I think my favorite tree in the yard has got to be the little peach tree out front. When my mom was here in the spring it was loaded with blossoms and looked just as pretty as it could. Throughout the summer the look has changed for sure as it had branches laying on the ground due to all the weight of the peaches. So what do you do with that many peaches????
After having several people ask me for the recipe I decided I better put it up here. So there ya go…..share it, copy it, print it and most importantly use the heck out of it. I have over 40 loaves in the freezer from the little tree out front and am anxious for pears to be ripe so I can make some pear bread as well.
So here we go!!
Set your oven at 350 degrees and let it preheat while you mix your batter.
This is a double batch and will make 4 loaves. I did not want to mess around with just 2 loaves at a time due to the many peaches I had to process.
Start out with combining the following ingredients:
- 6 eggs
- 4 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- a little bit of vanilla
I just mix it really quick as I have found out the more you mix it the fluffier the mix will get and you run out of room in your bowl before getting all the flour in there. Clean up sucks in that case.
After mixing the first patch of ingredients I add
- 4 cups cut up peaches
- in this case 2 cups raspberries
- 1 cup yogurt
- 1 cup vegetable oil
and give that a good mix. The original recipe called for 2 cups vegetable oil but I have used a cup of either yogurt or sour cream to cut down on the oil a bit and give it some more flavor. After that is good and mixed I am going to turn my mixer down to the lowest speed and gradually add
- 6 cups flour
Pour your batter into four greased bread loaf pans and slap it in the oven for 45 minutes and you are just about all done. The time depends on your oven and all. I usually set my timer for 35-40 minutes and start checking it from there.
While your bread is in the oven and baking away I make a glaze for the top of the bread. This time I used powdered sugar, a splash of rum and a little bit of lemon juice but really you can go crazy with this one. I have used mushed up peaches and powdered sugar, just lemon juice and powdered sugar, armaretto and powdered sugar…..I think you get the idea.
