- 2 cups very ripe peaches, mashed and drained
- 1 large egg, lightly beaten
- 2 T. butter, softened
- 1/2 cup chopped nuts, optional
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1/8 tsp. salt
- 1 tsp. baking soda
Grease and flour a 9 x 5-inch loaf pan; set aside.
In a large bowl, combine the peaches, egg, and butter, mix together. In another bowl, combine the flour, granulated sugar, brown sugar, salt and baking soda; stir into the peach mixture. When flour is mixed in, stir in the nuts. Pour the batter into the prepared loaf pan. Let stand for 20 minutes.
Preheat oven to 375 degrees while the batter sets. Bake in the 375 degree oven for 45 to 55 minutes or until browned. Allow to cool in the pan 15 minutes before removing. Allow to cool on a wire rack until cooled completely.
Note: I believe this bread is actually better the day after baking. Also this bread freezes well. Wrap in plastic wrap, then place in a ziptop freezer bag.
- Yields: 1 loaf bread
- Preparation Time: 90 minutes