I know…fall is settling in. And summer peaches are so on their way out. But I had a few juicy beauties left and thought that, well, maybe you might, too?! After baking a few loaves of this, I just couldn’t not share this with you!
I baked up this Peach Bread a few days ago and was reminded of why I had drawn such a big smiley face ( ) beside this recipe in my file. It is scrumptious. And somewhat bold. Not a wimpy peach bread by any means. When I was stirring the peaches into the batter, I actually checked the recipe twice, wondering if I measured everything correctly. Because the batter was so thick. Kinda sludge-like.
Well, it’s not like I haven’t ever thrown out a batch of batter before for lack of paying attention to my measuring or sheepishly asked my husband to run to the store for more eggs because I just used the last ones because I forgot to write more on the grocery list…(sigh).
Yes, this Peach Bread is a dense one. I especially love the texture of the top. It’s almost chewy, with just a bit of crisp to it. And it’s extremely moist and flavorful. The chunks of peaches add bursts of soft mellow fruitiness. And the nuts, ohhhhhhh the nuts! The recipe didn’t specify whether the pecans should be salted or not. Well, I just used what I had on hand, which happened to be salted pecans. And I think that extra bite of salt really added to this bread. I made a note on my recipe to repeat that salty loveliness.
I sincerely hope you have a few peaches still sitting around, just waiting for a reason to make you happy. If so, make this bread! Just be sure you have 3 eggs in the house before you start…
3 c. all-purpose flour
1 T. baking powder
1 T. cinnamon (Have I said how much I love Penzeys cinnamon?!)
1 tsp. salt
3 large eggs
1-1/2 c. sugar
1/2 c. cooking oil (I use canola)
1 T. vanilla
2 c. peeled and chopped fresh peaches
1 c. chopped salted pecans (I used Trader Joe’s “Toasted and Salted Pecan Halves”.)
Preheat oven to 325°.
Lightly spray the insides of two 8″ x 4″ loaf pans. Set aside.
In large mixing bowl, stir together flour, baking powder, cinnamon, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.
Add egg mixture to dry ingredients, stirring until just moistened, taking care to not overmix. Fold in the peaches and nuts. Spoon batter into the prepared pans. Bake for about 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out clean. Cool in the pans on wire racks for 10 minutes.
Loosen edges and remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.
Yield: 2 loaves
Source: adapted from Midwest Living magazine – originally from Sue Landon, owner of The Homeridge Bed and Breakfast near Jerseyville, IL