Harvest 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

HARVEST BREAD



Harvest Bread image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 16

Number Of Ingredients 12

1 can (8 ounces) crushed pineapple in juice, drained and juice reserved
1/4 cup fat-free cholesterol-free egg product or 1 egg
2 tablespoons canola or soybean oil
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup walnuts, chopped

Steps:

  • Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g

GOLDEN HARVEST BREAD



Golden Harvest Bread image

Enjoy this delicious bread made using pineapple, carrot and walnut - a tasty treat for a breakfast or snack!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 2h35m

Yield 16

Number Of Ingredients 12

1 can (8 oz) crushed pineapple in juice, undrained
2 tablespoons canola oil
1 egg
1 1/4 cups whole wheat flour
3/4 cup packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup shredded carrots (1 1/2 medium)
1 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
  • In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.

Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 15 g, TransFat 0 g

PEACH COBBLER BREAD



Peach Cobbler Bread image

I developed this recipe to take advantage of our wonderful Georgia peaches. My husband, Andy, says it tastes just like peach cobbler.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 15

1/3 cup butter, softened
1 cup sugar
2 large eggs
1/3 cup water
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup diced peeled peaches
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
TOPPING:
2 tablespoons chopped pecans
2 tablespoons brown sugar

Steps:

  • In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in water and extracts. Stir in peaches. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans. , Pour into a greased 9x5-in. loaf pan. Combine topping ingredients; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 182 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 206mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

HARVEST PEACH BREAD



Harvest Peach Bread image

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

Provided by Dicewoman

Categories     Breads

Time 1h10m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 12

6 large peaches, pitted, peeled & pureed
1 small peach, pitted, peeled and diced
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon clove (optional)
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar (or Splenda)
1/4 cup oil

Steps:

  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
  • Combine pureed peaches and sugar.
  • Add oil, eggs and vanilla extract. Mix well.
  • Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
  • Fold in diced peach.
  • Pour batter into greased 9 X 5 loaf pan.
  • Bake at 350 for 50 minutes.
  • Cool, cut and enjoy!

Nutrition Facts : Calories 240.8, Fat 7, SaturatedFat 1.1, Cholesterol 37.2, Sodium 213.4, Carbohydrate 41, Fiber 2.6, Sugar 20.1, Protein 4.9

HARVEST PEACH BREAD



HARVEST PEACH BREAD image

Categories     Bread     Fruit     Dessert     Bake     Vegetarian

Yield Makes 1 Loaf (10-12 servings)

Number Of Ingredients 13

6 large peaches, pitted, peeled & pureed (or 2 cups of pureed frozen or canned peaches)
1 small peach, pitted, peeled and diced (or 1/3 cup of diced frozen or canned peaches)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
2 eggs
1 teaspoon vanilla extract
1/2 cup white sugar (or Splenda)
1/4 cup firmly packed brown sugar
1/4 cup oil

Steps:

  • Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside. Combine pureed peaches and sugar. Add oil, eggs and vanilla extract. Mix well. Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added. Fold in diced peach. Pour batter into greased 9 X 5 loaf pan. Bake at 350 for 50 minutes. Cool, cut and enjoy!

PEACH BREAD



Peach Bread image

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

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h45m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
3 eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 cups sliced fresh peaches
3 tablespoons frozen orange juice concentrate, thawed
1 teaspoon vanilla extract

Steps:

  • Cream butter; gradually add sugar, mixing well.
  • Add eggs, one at a time, beating well after each addition.
  • Mix together next 5 ingredients; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.
  • Stir in orange juice concentrate and vanilla.
  • Pour batter into a greased and floured 9 x 5 x 3-inch loafpan.
  • Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes.
  • Remove from loafpan and cool completely.

Nutrition Facts : Calories 273.4, Fat 9.2, SaturatedFat 5.3, Cholesterol 66.8, Sodium 377.8, Carbohydrate 43.1, Fiber 1.4, Sugar 20.6, Protein 5

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.

PEACHIE PEACH PECAN NUT BREAD



Peachie Peach Pecan Nut Bread image

Now that the peach season is here, this recipe is really good for using those fresh peaches. When the season is over, just use canned peaches for the same delicious bread. This was a big hit at our Tennis Round Robin Day. I like using a mixture of walnuts and hazelnuts.

Provided by PJ's kitchen

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

1 ½ cups white sugar
½ cup butter
2 eggs
2 ½ cups pureed peaches
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon almond extract
1 ¼ cups chopped toasted pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
  • Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

Nutrition Facts : Calories 203.4 calories, Carbohydrate 26.6 g, Cholesterol 30.8 mg, Fat 10.1 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 157 mg, Sugar 16.3 g

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