Although, this bread tastes much better with fresh peaches, canned or frozen peaches may be used. Be sure to see the directions below.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger or cinnamon
- 1 cup chopped pecans or walnuts, lightly toasted
- 2-1/4 cups fresh* ripe peach slices, pureed
- 1-3/4 cups sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
Heat oven to 325 degrees F. Grease and flour 2 bread pans. Combine first set of ingredients with a wire whisk. Set aside. In a large bowl, cream sugar and butter. Stir in eggs and then vanilla. Add puree and combine. Add dry to wet ingredients until just moistened. Pour into prepared pans. Bake for 1 hour. Cool in pans for 10 minutes. Turn out onto wire rack for complete cooling.
*Canned or defrosted, frozen peaches may be used, but both must be drained before being pureed.