Summer Peach Bread Recipe

This recipe is for those who don’t have regular access to fresh peach trees! Yummy peaches combine with toasty pecans and almond extract in this easy quick bread recipe. Want to use fresh? No problem, just make a simple syrup with sugar and water instead of using canned.

Ingredients

• 2 cups

  canned peaches, reserve 1/4 cup syrup from can

• 6 tablespoons

  melted butter

• 3/4 cup

  brown sugar

• 2

  eggs

• 2 cups

  flour

• 2 teaspoons

  baking powder

• 1 teaspoon

  baking soda

• 1/2 teaspoon

  salt

• 1 cup

  pecans

• 1 teaspoon

  almond extract

Directions

Liquefy 1 cup of peaches with the 1/4 cup syrup in a blender, set aside.

Combine the flour, baking powder, baking soda, and salt in a large mixing bowl.

Melt the butter in a small bowl and stir in the brown sugar. Pour in to the flour mixture. Whip the eggs and add them to the bowl. Gently stir in the processed peaches, and mix until incorporated together; do not over mix, the batter will be lumpy.

Roughly chop the remaining cup of peaches with the pecans. Gently fold in to the batter. Pour in to a greased loaf pan.

Bake at 350-degrees for 50-65 minutes. Check at 40 minutes, you may need to cover it will aluminum foil so it doesn’t get too brown.

Let the loaf cool for at least 30 minutes before slicing and serving.