I have a peach tree that produces the most delicious peaches. And even though I “knock off” the excess peaches as a farmer taught me, I still get a tremendous number of peaches. Good thing- a chipmunk is trying to eat ALL of my peaches! Although it’s easy to understand: If you’ve ever had a tree ripened peach, you know how much better they are than peaches that ripen on the countertop. I freeze and can gallons of peaches, enjoy fresh peaches every day while they last, make peach jam and peach ice cream, dry peaches, and give away buckets of peaches. And, of course, I bake with peaches. This time, I decided to add some partially dried apricots, too, to send this “over the top.”
Want more peach recipes? Please see:
1. Peach and Mascarpone Cheese Pie,
2. Peach Cheesecake with a Snickerdoodles Crust, Mascarpone Whipped Cream and Glazed Peaches,
4. Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting,
6. Gluten Free Peach Cupcakes with Peaches and Cream Filling and Dulce de Leche Buttercream Frosting, 7. Diabetic Friendly Peaches and Cream Filled Peach Cupcakes with a Peach and Yogurt Icing,
8. Gluten-Free Peach Scones with a Gluten-Free, Dairy Free Option
No matter how you like your peaches, I have a recipe for you! Oh, and recently I learned about Appalachian Stack Cake. These are typically made with a dried apple filling, because apples were typically plentiful in the Appalachian area. (I will soon be posting a gluten -free version of Appalachian Stack Cake.) Don’t be surprised when you see a recipe here for Appalachian Stack Cake with a Dried Peach Filling!
THE INSIDE SCOOP
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams, as indicated on the package of flour. The “scoop and fill” method of filling the measuring cup will typically add too much flour to the bread. To get the correct amount of flour, it is very simple to weigh the flour so that the bread is not dry due to too much flour. However, if you do not have a food scale, sift the flour 3 times, then gently spoon it into a measuring cup and use the edge of a knife to level the measuring cup.
I’m nuts about nuts! Prebaking almonds slightly before adding them to the batter enhances their flavor and aroma, and prevents the nuts from becoming soft in the wet batter.
Small, Medium, or Large? This recipe can be made as muffins, or in mini, small, medium or large loaf pans. No matter which size you choose, spray the loaf pans with cooking spray. Then, line the bottom and ends of the baking pans with parchment paper. Let the parchment paper extend over the short ends of the pan to create “handles.” This makes it easier to remove the bread from the pan. For muffins, line the cupcake tins with cupcake papers. Spray the paper cups with non-stick cooking spray.
Double Up! When making large loaves (rather than mini loaves or muffins), double the pans if possible; this reduces the likelihood of the edges or bottom of the loaves becoming too dark.
I’m eggcited about eggs! Be sure eggs are at room temperature. Warm eggs hold more air than cold eggs, which means a lighter bread. Cold eggs, on the other hand, can result in a lumpy batter, and stodgy texture. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.
Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.
“I’m feeling Peachy Keen!” Fruit typically contains a lot of water and can easily sink to the bottom of your breads and cakes. To avoid this, drain the peaches and pat dry. Then dredge the peaches with flour to prevent the peaches from sinking to the bottom of the batter.
Feeling mixed up? Combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and cloves in a large bowl. Whisk until all dry ingredients are evenly distributed throughout the flour; this helps to ensure an even rise.
In the bowl of a stand mixer, cream the softened butter and sugar until they are light and fluffy. This is important because the butter and sugar mix traps air, which makes for a light bread.
Add the eggs slowly to the butter-sugar mix, beating until eggs are fully incorporated. Adding the room temperature eggs slowly is important to prevent the eggs from curdling.
Wheat flours contain gluten. Extended mixing can create a chewy crumb and a tough crust. Mix the wet and dry ingredients on the slowest speed of a stand mixer until just combined. If mixing by hand, fold together gently until combined. Gently fold in the peaches, apricots, and almonds after all other ingredients have been combined.
Distribute the batter evenly between the 2 loaf pans. This is easiest to do if you use a food scale to measure the amount of batter in each pan.
If possible, use a metal cake tester (I use a metal kebab skewer) to test for doneness. Metal cake testers are more accurate that toothpicks.
It is important to remove your baked bread from the pan after cooling for 10-15 minutes so that the bread does not “stick” to the pan and the bottom of the bread does not become wet from condensation as the bread cools. Loosen the long edges with a knife, then lift the bread out of the pan using the parchment paper handles and place on a cooling rack.
What are you waiting for? Start baking!
An exceptionally moist bread filled with peaches, apricots, and almonds. Let's get baking! Preheat oven to 350 degrees. Place almonds on a baking sheet and bake for 5 minutes until almonds brown slightly and aroma rises. Remove from oven; cool. Spray two 7 ½” x 3 ½” OR one 9 ¼” x 5 ¼” loaf pan with non-stick cooking spray. Line bottom and 2 short ends with parchment paper, leaving enough parchment paper on the ends to form “handles.” Set aside. Chop the peaches and dried apricots into approximately ¼” pieces. Pat peaches dry. Place peaches and apricots into a small bowl. Toss with 60 g./ ½ c. of the flour; set aside. In a medium-small bowl, whisk together the remaining 240 g./ 2 cups flour, baking soda, baking powder, salt, cinnamon, and cloves; set aside. In a large bowl, or the bowl of a stand mixer, cream together the butter and both sugars, frequently scraping the bottom and sides of the bowl and the beaters., Add the eggs, yogurt, and vanilla; beat on medium low speed until completely mixed. By hand, or on the lowest speed on the stand mixer, fold in the flour mix. By hand, fold in the prepared peaches, apricots, almonds, and any remaining flour, until evenly distributed throughout the batter. Pour the batter into the prepared cake pan(s). Bake at 350 degrees for 50-55 minutes for two 7 ½” x 3 ½” loaves or for 80-90 minutes for one 9 ¼” x 5 ¼” loaf pan, until a metal cake tester, inserted into the middle of the loaf, comes out clean. If the bread browns excessively on top, cover loosely with a piece of aluminum foil. Once done, remove the bread from the oven and place the pan(s) on a cooling rack for 10 minutes. After 10 minutes, use the flat side of a knife to loosen the bread along the long sides of the pan, then use the “handles” to lift the bread out of the loaf pan and place the bread directly onto the cooling rack. Cool completely. Enjoy! Peach Apricot Bread
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