Peach Pecan Bread

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.

• 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.

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