|Nutritional Guidelines (per serving)|
|Servings: 2 loaves of bread (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There’s nothing like a good and juicy peach. They’re the very best when you bite into them and the juice dribbles down your chin. That’s the kind of peach you want for this recipe. If you can’t get that kind, you could use canned or frozen peaches. If you do, I suggest adding a teaspoon of peach extract to add more flavor to the bread.
Heat the oven to 325F.
Grease and flour two 9x5 bread pans.
In a large bowl, with a wire whisk combine the flour, baking powder, baking soda, salt, ginger and chopped nuts. Set aside.
In a large bowl, cream the butter and the sugar. Stir in the eggs, one at a time mixing well after each addition. Next, stir in the vanilla and add the puree to the wet ingredients.
Gradually add the flour mixture a one-half cup at a time. Mix all until just moistened.
Evenly divide the batter between the two pans.
Bake for the bread loaves for at least 1 hour or until test done. Cool in the pans for 10 minutes on a wire rack. Turn out the loaves onto a wire rack for complete cooling.
Canned or completely defrosted, frozen peaches may be used, but both must be drained before being pureed. If they are not drained, the bread will be too wet and may never completely bake.