Peachy Pecan Bread Recipes

TEXAS PEACH PECAN BREAD

Steps:

• Grease a 9x5x3-inch loaf pan.
• In a small bowl, stir together flour, baking powder, nutmeg, and salt.
• In a large mixing bowl, cream butter and sugar.
• Add eggs and sour cream, and beat 1-2 minutes or until light.
• Stir in flour mixture alternately with peaches.
• Stir in peaches.
• Stir in pecans.
• Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
• Cool 10 minutes in pan.
• Remove from pan to wire rack, and cool completely.

GEORGIA PECAN BREAD

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
• Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
• Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
• Turn mixture into prepared pan; smooth the top.
• Bake 1 hour and 5-10 minutes.
• Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
• Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.

PEACH PECAN BREAD

Steps:

• Drain peaches, reserving 1/4 cup syrup.
• Finely chop 1 cup peaches; set aside.
• In blender container, combine remaining peaches, butter or margarine, eggs, the reserved peach syrup and lemon juice.
• Cover; blend just until smooth.
• Stir together dry ingredients.
• Add egg mixture; stir just until moistened.
• Fold in reserved peaches and nuts.
• Turn into a greased 8x8x2 inch loaf pan.
• Bake at 350 degrees for 1 hour.
• Spread with peach preserves.
• Cool in pan 10 minutes; remove and cool on rack.