Just Peachy Bread Recipe - Allrecipes.com
Just Peachy Bread Recipe
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Just Peachy Bread

Recipe by  

"A quick bread that's moist and yummy for the tummy! Easy and tasty."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
  4. Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2003

If you leave out the juices of the canned peaches, the bread turns out WONDERFULY!!! Try it that way, and see for yourself.

Most Helpful Critical Review
Jan 28, 2003

Unfortunately, this bread was a flop. The batter tasted good, but was way too runny, more so even than cake batter. It looks like the recipe calls for too little flour, which is a shame. I would have liked it to work out and it was a waste of good peaches.


11 Ratings

Jan 28, 2003

Rather than using canned peaches, I pureed two large, fresh peaches (about 20 ounces) and added this to the batter. It worked perfectly.

Jan 28, 2003

I cut this recipe in half (and used a 15 oz. can of sliced peaches) and the bread did fall but has a wonderful moist texture and yummy flavor! Sort of a pumpkin/pear/pumpkin mix. Different but good especially warm with butter!

Jan 28, 2003

More of a cake than bread. It was very, very, very moist and it was difficult to wrap them to give as gifts because they were so soft. I will probably make again but reduce the amount of peach juice and add something to hold the bread together better. Nevertheless a very tasty bread

Jul 19, 2010

I think this is really good bread.I did make a few changes.Instead of canned peaches I used 2 cups of fresh peaches and instead of putting them in the blender I just chopped them up and drained most of the juice off.I also added about a half teaspoon of almond extract because I like the flavor with the peaches.I did not have shortening so I used canola oil instead.I made 4 mini loaves and before baking I sprinkled a little brown sugar on the tops.I left the nuts out because we don't care for them in bread.My husband and I both really loved this bread and he said it reminded him of peach cobbler.

Jun 23, 2003

Wish I would have read the reviews before making this.This is way too runny.I agree with cutting the juice.It looked like alot of batter,so I divide it by thirds so it would not run over in the oven.Unfortunealty,the bread fell drastically a few minutes after baking.Needs more flour.This did not taste as peachy as I would have liked But I would make again with more flour,less juice.

Feb 20, 2013

I used frozen peaches thawed in this recipe and I chopped them. The consistency when I put it into the pan was as it should be. However this batter would have been better in one pan instead of two. It came out very flat. The flavor was good.


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  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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