Best Harvest Peach Bread Recipes

Harvest Peach Bread image

Provided by Dicewoman

Categories Breads

Time 1h10m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 12

6 large peaches, pitted, peeled & pureed
1 small peach, pitted, peeled and diced
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon clove (optional)
2 eggs
1 teaspoon vanilla extract
1/2 cup sugar (or Splenda)
1/4 cup oil

Steps:

Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
Combine pureed peaches and sugar.
Add oil, eggs and vanilla extract. Mix well.
Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
Fold in diced peach.
Pour batter into greased 9 X 5 loaf pan.
Bake at 350 for 50 minutes.
Cool, cut and enjoy!

Nutrition Facts : Calories 240.8, Fat 7, SaturatedFat 1.1, Cholesterol 37.2, Sodium 213.4, Carbohydrate 41, Fiber 2.6, Sugar 20.1, Protein 4.9

FROSTED PEACH POTATO HARVEST BREAD image

Provided by Brenda Watts

Time 1h10m

Number Of Ingredients 20

1/2 c butter or margarine, softened
1 1/4 c packed brown sugar
2 large eggs
1 can(s) (15-oz.) sweet potatoes, drained and mashed
1 1/2 tsp pumpkin pie spice
1 Tbsp molasses
1/2 c buttermilk
1 tsp vanilla extract
2 1/2 c all-purpose flour, (plus extra for dusting loaf pans)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c fresh ripe peaches, peeled, pitted and diced thinly
1 c pecans, chopped
FOR CREAM CHEESE FROSTING
3 oz cream cheese, softened
2 Tbsp butter or margarine, softened
1 3/4 c powdered sugar
1/2 tsp vanilla extract
1 to 2 Tbsp whole milk

Steps:

1. Heat oven to 350 degrees F. Grease bottoms and sides of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ -inches, with vegetable shortening, lightly flour; set aside.
2. Mix ½ cup butter and brown sugar together in a large bowl, until blended and creamy. Stir in eggs, sweet potatoes, pumpkin pie spice, molasses, buttermilk, vanilla, 1 cup flour, baking powder, baking soda and salt together with sweetened butter mixture until blended and smooth. Gradually add remaining 1 ½ cups flour until blended and smooth. Stir in peaches and 2/3 cup pecans. Divide batter evenly between prepared greased and floured loaf pans.
3. Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in loaf pans on wire cooling rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour.
4. In a medium bowl prepare cream cheese frosting. Beat cream cheese, 2 tablespoons butter,powdered sugar, vanilla extract and 1 tablespoon milk with an electric mixer on low speed until smooth. Add remaining tablespoon milk if needed for creamier consistency. Frost loaves lightly with ½ cup frosting on top of each loaf. Sprinkle over frosting of each loaf evenly with remaining 1/3 cup pecans. Using a sharp serrated knife, cut each loaf evenly into 10 slices. Store any leftover bread in air-tight container.

HARVEST PEACH BREAD image

Yield Makes 1 Loaf (10-12 servings)

Number Of Ingredients 13

6 large peaches, pitted, peeled & pureed (or 2 cups of pureed frozen or canned peaches)
1 small peach, pitted, peeled and diced (or 1/3 cup of diced frozen or canned peaches)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
2 eggs
1 teaspoon vanilla extract
1/2 cup white sugar (or Splenda)
1/4 cup firmly packed brown sugar
1/4 cup oil

Steps:

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside. Combine pureed peaches and sugar. Add oil, eggs and vanilla extract. Mix well. Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added. Fold in diced peach. Pour batter into greased 9 X 5 loaf pan. Bake at 350 for 50 minutes. Cool, cut and enjoy!