This recipe is from Pastries Like a Pro by Helen H. Fletcher.
Oven: 325 degrees
Bake: 60-75 minutes
Pan: 9x5 inch loaf pan (lined with parchment paper)
Makes one loaf
Ingredients
1/2 cup pecan pieces (60 grams)
2 large peaches fully ripened
Remove the skin of the peaches.
Liquid Ingredients
1 cups sugar (200 g)
1/2 cup oil (112 g)
1 egg
1 egg yolk
1 cup peach puree (about 1 1/2 large peach)
1 teaspoon almond extract
1 teaspoon vanilla extract
Dry Ingredients
1 1/2 c. soft white pastry flour (210 grams) or All purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Directions:
Wet Ingredients:
Whisk sugar and oil until combined.
Add egg and yolk, whisking to combine
Add the peach puree and extracts.
Dry Ingredients:
Combine the salt, baking soda, baking powder and flour. Mix together.
Add the dry ingredients to the wet and mix until just combined.
Assemble:
Bake for 60 to 75 minutes or until a tester comes out clean. If it browns too much lightly cover with a piece of foil that has been sprayed and placed sprayed side down over the bread.
Cool 30 minutes and turn out of the pan to cool on racks.
Oven: 325 degrees
Bake: 60-75 minutes
Pan: 9x5 inch loaf pan (lined with parchment paper)
Makes one loaf
Ingredients
1/2 cup pecan pieces (60 grams)
2 large peaches fully ripened
Remove the skin of the peaches.
- Drop the ripe peaches in boiling water for 1 to 3 minutes.
- Remove from the water with a slotted spoon and immediately place them in cold water to stop the cooking.
- The skins will just slide right off.
- Remove the pit and you’re ready to go.
- Puree just enough of the peaches to make 1 cup. Dice the remainder into 1/2 inch pieces. Note: If using large peaches the puree will take about one and a half peaches. The remainder of the peach is diced up and added to the batter along with the pecans when putting it into the pan. The peach pieces give a pleasant burst of flavor.
Liquid Ingredients
1 cups sugar (200 g)
1/2 cup oil (112 g)
1 egg
1 egg yolk
1 cup peach puree (about 1 1/2 large peach)
1 teaspoon almond extract
1 teaspoon vanilla extract
Dry Ingredients
1 1/2 c. soft white pastry flour (210 grams) or All purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Directions:
- Preheat oven to 325 degrees.
- Line the bottom of a 9×5 inch loaf pan with parchment. Spray the pan and set aside.
Wet Ingredients:
Whisk sugar and oil until combined.
Add egg and yolk, whisking to combine
Add the peach puree and extracts.
Dry Ingredients:
Combine the salt, baking soda, baking powder and flour. Mix together.
Add the dry ingredients to the wet and mix until just combined.
Assemble:
- Pour one third of the batter into the prepared pan.
- Sprinkle 1/2 of the diced peaches and 1/2 of the pecan pieces over the batter. Spread another one third of the batter over the peaches and pecans and repeat the peach pieces and pecans.
- Top with the last third of the batter spreading it to the edges covering the peaches and pecans.
Bake for 60 to 75 minutes or until a tester comes out clean. If it browns too much lightly cover with a piece of foil that has been sprayed and placed sprayed side down over the bread.
Cool 30 minutes and turn out of the pan to cool on racks.