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Results 1 - 10 of 36 for fresh peach bread
Mix all ingredients together, beat well, pour into 2 well greased loaf pans. Bake at 325 degrees for 55-60 minutes.
Puree peaches and 6 tablespoons ... ingredients. Spoon in bread pan. Bake 55 minutes at ... Cool 10 minutes, then turn out and cool completely.
Cream: Add: Pour batter into ... loaf pans (8 1/2 x 4 1/2). Bake 350 degrees 50-60 minutes. Can use apricot puree instead of peach if desired.
Cream shortening and sugar. Beat in eggs, water and pumpkin. Add dry ingredients and nuts. Pour mixture into greased wide-mouth pint jars ...
In a bowl, mix together flour, sugars, salt and baking soda. Drain mashed peaches and put in large bowl. Add beaten egg and melted butter. ...
This recipe is easy to ... thing about giving "bread in a jar" is that ... one year. Makes 8 pints. Substitute for pumpkin one of the following:
Preheat oven to 375. Sift ... oil, egg and peach extract and whisk until blended. ... minutes then remove bread from pan. Cool bread on racks.
Mix peaches, sugar and eggs. Add butter and blend. Add vanilla and dry ingredients, blend. Pour mixture into greased loaf pan and bake at ...
Cream shortening and sugar. Beat ... cap on tightly. The heat will vacuum seal the jar and the bread will keep for up to 1 year. Makes 8 pints.
Combine flours, oats and soda; set aside. In a large mixer bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add ...
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