Reviewed: Mar. 19, 2006

This was very good, but a bit heavy on the oil. The only changes I made were to use chopped spiced peaches instead of plain, and a mix of cinnamon, nutmeg, clove, and ginger instead of just cinnamon. The batter was very thick, like cookie dough, so I added a little of the peach juice. I wasn't too impressed right after I baked this, but after it sat for a day it became very moist and flavorful. It didn't taste oily, but after I ate it, I could feel it sitting heavy in my stomach almost like fried food does. This was a big hit at church, so I'll make it again, though I'll definitely cut the oil in half and use applesauce or baby food instead.

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Magda_Jane

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 17, 2006

I changed the bread to muffins, but they were probably better that way. My whole family loved them! They were so moist and delicious! Better than any other rhubard, banana, cornbread, strawberry, or blueberry muffin!

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Catalina S.

Cooking Level: Expert

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Reviewed: Dec. 21, 2005

I used delicious home-grown peaches, which were full of flavor, but was disappointed at the lack of peachy flavor in this bread.

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XSarenkaX

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Nov. 2, 2005

This was a great tasting, sweet, moist bread! Just make sure that if you are using mini loaf pans that you only fill them 2/3 full beacause it rises.

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SABRINACRR

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Reviewed: Aug. 18, 2005

Sooooo good! I'll definitely be making this again.

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chickenwire

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Reviewed: Aug. 18, 2005

I didn't think this bread was very tasty or moist.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Aug. 18, 2005

It made the whole house smell so yummy! I love cinnamon and peaches. I didn't have canned peaches so I also used fresh--which have more flavor anyway! The bread is wonderful warm from the oven. I might try mashing the peaches a little more next time.

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Michele H.

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Reviewed: Jul. 14, 2005

Oh, so good! I, also used fresh peaches, and some almond flavoring. I sprinkled a streusel topping over the loaves, before baking. That seemed to be a nice touch!

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SELEA

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Reviewed: Jul. 14, 2005

This bread is SOOO yummy! I baked and took it to work and it was gone before I knew it. I think one lady ate half the loaf! Extremely moist and so flavorful. I didn't have canned peaches, so I cut up 2 1/2 fresh peaches to make up the 2 cups it called for. I am already handing out the recipe to people.

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MELMIN11

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Reviewed: Jul. 8, 2005

I give this recipe four stars, although I did change it up a bit. I used 1 cup of whole wheat flour along with the two cups of white flour, 1/2 cup of applesauce in place of one 1/2 cup of oil, only 1 cup of sugar (partly because the applesauce I used was sweetened), and only 2 tsp of cinnamon. I also used fresh diced peaches, and because I didn't have quite two cups, I added about a 1/2 cup of blueberries. It may very well have been because of my changes, but I found that one hour was too long. I took it out after about 55 minutes and it was quite brown. I think it tastes great, though, and the next time I have peaches to use up, I'll definitely make it again. Oh, and I did put in the 1/2 cup of walnuts, but I don't think it needs them. Next time I'll leave them out.

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J9

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Reviewed: Mar. 19, 2005

Very moist, very delicious. Not very peachy flavor though.

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SANDY313

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Reviewed: Dec. 29, 2004

this is pretty good but I changed it a little-- I ued 2 t almond extract instead of the vanilla and added almonds intead of walnuts.

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SUZANNEHENDRIX

Cooking Level: Expert

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 14, 2004

Really nice and something different that many have not ever heard of. My family and friends really enjoy this sweet bread with a light cinnamon peach flavor!

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KANDEE1

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Reviewed: Dec. 4, 2004

This bread smelled better baking than it tasted, I'm afraid. I baked the loaves an extra 5 minutes than the recipe indicated, but the inside still seemed gooey. Unlike some other posters, I loved the cinnamon, but overall, I doubt I will make this again.

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Kitty

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Reviewed: Nov. 6, 2004

Very good bread. I made it but it stuck to the pans...lol

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LOTRGURL

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Reviewed: Sep. 4, 2004

This was a really good bread. I love cinnamon, and this had a lot of that, so yum! And the bread was really moist...so that was good. I made a 9x5 loaf and then 5 muffins. Didn't have any 8x4 pans. O wells, try this recipe!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 3, 2004

This bread turned out great and got rave reviews from all coworkers who gobbled up a whole loaf one afternoon. Here are the changes I made to the recipie: Used 1/2 wheat flour instead of white; only about 1 cup of sugar; 1 cup or so chopped pecans instead of walnuts; added about 1/3 cup of water and baked it for only about 40-45 minutes (this is a change for high altitude locations). Making another batch this weekend!

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MANDYINABQ

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Reviewed: Aug. 25, 2004

Very Very good bread, I got compliments all around! The batter was really thick and I added a small amount of water to it. I baked mine in four small loaf pans for about 40 min. I turned up the temp. to 375 for the last 10 min. because they were so wet in the center. They didn't rise very much but the bread had a nice consistency and great flavor. Thanks for the tasty recipe.

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Darcy

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2004

i read through the many positive reviews about this bread however felt compelled to switch the flour to half all purpose & whole. i also added a cup of mashed ripe bananas & used 5 beautiful south carolina peaches instead of the canned variety, (blanch them for 1 minute, cool then peel & coarsely mash). being a nut lover i rounded the chopped walnuts up to a heaping half cup. this recipe is very delicious & reminicent of amish sweet bread. thank you janie!

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