FROSTED PEACH POTATO HARVEST BREAD
My family and I feel blessed to live in a sweet community that is known for it's flavorful peaches and pecans. A few years ago during the holidays this recipe come to my mind, to add to our holiday's and to add my thanks to our sweet town. Our family and friends love it and we hope you will enjoy it too :-)
Provided by Brenda Watts
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 20
Steps:
- 1. Heat oven to 350 degrees F. Grease bottoms and sides of 2 loaf pans, 8 ½ x 4 ½ x 2 ½ -inches, with vegetable shortening, lightly flour; set aside.
- 2. Mix ½ cup butter and brown sugar together in a large bowl, until blended and creamy. Stir in eggs, sweet potatoes, pumpkin pie spice, molasses, buttermilk, vanilla, 1 cup flour, baking powder, baking soda and salt together with sweetened butter mixture until blended and smooth. Gradually add remaining 1 ½ cups flour until blended and smooth. Stir in peaches and 2/3 cup pecans. Divide batter evenly between prepared greased and floured loaf pans.
- 3. Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in loaf pans on wire cooling rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 1 hour.
- 4. In a medium bowl prepare cream cheese frosting. Beat cream cheese, 2 tablespoons butter,powdered sugar, vanilla extract and 1 tablespoon milk with an electric mixer on low speed until smooth. Add remaining tablespoon milk if needed for creamier consistency. Frost loaves lightly with ½ cup frosting on top of each loaf. Sprinkle over frosting of each loaf evenly with remaining 1/3 cup pecans. Using a sharp serrated knife, cut each loaf evenly into 10 slices. Store any leftover bread in air-tight container.
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Ali ali Khan
[email protected]This bread is a must-try for any bread lover!
welcom pak tv
[email protected]I wouldn't make this bread again.
Bilal Nida
[email protected]Overall, I thought this bread was just okay.
John Napier
[email protected]I would have liked the frosting to be a little thicker.
Thabang Mcini
[email protected]I followed the recipe exactly, but my bread didn't turn out as good as the picture.
Kya Hancock
[email protected]The bread was a little dry for my taste.
Niang Anta
[email protected]I'm not a big fan of peaches, but I still enjoyed this bread.
Scott Price
[email protected]I think this bread would be even better with a dollop of whipped cream on top.
just a random rat
[email protected]This bread is a little denser than I expected, but it's still very good.
Bang Wyz
[email protected]I made this bread in a bundt pan, and it turned out beautifully.
Ahsan Ijaz
[email protected]This bread is a great way to use up leftover mashed potatoes.
Ishan Xettry
[email protected]The frosting is the perfect finishing touch for this bread. It's sweet and tangy, and it pairs perfectly with the peach and potato flavors.
Samantha Stone
[email protected]I used fresh peaches from my backyard, and they made the bread taste even better.
Warren Goddard
[email protected]I added some chopped walnuts to the batter for a little extra crunch.
Md. Zahidur Rahman (Totul)
[email protected]This bread is so versatile. I've served it for breakfast, lunch, and dinner.
Radhika Nepali
[email protected]I love how easy this bread is to make. It's a great recipe for beginner bakers.
Mendi Perry
[email protected]I made this bread exactly as the recipe said, and it turned out perfectly. It's so moist and fluffy.
Adnan Mustapha
[email protected]This bread is perfect for fall. It's warm, comforting, and full of flavor.
Catherine Free
[email protected]I've never tried a bread like this before, but I'm so glad I did. The flavors and textures are amazing.
4ғᴀ Lᴀᴍᴀ?
[email protected]This bread was a huge hit at my Thanksgiving gathering! Everyone loved the unique flavor combination of peaches and potatoes.