Peach Bread Recipe Paula Deen

Southern Peach Bread with Fresh Peaches

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• Directions – Here’s How to Make This Recipe
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1. Fresh peaches– are the star of this show. Elberta freestone peaches from South Georgia are my favorite, but you can use whatever type you can find in your area.
2. Granulated sugar– although this is called bread, sugar gives it a sweet taste, and I think it is closer to a coffee cake consistency.
3. All-purpose flour– is the base of most bread recipes and provides structure.

1. Fresh peaches– are the star of this show. Elberta freestone peaches from South Georgia are my favorite, but you can use whatever type you can find in your area.
2. Granulated sugar– although this is called bread, sugar gives it a sweet taste, and I think it is closer to a coffee cake consistency.
3. All-purpose flour– is the base of most bread recipes and provides structure.
4. Vegetable oil – helps to keep this bread moist. I always use peanut oil, but any neutral-flavored vegetable oil will work.

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People also askHow do you make Georgia Peaches bread?A sweet, dense quick bread chock full of sweet Georgia peaches. Grease a 9 x 5-inch bread pan with butter, then dust with sugar (or flour). Set aside. Preheat the oven to 350 degrees. Whisk together flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Set aside.www.thatskinnychickcanbake.com/southern-peach-bread/

WebGrease a 9 x 5-inch bread pan with butter, then dust with sugar (or flour). Set aside. Preheat the oven to 350 degrees. Whisk …

Rating: 4.1/5(50)
Calories: 300 per servingCategory: Bread, Breakfast/Brunch, SnackRating: 4.5/5(93)
Total Time: 1 hr 30 minsCategory: BreadCalories: 287 per serving1. Grease a 9 x 5-inch bread pan with butter, then dust with sugar (or flour). Set aside.
2. Preheat the oven to 350 degrees.
3. Whisk together flour, salt, baking powder, brown sugar, allspice, nutmeg, and cinnamon in a large bowl. Set aside.
4. Whisk together the eggs, oil, and milk. Stir into dry ingredients. Do not over-mix. Fold in the peaches.
Rating: 5/5(17)
Category: DessertCuisine: AmericanTotal Time: 3 hrsRating: 4.4/5(93)
Total Time: 1 hr 20 minsCategory: Muffins, Scones & Quick BreadsCalories: 238 per serving5. Preheat oven to 325° F.
6. Lightly spray the insides of two smaller loaf pans - I use these 8" x 4" loaf pans with 3/4-pound capacity, which is a slightly smaller version than the regular 8" x 4" loaf pans with a 1-pound capacity. But this slightly smaller size is my favorite - I've been baking with them "forever". Set prepared pans aside.
7. In large mixing bowl, stir together flour, baking powder, cinnamon, and salt. In a medium mixing bowl, beat eggs. Stir in sugar, oil, and vanilla.
8. Add egg mixture to dry ingredients, stirring until just moistened, taking care to not over mix. Fold in nuts and 2 cups of the peaches. Spoon batter into the prepared pans - and then add remaining 1/4 c. peach pieces to top of batter, pressing them in just a bit. Bake for 55 to 60 minutes, or until a wooden toothpick inserted near the center of each loaf comes out just barely clean. My 3/4-pound capacity pans are slightly smaller than a regular 8" x 4" size with a 1-pound capacity, so you may need to adjust baking time according to your own pan size. Cool in the pans on wire racks for 10 minutes. Then loosen edges with a bread knife and remove loaves from pans. Cool completely on wire racks. Wrap and store overnight for easier slicing.

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