Tuesday, September 11, 2012

Tasty Tuesday: Peach Bread

Peaches are in glorious abundance just about all summer long here in Beijing.

As I walk down the village streets, it seems like each and every farmer has peaches out for sale. And the peaches range from 1kuai/jin to 2kua/jin. That’s $0.15 - $0.30 per pound, ya’ll. 

So what do we do with all of these super-cheap peaches? Well, we buy them first, of course. And then we freeze some, we eat a lot fresh, and we come up with inventive ways to use them in baked goods. I feel awful saying this, but I have yet to make a peach pie or crisp yet this summer. I did a cobbler (*sigh* miss you, abundance of vanilla ice cream!) and, most recently… Peach Bread!

Yup, I hadn’t heard about it either, but something in me wanted to try, just to see how it would turn out.

It turned out pretty good, if I do say so myself. And guess what? We were out of white flour, so I had to use 100% whole wheat – it’s healthy too!

2 cups flour (try half/half!)
½ cup sugar
½ cup brown sugar
1/8 tsp salt
1 tsp baking soda
5-6 medium peaches, peeled, slice and blended
1 egg
2 Tbs butter

Mix flour, sugars, salt and baking soda in one bowl.
Blend the peaches (but leave a few un-blended for texture fun)
Combine peaches, beaten egg and melted butter
Stir in flour mixture
Pour into a loaf pan, let stand 20 minutes
Bake at 350F for 45-55 minutes
Cool bread for 15 minutes before cutting

I have to warn you, though... if you don't wait long enough to cut the bread, you'll get a bowl full of warm, doughy nuggets.

The bread is delicious while it's warm, and would be fantastic toasted. 

Try it and let me know how it turns out!

1 comment:

  1. Lucky you!!!
    Peaches in England are usually not worth buying! they are often unripe at the point of sale and tend to rot before they ripen!