Peach Bread

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Driving home last week I saw the sign on the side of the road that we’ve been waiting for, Peaches! There are several places we can get peaches locally, but the best ones come from just down the road at Howard’s Farm. Huge, sweet, and juicy peaches. So of course we had to stop and get some. One of my favorite things to make with fresh peaches is this peach bread recipe. Fast, easy to make, and absolutely delicious. The perfect breakfast bread or dessert if you put the glaze on it.

I found this recipe, as usual, while perusing Pinterest looking for ideas of something else I could make for breakfast. This is a recipe from Tastes of LIzzy T. I’ve only briefly wandered around her blog, but I need to spend some time there. She has a ton of yummy looking recipes including a cranberry pecan bread my Momma would probably love. I’m bad for finding amazing sites when looking for a recipe and not exploring what else they have on there.

Here’s what you will need for the bread

• 2 cups diced peaches
• sugar
• milk or almond milk
• sugar
• canola oil
• 1 egg
• vanilla extract
• all purpose flour
• baking powder
• salt

Start off by cutting up your peaches to make sure you have enough

I only needed two peaches to get 2 cups, but that was because I had to cut up some for my daughter too. I cannot cut up a peach in the house without cutting some for her. My son decided the first thing he was going to consent to trying was peaches, so it looks like my husband is the odd man out on this one. We’re a peach loving family except for him.

The recipe calls for the peaches to be diced. I left mine in decent sized chunks. However, you cut them to the size you prefer in your bread. Just remember large chunks means there won’t be as many in your bread and smaller chunks get dispersed throughout better. Peel the peach, remove bad spots and the pit, and then any hard strings you come across. You know you’ve got a good peach when you finish cutting it up and are left with a juicy mess to clean up.

Time to make the batter but don’t forget to preheat your oven

Preheat the oven to 350 degrees and find your 9×5 loaf pan. Grease the sides with Crisco and sprinkle flour over top of it. Make sure to tilt the pan around the cover all the greased sides and lightly bang it on the counter to knock off any extra. Dump any excess flour in the trash can.

This recipe comes together quickly; which is very helpful as my youngest learned to crawl and a week later started pulling up to stand. You will need two medium sized bowls to mix together wet ingredients in one and dry ingredients in the other. In one bowl, stir together 3/4 cup sugar, 1/2 cup milk, 1/2 cup oil, 1 large egg, and 1 teaspoon vanilla extract. This recipe works well with dairy free ingredients, so I used almond milk. I typically bake with canola oil, but you can use vegetable oil or coconut oil if you prefer. Coconut oil may give the recipe a slight coconut flavor.

In your other bowl, mix together 2 cups all purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. You’re almost done! Add the dry ingredients to the wet ingredients and stir until just combined. If you’re in a rush you can skip the second bowl and add the dry ingredients directly to the wet ingredients. If you do this just be very careful not to overmix it. The more you stir the tougher the bread will end up. You want to stop when it’s just combined. You’re going to fold the peaches into it in a minute so don’t worry if it’s a little lumpy.

Time for the peaches! Hopefully you didn’t snack on them all and have to cut more… yeah they were just too hard to leave alone.

Gently fold in the peaches and tah-dah it’s ready! See I told you it was fast and easy.

Pour the batter into the prepared loaf pan and you’re all set. It won’t be long before you smell yummy peach bread cooking in the oven. Place the loaf on the middle rack and then the hard part starts…. waiting!

The recipe says to cook the loaf for 55-60 minutes. Mine took 65 minutes before a toothpick inserted in the center came out clean. I have a difficult time with large loaves. I either get them all the way done and they’re on the dry side or they are nice and moist but have gooey spots. This loaf came out ok but is just a smidge on the done side. So when you hit the 60 minute mark if your toothpick is coming out slightly wet be very careful if you put it back in for longer.

Now just let it sit and cool for 15 minutes before you turn it out to finish cooling. If you can, wait to let it cool before you have to cut it and try it. I have to say it is really good when it’s still warm. And you’re done! Wasn’t that fast!

So you think you want to try the glaze? Here’s what you need to do.

I have never made the glaze. We always eat it just as it is. However, if you want to go that route here’s what you need to do. Let the bread cool completely. Then in a small bowl combine 2 cups powdered sugar, 2 Tablespoons melted butter, 1/2 teaspoon vanilla extract, and 1/3 cup finely diced peaches. When you dice up these peaches make sure to drain any extra juice that pools up after you cut them up. Mix this until it is smooth. If it is not to a consistency that you want you can add 1-2 Tablespoons heavy cream or milk. However, you’re going to want to add this a little at a time so as not to get it too runny. You can always add more but you can’t take it away. Once you’ve got it how you want it, just spread it on the bread and there you go. If you add the glaze let me know how it did. I may have to try it out.