Sweet, with a hint of spice, this fruity bread makes a nice breakfast or snack bread, or can be served as dessert.
Recipe by Senior Editor Jennifer Denison
Bread:
⅓ cup butter
1 cup sugar
2 eggs
⅓ cup water
1 teaspoon vanilla extract
⅛ teaspoon almond extract
⅛ teaspoon rum extract
1 cup peeled, diced peaches
1 ¾ cups flour
2 teaspoons cinnamon
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
½ cup chopped walnuts
Topping:
2 tablespoons walnuts
2 tablespoons brown sugar
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well. Beat in water and extracts, and then stir in peaches. Combine flour, baking soda, salt, cinnamon and baking powder in another bowl, and then gradually add the dry ingredients to the creamed mixture. Fold in walnuts.
Pour batter into a greased, 9-by-5-by-3-inch loaf pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 50–60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing bread from pan.
Not a subscriber? Click here to subscribe to Western Horseman.
