Fresh Peach Bread

Serves: 1 loaf - 16 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
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1 2/3 cups unbleached flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/3 cup unsalted butter-at room temperature

3/4 cup sugar

2 large eggs

1/3 cup water

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 1/2 cups diced peaches*

1/2 cup chopped pecans, toasted

1 Tablespoon sugar

*Cut peaches in half, remove pit, slice and then cut these slices into 1/4 inch pieces - dust with flour right before mixing into batter (dusting the peaches with flour will help the fruit from not sinking to the bottom of the pan). 

Pre-heat oven to 350F.

Spray a 9” X 5” loaf pan with baking spray and set aside.

In small bowl, add flour, baking soda, salt and baking powder. Stir to combine and set aside.

In a medium bowl, add butter and sugar. Using a hand held mixer, cream mixture for 2 minutes or until light in color. Add eggs one at a time and beat for 30 seconds. Add water and extracts and mix well. Add flour mixture and stir just until combined. There will be some lumps. Fold in dusted peaches* and pecans. Put batter in prepared pan and spread evenly.

Place in middle of oven and bake for 50-55 minutes. The bread is done when a toothpick is inserted in the middle and comes out clean. Cool for 10 minutes before removing from pan and cooling completely on wire rack. 

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