Reviewed: Jun. 19, 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.

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TWEINZERL

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Reviewed: Aug. 1, 2002

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

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RENIANN

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Reviewed: Jan. 4, 2002

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

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LWHITEHURST

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Reviewed: Sep. 23, 2001

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

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ROBYNCARTER

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Reviewed: Jul. 29, 2001

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!

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Reviewer:

HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

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Reviewed: Mar. 3, 2001

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.

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