Brandy Peach Bread is a recipe that beckons to two opposite seasons. Slices of fresh peach are soaked in brandy, evoking the tastes of mid-summer and and chillier days of winter when a jigger of brandy can warm the soul and soften the spirit.
Brandy Peach Bread Recipe
I put this brandy peach bread together on a hot August summer day. With fresh peaches, a hot oven, and a gaggle of hungry boys, I thought this would be a good recipe to put together. Although I made this in mid-summer, it can be be enjoyed mid-anytime.
This brandy peach bread recipe is easy to put together. Don’t have fresh peaches? Not problem. Canned or frozen will substitute well, just make the sure they are drained well before adding to the batter. Of course the shot or two of brandy is optional in this bread; you can skip it all together or substitute it for a spirit of your choosing. Let us know how you like this one, we love to hear from our readers! -Dan
- 2 cups diced canned peaches, drained
- 3 tablespoons brandy
- 3 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 cup fresh, sliced peaches, peeled for optional garnish.
- Preheat oven to 350 degrees F (175 degrees C).
- Place (diced) canned peaches in small bowl, add brandy, gently stir and allow to set for 10 minutes.
- Grease and flour two 8 x 4 inch loaf pans.
- 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.
- Gently fold n the peaches and brandy. Pour batter into prepared pans.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow to cool in pan, on wire rack. Remove from pan when cool enough, garnish with optional peaches if desired.