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
PEACH COBBLER BREAD
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
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.
SOUTHERN BREAD PUDDING
The simplicity of this bread pudding is what makes it so delicious. It's a classic custard dessert passed down through generations.
Provided by ban_the_circus
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.
- Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.
- Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.
- Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 40.8 g, Cholesterol 111.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 7 g, Sodium 215.2 mg, Sugar 29.1 g
SOUTHERN PEACH BREAD
Steps:
- Preheat oven to 350 degrees and spray 3 mini loaf pans *or 1 large loaf pan
- In a medium bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract.
- Stir in the flour, baking soda, and salt....mixing until just combined.
- Pour batter evenly into prepared pans.
- Place pans in preheated oven and bake for 25-30 minutes if mini loaves, 50-55 minutes if large loaf.
- Remove from oven and allow to cool slightly before slicing and enjoying!
Nutrition Facts : Calories 304 kcal, Carbohydrate 33 g, Protein 4 g, Fat 18 g, SaturatedFat 13 g, Cholesterol 48 mg, Sodium 330 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
PEACH PIE
A quick, easy to make American favorite, this Peach Pie recipe is full of flavor and is great served with ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176.6 degrees C).
- Place one crust in the bottom of a 9 inch pie plate.
- Line the pie crust half the peaches.
- Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
- Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
- Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
- Beat egg with water and brush onto crust then sprinkle on sanding sugar.
- Bake at 350 degrees for 45 minutes, or until crust is golden.
- Allow pie to cool in oven after you turn it off.
Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 98 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
PEACH BREAD PUDDING
While searching for a peach recipe I came upon this one that can be made any time of year, using either fresh or frozen peaches. A comforting kind of Southern-style recipe! If using frozen peaches, thaw & sugar them to taste.
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In mixing bowl, beat together first 6 ingredients, eggs through salt.
- In another bowl, combine milk & water, then beat it into the egg mixture.
- In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
- Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
- Remove from oven, cool & serve.
- Refrigerate leftovers.
Nutrition Facts : Calories 226.6, Fat 6.7, SaturatedFat 3.3, Cholesterol 86.9, Sodium 392.1, Carbohydrate 34.5, Fiber 1, Sugar 20.6, Protein 7.6
PEACH BREAD PUDDING WITH BOURBON CARAMEL RECIPE
Bread pudding is often thought of as a winter dessert, but it is just as scrumptious in the summertime when filled with fresh peaches and topped with a boozy caramel sauce. A scoop of vanilla ice cream on top is optional-but highly recommended. A spiked caramel sauce makes this bread pudding truly spectacular. Resist the urge to stir the caramel as it cooks, and watch it closely. Once it starts to brown, it can easily turn too dark and become bitter.
Provided by Southern Living Editors
Categories Puddings
Time 9h30m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- Prepare the Bread Pudding: Whisk together egg yolks, milk, vanilla extract, cinnamon, salt, 2 cups heavy cream, and 2/3 cup granulated sugar in a large bowl until thoroughly combined. Add bread pieces, and toss to coat pieces evenly. Cover and chill 8 to 12 hours to allow bread to absorb the liquid.
- Preheat oven to 350°F. Gently rub peaches under running water to remove fuzz, and chop peaches. (You will have about 6 1/2 cups.) Beat egg whites with an electric mixer on high speed until soft peaks form. Remove soaked bread from refrigerator; stir in 4 tablespoons salted butter pieces and chopped peaches. Fold in whipped egg whites until combined. Transfer mixture to a well-greased (with butter) 13- x 9-inch baking dish or a large cast-iron skillet. Cover loosely with aluminum foil, and bake in preheated oven until it puffs in the center, about 45 minutes. Remove foil, and bake until the top is lightly browned, 25 to 30 minutes.
- Prepare the Bourbon Caramel: Melt 2 tablespoons unsalted butter in a medium saucepan over medium-high; stir in water and 1 cup granulated sugar. Cook, without stirring, until mixture is a medium shade of brown, 4 to 6 minutes. Carefully whisk in 1 cup heavy cream. (Mixture will bubble up as the cream is added.) Remove from heat, and whisk in bourbon. Serve Bourbon Caramel warm with the Bread Pudding.
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- Peach Dump Cake From Your Slow Cooker. This dump cake is made with fresh or frozen peaches and a cake mix.
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