Just Peachy Bread Recipes

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8 by 4 inch loaf pan. Stir together chopped almonds and sugar for topping and set aside.
• 2. In a large mixer bowl stir together 1 cup flour, 3/4 cup sugar, baking powder, allspice, baking soda, and salt. Add butter, orange peel, and juice. Beat until combines on low. Then mix at medium speed 2 minutes. Gradually add eggs and remaining flour. Beat until just combined. Carefully fold in blueberries and peaches. Pour into prepared pan and sprinkle with sugar-almond mixture.
• 3. Bake at 350 degrees for 40 minutes. Cover bread with foil and continue to bake for 15 minutes more. Cool in pan for 10 minutes. Remove from pan and cool completely before cutting Freezes well.

Steps:

• 1. Combine topping ingredients until mixture is crumbly; set aside.
• 2. Preheat oven to 350 degrees F and grease and flour 2 loaf pans.
• 3. Peel and chop peaches and set aside (add a little lemon juice to keep from darkening).
• 4. In a large bowl, mix the flour, cinnamon, baking soda, and salt.
• 5. In a separate bowl, mix the oil, eggs, yogurt, and sugar.
• 6. Stir the oil mixture into the flour mixture just until moist. Fold in peaches and nuts.
• 7. Spoon into prepared pans.
• 8. Sprinkle topping mixture evenly over batter in loaf pans.
• 9. Bake 1 hour - 1 hour 5 minutes until done. Test with cake tester or toothpick. Cool for 10 minutes before turning out onto wire racks to 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:

• 1. Preheat oven to 350° Prepare pan(s) by spraying lightly with cooking spray.
• 2. In large mixing bowl, cream butter and sugar together with mixer until fluffy. Add eggs and mix well.
• 3. Measure out flour, soda, salt and cinnamon into another small bowl and whisk together.
• 4. Peel, cut up and mash well, the peaches and banana. It should measure about 1 1/4 c. Add vanilla and almond extract and lemon juice. Stir to mix.
• 5. Add flour mixture to butter mixture and mix until you see no more loose flour. Stir in the mashed fruit, sour cream and nuts just until incorporated.
• 6. Spoon batter into prepared pan(s), level top with spatula and bake. For large pan, 1 hr 15 minutes, for medium pan (4x8), 45 minutes to 1 hour, for mini loaf approximately 30 minutes. Check progress during the final 15 to 30 minutes by inserting a toothpick into the center of the loaf. If it comes out clean, remove bread from oven.
• 7. Let cool in the pan for 10-15 minutes then turn out and finish cooling on wire rack.

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:

• 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:

• 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.