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Just Peachy Bread

Just Peachy Bread

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
NYBOR

NYBOR

A quick bread that's moist and yummy for the tummy! Easy and tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
  4. Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.
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Reviews

ROBYNCARTER
15

ROBYNCARTER

8/16/2003

If you leave out the juices of the canned peaches, the bread turns out WONDERFULY!!! Try it that way, and see for yourself.

RENIANN
9

RENIANN

1/28/2003

Rather than using canned peaches, I pureed two large, fresh peaches (about 20 ounces) and added this to the batter. It worked perfectly.

HEIDICLARK
8

HEIDICLARK

1/28/2003

Unfortunately, this bread was a flop. The batter tasted good, but was way too runny, more so even than cake batter. It looks like the recipe calls for too little flour, which is a shame. I would have liked it to work out and it was a waste of good peaches.

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