Just Peachy Bread

Just Peachy Bread

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 15 m
Recipe by  NYBOR

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

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Adjust Servings

Original recipe yields 2 - 9x5 inch loaves



  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 (10)

Rate This Recipe


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



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



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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Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet



previous recipe:

Pear Bread I


next recipe:

Peach Bread