Getting dinner on the table just got a whole lot easier.
Get ready to throw the ultimate parking lot party.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Battle after-school hunger pangs with these five-ingredient fixes.
We've rounded up every cupcake recipe you'll ever need.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on September 06, 2013
My husband gave me a basket of ripe peaches to take care of, so I found this recipe. I should note that I haven't baked for awhile. After blanching, peeling, and slicing, I had 9/12 cups. This recipe calls for canned peaches, but I forged on anyway. First I increased the recipe by 4. I used whole wheat flour for half, white for the other. I beat the eggs and butter together first, and since I like spicy peaches, I doubled the cinnamon, added nutmeg, used allspice in place of the cloves, and substituted 3 T fresh ginger (in the squeeze bottle) for the dried. When I started mixing the eggs&butter into the dry ingredients (still hadn't added the peaches) it seemed too dry, so I quickly mashed 2 cups of the peaches to hopefully take the place of the syrup I didn't have. Tasted the mix and realized I'd forgotten the sugar. I reached for the jar and found I was 1 1/2 cups short. <br/><br/>At this point I went into What-The-Hell mode. I dumped in the sugar I had, added all the remaining peaches, and dug deep into my overflowing bowl with my big spoon trying to stir it all. I was thinking that the chickens would enjoy it when I roughly divided it between two 8" square pans and one 9X 13. It looked fairly wet but tasted ok. Baked it and--it's pretty darn good! I don't recommend my method, but the recipe certainly stood up to abuse and produced a decent fruit bread. I'll be freezing it in portion sizes for breakfast. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 08, 2013
I made this for my Mah Jong ladies luncheon yesterday and everyone LOVED it! I chopped the peaches and thought this was very moist. I think this is a recipe I used years ago and lost, so thanks for posting this here! Easy and delicious!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 29, 2010
Finally tried this recipe after printing it ages ago. Liked the fact it was low in sugar and fat. I used peaches with no sugar added, (recommend chopping peaches) It was done baking in 50 minutes. I was not thrilled with it the first day but, after sitting overnight in a ziploc it became very moist. Needs a little more spice next time. Thanks, will try it again and play around with it a little.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (94 g)
Servings Per Recipe: 12