Ingredients:
1 Cup Of Fresh Chopped Skinless Pitted Peaches
1 2/3 Cups Of White All Purpose Baking Flour
1/2 Cup Of Crushed Unsalted Walnuts
1/3 Cup Of Softened Real Unsalted Butter
1 Cup Of White Pure Cane Sugar
1/3 Cup Of Cold Bottled Water
2 Tablespoons Of Dark Brown Sugar
1 Teaspoon Of Liquid Mexican Vanilla Extract
1/8 Teaspoon Of Liquid Almond Extract
1/4 Teaspoon Of Pure Baking Powder
2 Large Whole Fresh Eggs
1 Teaspoon Of Arm & Hammer Baking Soda
1/2 Teaspoon Of Fine Ground Table Salt
Information:
Serving Size 16
243 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
This peach cobbler bread recipe is really easy to make. To begin please take out a large mixing bowl. Add into the bowl the softened real unsalted butter and white pure cane sugar, mixing these ingredients together until a smooth and fluffy cream forms. Next gradually stir in both large whole fresh eggs. Moving along, next gradually whip in the liquid Mexican vanilla extract and liquid almond extract. Next gradually stir in the fresh chopped skinless pitted peaches, white all purpose baking flour, baking soda, fine ground table salt, and pure baking powder. Once you have a thick and even bread batter, stir in the crushed unsalted walnuts. You will then want to pour the bread batter into a lightly greased nine by five inch bread pan. Finally you can level out the batter, then top it off with the dark brown sugar. Bake the peach cobbler bread at 350 degrees Fahrenheit, or 175 degrees Celsius for fifty minutes, or until you can poke the bread with a toothpick, and it comes out clean. Let the bread cool for ten minutes before removing it from it's pan. That concludes this recipe, we hope you enjoyed it.
