In case you did not know, southern Delaware is peach country. We grow some tasty peaches. And this year they are particularly good.
I have a cookbook from my favorite all-natural farm, Highland Orchards. In it is a recipe for peach bread by Elaine Linton, the farmer’s mother. I made the bread exactly as it is in the recipe, it tastes great. I have decided, though, that in the future I will chop the peaches instead of slicing them. I think that will spread the peaches out more consistently through the bread.
It is great toasted with a little butter. And, oh, it is fabulous with Nutella!
1/2 cup butter
1 cup sugar
3 eggs (from Powers Farms)
2-3/4 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp cinnamon
1 tsp salt
3 T frozen orange juice concentrate
1 tsp vanilla extract
2 c. fresh peaches, peeled and sliced (next time I will chop them)
Preheat the oven to 350F.
Cream butter and sugar. Add eggs; beat well.
Combine flour, baking powder, baking soda, cinnamon, and salt.
Add to creamed mixture.
Stir in orange juice concentrate, vanilla, and peaches. Pour batter into greased 9x5x3 loaf pan.
Bake for 1 hour or until toothpick comes out clean.
Cool in pan 10 minutes. Remove to wire rack.
Slice and enjoy!
Makes 1 loaf.