PEACH COBBLER BREAD
I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH LOAVES
Make and share this Peach Loaves recipe from Food.com.
Provided by AZPARZYCH
Categories Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine egg, buttermilk, butter, orange peel, peaches, and brown sugar.
- Add peach mixture to dry ingredients and stir just until moistened; stir in nuts.
- Spoon mixture into 2 (8x4) loaf pans that have been sprayed with nonstick cooking spray.
- Bake for 50-60 minutes.
Nutrition Facts : Calories 1677.9, Fat 75.4, SaturatedFat 14.1, Cholesterol 128.4, Sodium 1558.1, Carbohydrate 234.2, Fiber 13.7, Sugar 126.1, Protein 29
PEACH BREAD
Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.
Provided by Janie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 238.2 calories, Carbohydrate 31.7 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 179.7 mg, Sugar 19 g
PEACHES AND CREAM WHISKEY LOAF
I love when fresh peaches are in season! This recipe is sweet from the ripe peaches with a slight tang from the whiskey. This is a perfect after-dinner treat, but it's just as good with your morning coffee. It also makes a welcome gift for neighbors and friends. -Anne Ormond, Dover, New Hampshire
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, brown sugar and baking soda. In another bowl, whisk eggs, sour cream, oil and whiskey until blended. Add to flour mixture; stir just until moistened. Fold in peaches and pecans. , Transfer to a greased 8x4-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled bread. Let stand until set., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 273 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 151mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH RICOTTA MINI LOAVES
I am a great fan of my mini loaf pans, and so adapted this recipe I found while watching the Sugar tv show to make mini loaves. So cute! (And perfect for passing along to friends and neighbours, too.) You'll notice the lack of spice; the idea is for the peach flavour to come through, but feel free to add some cinnamon or nutmeg if you wish.
Provided by Lennie
Categories Quick Breads
Time 50m
Yield 4 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350F; spray 4 mini loaf pans with a light spray of nonstick cooking spray (or use 1 9x5 loaf pan, if you wish, but you'll need to bake the one loaf longer, likely about 50 minutes) and set aside.
- Sift, through a sieve, the flour, baking powder, baking soda and salt into a mixing bowl; set aside.
- In another mixing bowl, blend together the brown sugar, ricotta, oil, eggs and vanilla; set aside.
- Open tin of peaches and drain very well; set aside 8 slices (which you will need to garnish top of loaves).
- Dice remaining peach slices to make one cup; if using fresh peaches, you will need one cup diced peaches (peel peaches first) plus the slices for garnish.
- If your diced peaches seem wet (they likely will), pat dry with paper towel.
- Add flour mixture to ricotta mixture all at once and stir just until flour is incorporated; do not overstir.
- Stir diced peaches into mixture.
- Divide mixture between the 4 mini loaf pans and smooth tops.
- Place two peach slices atop each, then sprinkle top of each with turbinado sugar, approximately 1/2 tsp per loaf pan.
- Bake in preheated oven for 35-40 minutes, until tops are golden brown and a tester inserted in centre of loaves comes out clean.
- Let cool in pans for 20 minutes, then remove loaves from pans and let cool completely on a rack.
Nutrition Facts : Calories 900.1, Fat 34.4, SaturatedFat 5.5, Cholesterol 108.7, Sodium 667.9, Carbohydrate 133.7, Fiber 2.2, Sugar 72.1, Protein 14.8
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
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