Prep 20 mins
Cook 50 mins
I created this recipe after peach-picking with my sister-in-law.
Make and share this Harvest Peach Bread recipe from Food.com.
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
- Combine pureed peaches and sugar.
- Add oil, eggs and vanilla extract. Mix well.
- Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
- Fold in diced peach.
- Pour batter into greased 9 X 5 loaf pan.
- Bake at 350 for 50 minutes.
- Cool, cut and enjoy!
The baking time is inadequate for this size loaf. I baked it for almost 75 minutes at 350*, inserted a toothpick (which came out dry) but due to the size of the loaf it was unable to reach the half baked bottom. This would have worked if two 9X5 pans were used instead of one. What a tremendous waste of peaches and ingredients. I should have known when several previous reviewer noted issues with baking time. The taste of the baked portion was mediocre at best.
If I could give this negative stars, I would. This recipe is a big waste of peaches and quite a dissapointment. My peaches must have been colossal because there was more peach puree than batter and I only used four peaches with 1/2 diced. After 1 1/2 hours in the oven it still wasn't done. There was no salt in the ingredients and the resulting product tasted flat.
Absolutely beautiful! Haven't had any yet, but looks and smells sooooo good. Did not use fresh or canned peaches. I used four portion cups you can buy to pack for lunches in juice, and pureed three of them with the juice and reserved the juice from the fourth and poured in the diced peaches. Beautiful. Used a 1/4 cup sugar because of the added juice. Used the reserved juice for a drizzle. 1 1/2 cup confectioner's sugar to the 1/3 cup juice. Can't wait to try it.