Nutty Peach Quick Bread Recipes
PEACH BREAD
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
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
PEACHIE PEACH PECAN NUT BREAD
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
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
NUTTY PEACH QUICK BREAD
A crunchy topping of brown sugar and oats covers these mini loaves that have little chunks of peaches throughout. "You can substitute three peeled and diced pears or 1-1/2 cups fresh blueberries, raspberries or blackberries for the peaches," suggests Ron Gardner of Grand Haven, Michigan.
Provided by Taste of Home
Time 1h5m
Yield 3 mini loaves.
Number Of Ingredients 17
Steps:
- In a large bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in honey and vanilla. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with milk. Fold in peaches and pecans., Spoon into three greased 5-3/4x3x2-in. loaf pans. Combine the oats and brown sugar; sprinkle over batter and gently press in. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 20 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 235 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 167mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHY PEACH BREAD
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
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.
PEACH NUT BREAD
Make and share this Peach Nut Bread recipe from Food.com.
Provided by LizCl
Categories Quick Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Sift dry ingredients; set aside.
- Cream butter and sugar;add eggs and orange extract, beat well.
- Stir in buttermilk and mashed drained canned peaches.
- Add the dry ingredients, mixing until all dry particles are moistened.
- Fold in nuts.
- Pour batter into a greased and floured 9 X 5 inch loaf pan.
- Bake at 350 degrees for 50-60 minutes.
Nutrition Facts : Calories 308.2, Fat 14.5, SaturatedFat 5.2, Cholesterol 53.7, Sodium 382.4, Carbohydrate 39.5, Fiber 2.1, Sugar 17.3, Protein 6.6
SPICY PEACH NUT BREAD
This was on the back of a Pillsbury flour bag and was a winner of the 26th Bake-Off, 17 years ago! It's easy to put together and is really delicious!
Provided by Leslie in Texas
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Generously grease and flour a 9x5 or 8x4 inch loaf pan with solid shortening.
- In large bowl, blend all bread ingredients at low speed with an electric mixer, until moistened.
- Beat 2 minutes at medium speed, scraping bowl occasionally.
- Stir pecans and raisins into batter.
- Pour batter into prepared pan.
- Bake in a preheated 350 degree oven for 60-70 minutes, until a toothpick inserted in center comes out clean.
- Immediately remove from pan and cool completely.
- Glaze: mix all glaze ingredients together, thinning with a little more milk to get the desired consistancy; drizzle over completely cooled peach bread.
- Wrap tightly and store in the refrigerator.
Nutrition Facts : Calories 3026.2, Fat 114.7, SaturatedFat 25.2, Cholesterol 486.2, Sodium 2837.6, Carbohydrate 464.9, Fiber 17.6, Sugar 258.5, Protein 49.3
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