Apple Peach Bread

Submitted by DailyInspiration

"If you can't decide between apples or peaches - you don't have to! This bread combines the best of both. Recipe is from my What's Cooking in New England Cookbook - a wonderful gift from my cookbook swap partner this year."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 2 loaves

ingredients

• 1 1⁄2 cups brown sugar, packed
• 2⁄3 cup oil
• 1 egg
• 1 cup sour milk (add 1 tbsp. vinegar to milk)
• 1 teaspoon vanilla
• 2 1⁄2 cups flour
• 1 teaspoon baking soda
• 1 cup peach, diced
• 1 cup apple, diced
• 1⁄2 cup nuts, chopped

directions

1. Combine sugar and oil. Beat in egg, milk and vanilla. Mix well. Sift flour and baking soda into the egg mixture; beat for 2 minutes. Fold in peaches, apples, and nuts. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 4-45 minutes.

Reviews

[alvinakatz]

I liked this combination of fruit and nuts. I used Jonathan apples, nectarines and pecans. The bread was a bit oily for me and in that sense it tasted more like a muffin than a bread. I paid attention to JackieOhNo!'s review and used smaller bread pans and it came out looking lovely. I had to cut it a little hot (as there was company eager to eat it) so it crumbled some on cutting. Everyone liked the bread a lot.

 

[Artandkitchen]

Super easy yummy and fast. I used apples and peaches (Indian blood peaches!) from the garden and I added some more as I have a lot. I prepared a big loaf and we ejoyed it very much as it was moist and tasty!<br/>I think this recipe is versatile and I will make muffins with this recipe next time. Made for Culinary Quest 2014.

 

[JackieOhNo!]

This recipe could be 5 stars with a little fiddling! The size loaf pan was not indicated, and all I had was 9-inch pans, which turned out to be too large. I used buttermilk for the sour milk, Gala apples, and white peaches. I left out the nuts since not everyone can eat them, and I was sharing a loaf. The bread didn't rise much at all. It probably was about 3" high. It also didn't brown much either, which was odd. I cooked this for 50 minutes, trying to get it to brown more, but then gave up. Believe it or not, even though the tester came out clean, there was still a taste of rawness to the bread. I would love to play with this some more, as the flavor profile is really nice. Made for Culinary Quest 2014.