Prep 12 mins
Cook 5 mins
A well textured, moist not overly sweet loaf. Took a loaf to work and everyone loved it.I've made this recipe several times. I used a good quality of canned peaches and it came out perfect. I copied this recipe from 50 plus sight.
- 1 1⁄2 cups sugar
- 1⁄2 cup Butter Flavor Crisco
- 2 eggs
- 2 1⁄4 cups fresh peaches, pureed
- 2 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans
- Cream sugar and shortning. Add eggs and mix thoroughly. Puree peaches in a blender, add to creamed mixture with dry ingredients. Mix thoroughly. Add vanilla extract and chopped nuts, stir until blended. Pour into two 9x5 inch well greased and floured loaf pans. Bake 325 degrees 55 to 60 minutes. Let set in pans a few minutes before removing.
This bread is moist & soft. I do usually like my breads on the sweeter side & in the future will probably dust the pans with cinnamon & sugar instead of the flour. I have never tried peach bread before but was pleasantly surprised with the subtle peach flavor. The one thing I was not expecting is for them to not rise. I know I used fresh baking powder as I baked Citrus Loaf yesterday & didn't have a problem with it's rising. I didn't use the nuts this time as I'm feeding 12 tomorrow, some with allergies, but next time I'll be sure to add them, as pecans are my favorite. Thanks for sharing, nita! Made for PAC Spring 2009 Orphanage.
This bread was pretty good. I made a few changes. I subbed half whole wheat flour for ap and used 1 quart canned peaches drained. It wasn't quite sweet enough for me so I drizzled some frosting on top. I wasn't able to add the nuts because some of the kids I made it for don't care for them. I do think the nuts would have been a great addition.
I liked the idea of using fresh pureed fruit for this bread and that is the reason I chose it to make and I was not dissapointed, this is a wonderful moist bread that rose nicely when baked, the only change I made was I increased the vanilla to 1 tablespoon and the cinnamon to 1-1/2 teaspoons, I baked mine in two 8x4-inch pans instead of 9x5 which worked out well, I will make this recipe again and try pureed strawberries also, thank you for shaing hon, 5 stars all the way!...Kitten