RCI-BR.003.0314.001
Peach Bread
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- 2 cups
- ¼ tsp
- 1 tsp
- 2 unit
- 1 cup
- 1 tsp
- + 6 tbsp sugar1½ cups
- ½ cup
- 1 tsp
Method
1
Preheat oven to 350°F (175°C). Grease a standard loaf pan with shortening or cooking spray.
2
Combine the 2 cups plain flour, 1 tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon in a large bowl. Whisk together and set aside.
3
In another bowl, cream together ½ cup shortening and 1½ cups sugar until light and fluffy, about 2-3 minutes.
4
Beat in the 2 eggs one at a time, then add 1 tsp vanilla extract. Mix until fully combined.
5
Gently fold the dry flour mixture into the wet ingredients until just combined; do not overmix.
6
Fold the 3 cups sliced fresh peaches and 1 cup finely chopped pecans into the batter until evenly distributed.
7
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8
Bake in the preheated 350°F oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
60 minutes
9
Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.