Ruston Peach Bread Recipe!

Oct 31, 2012

For whatever reason, we have been pretty consistent with the peach concept for many of our pre-wedding things.
We made peach jelly for hostess gifts and we took our engagement photos at an old peach farm.
For our most recent shower, my mom helped me out by making some incredible peach bread with our leftover Ruston peaches from this summer (that we had frozen).

3 cups slices peaches
6 tablespoons sugar
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup butter
2 eggs
1 cup finely chopped pecans
1 teaspoon vanilla extract
Combine peaches and the 6 tablespoons of sugar in an electric blender and then process until pureed.
Add the flour, baking powder, baking soda, salt, and cinnamon to the peach mixture.
In a new bowl, combine 1 1/2 cups sugar and the butter, mix until creamy.
Then add the two eggs until mixed well. 
Combine the ingredients of both bowls, mixing until ingredients are moistened. 
Stir in nuts and vanilla. 
Our recipe made 8 small loaf pans, but this recipe can also make 2 9x5x3 inch loaf pans.
Bake at 325 for 55-60 minutes.
I know you're all like "Meh, that bread looks really boring"
Well, shut up.
It isn't.
It's kinda more like peach cake straight from the heavens (if like Paula Deen died and was in the heavens)
P.S. Aren't the little tags cute?
Mom is incredible.
She's the best (and cheapest) little wedding planner around.

1 comment:

Hannah Crain said...

I love, "well shut up, it isn't" too funny! I'm gonna try this out when I get my hands on some Ruston peaches! :)

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