Peach Bread

filed under: Bread on July 5, 2011

I don’t want much TV, but I have a couple channels that are a go-to for me if its on.  One of them is Food Network.

And since I seem to be on the computer more then I am in front of the TV, you can see why I might like the FN Dish blog!

Each summer the fabulous folks over at FN Dish put together “Summer Fest” in which they share tips and recipes about season produce.

This week is peach!

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There is something so comforting about a fresh juicy peach in the summer time.

Confession? Sometimes I wish I was a Southern Belle.  Its tough being a Yankee.

Now go laugh amongst yourselves.

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I decided to do a peach bread.  This bread is similar to a banana bread, but so distinctive in its savour.  The first bite is sweet with a smooth crumbly texture, but after a moment the peach really makes itself known, and your taste buds are infused with the luscious soothing flavor.

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Sometimes ‘good’ is just not good enough for me… so I went ahead and made a peach simple syrup to drizzle over the bread.  The recipe was so simple, but the effect was amazing!

Peach Simple Syrup

Simple peach syrup

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      I had a small amount of batter left over, so decided to make a couple muffins* as well.

      *I used my favorite muffin tin that has this beautiful intricate design, but this bread did not show that off well.  I think the pan would be best used with a more sturdy batter.

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      These little guys were perfect after being slightly warmed then drizzled in a sugary glaze.

      Peach Glaze Icing

      Peach Glaze Icing

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          Peach Bread

          Peach Bread

              Ingredients

              This recipe has no ingredients

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              Tips for success:

              Watch baking times closely.  I would start checking the bread at 35 minutes.  I also covered the bread with aluminum foil at about 40 minutes to prevent further browning on top.

              Use some big chunks of peach.  I used a potato masher to crush the peaches, which left me with some larger clumps.  These ended up being the most tasty bites in the bread, next time I would even consider adding more peach!

              If you want to participate in Food Networks Summer Fest you can follow along with #cookingwith on twitter.

              Check out more amazing Peach recipes from some great food bloggers!

              CIA Dropout: Peachy Keen Panna Cotta

              What’s Gaby Cooking: Peach and Blueberry Cobbler

              In Jennie’s Kitchen: Easy Peach Preserves

              Daily Dishin: Fresh Peaches and Cream No-Bake Pie

              Cooking with Books: Peaches and Cream Cheesecake

              Cooking With My Kid: Peach & Friends Cobbler Pie

              White on Rice Couple: Peach Heirloom Tomato Salad

              Cooking With Elise: Bruschetta with Grilled Peach Chutney

              FN Dish: Summer Fest: Peach Recipes

              Taste With The Eyes: Warm White Peach and Blackberry Cobbler

              Recipe Girl: Fresh Peach Pie

              A Way to Garden: Farm Fresh Peaches Frozen to Perfection

              Napa Farmhouse 1885: Fresh Peach Cookies

              Sassy Radish: Peach, Apricot and Blueberry Cobbler with a Cornmeal Crust

              Sweet Life Bake: Sweet Peach Ancho Chile Salsa

              Indian Simmer: Indian Peach Gujiya

              Pinch My Salt: Creamy Peach Smoothie

              Dixie Chik Cooks: Peach Cobbler

              Food2: 5 Killer Peach Flavored Cocktails

              Healthy Eats: 8 Ways You Didn’t Know You Could Eat Peaches

              Cooking Channel: Peaches on the Grill

              Add a Pinch: My Grandmother’s Peach Cobbler

              And Love It Too: Pan Seared Salmon with Fresh Peach Salsa

              The Sensitive Epicure: A Summer Peach Tart, Gluten-Free

              From My Corner of Saratoga: Double Caramel Peaches

              She Wears Many Hats: Peach Wontons

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              Comments

            • Mary Pat says:

              Sorry but these are terrible – they came out all over my stove. I followed the recipe so I’m not sure what went wrong. Next time I’ll stick to more reputable bakers:(

              • Chris says:

                Oooh. Nasty attitude! Must be hard to post a recipe and then people blame you when they don’t follow directions or use substitutions. I made this and people went “peachy” over it.

                • Amanda says:

                  So glad you liked it! 🙂

            • brie says:

              This bread is just heavenly…and *perfect* for summer peaches! We love our peaches here in Texas. Not sure what Mary Pat did above, but the recipe worked perfectly for me. Thank you, Amanda!

            • Becky says:

              I just found this recipe that you posted last year. I made it last night and my boyfriend ate 3/4 of it right away! It was so good! I actually made 2 of them and they both fell in the center.Im curious if anyone else had this trouble?

            • Janell says:

              I think I’m missing something. There are no pan sizes or suggestions about how much this will yield, but I just guessed and used a 9×5 loaf pan and also filled 12 muffin cups. They spilled out all over the oven and are a sunken sticky mess. The bread may come out ok, but there’s no baking time listed here, so I’m hoping about an hour is right?

              • Amanda says:

                Sorry Janell! I will review the recipe and see if I can improve the instructions.

            • Meg says:

              I just made this. It made enough for three small loaf pans. I haven’t taken them out of the pans yet, but I tested it with a toothpick and it comes out clean. I did have the problem with them sinking in the middle. First just one, then all three. What could be causing this?

              Since I haven’t tasted it yet, I have to say the best part is how good the kitchen smells! Thanks for the recipe!

            • Julie says:

              We made this last night – two loaves and two pans of muffins – and it was amazing!! Yum!! We used a mix of white and yellow peaches and you were right about the chunky bits being delicious.

            • betty says:

              I made this bread yesterday and not too happy about the outcome. Your recipe calls for baking soda – I think it was supposed to have baking powder – was quite mushy. Won’t use this one again. Betty W in Albuquerque, NM

            • Virginia says:

              I added tsp of vanilla. Chopped the peaches up. Baked at 350. For about an hour and watched the load after that till it was done. I made this in a Cake pan as well.

            • P. M. says:

              Hi! I was just wondering what temperature to bake the bread? I’m assuming 350°F? Thank you.

            • Jacki says:

              I wish this has ingredients or instructions. I would love to make this!

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