Friday, June 13, 2008
I've been trying to figure out what to do with all these cans of peach halves I accidentally bought and this recipe was a perfect solution. When I told Scott I was making peach bread I could tell he was not too excited about it. But once it was done baking and he'd had his first piece, he kept asking me if he could eat more (of course!). He's so polite. I made some adjustments and I list them after the directions. Click on the title to go to the recipe site and change recipe amounts, etc. Good luck!
* 3 eggs
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 1 cup vegetable oil
* 2 cups diced canned peaches, drained
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3 teaspoons ground cinnamon
* 1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.
2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.
3. Bake for about 1 hour, or until a tester inserted in the center comes out clean.
My alterations: I halved the recipe so I'd only make 1 loaf (you can do that at the website, linked to the title of this post), but I used 2 eggs instead of the suggested 1 1/2 (how do you 1 1/2 an egg?!). I also used pecans instead of walnuts. And on another peach bread recipe at that recipe website someone listed a topping of 2TBS chopped pecans and 2TBS brown sugar. I mixed those and added a little cinnamon, then added it to the top of the bread before baking, hence the pretty topping in the photo. Also, I think a little almond extract would be great in the dough, but I forgot to add it. Let me know how it turns out if you try it. I know you'll love it!
The picture is not that appetizing, but it really tasted good and it was pretty easy to make. Click on the title to be taken to the recipe. Things that I changed: I doubled the tomato sauce and all spices and omited the water (I like a lot of sauce), I used maybe 10+- small corn tortillas, and I omitted the olives (just for Scott). It makes enough for a 9x13 pan. I took it to a potluck and it went over well, then made it again just for us and we ate it all (over a few days). Let me know how it goes if you decide to try it.
Scott turned 27 on May 28th and I turned 28 on June 11th (yes, we are getting close to the big 3-0). I thought it would be fun to throw Scott a surprise party. So, the weekend before his birthday we were in Salt Lake (Jane's First BYU trip) and we got back on the 27th at noon, just in time for Scott to run to work. I thought he wouldn't have a clue because I was doing it the day before his birthday. Meanwhile, I unpacked the car, made a cake and key lime pie (his favorite), decorated and stressed until everyone snuck into the house at 5:45pm just before his estimated 6 o'clock arrival. Well, he didn't actually show up until 6:30 (boo WF), but I believe he was surprised. The party was a hit and so he had the idea to do the same for me...except my party was at the local Hawaiian restaurant. Both parties were fun because of the people that came. We are so lucky to have made so many great friends while here in Cedar City.
Scott graduated May 3rd with an M.A. in Communications. We are very proud of him (however, he is still frantically working to finish his Thesis this month!).There are a couple of cute pictures of Jane and Scott with their graduation caps on (I made Jane's by shrinking my old one). My mom came down to spend some time with us and play with Jane around graduation and Scott's parents came for his graduation. We all had a good time and are grateful when anyone comes to visit.