Peachy Pecan Bread Recipes

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:

• Grease a 9x5x3-inch loaf pan.
• In a small bowl, stir together flour, baking powder, nutmeg, and salt.
• In a large mixing bowl, cream butter and sugar.
• Add eggs and sour cream, and beat 1-2 minutes or until light.
• Stir in flour mixture alternately with peaches.
• Stir in peaches.
• Stir in pecans.
• Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
• Cool 10 minutes in pan.
• Remove from pan to wire rack, and cool completely.

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.

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:

• Drain peaches, reserving 1/4 cup syrup.
• Finely chop 1 cup peaches; set aside.
• In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice.
• Cover; blend just until smooth.
• Stir together dry ingredients.
• Add egg mixture; stir just until moistened.
• Fold in reserved peaches and nuts.
• Turn into a greased 8x8x2 inch loaf pan.
• Bake at 350 degrees for 1 hour.
• Spread with peach preserves.
• Cool in pan 10 minutes; remove and cool on rack.

Steps:

• 1. In a bowl, stir flour, baking powder, nutmeg, and salt.
• 2. In a large bowl, cream sugar and margarine. Add eggs and sour cream: beat well.
• 3. Add flour and peaches and mix. Add pecans and stir in well by hand.
• 4. Bake at 350 for 50-60 minutes. Makes one large loaf. (Or, 2 small loaf pans)