Harvest Peach Bread Food

FROSTED PEACH POTATO HARVEST BREAD

Steps:

• 1. Heat oven to 350 degrees F. Grease bottoms and sides of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ -inches, with vegetable shortening, lightly flour; set aside.
• 2. Mix ½ cup butter and brown sugar together in a large bowl, until blended and creamy. Stir in eggs, sweet potatoes, pumpkin pie spice, molasses, buttermilk, vanilla, 1 cup flour, baking powder, baking soda and salt together with sweetened butter mixture until blended and smooth. Gradually add remaining 1 ½ cups flour until blended and smooth. Stir in peaches and 2/3 cup pecans. Divide batter evenly between prepared greased and floured loaf pans.
• 3. Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in loaf pans on wire cooling rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour.
• 4. In a medium bowl prepare cream cheese frosting. Beat cream cheese, 2 tablespoons butter,powdered sugar, vanilla extract and 1 tablespoon milk with an electric mixer on low speed until smooth. Add remaining tablespoon milk if needed for creamier consistency. Frost loaves lightly with ½ cup frosting on top of each loaf. Sprinkle over frosting of each loaf evenly with remaining 1/3 cup pecans. Using a sharp serrated knife, cut each loaf evenly into 10 slices. Store any leftover bread in air-tight container.

PEACH COBBLER BREAD

Steps:

• In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

PEACH BREAD

Steps:

• Cream butter; gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
• Stir in orange juice concentrate and vanilla.
• Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
• Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Remove from loafpan and cool completely.

HARVEST PEACH BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
• Combine pureed peaches and sugar.
• Add oil, eggs and vanilla extract. Mix well.
• Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
• Fold in diced peach.
• Pour batter into greased 9 X 5 loaf pan.
• Bake at 350 for 50 minutes.
• Cool, cut and enjoy!

GRANNY'S BREAKFAST PEACH BREAD

Steps:

• Preheat oven to 350 degrees.
• Combine first nine ingredients in a large bowl, stirring well.
• Make a well in the center of dry ingredients.
• Combine egg, yogurt, milk, oil and vanilla in small bowl, stir well.
• Add liquid ingredients to dry ingredients stirring just until moistened.
• Blend peaches in food processor until smooth and fold into the rest of ingredients.
• Coat 8 1/2 x 4 1/2 x 3 inch loaf pan with cooking spray.
• Spoon mix into pan and bake for approximately 1 hour or until toothpick inserted into center comes out clean.
• Cool in pan 10 minutes and then remove and place on wire rack to continue cooling.
• Cut into 1/2 inch slices when ready to serve.

FROSTY PEACH BREAD

Steps:

• Preheat oven to 350 degrees and grease loaf pan.
• Cream together butter, sugar and brown sugar until fluffy.
• Chop peaches and stir into the butter and sugar mixture.
• Add remaining ingredients. Mix well.
• Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean.
• Remove from oven and cool for 10 minutes.
• Remove loaf from pan.
• Cool completely on wire rack.
• When cooled, spread glaze over it.

TIPSY PEACH BREAD

Steps:

• In a large saucepan, over medium-high heat, add peaches and rum; cook, stirring often, for 15 minutes or until peaches are tender.
• Pour peach mixture into the container of a blender; process until smooth.
• In a large bowl, mix together flour and next 7 ingredients.
• Add in peach mixture, egg, melted butter, and vanilla; mix well.
• Add almonds if desired and stir to combine.
• Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
• Bake at 350 degrees for 30 minutes; cover with foil to prevent over-browning and bake 15 minutes more or until a pick comes out clean.
• Cool in pan on a wire rack for 15 minutes; remove loaf from pan to wire rack to cool completely.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center.
• In small bowl, whisk eggs. Whisk in oil, vanilla and banana.
• Pour wet ingredients over dry and stir just until moistened.
• Fold in peaches. Do not over mix.
• Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar.
• Bake 40-50 minutes or until tootpick comes out clean.

SPICED PEACH BREAD

Steps:

• Blend all ingredients together by hand until moistened.
• Bake in a greased and floured bread pan at 350-375 for 60-70 minutes.