Peach Bread with Salted Caramel Glaze
A delicious quick peach bread with salted caramel glaze that uses fresh peach and simple ingredients. Your new summer favorite!
Ingredients
- 4 large peaches
- 1 cup 200 g plus 6 tablespoons sugar, divided
- ½ cup 115 g butter or shortening
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups 250 g all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 cup 125 g finely chopped pecans
For the Salted Caramel Glaze
- 1 cup 200 g tightly packed light brown sugar
- ½ cup 115 g butter
- 6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup 120 g powdered sugar
- 1 teaspoon coarse sea salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour two 9x5 loaf pans.
- Slice 2 -3 peaches to equal about 3 cups of peach and coat in 6 tablespoons of sugar. Puree in a blender or food processor (It should equal about 2 ¼ cups puree). Finely chop the remaining peach and set aside.
- Cream the butter and remaining sugar together until light and fluffy. Add the eggs, vanilla extract and peach puree.
- In a separate bowl, mix the flour, baking powder, baking soda, salt and cinnamon.
- Add the dry ingredients to the wet and mix until just combined. Fold in the chopped peach and pecans.
- Divide the batter into both pans and bake for 50 - 60 minutes, or until a toothpick comes out clean when inserted into the center of the bread. (don't start checking until you are 45 - 50 minutes in). Cool in the pan, then turn out to cool completely on a wire rack.
- While the bread is cooling, mix the sugar, butter, and heavy cream for the glaze in a saucepan and bring to a boil, whisking constantly for one minute. Remove from heat and stir in the vanilla. Gradually add the powdered sugar. Add in the salt. Pour over the cooled cake.
Notes
Recipe adapted from my local farm