peachy keen

Once I ran out of ideas and energy for the remaining peaches in my refrigerator, I used them to make peach bread.  The mini-loaves actually fit in my freezer, so they were the perfect and delicious solution.

Peach-Almond Quick Bread

2 cups diced fresh peaches or canned peaches, drained
3 eggs
2 cups sugar
2 teaspoons vanilla extract
1 cup vegetable oil
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/2 cup chopped toasted almonds

If using fresh peaches, place in a medium saucepan and simmer until soft. Cool and drain.  If using canned peaches, drain before using, and set aside.

Preheat the oven to 350 degrees. Grease and flour two 8 x 4-inch loaf pans or 6 mini loaf pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, whisk the eggs lightly. Blend in the sugar, oil, and vanilla.

Add the flour mixture and stir in just until combined, do not overmix. Stir in the peaches and nuts. Pour batter into prepared pans.

Bake for about 1 hour for standard loaves and 40 to 45 minutes for mini-loaves, or until a tester inserted in the center comes out clean.

Makes 2 loaves