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Sherried Peach & Pecan Bread

Source of Recipe


Kathy Casey






List of Ingredients



• 1/2 cup dry sherry wine
  
• 1 cup coarsely chopped dried peaches
  
• 1-3/4 cups flour
  
• 1/4 tsp baking soda
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 1/4 tsp ground allspice
  
• 1/2 tsp ground nutmeg
  
• 1/2 cup sugar
  
• 1/2 cup brown sugar
  
• 4 Tbsp (1/2 stick) salted butter, softened
  
• 1/2 cup canola or vegetable oil
  
• 2 eggs
  
• 1/4 cup buttermilk
  
• 1 cup chopped pecans
  






Instructions



1. Preheat oven to 350 degrees (F). Butter and flour a large, 9x5-inch (8-cup) loaf pan. In a small bowl, mix the sherry with the peaches and cover with plastic wrap. Let sit at room temperature for at least 1 hour (or overnight).
   
   
2. In mixer bowl, combine the flour, baking soda, baking powder, salt, spices and sugars. With whip attachment, mix on low speed for 1 minute to combine. Then add the softened butter and oil and mix on low for 3 minutes. Increase speed to medium-high and mix for 1 minute, or until well combined. Add eggs and buttermilk and mix just until well combined. (Take care not to overmix at this point.) Stir in peach-sherry mixture and nuts.
   
   
3. Scrape batter into prepared loaf pan. Tap on counter to remove any air bubbles and bake for about 65 to 70 minutes, or until a toothpick comes out clean when poked in the center. After 45 minutes, rotate pan and place a sheet of aluminum foil loosely over loaf to prevent overbrowning.
   
   Cool in pan for 10 minutes, and then remove and turn right-side-up on a rack to cool. For neater slices, cool bread thoroughly, wrap in aluminum foil and refrigerate overnight before slicing.
   
   Makes 1 large (9x5x3-inch) loaf.