From brunch to afternoon tea, this peach nut bread recipe offers a slice of happiness that's as sweet as a Georgia peach
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon baking soda
2 cups sugar
4 eggs, beaten
1 1/4 cup oil
2 cups diced peaches
1 1/4 cup chopped nuts
Preheat the oven to 350 degrees F. Grease and lightly flour two 9x5x3-inch loaf pans.
Sift together the flour, salt, cinnamon, baking soda, and sugar into a large bowl. Make a well in the middle of the dry ingredients.
Add the eggs and oil to the well and stir until well mixed. Stir in the peaches and chopped nuts.
Divide the peach batter between the prepared loaf pans. Place the peach nut bread in the oven and bake at 350 degrees F for 1 hour or until done.
Remove the bread from the oven and let cool for 5 minutes in the pan. Carefully remove the bread from the pans and let cool completely on a wire rack before slicing or storing in an airtight container.
Serve the bread as is or drizzle with a powdered sugar glaze, if desired.
Use ripe peaches for the best flavor.
Chop the nuts finely for even distribution in the bread.
Do not overmix the batter to avoid tough bread.
Let the bread cool completely before slicing for clean cuts.
Experiment with different types of nuts like walnuts, pecans, or almonds.
Serve this bread as a breakfast treat, snack, or dessert.
Try adding a pinch of nutmeg or ginger for an extra flavor.
Yes, you can use canned peaches, but drain them well and pat dry to remove excess moisture.
Sifting helps to aerate the flour and evenly distribute the leavening agents, but you can whisk them together thoroughly as an alternative.
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
You can add berries, apples, or other fruits for a different flavor.
You can omit the nuts or use seeds like sunflower or pumpkin seeds as an alternative.
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. The bread also freezes well.
Yes, it can be made a day ahead and stored in an airtight container.
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