Fresh Peach Bread with a Hint of Vanilla
Preheat the oven to 350 degrees F.
Toast the nuts in a dry skillet over medium heat for 10 to 15 minutes. Set aside to cool. Chop when cool enough to handle.
Chop the peaches into 1/2 inch size pieces and place in a bowl. place 2 tablespoons of the sugar on the peaches and stir, set aside.
In one bowl mix the dry ingredients: all purpose flour, white whole wheat flour, baking powder, baking soda, and salt. Set aside.
In another bowl mix the wet ingredients: eggs, the remaining sugar, oil and vanilla.
Pour the wet into the dry ingredients and mix until almost completely mixed, you should still be able to see some of the dry ingredients.
Add the nuts and the peaches and stir a couple of times until just mixed. Do not over mix. Pour into 2 greased 9 X 5 loaf pans and bake for 1 hour or until done. Test to see if the loaves are done with wooden skewer or toothpick. when it comes out clean or with crumbs on it, it is done.
Let cool in pans for 10 minutes and then take the loaves out and cool on a rack for 20 minutes.
Notes:-Sugar in most cases can be a wet or dry ingredient because when using as a wet ingredient it dissolves into the wet ingredients.-Frozen peaches can be substituted but when adding sugar to the chopped up peaches, they will not release as much of the natural juices that flavor the bread.