Peachypecanbread Recipes

PEACHIE PEACH PECAN NUT BREAD

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.

PEACH PECAN BREAD

Steps:

• Drain peaches, reserving 1/4 cup syrup.
• Finely chop 1 cup peaches; set aside.
• In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice.
• Cover; blend just until smooth.
• Stir together dry ingredients.
• Add egg mixture; stir just until moistened.
• Fold in reserved peaches and nuts.
• Turn into a greased 8x8x2 inch loaf pan.
• Bake at 350 degrees for 1 hour.
• Spread with peach preserves.
• Cool in pan 10 minutes; remove and cool on rack.

JUST PEACHY BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
• Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
• Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.

PECAN SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

PEACHY PEACH BREAD

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.

HEAVENLY PEACH BREAD

Steps:

• Simmer diced peaches with Schnapps or peach nectar until peaches are tender, about 5 to 8 minutes. Remove from heat, add vanilla, and set aside.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, blending well.
• In another bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Add dry ingredients to the creamed mixture, alternating with peach mixture. Mix just until blended.
• Spread batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350° for about 55 to 65 minutes, until a toothpick inserted in center comes out clean.
• Cool on a rack in pan for 10 minutes; remove to cool completely.

ROASTED PEACHES WITH PECAN SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Butter a 5-by-9-inch loaf pan. Place 8 tablespoons butter, 1/4 cup brown sugar, and the granulated sugar in an electric mixer. Beat until light and creamy, about 4 minutes. Add flour, pecans, salt, and 1/2 teaspoon vanilla; beat for 5 minutes. Transfer dough to prepared pan, and spread evenly. Score dough into four bars, and prick the surface decoratively with a fork.
• Bake until shortbread looks dry, about 1 hour. Transfer pan to a wire rack to cool. Increase oven temperature to 375 degrees.
• Meanwhile, place remaining 2 tablespoons butter, remaining 1/2 cup brown sugar, and 3 tablespoons water in a 9-by-13-inch glass baking dish. Place in oven until sugar is dissolved, about 6 minutes. Remove from oven; whisk in remaining 1/2 teaspoon vanilla and liqueur. Place peaches in dish, cut side down; bake until tender, about 15 minutes. Cool in pan on a wire rack. Slip off peach skins. Turn shortbread out of pan, cut along the scored lines, and serve with the peaches.