Photo by T. Mike Fletcher
This recipe is from the whisk-and-a-bowl series: Whisk together the dry ingredients, whisk together the wet ingredients, and then combine the mixes.
To skin ripe peaches easily, drop them in boiling water for one to three minutes. Remove from the water with a slotted spoon, and immediately place them in cold water. The skins will slide right off. Remove the pit, and you're ready to go.
If using large peaches, the puree will take about one-and-a-half peaches. The remainder of the peach can be diced up and added to the batter along with the pecans. The peach pieces give the bread a pleasant burst of flavor.
INGREDIENTS
- 2 large peaches, fully ripened
- 1 cup sugar (200 grams or 7 ounces)
- 1/2 cup oil
- 1 egg
- 1 egg yolk
- 1 cup peach puree
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 cups flour (210 grams or 7 1/3 ounces)
- 1/2 cup toasted pecans
INSTRUCTIONS
Preheat oven to 325 degrees. Line the bottom of a 9-by-5-inch loaf pan with parchment.
Remove the skin of the peaches. Puree just enough of the peaches to make one cup. Dice the remainder into 1/2-inch pieces. Set aside.
Whisk sugar and oil until combined. Add egg and yolk, whisking to combine. Add the peach puree and extracts.
Combine the salt, baking soda, baking powder and flour. Mix together. Add to the above mixture along with the pecans, if using.
Pour one third of the batter into the prepared pan. Sprinkle 1/2 of the peaches and 1/2 of the pecan pieces over the batter. Top with another one third of the batter and repeat the peach pieces and pecans. Top with the last third of the batter, and be sure to spread the batter to the edges, covering the peaches and pecans.
Bake for 60 to 75 minutes or until a tester comes out clean. If it browns too much, lightly cover with a piece of foil that has been sprayed and placed sprayed side down over the bread.
Cool bread for about 30 minutes before serving.
