Cindy's Recipes and Writings

This month The Bread Bakers group shows off the spoils of the harvest! We are baking our best breads made with summer bounty.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month our wonderful Bread Bakers host for Summer Bounty Event is
Pavani from Cook’s Hideout ! Thanks Pavani!

This was a tough theme for me to choose only one bread. It’s zucchini season here and I do love Zucchini bread. I even did a zucchini article for Relish Magazine featuring the recipe.

Lately I’ve fallen in love with fruit breads. Last month I made an oat bread with wild blueberries and dried currants. Delicious!

So it had to be fresh in-season fruit for my contribution. Peaches here are ripe for the picking. Local orchards overflow with bushel baskets everywhere!

The Challenge:

“Use the fresh summer fruits, vegetables or herbs from your garden or farmers market. Make any bread to share with all of us.”
Host blog: Cook’s Hideout http://www.cookshideout.com/

Peaches and Cream Bread bakes juicy peaches and sweetened sour cream into a delicious, moist quickbread. I’m not above slathering slices with peach preserves or honey!

Print

Yum

Peaches and Cream Bread #BreadBakers

Ingredients

• 2/3 cup brown sugar
• 1/3 cup soft shortening
• 2 eggs, beaten
• 1 cup finely chopped skinned peaches (fresh or frozen)
• 1/4 cup sour cream
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon

Instructions

• Cream together brown sugar and shortening
• add eggs, peaches and sour cream
• sift together flour, baking powder, baking soda,salt and cinnamon
• add to wet mixture
• place in well-greased 9-inch loaf pan
• Bake at 350 for 50 to 60 minutes
• cool in pan 10 minutes
• remove and finish cooling on rack

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Enjoy these summer harvest breads straight from the #BreadBakers kitchens!

Breads using Summer Bounty:

• Almond and Carrot Biscuits from Basic N Delicious
• Cheddar Mielie Bread with Sun-Dried Tomatoes from Food Lust People Love
• Cherry Bread Pudding from Bakers and Best
• Eggless Rosemary Garlic Dinner Rolls from Spill the Spices
• Garden Herb Focaccia from My Catholic Kitchen
• Herb and Cheese Biscuits from Gayathri’s Cook Spot
• Herb and Cheese Grissini from A Shaggy Dough Story
• Herbed Butterflaps from Sneha’s Recipe
• Herbs, Spinach and Cheese Bourekas from Cooking Club
• Jalapeño Summer Squash Quick Bread from Magnolia Days
• Mango Kolache from Mayuri’s Jikoni
• Peach & Blueberry Meringue Pull Apart Bread from Passion Kneaded
• Peach Pull-Apart Bread from Recipes, Food and Cooking
• Peaches and Cream Bread from Cindy’s Recipes and Writings
• Pizza Cipolla – Onion Pizza from Karen’s Kitchen Stories
• Rosemary and Garlic Fougasse from Spice Roots
• Rosemary Breadsticks from A Baker’s House
• Spinach Semolina Bread from The Schizo Chef
• Studded Zucchini Yeast Bread from What Smells So Good?
• Sundried Tomato Focaccia with Sauteed Summer Veggies & Garden Salad from Sizzling Tastebuds
• Tomato, Onion, Parmesan Focaccia from Noshing With The Nolands
• Walnut Oat Crumble Courgette Bread from Baking in Pyjamas
• Wholewheat Onion, Spinach & Red Pepper Bread from Hostess At Heart
• Wholewheat Zucchini Bread from Cook’s Hideout
• Zucchini Oatmeal Bread from Cali’s Cuisine
• Zucchini/Jalapeño/Cheese Corn Muffins from A Day in the Life on the Farm