Peachy-Keen Peach Bread

It's August and that means peach pickin' season. We purchased a lot of peaches from our Amish Country trip, see Part One and Part Two, so I tried a few peachy recipes. The first was peach ice cream and it was so yummy and smooth! Second, I tried this peach bread recipe and it was so sweet and delicious with just a delicate undertone of peach flavor. I hope you try it and enjoy!

What You'll Need
3 cups flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
Pinch of nutmeg
1-1/4 cup vegetable oil (substitute applesauce for healthier version)
3 eggs
2 cups sugar
2 cups small chunky-sliced peaches (about 3 - 4 peaches)

What You'll Do
Preheat your oven to 350 degrees.
Grease a loaf pan.
Mix the dry ingredients (the first 5 items) together.

Mix the wet ingredients (oil and eggs) with the sugar.

Add dry mix to the wet mix and fold in the peaches.

What You'll Need to Know to Finish
Place the filled loaf pan onto a cookie sheet to catch any spill-over of the batter as it rises over the pan. Bake at 350 degrees for at least one hour before checking for doneness. I checked by inserting a butter knife into the loaf and it did not come out clean so I checked for doneness every 10 minutes to make sure the bread did not burn. I have an electric oven that's on its last-leg so it took a total of 90 minutes for my bread to finally be done. Your oven times may be shorter if you are lucky enough to have an oven not considered an antique like mine.

When done, take the loaf pan and set it on a cooling rack for about 10 minutes. Afterwards, remove the bread from the pan. Let it sit to cool if you are strong-willed but I cut into that warm bread and smothered butter all over it, grabbed a magazine and some iced tea and just sat and enjoyed!

Do you have any peach recipes you'd like to share in Comments?