PEACH PIE QUICK BREAD
This recipe can be doubled or tripled, depending on the amount you need. It is a great hostess gift, and is fantastic warm. It does crumble a bit when cut warm, but will slice beautifully the next day.
Provided by FloridaGrl
Categories Quick Breads
Time 1h18m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Heat chopped pecans in a small non-stick skillet over medium-low heat,stirring often 5 to 8 minutes or until toasted.
- Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar,oil,and eggs. Gradually add sugar mixture to flour mixture,beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8x4inch)greased loaf pans.
- Bake at 350 for 45 minutes;shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted into the center comes out clean. Cool loaves in pans on a wire rack 10 minutes. Remove from pans to wire rack, cool 15 minutes.
Nutrition Facts : Calories 2669.5, Fat 129.9, SaturatedFat 12, Cholesterol 279, Sodium 1904.5, Carbohydrate 351.6, Fiber 10.4, Sugar 202.8, Protein 33.8
PEACH PIE FILLING BREAD
My mom (88) gave me this recipe and has been begging me to make it. It is the new craze in her small town. She said this is the best recipe she has ever had and that it beats anything peach she has ever eaten, including peach cobbler.
Provided by Traderjosie
Categories Quick Breads
Time 31m
Yield 2 loaves, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Heat pecans 5-8 minutes to toast them.
- Mix sugar, oil and eggs together in mixer.
- Stir flour, soda, salt and lemon rind together.
- Gradually add to oil and sugar mixture. Beat at low speed.
- Add Vanilla, Peach Pie Filling and pecans.
- Pour into 2 8"x4" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
- Joanne in Maricopa, Arizona.
Nutrition Facts : Calories 890.8, Fat 43.4, SaturatedFat 3.9, Cholesterol 105.8, Sodium 633.7, Carbohydrate 117.2, Fiber 3.5, Sugar 67.8, Protein 11.3
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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
SPICED PEACH PIE
This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.
Provided by Ellis Harlan
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
- Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
- Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
- Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
- Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
- Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
- Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
- Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
- Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g
PEACH-FILLED PASTRIES
When your family has a taste for pie but time is ticking away, make this fast and fruity dessert. For a tasty twist, use cherry pie filling instead.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, unfold pastry and roll to 3/8-in. thickness. Cut along fold lines into three pieces. Cut each piece in half widthwise; place on an ungreased baking sheet. , Beat egg white and water; brush over pastry. Sprinkle with sugar. Bake at 400° for 9-11 minutes or until golden brown. Cool on a wire rack., Split each pastry in half horizontally. Combine pie filling and extract; spoon over bottom halves of pastries. Top with whipped topping and pastry tops.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 4g fiber), Protein 5g protein.
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- Heat chopped pecans in a small nonstick skillet over medium-low heat, stirring often, 5 to 8 minutes or until toasted.
- Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar, oil, and eggs. Gradually add sugar mixture to flour mixture, beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8- x 4-inch) loaf pans coated with cooking spray for baking.
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