Categories: Bread
Ingredients
- 3/4 cup softened butter (1-1/2 sticks)
- 8 oz. cream cheese, softened
- 2 C granulated sugar
- 2 beaten eggs
- 1/2 t almond extract
- 1-1/2 C mashed peaches***
- 3 C flour (pack it down in the cup when you measure)
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 C chopped blanched almonds
- You can use fresh and peel and slice your own, or you can buy them already sliced and prepared in the ready to eat section at your produce counter, or you can use canned peaches.
Directions
-
eheat oven to 350. Beat the butter, cream cheese, and sugar together until they’re nice and fluffy. Add the beaten eggs and the almond extract, and mix them in. Peel and slice the peaches (or drain them and pat them dry if you’ve used prepared peaches or canned peaches). Mash them in a food processor with the steel blade, or puree them in a blender, or squash them with a potato masher until they’re pureed. Measure out 1-1/2 cups of mashed peaches and add it to your mixing bowl. Stir well. In another bowl, measure out the flour, baking powder, baking soda and salt. Mix them together. Gradually add the flour mixture to the peach mixture, beating at low speed until everything is incorporated. Mix in the almonds by hand. Coat the insides of 2 loaf pans with nonstick cooking spray. Spoon in the peach bread batter. Bake at 350 for approximately 1 hour, or until a toothpick inserted in center comes out clean. Cool on a wire rack in the pan, loosen the edges after 20 minutes, and turn the loaf out onto the wire rack.