Our first summer season here in Umbria we planted eight fruit trees, including two types of apples, peaches, plums, and figs. After eight years, the apples and peaches are now producing a lot of fruit although our plum and fig trees are growing a little slower. Our white peaches were ready to harvest while I was in the States this summer, and my husband called me in a panic asking what he should do with all the ripe, succulent peaches. I had him slice the peaches, toss them in sugar with some lemon juice and freeze them. Over the past couple of months, I have been taking out a bag of peaches here and there to use in my baking. Recently I made this tasty, very moist white peach and walnut loaf that barely lasted a full day before it was completely devoured.
You can use either fresh or frozen peaches in this recipe, and although I used white peaches, any tasty, ripe variety of peach, plum, pear, or even apple would work just fine. I used walnuts because we always keep a large jar in our refrigerator to snack on, but almonds or pecans would work just fine as well. This loaf freezes well, so feel free to double the recipe if you want to and freeze the second loaf to enjoy in the future.
Deborah Mele 2016
White Peach Walnut Loaf
- 1/3 Cup Butter, At Room Temperature
- 1 Cup Sugar
- 2 Large Eggs
- 1/3 Cup Milk
- 1 Teaspoon Vanilla Extract
- 1 2/3 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1 Cup Diced Peaches (Fresh or Frozen – See Notes Above)
- 3/4 Cup Chopped Walnuts
- Preheat oven to 350 degrees F.
- Spray an 8 x 4 inch loaf pan with baking spray.
- In a bowl, beat together the butter and sugar with an electric hand mixer on medium speed until blended.
- Add the eggs, one at a time, then beat in the milk and vanilla extract.
- In a separate bowl, stir together the flour, baking powder and soda, and salt.
- Add the dry ingredients into the bowl with the butter mixture and beat just until mixed.
- Stir in the peaches and walnuts.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean.
- Cool for 10 minutes then remove from the pan and continue to cool on a wire rack.