Sometimes I have the most random thoughts upon waking. More often than not, it’s a random song lyric. Weird, I know. Last week, I woke up with the thought to make peach bread. Peach bread...I’ve never even had peach bread, let alone with all the recipe perusing I’ve done, can’t say I’ve even seen peach bread, but alas, it is what it is. A quick internet search and I found one that was suitable for the making. It’s the perfect kind of bread to complement the nearing of fall, reminiscent of summer and fresh peaches, but just on the cusp of autumn.
- 1 1/2 cups of all-purpose flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 2 eggs
- 3/4 cup sugar
- 1/4 cup coconut oil, melted & cooled
- 2 tsp. vanilla extract
- 1 cup chopped peaches (the fresh ones at the grocery store weren’t ripe so the 15oz. can of peaches in the cupboard worked perfectly)
Preheat oven to 325 degrees. Grease a bread pan, and for the first time, I opted to line it with parchment paper with the edges hanging over for easy removal and none of the bread stuck to the bottom of the pan. Grease the parchment paper as well; set aside.
In a large bowl, whisk together the flour, baking powder, cinnamon, & salt. In a medium size bowl, beat the eggs and then add in the sugar, oil, and vanilla. Add egg mixture to flour mixture, stirring until just mixed. Fold in the peaches. Transfer to prepared bread pan.
Bake for 50-55 minutes, or until toothpick inserted into the middle of the bread comes out clean. Cool in pan for 10 minutes. Loosen the ends of the pan, remove by lifting the overhang of the parchment paper on both sides and transfer to wire rack to cool completely.
Adapted from: http://www.afarmgirlsdabbles.com/2010/09/20/peach-bread/