Well ain’t this peachy!
I’m actually surprised that, at least at my local farmers’ market (the Inwood Greenmarket in northern Manhattan), I haven’t been seeing that many peaches or nectarines! This past Saturday, only one vendor out of the six regular farm stands had peaches! I was tempted to even look at other vendors, alas, the pickle vendor and the sausage vendors were low on peaches as well. (Haaaa.) Also, the vast majority of the peaches for sale at the vendor were rock hard! Like, if I threw one at someone’s head, I’d likely be charged with attempted murder. Rock. HARD. Admittedly, it was rather amusing to watch myself and my fellow peach purchasers feeling inside giant wooden crates, poking and squeezing peaches until we found passable ones. Eventually, I found two. It was quite the task!
It would be so easy to throw these into a pie or a galette. Peach cake? I’ve seen it. Peach cupcakes? I’ve eaten a few in my time. However, I was hard pressed to think of a time when I had ever seen or eaten peach bread. I just struck me as I was imagining what to do with my fruits. I love banana bread and zucchini bread. Why wouldn’t a peach bread work? Imagine a nice cakey yet moist bread with luscious pieces of fresh peach speckled throughout.
The road to this perfect bread was not without a few bumps.
I based parts of this recipe off of a general one I found via Google, and I can’t figure out which web page I got it from! (If you stumble across this, Wonderful Peach Bread Person, shoot me a note so I can give proper credit.) Still, I tweaked small parts of this recipe. The original recipe ended up being very doughy, so much so that I couldn’t fold in the peaches! Also, the recipe that I based it off of called for 60 minutes in a 325°F oven. Oh, man, that was a near-disaster! After an hour, the bread was pale and slightly raw at the bottom still! An extra 20 minutes in the oven at 350 solved the problem, albeit making the bread a tad on the drier side.
Anyone that develops recipes knows it’s rarely perfect on the first go-round.
After more tweaking, I got that bread I was looking for. Now I expect the popularity of peach break to rocket, thanks to me. (Ha! A gal can dream…)
(Makes one loaf)
– 2 & 1/2 all-purpose flour
– 2 cups fresh peaches, chopped small
– 3 eggs
– 1 cup sugar
– 1/2 cup vegetable oil or 1/2 unsweetened apple sauce
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 tablespoon cinnamon
– 1 tablespoon vanilla
Before We Get Started…
– This recipe will will an standard loaf pan (8 & 1/2″ x 4 & 1/2″ x 2 1/2″).
– I have not experimented with any other flours besides all-purpose for this recipe, so test at your own risk!
1. Preheat oven to 350°F. Grease bread pan or line with parchment paper. Set aside.
2.) In a large bowl, combine all dry ingredients; whisk until incorporated.
3.) In a separate large bowl, whisk eggs. Slowly add sugar to eggs while continuing to whisk. Slowly stream in oil while containing to whisk. Add vanilla and star to combine.
4.) Fold wet mixture into dry mixture until combined. Fold in peaches into batter until incorporated.
5.) Pour batter into prepared bread pan. Bake for 45 – 50 minutes or until the top is golden and a toothpick inserted into the center of the bread comes out clean.
6.) Move pan to cooling rack and cool for at least 20 minutes before removing and slicing; if not slicing, wrap in plastic wrap.