Tipsy Peach Bread Recipes

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.

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:

• Melt butter in a skillet over medium heat. Add the peaches, and cook for about 10 minutes, stirring occasionally. Mix in the brown sugar, vanilla, and whiskey; simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened. Serve as a side dish or over ice cream.

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:

• 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:

• 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:

• 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.