PEACH BREAD

 I had access to some ripe peaches and it brought to mind a recipe for peach bread that Tiff shared with me.  There are few fruits that remind me of summer as much as a ripe, juicy peach does.  So when Tiff told me about this recipe I was excited to get that recipe and try it for myself. 
 The bread comes out a beautiful, golden color with a faint scent of peach.  There is a subtle flavor of peach and the bread is very moist, a must for bread in my book :)  Tiff told me that the recipe originally calls for mango, but she used peaches.  I don't blame her, I'm not a fan of mangos.  If you prefer breads with a stronger flavor, I suggest you try it with the mangos that it initially called for.  Either way, it is an easy recipe with delicious results!


INGREDIENTS:

3/4 C. butter, softened
8 oz package cream cheese
2 C. granulated sugar
2 eggs, beaten with a fork
1/2 tsp almond extract (I used vanilla)
1 1/2 C. mashed peaches, peeled (if using canned peaches, drain first then puree)
3 C. flour (don't sift)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C. blanched chopped almonds (I didn't use)


DIRECTIONS:

 Preheat oven to 350 degrees. Grease and lightly flour bread pans of the following size: 2 larges, 3 mediums or 6 smalls.
 With an electric mixer beat the butter, cream cheese and sugar until fluffy. Mix in beaten eggs, extract and mashed peaches. Gradually add flour, baking powder, baking soda and salt. Beat on low speed until thoroughly mixed. Mix in almonds by hand.
 Spoon batter into pans about 2/3 full.

 Bake 45-60 minutes depending on pan size; till toothpick inserted in center comes out clean.

 ~If you are looking for a stronger flavor, you can add some honey to some slices.

~Cover the top with foil if the bread comes out too brown.  Mine never has when I've made this recipe, but just in case.

~Don't be afraid to try this recipe with different fruits.  As I said, the recipe initially called for mangos.  Be creative, you can even try mixing several different fruits in the batter.