Wednesday, September 7, 2011

Wednesday WOW

Hop over to This Good Steward
and show us your WOW!

Gaffney's
Famous Peach Water Tower


We've been enjoying the bountiful blessings of juicy summer peaches. Every other week, Papou and Yiayia trek over to Gaffney to buy the freshest, sweetest peaches in South Carolina...and they share those globes of goodness with us!








I can think of few experiences better than sitting outside on a hot Southern day, sinking my teeth into an aromatic peach, with the sticky sweetness inevitably dribbling down my chin. Heaven!

While we've eaten peaches in all their piquant perfection the entire summer, the family is not reaching for them on a daily basis any longer. The pretty ones are the first to go; and then, we're inevitably left with the 'ugly' ones. What's a Mom to do?

No one will eat the ugly peaches in the bowl!

Since I had recently used overly ripe bananas to make Banana Bread, I decided to adapt my recipe. I'm happy to share with you my "Peach and Walnut Bread."


1½ Cups Sugar                                                              3 Cups Flour (All-Purpose, unsifted)

8 Tbsp Butter                                                                1 Cup Mashed Peaches

1½ Cups Buttermilk (or sour milk*)                          1 Cup Chopped Walnuts (or Pecans)

1½ tsp Baking Soda                                                      2 Eggs

2-3 tsp Cinnamon                                                         ½-1 tsp Nutmeg

(Makes 2 loaves) Preheat oven to 350°.
Cream sugar and butter. Add eggs and beat. Add flour, soda, cinnamon, nutmeg, and buttermilk. Mix until blended. Add peaches and nuts, combining without over-mixing.

Line loaf pans with foil. Place ½ of batter in first pan, and remaining batter in second pan. Smooth/even top by gently tapping loaf pan on solid surface. Place pans on center rack in oven. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean. Cool in pan 15 minutes. Remove loaves, foil and all, and place on racks to continue cooling. Slice and enjoy!
*If you don’t have buttermilk on hand, you can sour your milk in a teaspoon of vinegar. Begin the souring before combining the ingredients in the recipe. It needs a few minutes to ‘work.’

I like a lot of cinnamon in nutmeg in my Peach Bread. Begin with the lesser amount if you prefer a less spicy bread.

A moist, dense bread filled with Peaches and Walnuts.

We like to eat our Peach & Walnut Bread toasted. Use a serrated knife to cut off a slice and pop in the toaster. Wait. Wait. Wait. Slather some farm fresh butter on your slice, allowing it to soak into porous bread, and eat...or...add some Sourwood Honey for an even sweeter treat. Mmm!

Grab a piece while you can! It disappears quickly!
I recommend storing your bread in an airtight container, or wrapping foil or plastic wrap and placing under a glass cover. It won't last long, so no worries of it going stale. I'm thinking of using Brown Sugar in the next batch. I'll let you know if it's a success.

The family likes it! This is all that remains of the loaf I baked this week. See all those bits of peachy goodness? Spread some cheer and share the other loaf with a neighbor or friend. ☺

What are you working on in your world?

Happy Wednesday!

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