.
• Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean.
• Remove from oven and cool for 10 minutes.
• Remove loaf from pan.
• Cool completely on wire rack.
• When cooled, spread glaze over it.

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:

• Finely chop half of the peaches and place in a bowl.
• Stir in the yogurt.
• Fold in whipped topping.
• Spoon into crust.
• Cover and freeze for 4 hours or until firm.
• Refrigerate for 45 minutes before slicing.
• Top with remaining peaches.

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.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center.
• In small bowl, whisk eggs. Whisk in oil, vanilla and banana.
• Pour wet ingredients over dry and stir just until moistened.
• Fold in peaches. Do not over mix.
• Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar.
• Bake 40-50 minutes or until tootpick comes out clean.

Steps:

• Preheat oven to 350 degrees.
• Combine first nine ingredients in a large bowl, stirring well.
• Make a well in the center of dry ingredients.
• Combine egg, yogurt, milk, oil and vanilla in small bowl, stir well.
• Add liquid ingredients to dry ingredients stirring just until moistened.
• Blend peaches in food processor until smooth and fold into the rest of ingredients.
• Coat 8 1/2 x 4 1/2 x 3 inch loaf pan with cooking spray.
• Spoon mix into pan and bake for approximately 1 hour or until toothpick inserted into center comes out clean.
• Cool in pan 10 minutes and then remove and place on wire rack to continue cooling.
• Cut into 1/2 inch slices when ready to serve.

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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