Spicy Peach Nut Bread Food

PEACHIE PEACH PECAN NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

SPICED PEACH BREAD

Steps:

• Preheat oven to 350F Lightly butter a 9x5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing.
• Put the brown sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes. Make sure to get all the lumps out of the sugar.
• Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes. The batter will be light and fluffy.
• Whisk together the flour, baking powder, salt and spices and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don't over beat. Fold in the peaches.
• Turn the batter into your prepared pan. Spread out evenly, and sprinkle the top lightly with sparkling sugar. You can use regular granulated or raw sugar if you like.
• Bake on the center rack for 50-55 minutes, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
• Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles. You can slice while it's still warm, or wait for it to cool.

PEACH NUT BREAD

Steps:

• Sift dry ingredients; set aside.
• Cream butter and sugar;add eggs and orange extract, beat well.
• Stir in buttermilk and mashed drained canned peaches.
• Add the dry ingredients, mixing until all dry particles are moistened.
• Fold in nuts.
• Pour batter into a greased and floured 9 X 5 inch loaf pan.
• Bake at 350 degrees for 50-60 minutes.

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.

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.

SPICY PEACH NUT BREAD

Steps:

• Generously grease and flour a 9x5 or 8x4 inch loaf pan with solid shortening.
• In large bowl, blend all bread ingredients at low speed with an electric mixer, until moistened.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Stir pecans and raisins into batter.
• Pour batter into prepared pan.
• Bake in a preheated 350 degree oven for 60-70 minutes, until a toothpick inserted in center comes out clean.
• Immediately remove from pan and cool completely.
• Glaze: mix all glaze ingredients together, thinning with a little more milk to get the desired consistancy; drizzle over completely cooled peach bread.
• Wrap tightly and store in the refrigerator.