Peach Bread

I'm learning as I live around the country, this isn't a well-known bread.  I grew up in Sarasota, Florida.  When Georgia's peaches would come into season.  My family would load up into the car and head north to buy boxes of peaches.  My dad loved my mom's Czech-style peach dumplings.  I always loved peach bread.

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 Peach Bread

1/2 cup coconut oil(butter)

1/2 cup raw sugar

2 eggs

1/2 cup sour cream

1 tsp vanilla

1/2 tsp pink salt

1 tsp baking soda

1 1/2 cups unbleached flour

1 cup diced peaches

Coconut milk

To start, preheat your oven to 350 degrees. Next, cream the sugar into the coconut oil.  Butter is more traditional, and go ahead and use it if you want.  I am just supposed to cut my consumption of butter down.

 

Next, add the rest of the ingredients.  It's fairly humid where I am, but if the batter looks too thick. Add coconut milk or whatever milk you prefer to thin it out.  In some areas of the country, I have had to use up to a 1/2 cup.  Add about a tablespoon at a time until the batter looks like this.

Grease a 9"×5" bread pan.  Bake it for 50 minutes.  Cool on a cooling rack for 10 minutes.  Remove from the pan and cool for at least another 10 minutes.

Frequently asked questions:

Can I use canned peaches?  Absolutely!

Do I need to peel the peaches?  Only if you want to torture yourself by boiling them for 30 seconds, dumping them into an ice bath, and then trying to remove the skins.  I leave them on in my bread.

Were peaches really put in a can by a man in a factory downtown?  No woman puts them in cans nowadays.  The factories aren't usually downtown anymore either.

Similar recipes of mine

Banana Vanilla Rum Pound Cake

Cornbread

Homestyle Biscuits

Life is better than death, I believe, if only because it is less boring, and it has fresh peaches in it.

 - Alice Walker