This "bread" has the consistency of a cake made in a loaf pan. The peach flavor makes it extra special. You can eat it like a cake, with a scoop of ice cream or a dollop or whipped cream. Or, you can enjoy it with a smear of cream cheese or butter. The recipe was created by dessert maven and author Liz Horne, creator of the blog "Sweet Things by Lizzie"
Ingredients
- 18 ounces of peach jam
- 1 cup whole buttermilk
- 1 and 1/2 cups granulated sugar
- 1 cup softened unsalted butter
- 4 eggs at room temperature
- 3 cups all purpose flour
- 1 and 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon best quality vanilla
Preparation
- Preheat your oven to 350 degrees
- Line two loaf pans with parchment or foil and set aside
- In the bowl of your stand mixer, beat the butter and sugar until light and fluffy
- Add eggs, one at a time and scrape down the bowl
- Add vanilla and peach jam and mix thoroughly
- In another bowl, whisk together the flour, salt, baking soda and cinnamon
- Alternately add the flour mixture and buttermilk to the butter mixture until everything is combined. Be careful not to over mix the batter
- Spread the batter into your prepared pans
- Bake for 40 to 45 minutes, or until a toothpick comes out clean
- When the loaves are cool, take the foil or parchment off and slice
- The loaves will keep for 3 to 4 days wrapped in wax paper then foil.
Makes: 2 loaves, or 1 loaf plus 3 mini loaves
Prep time: 25 minutes
Bake time: 40-45 minutes
Recipe and photo reprinted with the permission of Liz Horne