Last Hurrah of Summer Peach Bread

Serves: 5
Total Calories: 1,213
Yield: 2 regular or 4 small loaves


3 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons salt
1 teaspoon baking soda
4 eggs, beaten
1 cup oil
1 teaspoon vanilla extract
2 teaspoons almond extract
3 to 4 cups peaches, pitted, peeled and chopped
Optional: 1 cup chopped nuts
1 tablespoon butter, melted
2 tablespoons milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups powdered sugar


Combine flour, sugar, salt and baking soda in a large bowl; mix well. Add eggs and oil; stir just until moistened. Stir in extracts, peaches and nuts, if using. Spread into 2 greased 9"x5" or four, 7"x4" loaf pans. For regular pans, bake at 350 degrees for 50 to 60 minutes. For small pans, bake for 35 minutes, or until a toothpick comes out clean when inserted near center. Cool for 10 to 15 minutes; remove from pans. Pour glaze over warm loaves. Cool completely. Wrap in wax paper and then aluminum foil.

Mix all ingredients to make a thin glaze.

Tip: Spread slices of quick breads with fruit-flavored cream cheese...scrumptious!

Nutritional Facts:

Serves: 5
Total Calories: 1,213
Calories from Fat: 474

This Last Hurrah of Summer Peach Bread recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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