Thursday, September 6, 2012

Last But Not Least

Believe it or not, I still had peaches left over after making freezer jam, two cobblers, and several smoothies!  With only a small window of life left in them, they needed to be used fast.  I didn't quite have enough to make more jam or cobbler, so I bread it was!  Just imagine peach muffins in bread form with just a touch of cinnamon.   

Peach Bread

1/2 cup butter softened 
1 cup sugar
3 eggs
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon 
2 cups sliced fresh peaches 
3 tablespoons frozen orange juice concentrate, thawed 
1 teaspoon vanilla

Cream butter; gradually add sugar, mixing well.  Add eggs, one at a time, beating well after each addition.  Mix together dry ingredients in separate bowl; add to creamed mixture alternately with the peaches, beginning and ending with flour mixture.  Stir in orange juice concentrate and vanilla.  Pour batter into two greased and floured 8 1/2 x 4 1/2 x 2 1/2 pans.  

Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.  

Remove from loafpan and cool completely.  Or eat warm.  :-) 

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