I’ve been on the lookout for a new recipe, something scrumptious to bake up to bring to church on Sunday morning for coffee time. I found it in my Summer in the Country Gooseberry Patch cookbook. I used frozen peaches but the creator of the recipe said fresh, frozen, or canned work perfectly. And I added about a half cup or less of chopped slivered almonds. The flavorings in this bread and the glaze recipe — which I will now be adding to almost anything I make — are absolutely divine.
Last Hurrah of Summer Peach Bread
|3 cups flour||1 teaspoon vanilla extract|
|2 cups sugar||2 teaspoons almond extract|
|1 – 1/2 teaspoon salt||3 to 4 cups peaches, pitted,|
|1 teaspoon baking soda||peeled and chopped|
|4 eggs, beaten||1 cup chopped nuts (optional)|
|1 cup oil|
|1 tablespoon butter, melted||1/2 teaspoon vanilla extract|
|2 tablespoons milk||2 cups powdered sugar|
|1 teaspoon almond extract|
Mix all ingredients to make a thin spreadable glaze.