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Palisade Peach Bread

Heather Osborne
Original recipe from Colorado Collage cookbook. Recipe was modified to bring out the peach flavor.
Print Recipe
Course Bread
Servings 1 Loaf

Equipment

  • 1 9x5 Loaf pan Greased or lined with parchment paper

Ingredients
  

  • 1/2 Cup Butter, softened
  • 1 Cup Sugar
  • 1 Egg
  • 1 Teaspoon Almond extract
  • 2 Cups Flour
  • 1 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1 Cup Peaches, coarsely chopped or lightly mashed Fresh, very juicy peaches is best. Frozen peaches thawed with juice will work.
  • 1/2 Cup Juice, apple or peach. If you use very ripe or frozen peaches, you may not need the juice. Mandarin orange juice can also be used.

Instructions
 

  • Preheat oven to 350°. Grease loaf pan and line with parchment paper.
  • In large bowl, cream butter and sugar until fluffy. Beat in egg and almond extract.
  • In separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Stir until well blended.
  • Alternately add flour mixture and peaches to butter mixture, stirring until well blended. If batter is thick add enough juice until pourable. If peaches are juicy and you have 1 1/2 cups of peaches and juice together, don't may not need to add any juice.
  • Pour into pan. Sprinkle evenly with sugar.
  • Bake 55-66 minutes until golden brown. Remove from oven and cool in pan 10 minutes. Remove from pan and cool on rake.

Notes

Freezes well.