Monday, August 29, 2011
What do you do when you have a rare earthquake, a tornado warning and a hurricane in the same week? If you're me, you buy ten pounds of peaches and spend the weekend making peach jam, peach butter, peach rum sauce and peach bread... and you still have peaches left over. You do all of this because your mom insists that after this crazy weather ends there will be no more peaches left on the trees in the Philadelphia area. And she's probably right. So you have a peach festival in your tiny kitchen while the storm roars outside... until you lose electricity.
It would be perfectly fine with me if I didn't see another fresh peach until 2012. My kitchen table was covered in them, then my refrigerator was full of them, and then my mom and I spent hours peeling them.
I will tell you all about my adventures in food preserving soon, but for now, let's start with something easy... peach bread.
It's late-August and I think you can still get your hands on some fresh peaches. If not, you can use frozen, thawed peaches (or even fresh nectarines) to make this bread any time of year.
This bread tasted like a peach cobbler. It's not terribly healthy, but it's not really that bad for you either. I used some whole-wheat flour and I also replaced some of the typical oil with applesauce. I made it yesterday and there are just two slices left... and it's calling my name.
makes 1 loaf
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 cup fresh,peeled diced peaches (about 1 large peach)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray and line it with parchment paper.
In a large bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon.
In a second bowl, whisk together eggs and sugar. Add vanilla, vegetable oil, and unsweetened applesauce and whisk until combined.
Wet ingredients into dry ingredients. The mixture will be thick and stiff. Do not overmix.
Pour batter into prepared loaf pan and bake for one hour, or until a tester inserted in the center comes out clean. Remove from pan and let cool for a few minutes before slicing and serving.