Just Peachy Bread

Just Peachy Bread

10
NYBOR 0

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

1 h 15 m servings 229 cals
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Original recipe yields 20 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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

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 wo...

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

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

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 wo...

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...

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...

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 ...

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 ...

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 t...

Very moist and tasty. However- even after reading the other reviews and draining the peaches, it was so runny that I ended up baking it for an extra 20 minutes to get it done. Finally done- yu...