Most of this week, I’ve been sharing information about peaches and passing along recipes that use them. The fresh peaches are showing up in the local stores and farmer’s markets. If you would like to get in on the bounty of this summertime treat, here are the links that can tell you how, just in case you missed them earlier:
If you were to look through most any cookbook and search for peach recipes, you’d find plenty of recipes for pies, cobblers and ice creams. But have you ever come across a recipe for a bread using peaches? If not, now you can say you have! Many years ago, during my college years, I came across this recipe for “Peach Bread”. At first, I wasn’t sure about this recipe. While I loved fresh peaches and homemade bread, I wasn’t sure about this unusual combination of flavors. But after trying the recipe, I was very glad I did! This is a moist and flavorful bread that actually is much like a cake because of its texture and flavor.
When you review the recipe, you’ll see that it’s assembled like a cake in that you cream shortening and sugar, add eggs, followed by adding dry ingredients. The only exception here is you add pureed peaches and chopped nuts. I find that while the bread is very good warm from the oven, it’s better if you wrap it in foil or store it in a covered cake container overnight. The next day, it’ll be easier to slice and the flavor is more mellow. Serve this treat plain or warm with soft butter or cream cheese. If you’d like a special dessert, serve slices of this topped with vanilla or peach ice cream. Wrap it airtight and it can be frozen, as it freezes very well.
If you’re looking for a clever and innovative way to use fresh peaches, try using some in this recipe. You’ll be surprised how great it is!
- 1/2 c. shortening
- 1-1/2 c. sugar
- 2 eggs
- 2-1/4 c. fresh peach puree (about 6-8 medium peaches)
- 2 c. unsifted, all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 c. finely chopped pecans
Cream together shortening and sugar. Add the eggs and beat thoroughly. Add the peach puree, then the dry ingredients. Mix just until blended well. Add the vanilla and pecans and stir until blended. Turn into two greased and floured 9×5 inch loaf pans. Bake at 325 degrees for 55 minutes to 1 hour or until a toothpick inserted in the center comes out clean and center is firm. Let the bread cool in the pans for about ten minutes before removing to wire racks to cool completely. Makes 2 loaves.