When it’s peach time, this moist and tender bread is a special treat.
2 cups peeled, pitted and sliced Bader peaches (about 3 medium)
6 tablespoons sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups sugar
½ cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup pecans, chopped
Coarsely chop peaches. Toss with the 6 tablespoons sugar and set aside.
In medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside. In large mixer bowl, beat the 1 ½ cups sugar and butter at medium speed until light and fluffy. Add eggs, peach mixture and vanilla. Beat at low speed until well combined. Add flour mixture; beat at low speed just until combined. Stir in nuts.
Divide batter among 4 mini loaf pans that have been lightly coated with no-stick cooking spray and dusted with flour. Bake at 350 degrees F. until wooden tester in center comes out clean, about 25 – 30 minutes. Cool in pans 10 minutes; invert onto wire racks to cool completely.
Makes 4 mini loaves (16 servings)