Spiced Peach Bread
"Simple and easy"
photo by Leslie in Texas
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 2 cups flour
- 2⁄3 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄8 teaspoon ground cloves
- 2 tablespoons soft butter
- 1 (16 ounce) can sliced peaches
- 1⁄2 cup syrup, from peaches
- 2 eggs
directions
- Blend all ingredients together by hand until moistened.
- Bake in a greased and floured bread pan at 350-375 for 60-70 minutes.
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Reviews
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My husband gave me a basket of ripe peaches to take care of, so I found this recipe. I should note that I haven't baked for awhile. After blanching, peeling, and slicing, I had 9/12 cups. This recipe calls for canned peaches, but I forged on anyway. First I increased the recipe by 4. I used whole wheat flour for half, white for the other. I beat the eggs and butter together first, and since I like spicy peaches, I doubled the cinnamon, added nutmeg, used allspice in place of the cloves, and substituted 3 T fresh ginger (in the squeeze bottle) for the dried. When I started mixing the eggs&butter into the dry ingredients (still hadn't added the peaches) it seemed too dry, so I quickly mashed 2 cups of the peaches to hopefully take the place of the syrup I didn't have. Tasted the mix and realized I'd forgotten the sugar. I reached for the jar and found I was 1 1/2 cups short. <br/><br/>At this point I went into What-The-Hell mode. I dumped in the sugar I had, added all the remaining peaches, and dug deep into my overflowing bowl with my big spoon trying to stir it all. I was thinking that the chickens would enjoy it when I roughly divided it between two 8" square pans and one 9X 13. It looked fairly wet but tasted ok. Baked it and--it's pretty darn good! I don't recommend my method, but the recipe certainly stood up to abuse and produced a decent fruit bread. I'll be freezing it in portion sizes for breakfast. Thanks!
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I made this for my Mah Jong ladies luncheon yesterday and everyone LOVED it! I chopped the peaches and thought this was very moist. I think this is a recipe I used years ago and lost, so thanks for posting this here! Easy and delicious!! -
Finally tried this recipe after printing it ages ago. Liked the fact it was low in sugar and fat. I used peaches with no sugar added, (recommend chopping peaches) It was done baking in 50 minutes. I was not thrilled with it the first day but, after sitting overnight in a ziploc it became very moist. Needs a little more spice next time. Thanks, will try it again and play around with it a little.
Tweaks
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My husband gave me a basket of ripe peaches to take care of, so I found this recipe. I should note that I haven't baked for awhile. After blanching, peeling, and slicing, I had 9/12 cups. This recipe calls for canned peaches, but I forged on anyway. First I increased the recipe by 4. I used whole wheat flour for half, white for the other. I beat the eggs and butter together first, and since I like spicy peaches, I doubled the cinnamon, added nutmeg, used allspice in place of the cloves, and substituted 3 T fresh ginger (in the squeeze bottle) for the dried. When I started mixing the eggsandbutter into the dry ingredients (still hadn't added the peaches) it seemed too dry, so I quickly mashed 2 cups of the peaches to hopefully take the place of the syrup I didn't have. Tasted the mix and realized I'd forgotten the sugar. I reached for the jar and found I was 1 1/2 cups short. <br/><br/>At this point I went into What-The-Hell mode. I dumped in the sugar I had, added all the remaining peaches, and dug deep into my overflowing bowl with my big spoon trying to stir it all. I was thinking that the chickens would enjoy it when I roughly divided it between two 8" square pans and one 9X 13. It looked fairly wet but tasted ok. Baked it and--it's pretty darn good! I don't recommend my method, but the recipe certainly stood up to abuse and produced a decent fruit bread. I'll be freezing it in portion sizes for breakfast. Thanks!
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
