Saturday, September 2, 2017

As Promised...

Two of my largest Flamin' Fury peaches were ripe enough to be made into peach bread. This recipe is new to me but I have made so many other breads that I wasn't too surprised when this was a successful bake. I like baking bread loaves such as fruit and nut and vegetable varieties. After we have sampled a slice or two, I bag and freeze the rest, wrapping individual pieces in waxed paper and then inserting them into Zip Loc Freezer bags. As you can see by my pictures, the peach pieces are thoroughly incorporated into the loaf. YES! 
Just out of the oven
Cooling out of the pan
Sliced to have some before packaging the rest
Click on image to view larger

And here is the recipe as promised:


    • 1/2 cup butter, softened
    • 1 cup sugar
    • 3 eggs
    • 2 3/4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 2 cups sliced fresh peaches
    • 3 tablespoons frozen orange juice concentrate, thawed
    • 1 teaspoon vanilla extract
  1. Cream butter; gradually add sugar, mixing well.
  2. Add eggs, one at a time, beating well after each addition.
  3. Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
  4. Stir in orange juice concentrate and vanilla.
  5. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan.
  6. Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.                           (I baked it for 75 minutes)
  7. Cool in pan 10 minutes.
  8. Remove from loaf pan and cool completely.
For a pretty finish, overlap some peaches on top of the batter before baking and sprinkle with some cinnamon sugar.

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