Peach Loaves Food

PEACH LOAVES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, combine egg, buttermilk, butter, orange peel, peaches, and brown sugar.
• Add peach mixture to dry ingredients and stir just until moistened; stir in nuts.
• Spoon mixture into 2 (8x4) loaf pans that have been sprayed with nonstick cooking spray.
• Bake for 50-60 minutes.

PEACH RICOTTA MINI LOAVES

Steps:

• Preheat oven to 350F; spray 4 mini loaf pans with a light spray of nonstick cooking spray (or use 1 9x5 loaf pan, if you wish, but you'll need to bake the one loaf longer, likely about 50 minutes) and set aside.
• Sift, through a sieve, the flour, baking powder, baking soda and salt into a mixing bowl; set aside.
• In another mixing bowl, blend together the brown sugar, ricotta, oil, eggs and vanilla; set aside.
• Open tin of peaches and drain very well; set aside 8 slices (which you will need to garnish top of loaves).
• Dice remaining peach slices to make one cup; if using fresh peaches, you will need one cup diced peaches (peel peaches first) plus the slices for garnish.
• If your diced peaches seem wet (they likely will), pat dry with paper towel.
• Add flour mixture to ricotta mixture all at once and stir just until flour is incorporated; do not overstir.
• Stir diced peaches into mixture.
• Divide mixture between the 4 mini loaf pans and smooth tops.
• Place two peach slices atop each, then sprinkle top of each with turbinado sugar, approximately 1/2 tsp per loaf pan.
• Bake in preheated oven for 35-40 minutes, until tops are golden brown and a tester inserted in centre of loaves comes out clean.
• Let cool in pans for 20 minutes, then remove loaves from pans and let cool completely on a rack.