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Upside-Down Peach Bread

Posted on April 24, 2010 by Jennifer

I had bookmarked this recipe as soon as I read it. It sounded delicious. I had planned to bake it the first time it was my turn to bring something for MYC, but I couldn’t remember which cookbook (yes, I have a cookbook obsession) I had found the recipe in, so instead it had to wait until the second time I brought something for MYC this past week. It was a smashing success. All the ladies loved it as I received numerous compliments.

Now, when I think of peaches and dessert, I think of my Mom’s peach cobbler. And this recipe is nothing like that, but when I ate it, it still brought back fond memories of summer cobblers. So bring summer a little early to your house this year.

Upside-Down Peach Bread, Yum!

Upside-Down Peach Bread

Source: Country Woman Christmas 2009

Ingredients:

  • 1 package (16 ounces) frozen unsweetened sliced peaches, thawed
  • 1/4 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1 1/2 cups chopped pecans, divided
  • 1 1/2 teaspoons ground cinnamon, divided
  • 3/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Directions:

Thinly slice half of the peaches; chop remaining peaches. Set aside. (I think this step would be easier before thawing the peaches and I will try that next time.)

Pour melted butter into two greased 9-in. x 5-in. loaf pans (I actually melted butter in pans in oven); sprinkle with brown sugar. Arrange peach slices cut side down in a single layer over brown sugar. Sprinkle with 1/2 cup pecans and 1/2 teaspoon cinnamon; set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs and extracts; mix well.

Combine the flour, baking powder, baking soda, salt and remaining cinnamon; add to creamed mixture. Fold in chopped peaches and remaining pecans.

Transfer batter to prepared pans. Bake at 350°F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto serving plates. Serve warm (I served the next morning).

Yield: 2 loaves, 12 slices each

Posted in Baking & Cooking | Tags: Bread, Breakfast | 6 Comments
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6 thoughts on “Upside-Down Peach Bread”

  1. Will Mavis says:
    April 24, 2010 at 11:02 AM

    Are you a member of the Manhattan Sailing Club?
    http://www.myc.org/

    Reply
    • Jennifer says:
      April 24, 2010 at 2:38 PM

      No silly. MYC is the Mothers of Young Children group at the church.

      Reply
      • Will Mavis says:
        April 27, 2010 at 9:26 PM

        Is there any way to change your site to email me when you respond to a comment? I just realized that I haven’t gotten any notices that you respond so I had to go back and manually look at all my posts to see what you said. Just curious 😀

        Reply
        • Jennifer says:
          April 28, 2010 at 8:43 AM

          I’m looking into a few email options. I will let you know when I decide on one that works for that and new post notification. I want it to be customizable and just haven’t decided yet.

          Reply
  2. Kristy says:
    April 25, 2010 at 7:22 PM

    Loved this bread! Thanks for thinking of me and sending some home with Aric yesterday!

    Reply
  3. Olivia Moore says:
    April 27, 2010 at 11:36 AM

    It sounds good. I love peaches. I will have to try it soon and share one loaf with a friend.

    Mom

    Reply

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