Monday, August 3, 2009
We're in high season right now for peaches. We've got so many that we can barely eat them before they start to go soft! I took a batch that was just on the verge of ruin and used them to make this delectable bread.
This is a combination of 2 recipes I saw online and one that I found in an old cook book. Some recipes seemed to prefer pureed peaches in the batter, while others featured diced chunks of peaches throughout the bread. I chose not to choose - I incorporated them both for an extra peachy punch! The sugar-roasted pecans on top give the crust a great crunch, rounding out the soft, moist, juicy inside of this perfectly summery bread.
Peach & Pecan Bread
1/2 cup butter or margarine, softened
1 cup sugar
1/2 cup pureed peaches
1 teaspoon vanilla extract
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
1 1/2 cup peeled, diced peaches
1/4 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon cinnamon
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in peach puree and extracts.
In a separate bowl, combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans and diced peaches.
Pour into a greased 9x5-inch loaf pan. Combine remaining pecans with brown sugar and cinnamon, and sprinkle this topping over batter.
Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool or 10 minutes in the pan before removing to a wire rack.