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| GEORGIA PEACH BREAD | |
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3 c. sliced fresh peaches 1 3/4 c. + 2 tbsp. sugar, divided 2 c. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. salt 1/2 c. shortening 2 eggs 1 c. finely chopped pecans 1 tsp. vanilla extract Puree peaches and 6 tablespoons of sugar in food processor or blender. (Mixture should yield 2 1/4 cups). Combine dry ingredients; set aside. Combine remaining sugar, shortening, cream well. Add eggs; mix well. Blend in peach puree, then dry ingredients. Stir in nuts and vanilla. Spoon batter into 2 well-greased and floured 9 x 5 x 3 inch loaf pans. Bake at 325 degrees for 55 minutes or until done. Cool 10 minutes in pan; turn out on rack and cool completely. I used frozen peaches for this (do not use if frozen in sugar). Makes two 9 x 5 inch loaves. | |
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recipe reviews #144150
Kitty (North Dakota) says:
This is a very good, moist sweet bread. I did add about 3 TBSP more flour as I felt the batter was a little thin for bread. It was still very moist. I would have liked a few more chunks of peaches in my bread, maybe I pureed them too long. Cut thick slices and took to a church baked goods sale and it sold immediately and others asked for the recipe. Will definitely make again when I have fresh peaches to use.
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