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Peach Pecan Bread
Ingredients:
1/2 c. vegetable shortening
1 c. sugar
2 eggs, slightly beaten
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. pecans, finrly chopped
Powdered sugar
GLAZE:
1 large peach, mashed to produce 3 Tbs. juice (discard pulp)
1 Tbs. lemon juice
1/4 c. sugar
1/2 c. vegetable shortening
1 c. sugar
2 eggs, slightly beaten
1 1/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. pecans, finrly chopped
Powdered sugar
GLAZE:
1 large peach, mashed to produce 3 Tbs. juice (discard pulp)
1 Tbs. lemon juice
1/4 c. sugar
Directions:
Preheat oven to 350.
Grease a 5x9" loaf pan and set aside.Cream shortening, sugar and eggs until light and fluffy. Measure flour and sift; Then re-measure flour by spooning lightly into a cup. Resift flour with baking powder and salt. Beat the dry ingredients into the creamed mixture, alternating with milk. Stir in pecans by hand. Pour batter into loaf pan and bake for 45 to 55 minutes or until loaf tests done. Remove loaf from oven and pierce the entire surface of the loaf with a cocktail pick. Combine glaze ingredients in a small pan and heat to dissolve the sugar. Spoon the hot glaze over the hot loaf of bread. Allow to cool for 45 minutes; then turn out of pan and dust thr top with powdered sugar.
Preheat oven to 350.
Grease a 5x9" loaf pan and set aside.Cream shortening, sugar and eggs until light and fluffy. Measure flour and sift; Then re-measure flour by spooning lightly into a cup. Resift flour with baking powder and salt. Beat the dry ingredients into the creamed mixture, alternating with milk. Stir in pecans by hand. Pour batter into loaf pan and bake for 45 to 55 minutes or until loaf tests done. Remove loaf from oven and pierce the entire surface of the loaf with a cocktail pick. Combine glaze ingredients in a small pan and heat to dissolve the sugar. Spoon the hot glaze over the hot loaf of bread. Allow to cool for 45 minutes; then turn out of pan and dust thr top with powdered sugar.
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