We bought a box of 12 peaches the other day. When they all got ripe
at once, we found two recipes from the bread-bakers archives. Both
were very good.
A 1998 recipe: https://bread-bakers.com/msgs/v098n004/msg00031.html
* Exported from MasterCook *
Bread, Spiced Peaches
Recipe By :Tootie's Special Recipe collection
Serving Size : 18 Preparation Time :0:00
Categories : Bread Posted
Quickbread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
240 grams all-purpose flour -- (2C)
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground mace
1 cup sugar
1/2 cup butter -- room temperature
2 large eggs -- room temperature
1 1/2 teaspoons vanilla extract
3 peaches -- peeled and diced (2C)
1/2 cup slivered almonds -- toasted and chopped
Preheat oven to 350F. Spray or butter and lightly dust a 9 x 5 x 4
inch loaf pan. In a small bowl, stir together flour, baking powder,
salt, and spices.
In a large bowl, with mixer, cream together sugar and butter for 2
minutes, or until light and fluffy. One at a time, add eggs, beating
well after each addition. Beat in vanilla until blended. Stir in
flour mixture just to combine. Stir in peaches and almonds. Batter
will be very stiff.
Scrape batter into prepared pan and spread evenly. Press down to get
air bubbles out of the bottom of the pan. Bake for 55 to 65 minutes,
or until a cake tester inserted in center comes out clean.
Remove pan to a wire rack. Cool for 10 minutes before removing bread
from pan; finish cooling on rack. Store completely cooled bread in an
airtight container in refrigerator. Allow bread to reach room
temperature before serving.
*To remove peach skins, dip peaches into boiling water for 30 seconds
and then into ice water. Peel off skin with a small paring knife.
*TO toast almonds, pl;ace then in a single layer on a baking sheet
and bake at 350F for 5 to 7 minutes, shaking a couple of times, until
nuts are lightly browned.
***Tootie Notes: I purchased a jar of spiced peaches, omitted the
spices and prepared as above. Be sure to drain the peaches well. This
turned out just dandy. Another little secret: bake in a bunt pan well
sprayed. Take enough of the spiced peach juice from the jar and mix
with powdered sugar to make a glaze. When bread is cool, poke holes
in the top with a toothpick and drizzle the glaze over the bread.
When it soaks into the bread, eat a piece and fall out dead. YUMMY!
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 177 Calories; 8g Fat (39.5%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
37mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 1998 - 0113
2020 - 0904
************
This one from 2016: https://bread-bakers.com/msgs/v116n012/msg00003.html
The original version of this recipe specified baking for 15 min, which
is much too short. Directions are fixed here and in the archives.
* Exported from MasterCook *
Muffins, Peach Banana
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
2 large eggs
1/4 cup oil
2 ripe bananas -- mashed
1 ripe peach -- diced
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups flour
Preheat oven to 350F. Line a muffin tin with 12 cupcake liners.
Beat together the eggs and sugar for about 3 minutes. Then add in
oil, bananas, peaches and vanilla. Mix until all combined.
In a separate bowl combine the dry ingredients.
The salt, pumpkin pie spice, baking soda, baking powder and flour.
Slowly add the dry ingredients into the wet and mix until combine, be
careful not to over mix.
Pour the batter into each liner until it's about 3/4 of the way full.
Bake at 350F for 25 minutes until toothpick comes out clean.
Source:
"myroyalkitchen.com"
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Per Serving (excluding unknown items): 165 Calories; 6g Fat (30.4%
calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber;
35mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2013 - 0930