Peach Bread I Made It

Peach Bread

pointsevenout 12 years ago
Recipe by Wdsdy: Peach Bread/saved
Good flavor. Used a whole quart of home canned spiced peaches, which when pulsed a couple/three times in the food processor made 3 cups diced. Added back in a quarter cup canning juice. So I didn't have to simmer the peaches.
Filled up the 9x5 loaf pan awfully full. Was ascared it would spill out of the container when baking and on the rise so I put a drip pan under it. It did not drip but looked like it wanted to. Had to bake another 15 minutes because the drip pan kept the heat from circulating well around the loaf pan.
Peaches pair so well with almond and I should have use that extract instead of vanilla but was true to the recipe.
My bread monkey jumped all over this loaf while it was still on the cooling rack and I had my back turned.
It's quite a heavy loaf. A little on the moist side because the peaches weren't pureed. Nuggets of flavor speckled throughout the loaf. This will have to be refrigerated if there are any leftovers.
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frankieanne 12 years ago said:

That looks so nice and moist! That looks like a type of bread that cream cheese would be good on. Hope your bread monkey left you some. :)

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mommyluvs2cook 12 years ago said:

Yummy looking! I've been making quite a few quick breads lately cause I recently found out my picky eater loves them. Where would I find peach nectar? By the honey or jelly I guess? Any, looks good!

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pointsevenout 12 years ago said:

Think it should be in the juice aisle. Apple, tomato, grape, Gatorade, cranberry, V-8 and the like juices should all be in one aisle including the fruit juices.
Think this could be made out of canned peaches from the store because I used some of my canned peaches. Then strain the peaches and add back in the 1/4 cup canning juice. It's not real peach juice but will work fine. It will be a light, medium, or heavy syrup solution and it has the flavor of the peach already in it from the canning process. It's the two birds and one stone thing. Plus you will not have to peel or simmer any fresh peaches.

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pointsevenout 12 years ago said:

I prefer this bread room temp or cold. Think it brings out more flavor.

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keni 12 years ago said:

lovely :)

Luv, in some of the markets, nectars are in the Mexican section, for some reason. Strawberry, peach, guava ...not sure why, but there ya go.

Oh, and the "nectars" aren't 100% juice, anyway, by the way.... I think they are usually 50% and then they have sugars, water, sometimes another acid like a citrus juice, too. So, your canning liquid or the juice canned are packed in would be fine, I'm sure.

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Good4U 12 years ago said:

It looks heavenly Point! Really liking the idea of pulsed peaches for it and those specks would add lots of flavour. Bookmarked this to try soon.

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mommyluvs2cook 12 years ago said:

Thanks for the info guys! I don't know why I was thinking the peach nectar would be something thick, that's why I was thinking by the honey or jellies lol! I gotcha now and now I know exactly where to look when I decide to make this. I probably stick with using fresh peaches.

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pointsevenout 12 years ago said:

I do have some peach honey made this year while putting up the peaches, if you're interested. It is nice and thick and gets molasses like when cold. Will have to figure out something to do with it besides for pancakes.

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