Grannys Breakfast Peach Bread Recipes

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PEACH BREAD



Peach Bread image

Use canned peaches to make this quick bread recipe for a cinnamon-accented loaf perfect for the holiday table.

Provided by Janie

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

3 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups diced canned peaches, drained
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
  • In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
  • Bake for about 1 hour, or until a tester inserted in the center comes out clean.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 31.7 g, Cholesterol 23.3 mg, Fat 11.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 179.7 mg, Sugar 19 g

GRANNY'S BREAKFAST PEACH BREAD



Granny's Breakfast Peach Bread image

Moist and yummy this recipe is a bit healthier than the standard sweet bread recipe. I always double the recipe and make some mini loaves to share with teachers, neighbors etc. This is super excellent with a fat free whipped cream cheese spread with a little fruit and/or honey blended in.

Provided by sassafrasnanc

Categories     Quick Breads

Time 1h20m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1/4 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon allspice
1 egg, beaten
1 (8 ounce) carton lemon low fat yogurt
1/3 cup skim milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups fresh peaches (peeled, pitted and sliced)
cooking spray

Steps:

  • Preheat oven to 350 degrees.
  • Combine first nine ingredients in a large bowl, stirring well.
  • Make a well in the center of dry ingredients.
  • Combine egg, yogurt, milk, oil and vanilla in small bowl, stir well.
  • Add liquid ingredients to dry ingredients stirring just until moistened.
  • Blend peaches in food processor until smooth and fold into the rest of ingredients.
  • Coat 8 1/2 x 4 1/2 x 3 inch loaf pan with cooking spray.
  • Spoon mix into pan and bake for approximately 1 hour or until toothpick inserted into center comes out clean.
  • Cool in pan 10 minutes and then remove and place on wire rack to continue cooling.
  • Cut into 1/2 inch slices when ready to serve.

Nutrition Facts : Calories 142.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 13.9, Sodium 139, Carbohydrate 22.2, Fiber 1.6, Sugar 7.9, Protein 4

TIPSY PEACH BREAD



Tipsy Peach Bread image

Make and share this Tipsy Peach Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 14

1 (16 ounce) package frozen sliced peaches, thawed (or can use fresh when in season)
1/2 cup rum
1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large egg, beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup chopped almonds (optional)

Steps:

  • In a large saucepan, over medium-high heat, add peaches and rum; cook, stirring often, for 15 minutes or until peaches are tender.
  • Pour peach mixture into the container of a blender; process until smooth.
  • In a large bowl, mix together flour and next 7 ingredients.
  • Add in peach mixture, egg, melted butter, and vanilla; mix well.
  • Add almonds if desired and stir to combine.
  • Pour batter into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.
  • Bake at 350 degrees for 30 minutes; cover with foil to prevent over-browning and bake 15 minutes more or until a pick comes out clean.
  • Cool in pan on a wire rack for 15 minutes; remove loaf from pan to wire rack to cool completely.

Nutrition Facts : Calories 2656.2, Fat 42.4, SaturatedFat 23.9, Cholesterol 303.1, Sodium 3134.2, Carbohydrate 479.3, Fiber 14.9, Sugar 302.2, Protein 32.2

PEACHY PEACH BREAD



Peachy Peach Bread image

I've been cooking and baking since I was 6 years old and have become an avid recipe collector. This fruity bread is an appetizing addition to breakfast or brunch.

Provided by Taste of Home

Time 55m

Yield 2 mini loaves.

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can (15-1/4 ounces) sliced peaches
2 large eggs
6 tablespoons butter, melted
3/4 cup chopped pecans
Peach preserves

Steps:

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 290mg sodium, Carbohydrate 45g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

GRANNY'S WHITE BREAD



Granny's White Bread image

This is the only bread recipe I use! It's very basic and always great. I grew up on it, so I continue to make it in memory of my special Granny! Enjoy this with your kids or grandkids and make some memories! God bless!

Provided by Tina Leany

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 36

Number Of Ingredients 8

1 cup milk
⅓ cup margarine
⅓ cup white sugar
4 teaspoons salt
3 cups warm water (110 degrees F/45 degrees C)
1 cup dry potato flakes
2 (.25 ounce) packages active dry yeast
10 cups all-purpose flour

Steps:

  • Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes.
  • Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans.
  • Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled.
  • Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 29.9 g, Cholesterol 0.5 mg, Fat 2.2 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 282.9 mg, Sugar 2.3 g

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