Thursday, August 19, 2010

Texas Peach Pecan Bread

One of our local farms was holding its annual Peach Festival this past weekend and we stopped by to visit and sample all things peach! One of the more unusual peach items to sample was Peach Gazpacho. But they also had Peach Salsa and, of course, peach ice cream.
They gave out recipes for all these plus this recipe for Texas Peach Pecan Bread. We love breads like this in our house. They're so good with coffee in the morning or afternoon tea. And another chance to use up some more peaches!

The bread..or really cake.. turned out great. It's moist, having some sour cream in it and the little bit of nutmeg adds a nice flavor. The peaches don't come out at all mushy and the pecans give it that wonderful crunch. And it's easy to make and I'm sure it would freeze very well.
I did make a few slight changes to the original recipe I decreased the amount of sugar and salt.

Begin by mixing the dry ingredients together in a medium bowl and set aside.

In a mixer bowl, cream the butter and sugar for about 2 minutes, then add the eggs, one at a time, beating well after each addition.

Add the sour cream and mix well.

Beat in the dry ingredients til just combined, then stir in the chopped peaches and chopped pecans.
Pour the batter into your prepared pan and bake 50 to 60 minutes.

Texas Peach Pecan Bread
2 cup sifted AP flour
2 tsp. baking powder
1/2 tsp. nutmeg
2/3 tsp. salt ( I used 1/2 tsp.)
2/3 cup unsalted butter, softened
2 eggs
1 1/2 cups sugar ( I used 1 1/4 cup and the sweetness was just fine)
4 tbsp. sour cream
1 cup peeled, chopped peaches
1 cup chopped pecans
Preheat oven to 350. Grease and lightly flour a 9" x 5" x 3" pan.
1. Mix flour, baking powder, nutmeg and salt in a medium bowl. Set aside.
2. Cream butter and sugar til light, about 2 minutes.
3. Beat in eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
4. Add sour cream and blend well.
5. Beat in flour mixture til just combined.
6. Stir in the chopped peaches and chopped pecans.
7. Bake 50 to 60 minutes or til tester inserted into the center comes out clean.
8. Allow bread to cool in pan about an hour, then turn out onto a wire rack to cool completely before slicing.
Wrap bread well. I'm sure a bread like this only improves with time!

1 comment:

  1. I love Texas peaches! I bet the pecans add a nice texture. Last summer we went to a peach farm in Texas and had the best homemade peach ice cream. I never would have thought to put the peaches in bread!



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