When I first heard about this bread I got super excited and knew I was going to make it. Peaches are one of my favorite fruits and I love baking with them. I am known to make all kinds of peachy desserts like peach cobbler, peach pie, and even homemade peach ice cream. So, this bread recipe should be a piece of cake…er..slice of bread to follow. I think you could easily add a scoop or two of ice cream to the top of this bread and enjoy it like a slice of peachy keen cake. What do you all think of that scrumptious idea?

I love peaches and usually have an excess amount of them during the summertime as we have a tree. I’m definitely going to put them to good use in this bread.

Ingredients

1½ cups Domino granulated sugar

½ cup Crisco shortening

2 eggs

2¼ cups pureed peaches

2 cups Gold Medal all-purpose flour

1½ teaspoons McCormick ground cinnamon

1 teaspoon Arm & Hammer baking soda

1 teaspoon baking powder

¼ teaspoon Morton salt

1½ teaspoons vanilla

1 cup chopped pecans or walnuts

Instructions

In a large mixing bowl, cream sugar and shortening until light.

Add eggs and beat well.

Add peach puree and dry ingredients.

Blend well.

Stir in vanilla and chopped pecans and until blended.

Pour into two greased and floured 9×5-inch loaf pans.

Bake at 325° for 55 minutes to 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Let bread cool for 5 minutes before removing from pan. ‘

Cool completely on wire racks

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>

Quick Tip: This bread tastes best when warm.