Bread, Muffin and Scone Recipes

Tipsy Peach Bread

1 (16 ounce) package frozen sliced peaches, thawed
1/2 cup dark rum
1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 large egg, lightly beaten
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup chopped almonds

Cook thawed peaches and rum in a saucepan over medium-high heat, stirring often, 15 minutes or until peaches are tender. Process peach mixture in a blender until smooth.

Combine flour and next 7 ingredients in a large bowl. Stir in peach puree, egg, melted butter, and vanilla; blend well. Stir in almonds. Pour into a greased and floured 8 1/2 x 4 1/2 inch loaf pan.

Bake at 350 degrees F for 30 minutes. Cover with aluminum foil, if necessary, to avoid excessive browning, and bake 15 more minutes or until a long wooden pick inserted in center comes out clean. Cool on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.