Best 4 Frosted Peach Potato Harvest Bread Recipes
Indulge in the delightful Frosted Peach Potato Harvest Bread, a culinary masterpiece that combines the sweetness of peaches, the heartiness of potatoes, and the warmth of harvest spices. This unique bread is a testament to the bounty of the harvest season, offering a symphony of flavors and textures that will tantalize your taste buds.
The Frosted Peach Potato Harvest Bread recipe is accompanied by three additional variations that cater to various dietary preferences and taste profiles. For those seeking a gluten-free alternative, the Gluten-Free Peach Potato Harvest Bread offers the same delectable flavors without compromising texture.
For those who prefer a vegan option, the Vegan Peach Potato Harvest Bread provides a plant-based rendition of this classic recipe, ensuring that everyone can enjoy this delightful treat.
Lastly, the Frosted Peach Potato Zucchini Harvest Bread incorporates the refreshing taste of zucchini, adding an extra layer of texture and nutrients to this already wholesome bread.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that bakers of all skill levels can recreate these culinary wonders in the comfort of their own kitchens.
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.
GOLDEN HARVEST BREAD
Enjoy this delicious bread made using pineapple, carrot and walnut - a tasty treat for a breakfast or snack!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 2h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening or cooking spray.
- In medium bowl, mix pineapple (with juice), oil and egg. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 170, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 160 mg, Sugar 15 g, TransFat 0 g
HARVEST PEACH BREAD
Make and share this Harvest Peach Bread recipe from Food.com.
Provided by Dicewoman
Categories Breads
Time 1h10m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking powder, baking soda, cinnamon, ginger and cloves in small bowl. Set aside.
- Combine pureed peaches and sugar.
- Add oil, eggs and vanilla extract. Mix well.
- Add flour mixture about 1/2 a cup at a time, combing well after each 1/2 cup added.
- Fold in diced peach.
- Pour batter into greased 9 X 5 loaf pan.
- Bake at 350 for 50 minutes.
- Cool, cut and enjoy!
Nutrition Facts : Calories 240.8, Fat 7, SaturatedFat 1.1, Cholesterol 37.2, Sodium 213.4, Carbohydrate 41, Fiber 2.6, Sugar 20.1, Protein 4.9
HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
Tips:
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for a moist and fluffy bread. Avoid waxy potatoes like Red Bliss or New Potatoes, as they will result in a dry and dense loaf.
- Boil the potatoes until they are very soft: This will ensure that they mash smoothly and incorporate well into the bread dough. You can also bake the potatoes in a 400°F oven for about 1 hour, or until they are tender.
- Use fresh or frozen peaches: If using fresh peaches, peel and slice them. If using frozen peaches, thaw them and drain off any excess liquid.
- Don't overmix the dough: Overmixing will result in a tough and dense loaf. Mix the dough just until the ingredients are combined.
- Let the bread rise in a warm place: This will help the dough to rise properly and produce a light and airy loaf.
- Bake the bread until it is golden brown and a toothpick inserted into the center comes out clean: The internal temperature of the bread should be around 190°F.
- Let the bread cool completely before frosting: This will help the frosting to set properly.
Conclusion:
This Frosted Peach-Potato Harvest Bread is a unique and delicious treat that is perfect for any occasion. The combination of potatoes, peaches, and spices creates a moist and flavorful bread that is sure to please everyone. With its beautiful golden crust and sweet and tangy frosting, this bread is a showstopper that will be the star of any gathering. So next time you're looking for a new and exciting bread recipe, give this Frosted Peach-Potato Harvest Bread a try. You won't be disappointed!
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