Saturday, September 21, 2013

Georgia ~ Peach Bread

Even though Georgia is known for its peaches, a couple of other states have surpassed them in  production.  Oh well!  We made a peach recipe anyway!  Ironically, the canned peaches said "California" on the front!  Lol!

We hit several obstacles (no fault of the recipe), not the least of which was running out of flour.  I had no idea we were so low!  I subbed a little wheat flour and added applesauce in case the wheat flour made it drier.  Miraculously, despite all the problems, the bread looked and tasted fantastic - very sweet and moist.  It was a tad strong on the cinnamon, so I may cut that in half next time.  It says to use two loaf pans, but it only came about halfway up even after cooked.  We have one loaf pan, so I poured half in a square pan.  Next time, I might try pouring the whole thing in one loaf pan.

Peach Bread
1-1/2 cups sugar
1/2 cup butter or margarine, softened
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1/2 - 1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla

Cream sugar and butter together.  Add eggs and mix thoroughly.  Add peach puree and dry ingredients; mix thoroughly.  Add vanilla and stir until blended.  Pour into two loaf pans approximately 5 x 9 inches in size, that have been well greased and floured. Bake at 325 for 45 to 55 minutes.  Let bread cool a few minutes before removing from pan.