Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

Yummy and moist peach bread.

Ingredients Nutrition

Directions

  1. In a large saucepan, over medium-high heat, add peaches and rum; cook, stirring often, for 15 minutes or until peaches are tender.
  2. Pour peach mixture into the container of a blender; process until smooth.
  3. In a large bowl, mix together flour and next 7 ingredients.
  4. Add in peach mixture, egg, melted butter, and vanilla; mix well.
  5. Add almonds if desired and stir to combine.
  6. Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
  7. Bake at 350 degrees for 30 minutes; cover with foil to prevent over-browning and bake 15 minutes more or until a pick comes out clean.
  8. Cool in pan on a wire rack for 15 minutes; remove loaf from pan to wire rack to cool completely.

Reviews

(4)
Most Helpful

This bread was indeed moist, but I found the cloves to be overwhelming, even after the second day. I followed the recipe to the letter, but couldn't even taste the peaches because of the clove taste. I may try your other peach bread recipe next time.

xpnsve February 07, 2009

Ok, I'm hooked. I was getting ready to try this bread out yesterday when my mom stopped by so I ended up doubling it so she could take a loaf home. I only had one bag of frozen peaches so I threw in a can of sliced peaches out of the pantry. I didn't add the nuts but put raisins in instead. Perfect! I did take mine out of the oven about 5 minutes early and it was slightly overdone but that could very well be my oven. It was still very moist.

Bekah49036 November 06, 2008

I am in love with this peach bread. I used fresh peaches and it came out very moist. I especially loved the rum spice flavor. Very distinctive and different. I am making another loaf this morning. WeeHeeeee!!!

Gracie in NM August 14, 2003

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