I live in Georgia. “They” say that makes me a Georgia Peach. I like that. My little corner of the world is dotted with peach farms galore. Peaches are practically a staple in our house during the Summer. One of the most delightfully delectable preserves to be added to my Southern table is Peach Jam. There’s nothing better than a homemade buttermilk biscuit with lots of butter and fresh peach jam. It’s what breakfast is all about. I’ve made peach jam for years ~ it’s a family favorite. … alas, I digress. …we’re here about bread….
It’s not quite time for making my Jam. ( I’m still in the middle of pickle making!)….what it is time for is making Georgia Peach Bread. There’s nothing better with a cup of coffee on a Sunday afternoon than warm Georgia Peach Bread from the oven, slathered in real butter and maybe a side of sliced fresh peaches. Yes, I’d call that a winner…
Several years ago I worked with a lady from the midwest. She told me that she really didn’t care for peaches because the ones in her grocery store were always so hard and didn’t taste good. I explained to her that, yes, sometimes they are hard, but that only means they are not ripe. I told her to leave them out on the table a few days and they will ripen. I think they must need to ship them before they ripen fully or they would bruise. And peaches continue to ripen after they are harvested. Unlike strawberries that simply rot.
If you’ve experienced hard peaches from your store just leave them out a few days to ripen….Do be gentle with them so they won’t bruise…
Georgia Peach Bread just came out of the oven and my house smells like a fragrant peach with a hint of cinnamon. This recipe will work with very ripe, fresh peaches, frozen peaches or canned ones. Just be sure to drain the canned peaches. Happy Cooking!
- 1/2 cup butter or margarine
- 1 cup sugar
- 3 eggs
- 2 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 cups fresh peaches chopped
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
- Cream butter and sugar. Add eggs one at a time, beating after each. Sift dry ingredients and add alternately with peaches to creamed mixture. Add orange juice and vanilla.
- Pour batter into greased and floured 9 inch loaf pan. Bake 350* 1 hour or until tester comes out clean. Cover lightly with foil if it begins to brown too much.
- Serve with butter or whipped cream....