Peach Bread

  • 3 cups sliced fresh peaches
  • 6 tablespoons sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1-1/2 cups sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup chopped pecans, toasted (see Note below)
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325°F. Grease and flour two 9x5x3-inch loaf pans.
  2. Purée the peaches and 6 tablespoons sugar in a blender until smooth. Mixture should yield about 2-1/4 cups.
  3. Combine the flour, baking powder, soda, salt and cinnamon, and set aside.
  4. In the large bowl of an electric mixer, cream together the 1-1/2 cups sugar and shortening. Lower speed and add the eggs one at a time, beating well after each addition.
  5. Add the puréed peaches and dry ingredients, mixing just until dry ingredients are moistened. Stir in the pecans and vanilla.
  6. Spoon batter into prepared pans and bake for 40 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out on wire racks.
  7. Makes 2 loaves.

Note: Lightly toasting the pecans will make a big flavor difference. To toast whole pecans, spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes, or until you begin to smell them. Pecan pieces or chopped pecans will take less time to toast.

Ready in: 1 Hr 10 Min

Recipe editor Patricia Mitchell