Friday, August 26, 2011

Peach Bread

 I've been canning peaches (and nectarines and crushed tomatoes) lately and like to leave the bruised ones aside for baking with.  They ain't so pretty but I just cut the bad spots off and have beautiful chunks of peaches for baking.

I was digging through my pile of printed recipes recently and found one for Peach Bread.

I've been making a lot of muffins, skillet cobblers, and crisps, but not bread.

I decided to double the recipe.

Here's why....

This one whole entire loaf vanished while I was out (gluing homeschool co-op stuff) after dinner last night.

They must of each had 3 pieces.

It's boy approved.

Again, I'm a simple baker. No fancy ingredients here.

Less is best and faster to assemble.

Wet ingredients: Eggs, oil, raw honey, applesauce, vanilla extract.

Dry ingredients: Organic Spelt flour, baking powder & soda, salt, seasonings.

Mix the wet and dry and then add peaches.

Pour into greased loaf pans.

Since I doubled it, I had 2 huge loaf pans and 3 mini pans.

These went into the freezer.

Let's see how long they actually last!

The darker hue is from the honey.  I recently found a Mennonite family that sells raw honey about 3 miles down the road.  I'm trying to substitute raw honey for agave nectar (and sugar) here and there.

Peach Bread
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 dashes allspice
1 1/4 sugar (I cut sugar when I bake and used 1 cup honey)
2 teaspoons vanilla extract
1 cup oil (I always use half applesauce, half oil)
2 cups peel diced peaches

1. Mix wet ingredients.
2. Mix dry ingredients.
3. Mix wet into dry till just moistened.
4. Fold in peaches
5. Pour into greased loaf pans (2- 8x4 inch)
6. Bake at 350 degrees (F) for approximately 45 min-1 hour, until tester comes out clean.

Slice. Eat. Enjoy.
The Lunch Lady

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