The dog days of summer are here, and they’re here to stay.
With that comes hours of languishing pool side, huddling in a dark house to escape the heat, and sweet, sweet peaches.
Peaches are probably the most fantastical thing about summer. When those fuzzy round fruits start popping up at the farmer’s market and grocery store, I know fall is right around the corner. Fresh peaches are always perfect for a good, old-fashioned dessert. Pies, cakes, fruit salads—you name it. Peaches are your main squeeze when it comes to refreshing summer desserts.
A peach bread isn’t something you’d normally think of, though. Banana bread or zucchini breads are the typical quick breads you find when thumbing through old cookbooks. Where this spiced peach bread recipe came from, I may never know. I’m glad I found it, however.
One of the only downsides about this recipe was the bread ended up a little dry. I think it’s because the original recipe called for dividing the dough amongst two loaf pans, but I thought I could fit it all into one. I also didn’t use enough peaches, so I’ll keep that in mind for the next time I bake this bread.
Because there will definitely be a next time. No doubt about that.
Spiced Peach Bread
Ingredients
- 1.5 cups sugar
- 2/3 cup shortening
- 2 3/4 cups flour
- 2 tsp. baking powder
- 1/2 tsp. soda
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. allspice
- 3-4 large peaches, peeled, sliced and mashed
- 2 eggs, beaten
- 2 tsp. vanilla
Directions
- Preheat oven to 350 degrees. Cream together sugar and shortening in a large bowl.
- In another medium-sized bowl, sift all the dry ingredients together. Add to flour mixture to creamed sugar mixture, alternating with mashed peaches. Fold in eggs and vanilla.
- Grease 2 regular-sized loaf pans. Pour batter into pans and bake for 45-60 minutes. Let cool in pans for 10 minutes and then turn out on a wire rack to cool fully.
Step-By-Step Instructions
Preheat oven to 350 degrees. Cream together sugar and shortening in a large bowl.
In another medium-sized bowl, sift all the dry ingredients together.
Add to flour mixture to creamed sugar mixture, alternating with mashed peaches. Fold in eggs and vanilla.
Grease 2 regular-sized loaf pans. Pour batter into pans and bake for 45-60 minutes. Let cool in pans for 10 minutes and then turn out on a wire rack to cool fully.
leencuisine.com 
Oh my this recipe sounds delicious! I LOVE peaches and am going to have to try this. I actually just made zucchini bread so I’m on a bread making train. š
Breads are so yum. I’ve been trying not to turn on the oven but HAD to for this recipe!
I’ve never tried peach bread, but it looks delicious!
I had never had it before this either! It was tasty š
I have been looking for this recipe for a while. It originally came out of a Country Kitchen cookbook ( had a light blue binder…that’s all I remember ). I always used canned peaches to make this bread. It makes it more moist that way. It usually tastes better after it sits for a day. Making a double batch right now to share with the neighbors.
I bet it is better/more moist with canned peaches. Enjoy it!