Peach Jam Quick Bread Recipes

PEACH JAM QUICK BREAD

Steps:

• Preheat oven to 350°.
• Grease and flour two 9x5 inch loaf pans and set aside.
• In a large mixing bowl stir together the flour, salt, soda, cinnamon and nutmeg and set aside.
• In the large bowl of an electric mixer beat the sugar and shortening on high speed until light and fluffy.
• Beat in the eggs, one at a time, beating one minute after each addition.
• Add the jam and vanilla and mix well.
• Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition.
• Pour the batter into the prepared loaf pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
• Place the pans on a rack for 10 minutes.
• Remove the bread from the pans and let cool completely on the rack.

PEACH BREAD

Steps:

• 1. Combine topping ingredients until mixture is crumbly; set aside.
• 2. Preheat oven to 350 degrees F and grease and flour 2 loaf pans.
• 3. Peel and chop peaches and set aside (add a little lemon juice to keep from darkening).
• 4. In a large bowl, mix the flour, cinnamon, baking soda, and salt.
• 5. In a separate bowl, mix the oil, eggs, yogurt, and sugar.
• 6. Stir the oil mixture into the flour mixture just until moist. Fold in peaches and nuts.
• 7. Spoon into prepared pans.
• 8. Sprinkle topping mixture evenly over batter in loaf pans.
• 9. Bake 1 hour - 1 hour 5 minutes until done. Test with cake tester or toothpick. Cool for 10 minutes before turning out onto wire racks to cool completely.

PEACH PRESERVES BREAD

Steps:

• Heat oven to 350°F
• Spray three 3 x 5 3/4 x 2-inch mini loaf pans with flour no-stick cooking spray.
• Combine flour, salt, baking soda, cinnamon and nutmeg in medium bowl; set aside.
• Combine sugar and shortening in bowl of electric mixer.
• Beat until fluffy, about 2 minutes.
• RESERVE 3 tablespoons preserves; set aside in microwave-safe bowl. Add remaining preserves, almond extract and buttermilk to shortening mixture. Mix 2 minutes.
• Add eggs, one at a time, mixing about 15 seconds after each addition.
• Stop and scrape bowl.
• Gradually add flour mixture, beating until well combined, about 1 minute.
• Divide batter into 3 prepared pans.
• Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.
• Cool in pans for 10 minutes; remove to cooling racks.
• Heat reserved preserves in microwave on HIGH (100% power) for 20 seconds; spread onto tops of cooled breads.