Peach Bread
Georgia Peach Bread
from https://www.thespruceeats.com/
This Georgia style peach bread is delicious and easy to make. Georgia is home to some of the best peaches, so it's no wonder that folks from there found a way to put it in bread. Top this peach bread with pecans and we can be sure you will not regret it.
1 1/2 cups sugar (granulated)
1/2 cup shortening
2 eggs
2 1/4 cups peaches (pureed) [some recipes have you puree some of the peaches and chop others]
2 cups flour (all-purpose)
1 1/2 teaspoons cinnamon (ground)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 cup pecans (chopped, or walnuts)
Gather the ingredients.
In a large mixing bowl, cream sugar and shortening until light.
Add eggs and beat well. Add peach puree and dry ingredients. Blend well.
Stir in vanilla and chopped pecans and until blended.
Pour into two greased and floured 9x5-inch loaf pans. Bake at 325 F for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.
Let bread cool for 5 minutes before removing from pan.
Cool completely on wire racks.
Makes 2 loaves
Peach Bread
from https://www.tastesoflizzyt.com
This Peach Bread is a wonderful recipe to incorporate summer peaches. Delicious, moist quick bread full of ripe diced peaches with a easy peach glaze.
This web site also has a recipe for Strawberry Bread which is exactly the same, except for using diced strawberries instead of peaches. They also suggest for a higher rise using 1 teaspoon of baking powder and 1/2 teaspoon instead of 2 teaspoons of baking powder. They say it changes the texture a bit, but that some like it better. Their Apple Bread follows the same basic recipe as below, as well as no nuts, and uses a sugar glaze with some cinnamon.
For the Bread:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil (canola, vegetable or coconut oil)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced fresh peaches
[1 cup pecans, chopped]
For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced peaches (peeled and drained of any extra juice)
1/2 teaspoon vanilla extract
1-2 tablespoons heavy cream or milk** (optional)
Preheat the oven to 350 degrees.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the peaches gently into the batter.
Pour the bread batter into a greased 9″x5″ bread pan. Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
To make the glaze, combine the powdered sugar, melted butter, diced peaches and extract in a small bowl. Mix until it is smooth. Add heavy cream only if needed to get the glaze to a drizzle consistency.
Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Store the bread in an airtight container in the refrigerator.
Notes
**We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your peaches. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy peach-ish glaze as shown. If it doesn’t, add milk or heavy cream 1 tablespoon at a time. The glaze will soften as it sits too since the sugar pulls out juices from the peaches. Keep this in mind when adding milk and don’t add too much!
