Recipe by carolinafan
From Southern Living magazine. Makes 2 loaves.
Top Review by internetnut
I gave this recipe 3 stars. This is really good. I decided to use the butter and not shortening. I didn't add the nuts as my future hubby doesn't like nuts. I didn't really taste the peaches in this bread but it was still very good. My future hubby said it didn't matter it was still very good. I have a copy of this recipe. My copy of this recipe is called Louisiana Peach Loaf. My copy is slightly different it calls for 1/2 cup butter instead of shortening. The rest is the same. Thanks for posting a good recipe. Christine (internetnut)
- 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 finely chopped pecans
- 1 teaspoon vanilla extract
Directions See How It's Made
- Place peaches and 6 tablespoons sugar in container of electric blender, process until pureed.
- Combine flour, baking powder, soda, salt and cinnamon; set aside.
- Combine 1 1/2 cups sugar and shortening; cream well.
- Add eggs, and mix well.
- Add peach puree and dry ingredients, mixing until ingredients are moistened.
- Stir in nuts and vanilla.
- Spoon batter into 2 well-greased and floured 9x5x3 inch loafpans.
- Bake at 325 for 55 to 60 minutes or until done.
- Cool 10 minutes in pan; turn out on rack, and let cool completely.