Peach Bread Food

YUMMY PEACH BREAD PUDDING

Steps:

• Preheat oven to 350°F Butter a 13x9 inch glass baking dish.
• Cut bread into 1-inch cubes. (you should have 10-12 cups); spread in baking dish. Add peaches and toss gently to combine. In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with spatula to coat in liquid. Let stand at room temperature for about 10 minutes ir until bread is soaked through.
• Bake for about 55 minutes or until puffed, golden and a knife inserted in center comes out clean. Serve hot or warm.
• COOKING TIP: Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring.
• FOR THE ADVENTUROUS: Add 1 cup chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavored whipped cream, vanilla ice cream or lemon yogurt.

CINNAMON PEACH BREAD

Steps:

• Preheat oven to 350 degrees. Dice the peaches into small bite size peaches. You may peel them if you want, but I did not.
• In a large bowl, using a hand mixer, beat the softened butter and 1/2 cup turbinado sugar until combined. To this, add in an egg one at a time, beating them in until combined. Add in the whole milk and vanilla extract and beat until combined. Lastly, gently stir in the freshly diced peaches with a wooden spoon.
• Using a sifter, add in the all purpose flour, cinnamon, baking powder, baking soda and a pinch of salt. Mix gently to combine with the wooden spoon, making sure you don't overmix!
• Grease a 9x5 loaf pan or add parchment paper. Gently add the bread mix into the loaf pan. On top, add a generous sprinkle of turbinado sugar to ensure that you have a crunchy topping!
• Bake at 350 for 50-55 minutes or until a toothpick comes mostly clean (a few crumsb are okay). Let it cool in the pan for 3-5 minutes. Remove and place on a wire cooling rack.
• Once the bread has fully cooled down, mix 1/4 cup of powdered sugar and a tsp of milk (or more if needed) to make your powdered sugar glaze. If it's too thick, add more milk. Too thin? Add more powdered sugar!
• Generously drizzle the glaze on top of the bread and serve! Best with a dab of butter and a drizzle of honey! Enjoy!

PEACH OATMEAL QUICK BREAD

Steps:

• Drain peaches; cut into small pieces; set aside.
• In mixing bowl, stir together flour, sugar, baking powder, salt, baking soda and cinnamon.
• Add oats and peaches.
• Stir lightly to coat peaches.
• Beat eggs well; combine with milk and oil.
• Add to flour mixture, stirring just until dry ingredients are moistened.
• Pour into greased (or sprayed) 9x5x3-inch loaf pan.
• Bake in 350F oven for 1 hour, or until a toothpick inserted near center of bread comes out clean.
• Cool in pan for 10 minutes.
• Transfer to cooling rack and cool completely.
• Wrap in foil.

PEACHY PEACH BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
• In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
• Bake for about 1 hour, or until a tester inserted in the center comes out clean.

PEACH BREAD

Steps:

• 1. Preheat oven to 350. Spray a 9×5 loaf pan with cooking spray. 2. Cream the butter . Gradually add sugar and mix to combine well. Add eggs, one at a time, beating well after each addition. Stir in yogurt and diced peaches. 3. Combine flour, salt, baking soda, nutmeg, and cinnamon together in medium bowl. Add ginger, if using. Add the wet mixture to the dry, stirring until just blended. 4. Spoon batter into prepared loaf pan. Place peach slices across top of batter, in decorative pattern. Bake at 350 for 45-50 minutes, until a toothpick inserted into the center comes out clean. 5. Cool in pan for 10 minutes on wire rack. Remove loaf from pan and let cool completely before slicing.