Cook's Corner Recipe: Peach Bread
Posted on Thu, May. 29, 2008
From Linda Cicero's Cook's Corner
DESSERT
PEACH BREAD
• ½ cup butter or margarine, softened
• ½ cup sugar
• ½ cup brown sugar, packed
• 3 eggs
• 1 teaspoon vanilla or ½ teaspoon rum extract
• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoons ground cinnamon
• 2 cups chopped fresh peaches (about 4 medium)
• 3 tablespoons peach juice or canned nectar or pureed peaches
• ½ cup toasted chopped pecans, optional
Beat butter with sugars on medium speed until granules dissolve, about 3 minutes. Add the eggs one at a time, beating thoroughly. Whisk in vanilla. In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add to the creamed mixture, then mix in the peaches, nectar and pecans if desired.
Spoon batter into a greased and floured 9-by-5-inch loaf pan. Bake 55 to 65 minutes in a 350-degree oven, or until bread tests done. Place on wire rack and cool for 10 minutes, then remove from pan to cool completely. Makes 1 loaf, 12 servings.
Per serving: 340 calories (44 percent from fat), 16.9 g fat (10.2 g saturated, 4.5 g monounsaturated), 93.5 mg cholesterol, 4.9 g protein, 42.9 g carbohydrates, 1.4 g fiber, 543 mg sodium.
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